* when choosing red meat, always check the packaging date... fresh is better. Any fat should be white to ivory in color. The flesh should be bright red or dark pink in color... oxidation can effect flavor.
Pork, the other white meat is a great source of vitamins and minerals including iron, zinc, Vitamin B, selenium and phosphorus. When trimmed, pork contains very minimal saturated fat.
Choose the leanest cuts of pork and trim away any visible outside fat before cooking. Use dry cooking methods such as roasting, grilling, and searing.
* when choosing pork, always check the packaging date... fresh is better. Any fat should be white to ivory in color. The flesh should be light pink in color.
Although the largest amount of this big bird is consumed during the holidays, it is a very healthy and tasty option all year long. Along with Vitamins B3 and B6, turkey contains tryptophan... the stuff that makes you snooze during the Thanksgiving football game.
For a tastey lean dish, remove the skin and trim away any visible fat globs before cooking. Poultry is incredibly versatile and can be cooked with dry or wet methods.
* when choosing poultry, always check the packaging date... fresh is better. Any fat should be ivory in color. The skin should be ivory to light yellow. The flesh should be pink in color.
This is category contains any shellfish that has 2 shells including:
Mussles, Scallops (bay and sea), Clams, and Oysters.
These are packed with nutrition and are low in cholesterol and calories. They contain Omega-3 Fatty Acids, Vitamin B12, Magnessium, and Potassium... this makes them especially beneficial for cardio health.
*If purchased fresh (notfrozen) bi-valves should ALWAYS be alive... you can check by tapping the shells... if they close,they are alive. Shells should not be cracked. The odor should be light and salty... not very oceanic.
This category contains any shellfish that has a hard shell and a multitude of legs such as Shrimp, Lobster, and Crab.
*If purchased fresh, alive is ALWAYS better. If you purchase frozen shrimp, shell on will help protect the flesh. The odor of any fish should be light and salty... not very oceanic.
Halibut, salmon, mackerel, sardines, tilapia, tuna, swordfish, and,
* for whole fish - eyes should be bright and clear. Dull-eyed fish may be safe to eat, but they are past their prime. The skin should shine and look metallic and clean. A fresh fish should smell like clean or lightly brined water. The gills should be a rich red. Fish Fillets
* for fish fillets - look for vibrant flesh. All fish fade as they age. If the fillet still has skin it should be shiny and metallic. Fillets should have no pungent aromas.
Enjoy your shopping excursions! And as always, if you have any questions, please don't hesitate to ask.