No matter how it's prepared, nothing can quite compare to the taste of fresh seafood. Whether it's baked, steamed, or fried, seafood is packed with flavor and nutritional value. Collectors and seafood lovers will be very pleased with this e-cookbook of over 200 simple, yet tasty recipes from the marvellously interesting to the essential basics. Our goal with this cookbook is to provide cooks with all the information they need to easily and properly prepare seafood and serve it with style. Most of the recipes are simple to make, even for cooks whose experience with seafood is limited. We wanted to encourage people to try new ways of incorporating seafood into their diets.
In a study, researchers at the University of Washington in Seattle found that a weekly serving of a fatty fish such as salmon, mackerel, or albacore tuna may reduce the risk of cardiac arrest by 50% or more. While fish and shellfish are generally low in overall fat content, their oils contain a large proportion of polyunsaturated fatty acids known as omega-3 fatty acids, which are thought to reduce coronary spasms and the clumping of blood platelets, among other effects.
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