YOU Best Recipes: Budget - - Catch Of The Day -


■ It is eas­ier to cook whole fish by but­ter­fly­ing and sea­son­ing it be­fore bak­ing in the oven or braaing over coals ■ Whole fish can also be cut into por­tions or steaks to help with por­tion con­trol

■ These might be more ex­pen­sive but are al­ways read­ily avail­able and will last a long time in the freezer Check the ex­piry date, but some frozen por­tions can be kept in the freezer for up to three months ■ De­frost the fish overnight in the fridge and drain well be­fore pre­par­ing to avoid the fish be­com­ing wa­tery while cook­ing


■ Canned fish is of­ten your best choice if you want to en­joy the whole­some­ness of fish without break­ing the bank ■ Keep a can or two of tuna, salmon, sar­dines or pilchards in your pantry – it can eas­ily be trans­formed into fish cakes, fish pasta, fish pie or most other tasty fish dishes ■ Stretch canned fish by mix­ing it with veg­eta­bles, rice or pasta


■ Cala­mari is of­ten seen as an ex­pen­sive in­gre­di­ent but is ac­tu­ally one of the cheaper types of seafoods on the mar­ket Con­sider it next time out shop­ping

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