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Tuesday, August 14, 2012

Why Does Salmon Taste So Fishy?


The AHA (American Heart Association) recommend eating fish (particularly fatty fish) at least two times (two servings) a week. Fatty fish include one of my favorites, salmon. But what do you do if you have been getting salmon and can't stand the fishy smell and taste?
This time around we will talk about what causes that fishy smell, and at least one thing that you can do about it.
Why do salmon or any other fish smell fishy in the first place?
As an angler that at least from time to time pulls salmon out of the water in the morning and has them for dinner that night, I can tell you that salmon should not have a fishy taste or smell. But, if you leave that nice fresh salmon in the fridge for a few days, it starts to smell 'fishy'.
The reason for this is a chemical called trimethylamine N-oxide that scientists believe act as an anti-freeze and to protect a fish's cellular proteins under the pressures they encounter in the deep. The problem starts after a fish dies.
After a fish has ceased to be, trimethylamine N-oxide starts breaking down into Trimethylamine. It is this chemical that causes the characteristic fishy smell you probably have experienced in a fish market before.
Prevention is key to avoiding stinky fish!
Now that you know that the fishy smell comes from a chemical that is too long to pronounce breaking down into one moderately more pronounceable, the key element in avoiding it is obvious.
Buy fresher fish!
Even the freshest fish at the store has had to undergo the process of being caught, processed, frozen, thawed and displayed at your local grocers. Under the best circumstances it has been at above freezing temps for only a few days, but that is still long enough for trimethylamine N-oxide to start breaking down and stinking up your otherwise beautiful fish.
Find the busy fish markets and avoid ones that look questionable. Don't be shy about asking to smell your salmon or other fish before you buy it. If it smells fishy now, then it won't be any better by the time you take it home.
Take care of your fish before you cook it!
You know how the meat counter is usually one of the first stops when you wander through a grocery store? How might that affect your fish? I suggest making the stop at the fish counter your last stop before you check out. You may even want to bring along a small cooler with a cold pack in it do keep your fish in on the ride home.
Too psycho for you? Considering that the fishy smell we are trying to avoid is the breakdown of chemicals, the colder we can keep our fish, the slower that process will be and the less fishy smell your salmon will have.
Lastly, try and buy fish the same day you are going to cook it. At most I would buy it the night before and keep it in the bottom of your fridge where it is coldest.
What can you do to eliminate that fishy smell?
If after all this, you can't avoid some of the dreaded fish smell, one thing you can do is drizzle it down with lemon juice. Lemon juice is acidic and actually converts the volatile chemicals in the amines to a much less volatile salt. The effect of this is to bind up the stinky chemicals into form you don't smell and taste as much.
I hope this article has been useful to you in realizing that salmon should not be fishy tasting or smelling. Good fresh salmon tastes sweet and quite honestly, like salmon. There is no other way to describe it. So shop more carefully, smell fish before you buy it and store it right to avoid 'stinky fish syndrome'.
Looking to find out more about salmon and other fish? Want to learn how to catch your own salmon and taste it as fresh and clean as you possibly can? If so, I invite you over to our fishing blog to share in our fishing adventures, read our product reviews, try out our fish recipes and have a few laughs at our expense.
Drop in today! The address is and the door is always open and the beer is usually cold!
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Wednesday, August 8, 2012

Top 7 Energy Boosting Foods


A fast-faced lifestyle is very tiring and undeniably most people are into it. It is actually a must for every individual with a fast-faced lifestyle to stay awake when needed particularly in attending to their daily job. However, there will surely time that your body becomes tired and you may not be able to stay energized the whole day. It is really tough to fight those midday yawns and sleepy eyes each time you're at the brink of falling asleep while at work. Of course, the best way to get the body energize is to take a nap, however this is not possible if you are at work. Therefore, you must know the right food to consume in your meals everyday to boost your energy level. These foods should help you stay energize until you fulfill your daily routine at the office.
As the day starts, you must already know how to revitalize your body if you get tired. Therefore, eating your breakfast is a must not only because it is the most important meal of the day but also because the foods that are served in your daily breakfast are energy boosting foods. Below are the top 10 energy boosting foods you may include in your daily meal.
  1. Whole grain products -This is perfect for your daily breakfast. It is a fiber rich food which makes digestion easier. It also contains anti-oxidant which is good for your skin. In addition, it helps in reducing the risks of having cancerous cells, diabetes and heart ailment.

  2. Oatmeal -The American Dietetic Association testified that oatmeal is one of the best suppliers of soluble fiber and when combined with raisins or low-fat yogurt gives it gives an individual jam-packed energy throughout the day. Oatmeal is among the perfect breakfast menu for diabetic people.

  3. Fresh Clean Banana- As everybody knows, this fruit is not just yummy but it is also rich in potassium which is ideal for pregnant women and for people having muscle contraction problems. A piece of a fresh sweet banana a day helps thwart stiffness from sitting long hours at the office.

  4. Sweet Orange Juice- This is not just energy giving fruit but it is also rich in amino acid or commonly called vitamin C. Vitamin C is important to boost our immune system. Once the immune system is at its best your body will surely have sufficient energy to comply all your daily tasks.

  5. Pasta dish- Pasta dishes are loaded with carbohydrates. Most athletes today eat a plate of any pasta dish before going to the game. But you must also make sure that the pasta dish is low in calories, fatty acids and sodium to make it a perfect energy boosting meal.

  6. Fish and salmon- Fish are abundant with protein, omega3 and vitamin B which are ideal for your cardio-vascular wellness.

  7. Beans- These are loaded with several nutrients and vitamins needed by the body to fulfill its daily tasks. Consume beans in a creative way to make your every meal flavorful. You can add it in soup and pasta dishes. According to the America's Department of Agriculture, a person must consume 3 cups of beans weekly to revitalize her or his body.
The energy boosting foods listed above are just an example of foods that provides energy. There are more lists you can find in the internet or by asking your dietician. Dieticians can surely provide you the best lists you are looking for.
Stephan is a newbie in internet and network marketing. He also does SEO and Social Media Management. He loves writing articles about health and reading articles relating to fast food for sustained energy. Click here and find more about healthy living tips.
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Tuesday, August 7, 2012

Guide to Making Pasta - Chennai

  by: RickJonathan


Everybody loves some good pasta; no wonder we all experiment with it in terms of shapes, sizes, sauces and more. PastaTraditional pasta makers prefer to roll out their own shapes using handmade dough whereas for others like you and me, the readymade brands come in handy. These, including the sauces, spices, herbs and cheese required for making pasta, are available in stores like Nilgiris, Amma Naana, Nuts N Spices etc in Chennai. So if you are planning to try some at home, this recipe from Chef Elangovan Karthikeyan who has over 16 years of experience in Continental and Jamaican cuisine and now works at The Pasta Bar Veneto in Chennai, is for you.

Pasta Primavera

4 cups of mixed vegetables (you can use vegetables of your choice)

1 carrot, peeled and cut into strips

1 medium zucchini, sliced

1/2 small eggplant, sliced

1/2 red onion, sliced in two

1/2 bell pepper, any color, cut into thin strips

3 tbsp olive oil

salt and pepper

1/2 teaspoon Italian seasoning or Herbes de Provence

Sprinkling of garlic salt

1/4 cup of spaghetti, marinara or tomato sauce

1 pint of cherry tomatoes, halved

1/2 pound pasta (use rice pasta for wheat-free version)

grated parmesan (optional and usually used for seasoning)


Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let the pan stay on the burner. Add 1/4 cup of the spaghetti, marinara, or tomato sauce to the vegetables, along with 1/4 cup of water to thin the sauce. If you are using readymade spaghetti or marinara sauce, you don't need to add much seasoning; just 1/2 teaspoon of Italian seasoning or herbes de Provence, a few sprinkles of garlic salt, and salt and pepper to taste. If you are using a plain tomato sauce, you might want to start out by cooking a minced clove of garlic first, and then adding the vegetables with a bit more of the seasoning (to taste). Spaghetti and marinara sauce are already seasoned.

Bring a large pot of salted water to a boil (for your pasta). Add the pasta. Once it is ready - cooked but still a bit firm, or al dente - drain the pasta and run cold water over it. Put it directly into the skillet with the vegetables. Adjust the seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes.

This recipe serves four. Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely with this as well. You can also toast bread with a bit of garlic paste with some Italian seasoning and serve.


• To flavor the pasta, you can also add coarsely chopped Leeks/ Celery, Carrot, Bay leaf, few pepper corns and few cloves of garlic in the boiling hot water when cooking.

• Use rock salt if possible, though ordinary salt will also do.

• Ensure that you follow the instructions with respect to timing on the packet of pasta. Each one can be different depending on how dry it is.

• The Pasta should be ‘Al Dente’ (cooked just right). A common test is to bite the pasta. If it is white from the inside, then it is not done.

• Watch the pasta while boiling and add some olive oil as it is being cooked to prevent it from sticking together.

• Wash it in cold water when you take it out if you plan to eat it later, as this will prevent it from getting pasty and sticky.

• Recommended herbs for pastas are Basil, Thyme, Oregano, Rosemary, Bay leaf, Parsley, Lavender, Leeks and Celery.

• Keep a paste of roasted bell peppers, garlic and zucchini that you can add to the sauces. This is to add more taste and flavor to the existing sauces.

Bon app├ętit!

About The Author
Samyuktha Anbunathan is a freelance writer specializing in articles on Chennai City information. Please visit the website to get all possible information about Chennai Shopping & more.

Monday, August 6, 2012

How to Make a Perfect Grilled Chicken

 by: Angelica Florin

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every kilo of chicken:

½ cup light soy sauce (available in the Asian section of grocery stores)

2-3 tablespoons of freshly squeezed lemon or lime juice

4 tablespoons brown sugar

1 medium stalk of lemon grass (pounded)

3 cloves crushed garlic

1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.

About The Author

Thursday, August 2, 2012

Tasty Diabetic-Friendly Salad Recipes


With the salad recipes in this article you can entertain family and friends without worrying about how any diabetics in the group will be affected. From a Mixed Salad With Homemade Poppy Seed Dressing to Marinated Onions and Mushrooms, everyone can enjoy these dishes whether or not they are diabetic. And the best part is that those who aren't diabetic won't even notice!
2 heads butter lettuce
1 head red leaf lettuce
2 cans (8-oz each) mandarin oranges
1 cup flaked unsweetened coconut*
1 cup slivered almonds
Poppy Seed Dressing (recipe follows)
Wash and drain both types of lettuce; break into bite-sized pieces. Drain the oranges and rinse, drain again.
In a salad bowl combine the mandarin oranges with the lettuce pieces. Add the dressing and toss lightly. Sprinkle the coconut and almonds over the top.
*If unsweetened coconut is not available at your supermarket, check out natural food or health food shops.
1/4 cup Splenda granulated
1 tsp dry mustard
1/2 tsp salt
1 tbsp poppy seed
1 small onion, chopped (I prefer red onion)
1/2 cup white wine vinegar
1 cup canola or olive oil
In a blender container combine the Splenda, dry mustard, salt, onion and poppy seed; process until smooth. Add the vinegar and oil gradually, processing constantly until smooth. Store in refrigerator in a jar with a tight-fitting lid. Shake before applying to salad.
Yield: 1 1/2 cups dressing
1 lb button mushrooms, cleaned, washed, cut in half lengthwise
1 medium sweet onion, cut in half lengthwise, sliced thin
1/4 cup vinegar (I prefer white)
1/4 cup extra-virgin olive oil or canola oil
2 tbsp Splenda Granulated
1/2 tsp dried oregano
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
Put the mushrooms in a medium saucepan and add enough water to cover. Bring to a boil over high heat, reduce heat to medium-low, simmer 20 minutes; drain and allow to cool to room temperature.
Into a glass bowl or other glass container that has a tight-fitting lid, combine the vinegar, oil, Splenda, oregano, salt and pepper; mix together well. Add the onion and mushrooms, stir to combine. Place lid on container and refrigerate for at least two hours up to a week.
Find more of Linda's recipes at She also shares diabetic and other health information at
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