Categorized | Featured

Don’t Sacrifice Flavor for Lent

Print Friendly

Ash Wednesday signals the start of Lent, 40 days of remembrance and self-sacrifice for many.

It is also a time when many give up eating red meat. Seafood sales at markets and restaurants throughout San Antonio skyrocket during this time, as a result.

But preparing seafood dishes is still something many don’t like. They don’t know how to go about selecting fresh fish, and they aren’t comfortable preparing it. Because some seafood is expensive, people are shy about experimenting with it.

The best advice for selecting seafood is to talk with the people at the counter about what you like and what you are willing to make. They will likely have ideas you can follow, tips on handling the seafood and advice on cooking times.

Here are a few tips to remember:

  • Keep the seafood cold. Don’t buy fish and leave it in the car for even 15 minutes before you get home. If you are not going directly home, bring a cooler and have your fishmonger put some ice in the bag to keep it as cold as possible.
  • If the fish is whole and has its eyes intact, look for clouding. Fresh fish will have clear eyes.
  • Smell the fish. Fresh fish does not smell fishy.
  • If you are buying frozen fish, thaw it slowly in the refrigerator, under cold running water or in the microwave.
  • Fish should be cooked to an internal temperature of 140 degrees.
  • Refrigerate any leftovers immediately. Eat within two or three days.

We are also offering three seafood recipes to vary your diet during Lent or any time of the year. Celebrity chef Rick Bayless uses salmon in his Salpic├│n de Chile Poblano. Or, use mushrooms, if you want a vegetarian version of this zesty salad. TV chef Jamie Oliver makes a roasted vegetable salsa and tops it with seared tuna. There’s also a baked scrod recipe that gets a kick from lemon-garlic bread crumbs.

Be Sociable, Share!
Be Sociable, Share!

Comments are closed.