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Walk Kansas

Walk Kansas State Leader

Sharolyn Jackson
Sharolyn Flaming Jackson
K-State Research and Extension
1007 Throckmorton Hall
Manhattan, KS 66506
785-532-2273
sharolyn@ksu.edu

 

A health initiative presented by Kansas State University Agricultural Experiment Station and Cooperative Extension Service

The Dish on Fish

salmonEating more fish is one of the healthiest changes you can make to your diet. Health benefits are greatest from seafood that broiled or baked – not breaded and fried.

Seafood is easy to prepare and cooking time is short – truly a fast food! Start by choosing fresh fish at the store. Select fish that is firm to the touch, bright in color, and a sweet smell. Avoid fish that has brown spots, discoloration, a slimy surface and strong smell. Fishy odors mean that it is old.

Fish and other types of seafood can be prepared in a variety of ways. Fish is done when the color turns from translucent to opaque (white) or has reached 140 degrees F. to 145 degrees F. internal temperature. Do not overcook!