Tips From the Kitchen
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Fish recipes generally call for a number of fillets or steaks rather than weight. The reason for this is simple. Countless people look at fish and ask for a certain number of pieces. They are deciding the size that will be served to each person.
If you plan to cook for six people, buy six small fillets, three medium fillets or two large ones that can be cut into six serving-size pieces. Most people can visualize how many pieces will be needed to feed a certain number of people, but they can’t visualize the size of one-fourth or one-third of a pound.
Recipes usually state the number of servings. One hundred grams (about 3.5 ounces) is considered a serving. But in reality, people usually eat more than this. In our recipes we have allowed one-fourth to one-third pound per person. Make them smaller or larger so that they meet your needs.
The following suggestions are based on approximately 3.5 ounces per serving:
Whole or Round Fish – ¾ pound
Dressed Fish – ½ pound
Fillets and Steaks – 1/3 pound
Oysters and Clams, shucked – 1/6 pint
Scallops – ¼ pound
Crab, cooked meat – ¼ pound
Crabs, live – 1 to 2 pounds
Shrimp, headed – ½ pound
Shrimp, cooked and peeled – ¼ pound
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.
Contributed by David Green
Categories: Tips From the Kitchen
Seafood is Safe to Eat
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It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw or partially cooked fish and shellfish anyway, there are some things you should know.
One rule of thumb is to consume raw fish only if it has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present. However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.
Some oysters are treated for safer consumption after they are harvested, but that information may or may not be on the label. This post-harvest treatment eliminates some naturally occurring pathogens, but it does not remove all pathogens that can cause illness. Treated oysters should still not be eaten raw by high-risk individuals for foodborne illness, those individuals with liver disease, alcoholism, cancer (including leukemia and lymphoma), diabetes, and HIV.
The best way to minimize foodborne illness with any raw food is to cook it thoroughly. This way, you gain the nutritional and health benefits while reducing the risk of illness!
For more information on how to safely eat raw seafood, visit FDA or safe oysters.
Contributed by David Green
Categories: Seafood is Safe to Eat
