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Gluten-Free Cookery
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| Visit Peter's Gluten-free Shop for books and foodsSearch for any gluten-free topic:Fish and other Sea Food
Fresh fish should be bright in colour and the eyes should be full and clear, not dull and sunken. Gills should be red and the flesh feel firm. Fresh fish should be kept in ice at 0°C . The temperature of a domestic refrigerator is too warm for keeping fish. Oily fish in particular will start to spoil within 48 hours at 4C. Fish should be gutted as soon as possible after purchase. All fish are a good source of minerals in the diet.
Sole, Plaice, Dab and Flounder These small flatfish have little fat but are a good source of proteins and minerals. They can be cooked whole and served as individual portions or filleted. Cook by steaming, grilling, baking or frying.
Brill, Halibut, Turbot. These large flatfish are a good source of proteins and minerals with little fat. They are usually cut into thick steaks and cooked using a moist method.
Cod, Coley, Haddock, Hake, Pollack, Whiting These members of the cod family are a good source of proteins and minerals with little fat. Their mild flavoured white flesh is best poached or steamed. Cod liver is an excellent source of vitamins A, D and E.
Salmon and Trout Both of these are now available as farmed fish which has brought the price down. A good source of proteins and minerals with up to 10% fat.The mild flavoured flesh of trout is best poached or steamed. The stronger flavour of salmon can complement a wider variety of cooking methods and sauces.
Herring, Mackerel, Sardine These fish can contain up to 13% oil. They are also excellent as a source of vitamins D and E. They must be eaten very fresh. They can be fried or grilled or pickled in vinegar.
Tuna, Swordfish A good source of proteins and minerals with 5% fat. These fish have a very firm meat that can be grilled or barbecued. They can also be braised. The meat becomes tough if overcooked.
Cartilaginous fish - no hard bones These are all good sources of vitamin E.
Ray and Skate A good source of proteins and minerals with little fat. The wings contain a layer of flesh on each side of an inedible cartilaginous web. They are best cooked by moist methods.
Dogfish Solid white meat without bones that can be cooked by steaming, grilling, baking or frying. The skin is not eaten.
Shark A good source of proteins and minerals with 5% fat. The larger sharks have a very solid, boneless flesh, that can be grilled or stewed in a similar way to pork. The skin is not eaten.
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