Whether locally caught, farm-raised, or wild ocean catch, fish is a diet staple that should not be missed!
Fish Selection, Prep, & Cooking Tips
After adding spices to a piece of unbreaded fish, wrap the fish in flavorful leaves to add extra flavor and seal in spicy juices. Corn husks, cabbage leaves, kale, spinach, and chard leaves work well alone or in combination as a wrap for seasoned fish. After cooking, peel back the leaves to serve the fish on the leaf bed sitting atop a mound of rice for a pretty presentation.
If raw fish smells fishy, it's probably old.
Never cook or eat fish with a strong smell, dry edges, a slimy feel, or appears discolored.
After steaming clams, mussels, or other bi-valve, discard the ones that do not open after the others are done and an additional 10 minutes of steaming/boiling.
Remember: When in doubt, throw it out!