The Fish We Cook, Wahoo and Cobia

The wahoo and the cobia are both great eating fish from the warm waters of the ocean. The wahoo from Hawaiian waters and the cobia from the Atlantic.

WAHOO 

Because of its long sleek body with a shape similar to a torpedo, the Wahoo is one of the fastest fish in the ocean reaching speeds of up to 75 miles per hour. It is related to the tuna and the mackerel and can be found in tropical and subtropical waters throughout the world. It is also found under the names of kink fish, peto and the most common one being, ono, which is the Hawaiian word which means good to eat. It is believed that the name Wahoo came from the island name Oahu, where the fish is plentiful.
The Wahoo has very small scales with a large mouth and very sharp teeth. It is iridescent blue with silver sides and has blue vertical bars that extend the length of the fish. It is a colorful fish, but like the mahi mahi, it fades in color very fast after death. It looks very similar to the barracuda although the barracuda has larger teeth and larger scales.
 The Wahoo is important as a sport fish because of its speed and great taste but is not as important commercially. The majority of the marketed fish comes from the Hawaii area.
 It is a fast growing fish and average catches range from 8 to 30 pounds but it has been known to reach 180 pounds and over 8 feet in length. The Wahoo has a white to light-grey colored meat that is lean, delicate in texture and mild in flavor. The best way to cook Wahoo is to bake, broil, grill, sauté, pan fry, oven fry or poach.

COBIA

A fairly new entry into the U.S fish market, the cobia is found in warm waters throughout the world and in U.S. waters on the Atlantic coast. It has a slim body with a flat head and a protruding lower jaw. It is a dark brown with a white belly and a dark stripe from the eye to the tail.
 It has a smooth skin with small scales and has been known to reach 150 pounds and 78 inches in length. Cobia can be found under many regional names with some of the more common ones being black king fish, ling and lemon fish. Because of their size and great tasting meat they are prized by sports fisherman.
 They do not travel in large schools so their commercial importance isn't as great. Because of this, the majority of cobia on the market is farmed in Asia, Panama, Mexico and recently the United States. It can grow to over 10 pounds in the first year which makes its future in fish farms very promising. Cobia meat is light tan and turns snow-white with cooking. It has a rich sweet flavor with a taste compared to mahi mahi and an oil content compared to salmon. The best way to prepare cobia is to bake, broil, grill, sauté or poach.

Hi! My name is Tom. I worked for 40 years buying and selling fish in the retail market. After years I found out people don't want complicated recipes for cooking fish. They want simple and easy cooking instructions. I have a site that lists and describes most types of fish found in the United States with recommendations and easy instructions on how to cook them. If you want to learn how to bake, broil, deep fry, oven fry, pan fry, poach, sauté or steam fish the easy way, check these out.
how to grill fish
how-to-cook-fish

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The Fish We Cook, Tuna

ALBACORE TUNA

The albacore tuna is the choicest of the four kinds of tuna. Its flesh is light in color and mild flavor is the reason it has been given the name "chicken of the sea", and it is the only tuna that can be sold as white meat tuna in the United States. It is also known under the names of albacore fish, ahi, tombo, binnaga, tunny or long fin tuna.
The albacore can be distinguished by its long pointed tail, its metallic blue back and its silvery bottom. Found in the temperate waters off the shores of southern California, the albacore averages 10 to 60 pounds but has been known to reach 93 pounds and 5 feet in length. It is a very important fish both commercially and for sport fishing. It has a rather chewy, layered meat with a mild flavor and a high fat content. After cooking it will have a light tan color and can be a little dry if over cooked. The best way to cook albacore tuna is to sauté, pan fry, oven fry, bake, broil, poach or grill.

BLUEFIN TUNA

Bluefin tuna can be found in most warm, temperate seas throughout the world and are abundant from Alaska to California on the west coast of the United States. Like the other varieties of tuna it is a very fast, strong swimmer and traveling in schools they inherit the name" wolves of the sea". They have a dark green or blue colored back with a silver belly and yellowish tinges on its tail and average 15 to 80 pounds but have been known to top the scales at 1600 pounds and 14 feet in length. Also known as horse mackerel, the bluefin has a grayish or pinkish meat that is rich in flavor and a higher oil and fat content than the other varieties of tuna. The best way to cook bluefin is to bake or poach.

SKIPJACK TUNA

Found mostly in tropical waters of the Atlantic Ocean, the skipjack is the smallest of the tunas averaging only 4 to 24 pounds but can reach 31 pounds. It is an important fish for sport and commercial fishermen.
It has a dark metallic blue top with a silver sides and its flesh is light in color and rich in flavor and moderate in fat content. The best way to cook skipjack tuna is to saute, pan fry or broil.
YELLOWFIN TUNA

Found in most warm waters, the yellowfin tuna is largely marketed as ahi tuna. It averages 30 to 150 pounds and has been known to grow to 400 pounds. It has a blue back with yellowish tinges on its sides and receives its name from its yellow tail and belly fins. It is also found under the names of atun or tunny and is very popular off the coast of southern California. As a commercially important fish, most of the yellow fin tuna is canned. As a sport fish they are known as the toughest fighters of all of the tuna.
 The yellowfin has meat that is light in color and rich in flavor with a moderate fat content. The best way to cook is to bake, broil, poach or grill.

Hi! My name is Tom. I worked for 40 years buying and selling fish in the retail market. After years I found out people don't want complicated recipes for cooking fish. They want simple and easy cooking instructions. I have a site that lists and describes most types of fish found in the United States with recommendations and easy instructions on how to cook them. If you want to learn how to bake, broil, deep fry, oven fry, pan fry, poach, sauté or steam fish the easy way, check these out.
how to grill fish
how-to-cook-fish

Article Source: http://EzineArticles.com/?expert=Tom_J_Bergerson

 

Cooking Light for One

Late in December, I received a letter from a dieting reader who needed suggestions for cooking for one.

Anne Cotter's note revealed that she was frustrated that most diet-related cookbooks offered recipes for four and six diners. As a single person, she always had to divide recipes or deal with leftovers - something that she didn't find desirable given her love of variety and lack of fridge and freezer space.

After reading Anne's letter (hey, Anne's first initial, A, is today's mystery letter) I realized how right she was to complain about this feature in diet-style cookbooks. While I was dieting with earnest (see yesterday's post) I was basically preparing food for one. Now that I have only a few pounds left to lose, I am just eating smaller portions of the food I prepare for the rest of the family. And, when I think about most dieters I know, it's seldom that the whole family is eating diet food. More often, only one or two people in the household are dieting.

So, what can lone dieters do? Here are a few suggestions from my experience.

- Stick to very basic entrees such as a grilled skinless, boneless chicken breast, veal or turkey scaloppini sauteed in cooking spray. Finish these meats with small amounts of light cooking sauces, salsa or calorie-reduced salad dressing to add flavour.

- Buy 100-calorie packs of treats so that you can at least snack easily.

- Consult a book such as Going Solo in the Kitchen and use the seasoning proportions in the recipes but make the substitutions necessary to remove calories from fat such as using cooking spray instead of butter or oil and substituting light dairy products for full fat, etc.

- Making single-portion versions of most casseroles is fussy if you eschew batch cooking. So, if making your own freezer entrees isn't desirable, buy frozen or store-prepared, refrigerated light versions of casseroles from a grocery store and save your cooking energies for making faster-to-prepare foods like the ones mentioned above.

Do you have dieter's cooking tips you'd like to share? If so, please share them in the Comments section below.

By Dana McCauley
Blog: http://danamccauley.wordpress.com
http://www.danamccauley.com

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Find Out the Effectiveness of Cooking Light

There are many foods that have great nutritive value. If you want those that are nourishing one why not try light recipes. At times this should be demanding and have a good taste. With this you will be able to satisfy yourself and will find tips to make it nutritious and delicious.

Somehow, cooking light is one form that you can have in order to cook and prepare foods that are good for you as well as the others. Always think of the nutrients that you are to gain to have a good physical and mental health. Be very considerate in one way or another that your body needs essential vitamins to work properly.

Soup as one of the example of cooking light that signifies goodness for this can be filling and on the other hand your appetite can be stimulates and let the juices of your digestive system flow. A mouth-watering one is essential and you have to prefer right spices with correct vegetables. Have the chance to make a tomato soups a delicious and healthy one. What you are to do is to buy a ½ dozen of tomatoes for you to cook. You now peel it in order to get the skin and mash this with the use of a mixer. Filter and have it placed aside.

By using a kadai you put a little amount of oil, then add the ginger and dices chilies and have it fry for minutes. Pour a rice powder with a spoon with desired salt then fry it again. You can now add the pureed tomato, two cups of water and let it boil. After doing it, serve in bowls and if you want you can sprinkle a pepper powder only a bit as well as butter if you want. Enjoy the greatness and goodness of your soup with dip soup sticks.

With your cooking light always have the chance to discover news recipes wherein this could be very healthy to your body and needed and to have more energy. Pick those nutritious foods that you planned to prepare and be specific with the nutrients you are to acquire. Every little thing that you do is significant especially if you are to serve a meal. Keep those healthy foods in your house every day and have the choice of cooking those that suits your taste. Select the best and cook with ease and life.

Cooking light recipes is not as hard to do as you think. You just have to spend time and effort for you to learn. You have to use a creative imagination on what to have for a menu and how this will provide good nutrition and taste.

Be eager to prepare those recipes that can give benefits to your body. Keep away with foods that not good for you. Put in mind that you need nutrients for you to have more energy to do your daily activities in life. You are the caretaker of your own self. Stay and live healthy the way it should be.

Cooking Light differs from other way of cooking. With this you can ensure enough nutrients that your body needs. Know more about in Healthy diet foods and visit us at healthy diet foods.

Article Source: http://EzineArticles.com/?expert=Khuzy_Bain

 

Easy Dinner Recipes - 3 Light and Quick No-Cooking Salad Recipes For Hectic Summer Days

Sometimes, there is not much time to cook dinner. And maybe you anyways don't feel like eating something hot in the heart of summer. Some quick no-cooking food would be great then. But don't forget to make certain that your dinner is still healthy!
Salads are a great option for no-cooking meals, and many of them are also very quick to prepare. If many of your ingredients are ready for use - for example canned vegetables or leftover meat - it's easy to prepare a delicious and healthy salad within half an hour. If your salad doesn't include pasta, rice or potatoes, make sure to serve it with bread, preferably whole grain, to include all major food groups into your meal.
Here are three quick and easy salad recipes which all can be done in 30 minutes. All make four servings.

Chicken And Pineapple Salad With Cashews
Ingredients

• 1 small lettuce
• 350 g grilled chicken, cubed
• 120 g chopped pineapple (or canned pineapple chunks)
• 1 red and 1 green pepper, thinly sliced 
• 160 ml plain yoghurt
• 1 tsp. freshly ground black pepper
• 1 tsp. ground ginger
• 60 g cashew nuts, chopped

Steps

1. Wash the lettuce, drain it and tear it into pieces. Put it in a large bowl, together with the chicken, pineapple and pepper and stir gently.
2. For the dressing, mix yoghurt with pepper and ginger. Pour over the salad and mix well.
3. Sprinkle cashews over the salad and serve with French bread.

Mexican SaladIngredients

• 1 small lettuce, torn into pieces
• 300 g cherry tomatoes, washed and cut in half
• 240 g canned corn, drained
• 150 g cheddar, grated
• 125 g tortilla chips, crushed

Dressing

• 250 g plain yoghurt
• 65 ml salsa
• ½ tsp. chili powder

Steps

1. Mix lettuce, tomatoes, corn and cheddar in a large bowl.
2. For the dressing, mix all ingredients thoroughly in a small bowl.
3. Mix dressing and salad. Just before serving, add the tortilla chips (they get soggy if you add them too  early).

Greek SaladIngredients

• 1 small lettuce, torn into pieces
• 450 g cherry tomatoes, cut in half
• 1 large cucumber, sliced
• 1 small onion, sliced
• 1 red pepper, sliced
• 95 g olives
• 140 g feta cheese, chopped

Dressing

• 40 ml olive oil
• 30 ml red wine vinegar
• oregano, salt and pepper

Steps  

1. Mix lettuce and vegetables in a large bowl.
2. For the dressing, mix all ingredients and stir thoroughly into the salad.
3. Add the feta cheese and mix it in carefully.
4. Serve with whole grain bread.

Now, enjoy these tasty salad recipes and start coming up with your own ones! You can use almost any kind of vegetable. For a no-cooking salad, choose those that can be eaten raw, or use canned vegetables, or a combination of both. Just make certain you stay away from processed foods which contain many calories and unhealthy food additives.
Any kind of cheese is great in salads (choose low-fat versions if you are worried about calories). Or do it a bit differently and use fruit to create an exotic salad. That tastes especially nice with chicken and turkey. Nuts and seeds can add some crunchiness and great flavor. Also experiment with different spices, and soon you'll become a salad expert, and quick meals are the easiest thing for you to do!

Bettina Berlin is a health professional specializing in healthy nutrition even on a tight schedule. Eating healthy and thus maintaining a healthy weight can significantly improve your health and help prevent many diseases. Is your life so hectic that preparing healthy food often seems impossible? Then visit http://www.elishas-quick-recipes.blogspot.com today and get your FREE fast cooking tips and much delicious quick easy recipes!

Article Source: http://EzineArticles.com/?expert=Bettina_Berlin