Family Circle - - FOOD -


1. Look for fil­lets that spring back when lightly touched. They shouldn’t flake or be sit­ting in wa­ter. 2. Fish should smell like the sea, not like low tide. 3. Cook within 2 to 3 days.

on ice

Frozen is a great op­tion. It’s of­ten cheaper, al­ready cleaned and por­tioned. And un­less lo­cally caught, most “fresh” fish has been flash-frozen and de­frosted. Com­pa­nies like Sea to Ta­ble (sea2ta­ and Thrive Mar­ket (thrive­mar­ket .com) de­liver sus­tain­able op­tions right to your door. Sam­pler boxes be­gin at $30 for 6 serv­ings.

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