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Instead of standing puzzled at the seafood counter of your local market, become familiar with the tastes and textures of popular species of seafood and fresh fish. Here's an easy-to-use seafood and fresh fish chart created by Red Lobster Executive Chef Michael LaDuke.
| Species |
Taste & Texture |
Sold As |
Best Prepared |
| Crab |
White or yellowish-white meat with a sweet, delicate taste and comes in tender clumps or flakes |
Whole (live or pre-cooked) or as clusters (including claws and legs) |
Boiled or steamed |
| Flounder |
White meat with a mild and delicate flavor and a fine texture with a small flake |
Steaks, fillets and whole |
Grilled (in a grilling basket), broiled, baked, fried or sautéed |
| Grouper |
White meat with a moderate flavor and a firm texture with a heavy flake |
Steaks, skinless fillets and whole |
Grilled, broiled, baked, fried or sautéed |
| Gulf Snapper |
White meat with a mild, delicate flavor and a moderately firm texture |
Steaks, fillets and whole |
Grilled, broiled, baked, sautéed or steamed |
| Haddock |
White meat with a sweet, delicate taste and a moderate-to-firm texture with a fine flake |
Steaks, fillets and whole |
Grilled (in a grilling basket), fried, baked or sautéed |
| Halibut |
White meat with a mild and slightly sweet flavor and a fine, firm texture |
Steaks, fillets and whole |
Grilled, steamed, sautéed, baked or broiled (with the skin on) |
| Lake Whitefish |
White meat with a mild flavor and a moderate-to-firm texture with a fine flake |
Steaks, fillets and whole |
Grilled (in a grilling basket), fried, steamed, broiled, baked and sautéed |
| Lobster |
Delicately flavored and tender |
Live lobsters and frozen tails |
Boiled, steamed or broiled |
| Salmon |
Pink-orange meat with a rich flavor and a moderate-to-firm texture |
Steaks, fillets, whole and smoked |
Grilled, broiled, poached, baked or sautéed |
| Shrimp |
Firm and delicately flavored; usually gray, brown or bluish when raw, and pink and white when cooked |
Raw or cooked, shelled or unshelled, fresh or frozen |
Grilled, broiled, poached, baked, sautéed, fried or steamed |
| Tilapia |
White or pinkish flesh with a sweet, mild taste and a firm texture |
Fillets or whole |
Grilled, broiled, baked, fried or steamed |
| Trout |
Pale orange-pink meat with a rich, full flavor and a firm yet creamy texture |
Fillets or whole |
Grilled (in a grilling basket), broiled, baked, fried or steamed |
A rich source of protein, vitamins and minerals, seafood and fresh fish can be easily prepared in many creative ways. The American Heart Association recommends that people eat seafood at least twice a week as part of a heart-healthy lifestyle. The USDA's new food pyramid also recommends Americans eat more fish, especially salmon and other fish containing heart-healthy Omega-3 fatty acids.
World of Flavors
An easy technique that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To produce a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed.
Healthy Oils
The key to making flavorful oils for a simply elegant and heart-healthy meal is to add herbs and spices, such as basil, garlic, salt and pepper, to olive oil over a low heat on the stove, similar to making tea.
Adding Some Zest
Add the tangy flavor of citrus by generously squeezing lemon, lime, orange or grapefruit juices over your favorite choice and garnishing with freshly grated zest.
For more information or to order online visit our Fresh Seafood at Home section.
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