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Select the letter of the type of fish you are going to prepare to find a recipe.  Check back often as new
recipes and descriptions are constantly updated.  You never know what you will catch in our pond, enjoy!

Does it taste like chicken?  I don't think so.
  
Fresh fish has a flavor and texture all it's own.  Here are some brief descriptions of
the different types of fish we have available to help you decide which will be right for you.


Fish Facts

Oily fish helps healthy hearts, too.
People with no hint of heart trouble can safeguard their hearts and reduce their risk of
sudden death by eating salmon or other oily fish twice a week or more, doctors report
today.  Several studies have shown that fish oils reduce the risk of sudden death among
men who have heart attacks, but the two new landmark studies mark the first time the
long term effects of a diet rich in fish have been examined in healthy men and women.

Parasites in fish...
Yes Dorothy, there are parasites in fish.  Like all other products that cross our tables
fish is no exception.  However, as reported by Officials from the Broward Health 
Department parasites in fish do not pose a health hazard.  Parasites are present in
many fish and that is the reason why fish should be cooked before eaten.

Catfish is a mild fish that tastes a lot like flounder or sole.  It has a medium-firm, flaky
texture yet is a very durable, forgiving fish in the kitchen.  Select fillets that are moist
and firm with a fresh, mild aroma.

Flounder is mild and sweet tasting with a very delicate texture.  Select fillets that
are uniform in color, moist and firm, with a fresh, mild aroma.

Orange Roughy has a very mild, sweet and delicate flavor.  It has medium-firm white
flesh with a moderate flake.  Select fillets that are uniform in color, moist and firm 
with a fresh, mild aroma.

Salmon are full-flavored fish.  Kings, sockeyes and atlantics have the most flavor,
chums, pinks and silvers are more mild.  they are medium-firm with a good flake.
Select steaks and fillets that are uniform in color, moist and firm with a fresh, mild
aroma.

Scallops have a sweet nutty odor, reminiscent of fresh lobster, and have an exquisite
flavor.  Scallops that have a brownish, pinkish or mottled look are usually a sign  
that roe pigment leaked into the muscle.  This is totally harmless, and the scallop will 
cook up white.  While "pumpkin" scallops taste the same as white the color variation
usually becomes confusing even though they will cook up white.  However, if the scallops
have a gray or blackish look this may indicate that the scallop is old.  If so the scallops
will have a strong odor and should not be purchased.

Shrimp have a fabulous flavor all their own.  warm water shrimp have a nice meaty
texture; cold water shrimp have a more delicate taste.  Select shrimp that are uni-
form in color, moist and firm with a fresh, mild aroma.

Snapper belong to a family of fish which contains several hundred species found 
in warm waters around the world.  They are mild and sweet, with a moist, moderately
delicate texture and excellent flake.  Select fillets that are uniform in color, moist
and firm with a fresh, mild aroma.

Surimi is made from white meated fish and provides a low-cost alternative to the
seafood it replaces.

Swordfish have a full but light flavor with a firm, meat like texture.  Select steaks
and fillets that are moist and firm with a fresh, mild aroma.

Recipes

Baked Catfish Nuggets
Makes 4 Servings   
Preparation time approx. 30 minutes

Cajun Catfish

1.  In a shallow glass dish, pour Golden Dipt cajun
     Style Marinade evenly over catfish; let stand 20
     to 30 minutes, turning fish several times.

2.  Place catfish on an open grill over medium hot
     to red hot coals.

3.  Grill fish 10 to 12 minutes per inch of thickness.
      (Since fillets are delicate, you may want to use a seafood
      grill screen, or fish basket, or wrap fish in aluminum foil
      with holes punched in it.)
     Turn and baste halfway through grilling.
     Fish is done when it turns opaque and flakes
     easily with a fork.

Southern Style Catfish

In a heavy frying pan, heat ¼ to ½ inch vegetable oil to
375ºF, Moisten fish lightly with water.  Pour fish fry mix
into plastic bag.  Shake moistened seafood until evenly
coated, a few pieces at a time.  Let stand several minutes
for coating to adhere.  Fry a few pieces at a time in hot
oil for 2 to 3 minutes on each side or until golden brown,
drain on paper towels.  Serve with Golden Dipt tartar sauce.

Flounder Roll-Ups
Makes 4 Servings   
Preparation time approx. 45 minutes

Lemon Butter Dill Orange Roughy

Preheat oven to 425º F.  Place fish in a single layer in a 9" x 13"
baking dish.  Pour Golden Dipt Lemon Butter Dill Seafood 
Cooking Sauce evenly over fish.  Bake for 8 to 10 minutes.
Fish is done when flesh is opaque and flakes easily with a fork.
Garnish with lemon slices.

Light Salmon Pasta Salad
Makes 4 Servings   
Preparation time approx. 45 minutes

Brush salmon with ¼ cup of Golden Dipt Fat Free Lemon
Butter Dill Cooking Sauce.  Broil or bake 8-10 minutes per
inch of thickness.  Cool.  Flake salmon; be careful to remove
skin and small bones.  Set aside.  In a large bowl, combine 
remaining ½ cup Golden Dipt Fat Free Lemon Butter Dill
Cooking sauce with yogurt.  Add cooked pasta and vegetables;
toss.  Gently stir in salmon.  Serve at room temperature or
chilled.  Garnish with dill sprigs.

Salmon Oriental
Makes 4 Servings

Pour Golden Dipt Ginger Teriyaki Seafood marinade evenly over
fish, let stand 20 to 30 minutes, turning several times.  Cook steaks
on an open grill over medium-hot coals for 8 to 10 minutes, basting
and turning once.  Fish is done when flesh flakes easily with a fork.

Ginger Teriyaki Salmon
Makes 4 Servings   
Preparation time approx. 30 minutes

Fried Shrimp & Scallops
Makes 4 Servings   
Preparation time approx. 30 minutes

Heat vegetable oil to 375º F.  Prepare Golden Dipt Seafood
Fry Mix according to package directions.  Dip shrimp and sea
scallops into batter; shake off excess.  Fry seafood 3-5 minutes
or until golden brown, turning once.  Remove drain.

Pour ¼ cup Golden Dipt Cocktail Sauce into individual bowls
for dipping.

Pan-Fried Snapper
Makes 4 Servings

In heavy frying pan, heat ¼ to ½ inch vegetable oil to 375º F.
moisten fish lightly with water.  Pour Fish Fry Mix into plastic bag.
Shake moistened seafood until evenly coated, a few pieces at
a time.  Let stand several minutes until breading appears moist.
Fry a few pieces at a time in hot oil for 2 to 3 minutes on each
side until golden brown, drain on paper towels.  Serve with Tartar
Sauce and lemon slices.

Surimi Seafood Salad
Makes 2-3 Servings
Preparation time approx. 30 minutes

Southwestern Grilled Swordfish
Makes 2-3 Servings
Preparation time approx. 30 minutes

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