Fish

• Grilled fish recipes: Perfect for creating smoky, charred flavors with a crispy exterior while retaining a moist interior. Popular choices include salmon, trout, and mackerel.
• Fish in soups and stews: Used in hearty dishes like bouillabaisse or fish chowder, where its tender texture and mild flavor complement rich broths and vegetables.
• Pan-seared fish: Ideal for quick cooking methods that create a golden crust while preserving the fish's natural juiciness. Cod, halibut, and tilapia are common options.
• Sushi and sashimi: Fresh, raw fish such as tuna or salmon is a key ingredient in Japanese cuisine, offering a clean, buttery taste and smooth texture.
• Baked fish dishes: Often prepared with herbs, spices, and citrus, baking enhances the natural flavors of fish while keeping it moist and flaky.
• Fish tacos: A popular street food where grilled or fried fish is paired with vibrant toppings like slaw, avocado, and lime for a flavorful handheld meal.

• High in protein, making it a great option for muscle-building and overall nutrition.
• Rich in omega-3 fatty acids, which are known for supporting heart health and brain function.
• Contains essential vitamins like B12 and D, which contribute to energy levels and bone health.
• Low in saturated fat, making it a popular choice for balanced diets.
• Versatile in cooking, used in grilling, baking, steaming, or frying for a variety of flavor profiles.
• Commonly included in Mediterranean and Asian diets for its nutritional value and light taste.

Store fresh fish in the refrigerator at a temperature below 40°F (4°C) and use it within 1-2 days for optimal freshness. To extend shelf life, freeze fish in airtight packaging, ensuring no air exposure to prevent freezer burn. If purchased frozen, keep it in the freezer until ready to thaw and cook. Avoid storing fish at room temperature to prevent spoilage. For best results, keep it on ice in the fridge if you plan to use it the same day.