How FRESH is Grocery Store Fresh Fish?
Suzi AKA DesertDance So CA Zone 9b
8 years ago
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8 years agokarl_tn
8 years agolast modified: 8 years agoRelated Discussions
How long should I store fresh soybeans in the fridge?
Comments (1)They go starchy fast. Like in a day. You would actually be a lot better off blanching (can be done in or out of the pod) and freezing them....See MoreEEK - Need fast cooking help! (Fresh fish)
Comments (11)I just made this last week and we loved it. Its so easy - just mix up the seasoning mix, sprinkle on the fish and saute in a little oil in a non-stick pan for 3-4 minutes per side and you're done. You can make it as "hot" as you like, not too hot in this house, I cut waaaay back on the red pepper. And if you're missing some ingredient or don't like something, that's okay, no big deal, just leave it out, its very forgiving and you can make it how you like it. And you also don't need the sauce either, but we liked it a lot! Blackened Halibut with Remoulade A creamy mayonnaise-based sauce balances the highly seasoned fish. If you can't find cornichons, substitute chopped dill pickle in the sauce. 5.010 Outstanding Rate and Review Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce) Cooking Light Sauce: 1/3 cup low-fat mayonnaise 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh chives 1 tablespoon finely chopped cornichon 1 tablespoon whole-grain Dijon mustard 1 teaspoon fresh lemon juice 1/8 teaspoon salt 1 garlic clove, minced Fish: 2 teaspoons paprika 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon ground red pepper 4 (6-ounce) halibut fillets 2 teaspoons canola oil Preparation 1. To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill. 2. To prepare fish, combine paprika and next 7 ingredients (through red pepper). Sprinkle fish evenly with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; saut� 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce. David Bonom, Cooking Light APRIL 2008...See Morestoring fresh fennel/anise
Comments (4)You can freeze bulbs whole or sliced for convenience. If the bulbs are a little soft, soak in water for about half an hour to revive them. Fennel bulbs do lose flavour and nutrients after about 3 days, however. Leaves can be frozen, but will be limp on thawing. OK for adding to foods, but not good for garnishing. Seeds should be stored in airtight containers in a cool, dry, dark place. Please note: Anise is NOT the same as fennel. They are two entirely different plants. Fennel is Foeniculum vulgare, but the bulbs usually come from Florence Fennel (F. vulgare azoricum), grown especially for the bulbs. Fennel is a perennial, and all parts of the plant can be used. Anise is Pimpinella anisum, an annual sometimes treated as a perennial, from which the seeds (aniseed), the only part of the plant used, are obtained. Here is a link that might be useful: storing fennel...See MoreStoring and cleaning fresh mushrooms
Comments (23)LindaC, my grandmother told me the same thing, but then she soaked fish in milk to get rid of "fishy" taste on things like bullheads and catfish, go figure. My old doctor agrees with you, BTW. He said we are "sanitizing ourselves sick", and if we aren't exposed to anything we can't become immune to those things. Nonetheless, I wash mushrooms. I saw the same Alton Brown show, and have been dumping my containers of mushrooms into a sink full of cold water ever since. I don't have a mushroom brush, I just use a paper towel and my fingers and wash off any dirt. We always used to soak morels in salt water to get rid of any little bugs that might be hiding in those honeycombed surfaces, and they were still fine to use, but we usually either dried them or ate them promptly. I don't wash them until I'm ready to eat them, because they don't store well after washing them. I do have a cousin who used to own/operate a mushroom farm. Everything was very clean and if you went into his buildings you had to suit up and cover your shoes with booties, so there would be no outside contamination. His mushrooms grew on large bags of compost that hung from the ceiling, so they were easier to pick. Anyway, stir_fry, I'd also put them in the refrigerator, unwashed and in their paper bag. I think they'll be fine for 5 days, when you can wash them and use them. Annie...See MoreLars/J. Robert Scott
8 years agoSuzi AKA DesertDance So CA Zone 9b
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8 years agolast modified: 8 years agoSuzi AKA DesertDance So CA Zone 9b
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8 years agoSuzi AKA DesertDance So CA Zone 9b
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8 years agoSuzi AKA DesertDance So CA Zone 9b
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