|
|
Article: A scale model of what to do with fish
- Article from:
- Chicago Sun-Times
- Article date:
- January 8, 1987
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
|
Fish of all kinds provide high-grade protein, most of it
considerably less fatty than most meats. For those concerned with
lean and fat fish, the following are considered in the not-so-lean
category: albacore, bloaters, butterfish, bluefish, chub, eel,
herring, mackerel, pompano, salmon, sardine, shad, smelt, sprat,
tuna, trout and whitefish - the fat content ranging from 15 to about
30 percent with eel.
If you have any reason to believe that the fish you are using
harbors objectionable amounts of DDT or other chemicals, filleting is
the safest approach. Chemical residues tend to be concentrated in
the fatty tissues of the belly flesh and the dark areas at the sides.
These areas may all ...