Fishtales
Seafood Is Good for Your Heart, Delicious and Nutritious
By
Jun 28, 2007, 11:12

How often have you heard the words, I don’t eat fish I don’t want a fish smell in my house. I don’t know how to clean a fish or I never have cooked fish.
I found that years of data prove that seafood is beneficial to our health.
There are fatty and lean fish.

Some researchers claim that eating seafood may help reduce the risk of heart disease. Others insist that  pregnant or nursing women would benefit from eating fish. as it would be beneficial  to their infants.
Horseshoe crabs are not good for humans but shore birds rely on horseshoe crabs for survival. The horseshoe crabs are also important to biomedical researchers.

Tarpon is another fish people don’t eat, but it is a popular game fish that anglers try to catch for its size and the trophies it could bring.
Some people eat saltwater catfish. They are a good source of food value.
Stingrays are dangerous and the majority of anglers throw them back into the water. I have heard that seafood restaurants use the sting ray’s wings to make scallops.

Blow fish, a fish  that puffs up after you catch it,  is not edible. But I have been told that if you know where the poison is and how to cut it out, it can be eaten.  I’m not that brave.

Some people eat amber jacks. The meat is dark but it is good smoked.
Lady fish are real bony and I wouldn’t suggest this fish for a meal.
So we learn not all the fish  caught will grace a dinner table.
With this century’s “on-the-go parents,” seafood is finding its way onto more dinner tables. It is because it can be cooked quickly, microwaved, and provides a wholesome, delicious, nutritious meal.



Ruskin Bait and Tackle photo
Bill Pittman landed a 23-inch black drum and a red snapper while fishing in the Little Manatee River using live shrimp.








Ruskin Bait and Tackle photo
Mike Chanhanusinn was all smiles as he posed with a 26-inch redfish he caught in the Little Manatee River using live shrimp.

Florida is known nationwide for its seafood, so let’s take advantage of what we have in our own backyard and be grateful that we  do not have to travel thousands of miles for fresh seafood.

Summer is here and I hope you will add fish to your kabobs. Discover innovative ways to add fish and shellfish to your menus.
Try this one:  In a large skillet add 3/4 cup of Italian salad dressing, cut up a green pepper, a sweet onion, and some tomatoes. Cook until soft, then add fish fillets in the mixture, cover with lid and simmer until fillets are flaky. Best served over hot white rice.

If you want to add vegetables try one envelope of Lipton or any vegetable soup mix, a stick of butter, a shot of brandy or sherry (optional) 1/2  teaspoon ground ginger, half cup orange juice and a quarter cup of oil. Blend together well or mix in mixer. Broil or bake fish, Just before it is done, top with mixture until fish is toasty on top and flaky.

Kabobs usually have scallops and shrimp, but why not put apple slice, fish tidbits, pineapple chunks, and oranges.

Or try a kabob with tomatoes, sweet onion, fish tidbit, yellow squash, mushrooms, cauliflower or broccoli, all used with spears of your favorite fish.
One reader called me about blacktip sharks. He says he uses an orange sauce  over his. A cup and a half of orange juice, one tbsp. cornstarch, one tablespoon of sugar, one teaspoon ginger, gated peel of an orange and pour over shark after it is broiled, baked or fried.

Another reader says that he soaks his shark in milk before cooking.
Make fishing a family affair. Make it fun, make it an adventure.



© Copyright 2006 by The Observer News Publications and M&M Printing