Salmon has a unique earthy flavor and silky, rich texture that lends itself to a variety of preparations and cooking methods. One of the simplest ways to use salmon involves no cooking of the fish itself. Smoked salmon is fully cooked and delicious served with fresh green salads, eaten with cream cheese and bagels, or prepared as an appetizer spread. For an easy variation on your favorite tuna recipes, try canned salmon (another popular no-cook product), or use a mixture of the two.
The sweet and creamy scallop is one of the more popular mollusks sold in the United States-probably because it is such a versatile ingredient in so many dishes. Sea scallops may be cooked with great success using almost any cooking method. Bay scallops, however, are smaller and more delicate-they are best when quickly sautéed.
Shrimp are beloved for their mild, sweet flavor and firm, juicy texture. They are a versatile ingredient in almost any recipe-from appetizer to main dish-because they can be prepared using a variety of cooking techniques.
One of the simplest methods of cooking is simply to boil or steam shrimp. Serve them, once cooled, with a dipping sauce as an appetizer. Or, add them to a side salad for an easy lunchtime entrée. For added ease, purchase pre-cooked shrimp from your seafood counter or frozen seafood aisle.
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org
