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On Food and Cooking Chapter Summary & Analysis - Fish and Shellfish Summary

Harold McGee
This Study Guide consists of approximately 37 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.
This section contains 616 words
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Fish and Shellfish Summary and Analysis

Fish and shellfish are healthy, in that they are good sources of protein, B vitamins, various minerals, such as iodine and calcium and have very little fat. Fish oil is believed to be high in omega-3 fatty acids, which are vital to brain development and retina development. It also helps the immune system, lowers the risk of cancer and heart disease and lowers cholesterol.

Fish can be served raw but poses a number of health risks. Many therefore, freeze fish to be served raw at -31 degrees to kill any bacteria. Sushi and sashimi are raw fish dishes originating in Japan that consist of salted fish and flavored rice. Tart ceviche uses raw fish cubes soaked in acidic liquid with onion, chili and other seasoning. Kinilaw is similar, but the fish is only dipped in the marinade, which is made from...

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This section contains 616 words
(approx. 3 pages at 300 words per page)
Purchase our On Food and Cooking Study Guide
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On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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