Unpopular fish become full dishes with moisture-releasing ingredients

03/2/2007 | FoodNavigator

Diced vegetables and milk are two moisture-releasing ingredients that are being used with abundant but unpopular fish stocks such as Atlantic mackerel. Such fish are rich in omega-3 fatty acids but are not widely used commercially because of the oily flesh and difficulty in boning.

View Full Article in:


Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Culinary Arts Chef Instructor
The Culinary Institute of America