Getting your fresh fish safely to the fridge - AmericaNowNews.com

Getting your fresh fish safely to the fridge

America Now's favorite fish monger, Patrick 'Paddy' Glennon, has three prime directives for getting your fresh fish purchase safely home and tucked away in the fridge without spoiling and smelling up your car.

The first tip concerns time. Paddy points out that you wouldn't go buy a gallon of ice cream and drive all over town before heading home.  So his first hint is to treat your fish like ice cream and get it home and into the fridge fast.

His second tip is almost a no-brainer: temperature.  You want to keep your catch in a refrigerator at 38 degrees or colder.  If you have a long drive from the supermarket to home, Paddy suggests an insulated food bag will do the trick in keeping your fresh fish cold on the road.

The last tip is creating a lack of moisture on the surface of your catch as you store it.  Moisture promotes bacterial growth and creates that 'fishy' smell we're all too familiar with.

Once you get home with that fresh fish, you'll eventually want to cook it (unless you're a master sushi chef). If you're feeling adventurous, check out Paddy's Salmon Florentine Food University recipe below:

INGREDIENTS:

• Nonstick vegetable cooking spray
• 1 tsp olive oil
• 1 minced garlic clove
• 1 1/2 cups fresh spinach leaves
• 1 (6 oz) salmon fillet
• Pinch of dried basil
• Pinch of salt
• 1/3 cup water
• 1 tbsp crumbled feta cheese
• 2 tbsp chopped tomato
• 2 oz fettuccini noodles, cooked according to package directions
without salt or fat

INSTRUCTIONS:

In a skillet sprayed with nonstick vegetable cooking spray, over
medium-high heat, add olive oil.  When heated, add minced
garlic and cook 1 minute. Add spinach to the skillet and place the
salmon fillet on top of the spinach. Sprinkle salmon with basil and
salt, and pour water over spinach. Reduce heat to low, cover and
cook 10 to 12 minutes, or until salmon flakes easily with a fork.
Crumble feta cheese on top and add chopped tomato. Cover and
cook 1 more minute.  Remove salmon and spinach with a slotted
spoon and serve over hot fettuccini noodles.

Makes 1 serving.

NUTRITION CONTENT PER SERVING:
Total calories: 492
Protein: 45 g
Carbohydrates: 47 g
Fat: 14 g
Calories from fat: 25%
Cholesterol: 95 mg
Sodium: 552 mg
Fiber: 4 g
Saturated fat: 3 g

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