counting calories in fish and seafood
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Read MoreSea Scallop Facts
At MdM we carry dry u-10 sea scallops and Nantucket Bay scallops when they’re in season. Below are some interesting facts about scallops. Bay Scallop or Sea Scallop? In the market, bay scallops are smaller scallops and sea scallops are large scallops. According to FDA, there are 29 scallop species; one sea scallop, one bay scallop, and the rest are scallops. Bay Scallops The true bay...
Read MoreFlounder & Sole Fish Facts
Flounder and sole are in the flatfish family. Flatfish are white meat fish prized for a very mild delicate flavor. FLATFISH The shape of ocean caught fish are usually set into two groups, round fish and flatfish. Round fish are what we normally think of as fish, with one eye on each side of the head and a generally aerodynamic bullet shape. Flatfish have both eyes on the same side of...
Read MoreSalmon Fish Facts
There are 5 Pacific Salmon and 1 Atlantic salmon. Each salmon has its own color, flavor and characteristics. Some salmon are known by different names, which are noted below. The big difference between salmon is the fat content of the flesh. The more fat the flesh has, the more flavor the more flavor, and the more beneficial Omega-3 fatty acid. PACIFIC King Salmon (Chinook...
Read MoreCanadian Cooking Method
First publicized by the Canadian Department of Marine Fisheries, this method is tried and true. We found this easy step by step on http://www.ehow.com/how_4804619_long-cook-fish.html. The site has lots of great seafood cooking tips, recipes and how-to videos. This technique works with the following cooking methods: broiling, grilling, poaching, steaming, sautéing, microwaving, en...
Read MoreFish and Omega-3 Fatty Acids
American Heart Association Recommendation Omega-3 fatty acids benefit the heart of healthy people, and those at high risk of — or who have — cardiovascular disease. We recommend eating fish (particularly fatty fish) at least two times a week. Fish is a good source of protein and doesn’t have the high saturated fat that fatty meat products do. Fatty fish like mackerel, lake trout,...
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