Our conversation this week with Chef Wendy yielded a cornucopia of cooking tips, delicious recipes, reliable resources, and interesting anecdotes about her experiences preparing fish and other seafood. Here are some of the topics Wendy covered:
- Sustainability. If at all possible, buy sustainable fish and seafood whenever possible. Some great sources for checking sustainability include the Seafood Watch from the Monterey Bay Aquarium, which also produces an iPhone app; Cleanfish.com, which has a feature that allows you to type in your zip code to find out where to buy clean fish in your area; and Sunset magazine, which offers a buyer’s guide to sustainable fish—including frozen and canned options–which prints out nicely.
- Quality. Choose fish that is firm, shiny, and has no “fishy” odor at all. Whole fish and all shellfish should be stored on ice.
- Cooking Tips. If you are cooking for a seafood-wary individual, cook with bacon or pancetta. “Everyone loves bacon,” she says. Wendy talked us through ways to sauté, bake, and grill fish, and test for the right level of doneness, as well as how to fillet a whole fish.
- Recipes. Wendy provided lots of great ideas for preparing fish, clams, mussels, oysters, scallops, shrimp, and crab.
Visit Wendy’s guest page to hear the entire conversation. And remember that you can get Wendy to help you with any cooking topic you want by going to her “Ask the Foodie” section on the website.
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