Vitamin Requirements

Yes. What you put in your body can sometimes sap the strength of certain vitamins or undermine your body’s ability to process or manufacture them. Whenever this happens, you will probably need to consume more than the U.S. recommended daily allowance of vitamins (although these allowances are more than ample for most people). Read more »

Inspection and Grading of Fish and Shellfish

Unlike meat and poultry, the inspection of finfish is voluntary. Such inspection, when it occurs, is based on the wholesomeness of the fish and the sanitary conditions of the processing plant. The National Marine Fisheries Service of the U.S. Department of Commerce is responsible for fish inspections, which are paid for by the processor. Read more »

Structure of Finfish

Regardless of their classification, fish are usually tender when they come to the table, and three structural factors contribute to this tenderness. When compared with meat or poultry, fish muscle has lower amounts of collagen. The bodies of land animals average 15 percent connective tissue by weight, while fish are only 3 percent collagen. Read more »

Salt or Fresh Water

The majority of the fish eaten in the United States are taken from salty waters, but many also come from fresh-water lakes, ponds, and streams. Saltwater fish often have a more distinct flavor than freshwater fish. Sole, however, is a very mild-flavored saltwater fish, and is one of several exceptions to the taste generalization. Read more »

Vertebrate or Invertebrate

The vertebrate category includes sea mammals, all of which must get their oxygen from above the water’s surface, and finfish, which obtain their oxygen from the water itself through their gills. Sea mammals include dolphin, whale, and seal, which are consumed in some cultures. Read more »

Fish and Shellfish

Humans were eating fish, shellfish, and sea mammals long before they started cultivating plants or domesticating animals for food. Excavations of Stone Age sites have uncovered fish nets, spears, and fishing hooks made from the upper beaks of birds. Read more »

Storage of Poultry

Precautions should be taken in the handling of poultry, because of the possibility of their being contaminated with bacteria. Salmonella is one of the most common causes of foodborne illness. Read more »

Microwaving Poultry

Microwave ovens do not always heat food deeply or evenly enough, and power levels vary from brand to brand, so it is suggested that stuffed poultry, particularly turkeys, be prepared in the conventional oven. Read more »

Stewing and Poaching Poultry

Stewing. Any whole or cut-up fresh poultry can be covered in cold salted water and heated to the boiling point, at which point the heat is immediately lowered to simmer. An average 3.5 pound chicken usually takes about 2 to 2.5 hours. Read more »

Braising Poultry

Although braising, also called fricasseeing, can be used with any poultry, it is of particular value when it comes to preparing older, tougher birds. The slow, moist heating tenderizes the meat and makes it easier to chew. Read more »