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.The fresh taste of seafood is often as' close as your nearest grocery store. Informed consumers have been requesting and are now seeing seafood departments in many local grocery stores or at least finding a section in their meat counters.
Several seafood species are currently in season in Virginia so take advantage of the opportunity to do some ^feative cooking. Sea bass, oyster, scup (porgy), croaker, rockfish, clams, and flounder are somfe of the varieties available at this time. Learn to substitute different seafood when the species named in the recipe is not available. Also save money by purchasing less expensive, unfamiliar fish when available.
Introduce new seafood such as rockfish to the family with their favorite foods to familiarize them with variations in fish flavor. Many foods are highly seasoned and fish picks up the seasonings very well. As your family develops a taste for new varieties of fish, you can reduce the seasoning and try other seafood dishes.
Many people like ethnic foods. Flaked cooked fish can be used in place of beef or sausage in spaghetti sauce or pizza, in chili, sloppy joes, or barbecued sandwiches. Most people have several favorite tuna fish recipes. Again, flaked fish can be substituted for a milder flavored fish, and will usually be less costly. Consider a small amount of fish in a chicken stew for a new nutritious taste.'
When purchasing fish from the store, purchase it whole and fillet it at home. It is an easy task and money is saved. A sharp knife, cutting board and patience are all that is needed to fillet a fish. It is not necessary to clean and dress fish before filleting.
1. With a sharp knife cut along the back of the fish from the tail to the head. 2. Cut down to the backbone just back of the collarbone. 3. Turn the knife flat and cut the flesh away from the backbone and rib bones. 4. Lift off the whole side of the fish or fillet in one piece. 5. Turn the fish over and cut the fillet from the other side.
Remember always to serve top quality fish. Fish spoils easily and can develop off flavors if not handled properly. You need to recognize the signs of freshness and practice proper handling. Learn how to store and prepare seafood. Fish is delicate and cooks very quickly. At the point a fish begins to flake when tested with a fork, it is done. Generally, it is a good idea to start testing for doneness halfway through the suggested cooking time. A general rule of thumb is to allow 10 minutes cooking time per inch of thickness of fish.
Try the following delicious recipe taken from The Virginia Marine Products Commission brochure:
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