INGREDIENTS

INSTRUCTIONS

What do you need to know when buying fish? Bill Bowers, owner of
Jake's Fish Market in New York City, explains that the closer you are
to fish, the fresher they will be. If you live near the Eastern
Seaboard, buy fish from there, and if you are on the West Coast, buy
locally.  Two factors are key: Fresh fish does not have a fishy smell
and  always keep fish on ice until you cook it.  Bowers explains that
99 percent of the shrimp eaten in the U.S. has  been previously frozen.
Yet it can still say "fresh" on the label  because it's fresh-frozen.
Because shrimp varies in size, you can  expect about 16 to 20 shrimp
per pound. Here's what you should look  for when buying fish:  FLOUNDER
FILLET: The fish should have no smell. The skin should have a
glistening look. This fish's flesh should be firm.  WHOLE RED SNAPPER:
Make sure it's red. It should smell like the ocean.  SALMON: The
exterior should have a ruby-red, shiny-bright color. The  flesh should
not be splitting up.  WHITE FISH: It should smell like a cucumber.
COD: It is better to eat in the wintertime.  Healthy Recipes are
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