Striped Bass Recipes - Fish Cooking

Fish is a heart healthy, lean meat which is full of protein and those valuable essential oils. You won't find much heart disease in cuisines which rely on fish. Eating fish at least a couple of times a week can indeed, lead to longevity. Some of us are unaccustomed to preparing fish, and may shy away from cooking fish, but it is a very tasty and healthy meal that should be prepared often.

It seems that many people are afraid of cooking fish at home. Americans eat only about fifteen pounds of fish per person per year, but we eat twice as much fish in restaurants as at home. Buying, storing, and cooking fish isn't difficult, it just requires a little knowledge.


Have you ever wanted to be able to cook incredible fish dishes? Surprise your spouse and have some company over this weekend and make some incredible salmon with seafood appetizers.

Click Here to learn the secrets of buying and cooking fish!

I didn't realize that there were so many healthy meals that I could prepare so easily and quickly. Make sure you don't forget to have a look at the link above to learn all the fish cooking secrets.

Stuffed shrimp

* 8 Jumbo shrimp
* 2 tbs Chopped Parsley
* 1 cup Bread Crumbs
* 6 tbs Butter
* 1/4 cup Flaked Crab
* 1/4 cup Sherry
* 1/4 cup Chopped Almond

Remove shell up to tail.

Cut shrimp down to the back leaving in butterfly fashion.

Remove large vein.

Place in baking dish.

Melt butter.

Combine remaining ingredients.

Place stuffing in each shrimp cavity.

Bake in preheated 350°F oven for 20 minutes or till tails curl up and shrimp meat is bright white.

Serve with drawn butter and lemon wedge.

Remember these easy tips with buying and cooking fish:

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
* A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* Use fresh fish, it is easier to work with than frozen fish.