Thanks to the news media, most people know that the benefits of eating seafood are numerous – not only is it a delicious source of protein to incorporate into your diet, it has been proven to offer many health benefits as well. SeafoodHealth.com is a one-stop shop for everything you need to know about the health benefits of seafood, ways to incorporate it into your diet on a weekly basis and the latest news and studies on the seafood industry.
Many recent studies confirm the numerous health benefits of seafood consumption – giving you even more reason to enjoy some of your favorite seafood dishes. So we invite you to fish around our site to learn more about how your body and mind and stomach can benefit from seafood in your diet. We have also included helpful shopping tips for selecting the best seafood, as well as tasty heart-healthy recipes you can cook up at home.
And to keep you on track, we’ve made it even easier for you to incorporate the recommended two servings of seafood each week by creating our Twice a Week program. Each week, check back with SeafoodHealth.com for two new seafood recipes to get you through the course of an entire year!
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Q: I like to cook pan-fried fish, especilly sole, with Panko bread crumbs, but I'd like to know if you have tips to keep the breading from getting too oily.
– Beth McClure
A: The key is keeping the oil or butter at the right temperature. Oily breading is a function of the cooking medium not being hot enough when the fish goes in the pan. The oil temperature needs to be between 325 - 350 degrees. If you don’t have a thermometer, a decent test is to stick a chopstick or toothpick into the hot oil. If it “bubbles” in the oil within 1-2 seconds, your temp is about right. I would also suggest a good quality non-stick pan. You need very little (or no) oil or butter! Another good alternative is to very lightly brush your fish with olive oil, sprinkle with Japanese breadcrumbs and bake it. Technically it’s not pan-fried, but you get a nice, crispy coating and the fish is protected with very little added fat.
Hope these tips are helpful!
Andrew Cattaneo, Regional Chef
McCormick & Schmick’s Seafood Restaurants
If you have a question for Chef Bill King, you can email him at: AsktheChef@SeafoodHealth.com. Your email may be featured in a future “Ask the Chef” column.
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