Tips for choosing popular fish and seafood at the supermarket.
Do your body good—eat fish! Fish (and all seafood) is an excellent source of lean protein and is healthy for your heart because it contains so little saturated fat—the type of fat associated with heart disease. In addition, some types of fish, particularly cold-water species like salmon, tuna, sardines and trout, are rich in omega-3 fats docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Studies show that these omega-3 fats may reduce the risk of heart disease and may also provide other health benefits, such as helping to prevent Alzheimer’s disease and boost your mood.
Despite their reputation as a luxury ingredient, scallops no longer fetch lobster-class prices. Sea scallops are larger and are great for sautéing or broiling. Try the smaller bay scallops in soups or tossed in a pasta sauce.
We recommend cooking with “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly because they’ll give off too much liquid. Dry sea scallops are often labeled as such.
Look for the small, tough muscle on the side of most scallops and pull it off with your fingers before cooking them.