Seafood: Benefits and cooking essentials
With the rise in the consumption of seafood, it is good to know some basics of cooking fish to ensure the best taste. Not only is seafood a tasty treat but due to high levels of Omega-3 and low levels of saturated fat, it also protects the heart from disease. It also lowers the amount of cholesterol in the blood.
Renowned Sydney chef Giovanni Pilu advises to wait for the fish to come to room temperature before cooking. In this way the fish is cooked evenly. For those who love clams, removing the sand from the shells can be easy. Just add some flour to the water and the clams will spit sand out more quickly.
Seafood contains many essential nutrients including iodine, selenium, zinc and potassium. Iodine is important for the thyroid gland, and selenium makes enzymes, which can help to protect us from cancer. Fish is also an excellent source of many vitamins, including vitamins A and D.
We all know seasoning can make or break a dish, so to ensure the proper flavour is achieved continually taste the dish while cooking it. Overcooking or undercooking can ruin an otherwise perfect dish. Pierce the fish in the middle with a small metal skewer. Take the skewer out and check the temperature by gently tapping it against the lower lip. The dish is done if the metal is hot.
Eating oil-rich fish regularly can help to keep the eyes bright and healthy and can help to protect the eyesight of those suffering from age-related macular degeneration. The retinol in fish and shellfish, a form of vitamin A boosts night vision.
Eating fish should be a regular part of a balanced diet. The symptoms of rheumatoid arthritis, a condition, which causes the joins to swell up, are eased due to this.
Recent research has also found a link between Omega-3 fats and osteoarthritis, suggesting that eating more seafood could help to prevent the disease.