Slideshow: 12 Ways to Cook Foolproof Fish

Sources Medically Reviewed on 10/15/2019 Reviewed by Christine Mikstas, RD, LD on October 15, 2019
IMAGES PROVIDED BY:
1. Annabelle Breakey / FoodPix
2. Foodcollection
3. Philippe Desnerck / Photolibrary
4. Philippe Desnerck / Photolibrary
5. Jean Cazals
6. Jon Edwards
7. ilolab / Kalium
8. Annabelle Breakey / Digital Vision
9. Javier Balseiro / Flickr
10. Tarek El Sombati / Photodisc
11. Eising / FoodPhotography
12. Eising Studio / Food
13. Peter Carroll / First Light
SOURCES:
Suzanne Rostler, MS, RD, Framingham, Mass.
Jennifer Hill, RD, recipe developer and food specialist, Vancouver, British Columbia.
Katie McCammon, MS, RD, chef and health educator, Killeen/Temple, TX.
Becky Salengut, private chef, author, and cooking teacher, Seattle.
American Heart Association Scientific Statement: "Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Disease."
United States Department of Agriculture National Agricultural Library: "Crustaceans, shrimp, mixed species, cooked, moist heat."
Monterey Bay Aquarium Seafood Watch.
FDA: "What You Need to Know About Mercury in Fish and Shellfish."
Salengut, B. Good Fish: Sustainable Seafood Recipes from the Pacific Coast, Sasquatch Books, March 29, 2011.
"How to Cook Everything," Mark Bittman.
"Simply Delicioso," Ingrid Hoffmann.
Reviewed by Christine Mikstas, RD, LD on October 15, 2019
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