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Fish Recipes ...


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Past Employment

Residential Property Management
Estate Keeper, Chateau Mijoba
Residential Property Management Community Manager PPA
Residential Property Management Assistant Manager, Leasing  HVA
Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
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Highlights and documents I have written

Information Technology


Creating Customer Loyalty

End user Training

Massage Therapy


Massage Therapy

Being a Male Therapist

Ethics

730 Hour Certification

Transcripts

Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!

Telecommunications


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101
 


 

SEA FOOD BASICS

Eating seafood can help prevent heart attacks and strokes, lower blood pressure and may even ward off depression. Regular fish consumption reduces the risk of heart attack by as much as 40 percent. Seafood’s magic ingredient: Omega 3 fatty acids. Fatty fish, like salmon (fresh and canned), tuna (fresh and canned), herrings, trout, mackerel and sardines are loaded with these beneficial fats. Just be careful with cooking; pan-frying and deep-frying at high temperatures can destroy Omega 3 fats.

All fish are a good source of protein, have low levels of saturated fat and contain vitamin E, an important antioxidant. Seafood is great for people with diabetes, can contribute calcium (from the small, soft bones in some fish) to one’s diet, and may reduce the risk of asthma in children. It also can be low in calories, depending on how it's prepared.

Some people shy away from shellfish because it can be high in cholesterol. It's important to be aware that cholesterol in food does not directly transfer to cholesterol in blood. Although it is important to limit the amount of cholesterol you eat, especially if you have diabetes or heart disease, saturated and trans fats are more detrimental to serum (blood) cholesterol than the cholesterol in shellfish. If you are trying to lower your blood cholesterol, focus on replacing saturated fats with healthy fats, adding fiber, and exercising instead of counting cholesterol milligrams.

Mercury is a big concern with seafood. Some larger fish, like shark, swordfish and marlin, contain this metal that can cause brain and nerve damage. It is recommended that pregnant women and small children avoid these fish, and others limit their consumption to once per week. Fortunately, the fish highest in healthful Omega 3s are the lowest in mercury.

Fish Recipes

Bouillon
Broiled Salmon
Catfish
Ceviche
Fish & Chips
Fish Roll
Grilled Salmon
Mahi Mahi
Mojo Moulies
Pan Fried Fish
Poached Bass
Red Snapper
Salmon Papillote
Salmon Turnovers
Salted Bass
Seared Tuna
Smoked Salmon
Squid Vicious

Farm Vs Fresh?

Q: Is there any difference between farm raised fish and wild caught? Specifically taste and/or nutritional value differences?

A: Though all fish differ, and one could write a book about wild versus farmed fish, it might be easiest to use salmon as an example. Wild salmon is much more flavorful than farmed, and has a silky, flaky texture and a rich, mouth-filling taste. The color tends to be a deeper red, due to its natural diet of crustaceans, and the fat is marbled throughout the fish.

On the downside, wild salmon is expensive and the price fluctuates according to available supply. Wild salmon has a season, usually from May to September, depending on the variety, and can be hard to come by -- if not frozen -- the rest of the time.

Farmed salmon is milder tasting and generally not quite as firm as wild. The color is a paler pink because their food contains natural dyes in order to color the flesh. It would also seem that farmed salmon is higher in PCBs and other toxins than wild is, though not high enough to trigger FDA disapproval. It also almost always costs substantially less than wild salmon, and is available year-round.

The general recommendation is, to buy wild salmon in season if you can get it, and farmed salmon the rest of the time.

Fish
 
Good Eats Court Bouillon
The Frenchman's Bass
Red Snapper en Papillote
Salmon Fillet en Papillote with Julienne Vegetable
Macadamia Nut Crusted Mahi Mahi
Broiled Salmon with AB's Spice Pomade
Squid Vicious
Grilled Salmon Steaks
Pan Fried Fish
Striped Bass in Salt Dome
Chips and Fish
Catfish au Lait
Smoked Salmon
Chimney Tuna Loin
Salmon Turnovers
Island Ceviche with Pickled Onions
Fish Roll with Compound Butter

 
Shrimp
 
Garlic Shrimp Casserole
Ramen Shrimp Pouch
Salt Roasted Shrimp
The Shrimp Cocktail
Coconut Shrimp with Peanut Sauce

 
Shellfish
 
Baked Oysters Brownefeller
Oyster Soup
Radonsky for the New Millenium
Clams on the Half Shell with Fresh Mayonnaise
Clam Chowder
Mojo Moulies
Stuffed Lobster
Steamed Alaskan King Crab Claws
Crab Cakes or Fritters
Marinated Crab Salad

It's not difficult to determine whether seafood is fresh. You can see freshness through the glass on the supermarket case: fish fillets and steaks have a bright, translucent quality and look moist; pass up seafood that looks dull, dry or opaque. Dark-fleshed fish such as tuna should be bright, not brown. If buying whole fish, look for shiny bright skin, bright eyes and moist, red gills.

Fresh fish smells clean and of the ocean, never strong or fishy. Ask to smell it if you have any question. For both whole and cut-up fish, the flesh should feel firm to the touch, not soft.

You can also tell a lot about freshness by the way the fish is stored in the case. Fish deteriorates more quickly than other protein and must be kept iced, at 32 degrees Fahrenheit. Fillets and steaks should be stored on flaked or shaved ice, not in it, while whole fish should be buried in the ice. Neither should be sitting in water or melted ice.

Some shellfish, such as lobsters, crabs, crayfish, mussels, clams, oysters, must be sold alive unless they are frozen. You should make sure they are before you buy them. Lobsters, crabs and crayfish should be lively. The shells of clams, oysters and mussels should be tightly closed. Shrimp should not have an ammonia odor or black spots.

SUBSTITUTING SEAFOOD
We give substitutions for each type of seafood, but the most important thing when choosing seafood is to choose something that looks fresh. Other than that, choose fish with similar texture and fillets or steaks of similar thickness when substituting.

FROZEN SEAFOOD
Most of us have a prejudice that fresh is better than frozen. This isn't always true. With current technology, seafood that is cleaned and frozen immediately can often be better quality than "fresh" seafood that has spent days in transit. Care in handling and freezing varies, however, so you're better off learning to judge quality in a general way, rather than being a stickler for "fresh" fish.

STORAGE
Once you buy the fish, refrigerate it as quickly as possible. It's best eaten the day of purchase. Since optimum temperature for fish storage is 32 degrees F and the inside of your refrigerator is about 40 degrees F, fish will last longer if stored on ice. Set the fish, still wrapped, in a colander filled with ice, then put the colander over another dish. As the ice melts, the water drains out of the colander. Replenish the ice as needed. You can also surround the fish with ice packs. Do not set unwrapped fillets directly on ice.

Store live shellfish in the refrigerator, but do not wrap them in plastic because they need to breathe. Loosely wrap live shellfish in a damp dishtowel set in a bowl or pan.

 

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