Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

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Barramundi

Moist, succulent, slightly meaty texture; a cross between snapper and grouper Slightly sweet and buttery flavor Raw: pinkish grey colored, Cooked: white colored Known as Asian sea bass in some parts of the world

Alaska Pollock

Moist texture with a tender flake Mild, slightly sweet taste Raw: white colored with slight pink hue; Cooked: snow white colored Commonly sold as breaded fish sticks

Catfish

Flaky Adopts the flavor characteristics of what they eat; Mild, slightly sweet flavor Raw: white to pinkish colored; Cooked: white colored

Arctic Char

Moist, buttery texture Delicate, savory, sweet, earthy flavor Black, silver, and white skin; Raw: bright glistening orangey peach colored; Cooked: light orangey peach colored Similar to farm-raised salmon, delicate

Striped bass

Subtly chewy texture, moist Nutty flavor Black, white, and opal skin; Raw: grayish pink colored; Cooked: pinkish white colored

Grouper

Moist Mild, but distinct slightly sweet taste White and gray skin; Raw: creamy orange colored; Cooked: bright white colored

Basa/pangasius/swai

Medium-sized flakes Subtly starchy flavor Raw: light pink colored; Cooked: white colored Open to various cooking methods and sauces

Mussels

Chewy texture Earthy-sea flavor, similar to clams Bluish black or green shell with orange or cream colored meat

Snapper

Lean and moist Roast chicken-y flavor Pink, peach, and white dotted shiny skin with pinkish white meat; Raw: pinkish white colored; Cooked: white colored

Trout

Buttery and moist texture Rich, vegetable-y flavor Peach, pink and silver skin; Raw: pinkish orange white colored; Cooked: paler pinkish orange white colored Thin skin is edible and tastes like potato skin

INDUSTRY SCOOP

  • GSMC Registration is Open!
    GSMC Registration is Open! The Global Seafood Market Conference is on January 27-29, 2015 at the Four Season Hotel in Las Vegas, NV. The majority of the NFI Committee/Council meetings will meet on January 26. If you have any questions, please contact Suzanne Arteaga, CMP at 703-752-8898 or sarteaga@nfi.org.