Video - Open Oysters Like a Pro!
Courtesy of Saveur Magazine and Le Cordon Bleu

Why Eat Seafood?
Are you on a low cholesterol diet? We can help! There are a few things you need to know before you give up all of your favorite foods for the sake of your heart. Giving up all foods that contain cholesterol may not be necessary if your blood cholesterol levels are mildly elevated. Talk to your doctor or dietitian about how strict you need to be.

All foods from animal products contain cholesterol, but that is not the reason that they are restricted on a cholesterol lowering diet. They are restricted because they are high in saturated fat. There are two other kinds of fats found in food that can actually help to lower cholesterol levels when eaten instead of saturated fat. Eating more fish which is high in polyunsaturated fats including omega-3 fatty acids, and making smart choices about cooking oils and low fat dairy products are two easy ways to improve your cholesterol level without restricting your diet so severely that meal times are not enjoyable.

Lets face it - a diet will only work if you can make it work in your every day life. If your dinner meal is red meat three or more times a week, try eating fish just twice a week instead of beef and you should see the result in a lower cholesterol level.

Think you'll miss the hearty flavor of beef? Try grilling a swordfish or tuna steak! The eating qualities of these delicacies are "meatier" than chicken and have a texture similar to a juicy pork chop. Your meat lover will not be disappointed!

                                  Practical Guide to Seafood Preparation

Cooking Methods

Bake: All types of fish, lean and oily: fillets, steaks, roasts, and whole dressed fish. If wrapped in foil, shellfish can also be baked.
Broil: Fish fillets at least 1" thick. Higher fat fish like salmon or sea bass work best because they retain their moisture better, but just about any finfish or shellfish can be broiled successfully. Shellfish options include shrimp, shucked scallops, oysters, clams, and mussels.
Fry: Lean fish - fillets, portions, strips, nuggets, or whole dressed fish, shrimp, scallops, clams or squid rings.
Grill: Oily fish like tuna, mackerel, and salmon. Use steaks and fillets at least ½" thick, or whole dressed fish. Skin-on fillets work nicely, as they hold together well. Grill large, shell-on or shucked shellfish on skewers.
Poach: Lean fish - fillets, steaks or whole - benefit from this moist cooking method. Avoid poaching oily, dark-meat fish like mackerel or tuna. Salmon is the exception here.
Sauté: Small whole fish like trout, thin skinless fillets like flounder, and steaks. Shrimp, soft shell crabs, shucked scallops, squid. Oily fish like mackerel or salmon don't lend themselves to this technique.
Steam: All lean fish - fillets, steaks, small whole fish and all shellfish. Oily fish do not benefit from steaming.