Real Fresh Fish are hard to
come by... at Taj agro we
provide nothing but the
freshest fish available.
Take a look at the listings
below to find our most
popular fishes.
Saltwater Fish Food Facts
This category includes the
Monkfish, Sea Devil,
Bellyfish, Lotte and
Goosefish. They are for the
most part all low-fat with a
firm texture. They can
weight from 2 to 25 pounds
and only the tapered tail
section is edible. Tastes
similar to a lobster
Barracuda: A
moderate-fat fish that runs
from four to eight pounds.
The only variety that is
best for eating is the
Pacific Barracuda which has
an excellent taste. Great
Barracudas are known for
their toxicity.
Usually weighs in at three
to six pounds. Does not
freeze well. When using, be
sure to remove the dark
strip of flesh running down
its center. This may give
the fish a strong
undesirable flavor.
Butterfish : Also
known as Pacific Pompano
or Dollar fish. It is a
high-fat fish that
usually weights in at
one-quarter to one
pound. These are small
fish that are usually
cooked whole or smoked.
A very fine textured
fish.
Fish is so delicious and
good for you. Fish is
generally low in
calories and oily fish
like salmon, tuna and
sardines are excellent
sources of omega-3
essential fatty acids.
Unfortunately, many
people think fish is
difficult to prepare, so
more fish is eaten in
restaurants than in
homes. That is a shame,
really, because fish can
be very easy to cook at
home. To learn more,
visit our website Busy
Cook's cooks article,
Australia's leading
health research body,
the National Health
and Medical Research
Council (NHMRC),
suggests that
Australians should eat
more fish. This is
because fish is low in
fat, high in protein and
an excellent source of
omega 3 fatty acids.
Popular Fish Species
Most fish are healthy to
eat. And fish are an
excellent source of low-fat
protein. Eating fish may
also reduce the risk of
heart disease, diabetes and
other chronic illnesses.
Some common food fish
species are listed below:
Fish without shells are
separated into two
groups-freshwater fish and
saltwater fish. Because salt
water provides more buoyancy
than fresh water. Saltwater
Fish like cod, flounder and
tuna have thicker bones
while freshwater fish, like
catfish, perch and trout
don't have a heavy skeletal
framework rather their
structure is based on
hundreds of minuscule bones
How
to Cooking Fish
When cooking and serving
fish, the meat must be
handled properly to prevent
contamination. One must use
a different platter and
cooking utensils for cooked
fish than what was used for
the raw fish, unless they
have been properly cleaned
and dried after exposure to
the raw fish. Be sure the
raw fish does not come in
contact with foods that have
already been cooked or foods
that do not require cooking
before being consumed, such
as raw vegetables and fruit.
Fish can
be
cooked
in
myriad
ways
including
baking,
broiling,
frying,
grilling
and
steaming.
A
general
rule for
cooking
fish is
to
measure
it at
its
thickest
point,
then
cook 8
to 10
minutes
per inch
(4 to 5
minutes
per half
inch).
To test
fish for
being
properly
cooked,
use a
fork to
prod it
at its
thickest
point.
The fish
should
be
opaque,
its
juices
milky
white.
Undercooked
fish is
translucent,
its
juices
clear
and
watery;
overcooked
fish is
dry and
falls
apart
easily.
Another
test is
to
insert
an
instant-read
thermometer
at the
thickest
point-fish
that's
done
will
register
145°F.
Why is Fish good for us?
There are four major health
advantages from seafood
consumption:
1. Cardo-vascular benefits
which reduce the risk of
heart attack.
2. The anti-inflammatory
properties of mega-3
products in the body.
3. Childhood brain and sight
development.
4. Likely anti-cancer
benefits.
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2008, www.tajagroproducts.com All rights reserved.