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.

medium

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

  • 2014 Spring Political Conference
    NFI's Annual Spring Political Conference will be held on May 12-15, 2014 at the St. Regis Washington Hotel. The conference room rate is $385 plus tax. To reserve your sleeping room for the conference, call 1-888-627-8087 and mention National Fisheries Institute to receive the negotiated rate.