Swordfish, how to buy, store, cook and enjoy it.

Written by Ruth Polak

Swordfish belongs torepparttar group of fish that have recently become more appreciated for their contribution of omega-3 essential oils torepparttar 149960 diet. These fats, which have to be provided byrepparttar 149961 diet, have now been shown to have a host of health giving benefits including combatting rheumatoid arthritis, heart attacks, high blood pressure, clogged arteries, psoriasis, asthma, inflammatory bowel disease, multilple sclerosis and even mirgraine headaches. Doctors and nutritionists now recommend three portions of fatty fish per week to getrepparttar 149962 full health giving benefits. Other fish which are also beneficial include, tuna, salmon, mackeral, sardines and boquerones. Swordfish is found in bothrepparttar 149963 Atlantic Ocean andrepparttar 149964 Mediterranean Sea and forms quite a large part ofrepparttar 149965 Mediterranean Diet, which is said to be so healthful.

Swordfish- Buying and Storing. When buying swordfish pick fish that is a white to pinkish-beige, if it is tinged with brown it is a sign of an off flavour.Swordfish does have a dark meat, along withrepparttar 149966 white, but this should be cherry red not brown.

As with all fish it is best eaten onrepparttar 149967 day of purchase but if you need to store it then first wash and pat it dry before placing on a cake rack over a shallow pan filled with crushed ice and refrigerate. All fish deteriorates if allowed to sit in its' own juice.It will store well like this for up tp 2 days. Swordfish can be frozen for up to 2 months but be sure to defrost slowly and thoroughly before cooking.

Swordfish- Preparation and Cooking. The secret to successful swordfish cookery is not to overcook it.Whichever cooking method you use your swordfish will be cooked when its flesh becomes opaque yet is still moist onrepparttar 149968 inside. It is best to cook skinless fillets, steaks or chunks asrepparttar 149969 skin is tough and strong tasting.

How to Cook A Lobster

Written by Michael Sheridan

French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doingrepparttar same thing.

No wonderrepparttar 149924 miserable creatures go red. They’re mad as hell. What a way to treatrepparttar 149925 king of crustaceans.

Let’s make a pact. From now on let’s treatrepparttar 149926 lobster withrepparttar 149927 respect (and humanity) it deserves. Here’s how:

Use a pan deep enough to hold 6 liters of salted water to which you have added some shredded onion, a garlic clove or two and a bay leaf. Purists who live byrepparttar 149928 sea also like to add a pint of seawater. People like me, who’ve seen what gets washed up as a result of coastal run-off, don’t.

Put a trivet or round roasting rack inrepparttar 149929 bottom ofrepparttar 149930 pan, on which you will placerepparttar 149931 lobster. You do this so that it is not touchingrepparttar 149932 bottom ofrepparttar 149933 pan and will not be burnt asrepparttar 149934 metal heats up.

Does this improverepparttar 149935 flavor? No, it’s purely forrepparttar 149936 comfort ofrepparttar 149937 lobster.

So, this is what you have – a pan of cold brine, seasoned, in which a lobster sits on a trivet as happy as a sand boy. How do I know this? Because lobsters have two states of being – they’re either happy or they’re dead.

Now, using a gentle heat, gradually raiserepparttar 149938 temperature ofrepparttar 149939 water to around 90°F, at which pointrepparttar 149940 lobster will be fast asleep and sweetly dreaming. It will never wake up.

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