If recipe preparation requires frequent handling of the fish, as in chowders and soups, a firm-textured fish such as grouper, red drum or tilefish will retain its shape and have a more pleasing finished appearance. Cooking times will vary according to the thickness and size of the fish. To prevent overcooking, the fish should be tested about halfway through the recommended cooking time and frequently thereafter until the fish flakes easily when tested with a fork. As a rule of thumb, allow ten minutes per one inch of thickness of fish. Seafood Nutritional Information Fish is relatively low in calories.
Fish is made up of complete, highly digestible protein.
Fish contains no saturated fats and is rich in the desirable polyunsaturated fats. Fish contains large deposits of essential vitamins and minerals. Not sure about the nutritional qualities of a particular species. Check our on-line Seafood Nutritional Guide for the answer.