Fish, chicken, and eggs are the lean proteins that dominate a bodybuilder’s food prep menu. They are packed with muscle-building amino acids, vitamins and minerals. While protein sources like chicken make a great lunch option at work, second-day fish, on the other hand, can bring out “fishy” flavors and not taste as fresh.
The good news is Chad Beldingoutdoorsman, hunter, chef and author of “The Supplier’s Cookbook » is here to show you not only how to make your fish delicious every time, but also how to choose the highest quality fish on the market. (With step-by-step instructions when catching fish in the wild).
“Learning through all my travels through North America, South America and Europe, I have always been intrigued by passionate cooks, and always wanted to be unorthodox in my approach in everything what I cook,” says Belding. And as a hunter, fisherman and conservationist, Belding learned very quickly how important it is to know where your food comes from and how to live off the land.
This is where the “supplier mentality” was born and where the supplier brand was launched. Belding says “The Provider Cookbook” has been a nearly three-decade journey inspired by passionate outdoor men and women around the world.
It’s time to get to know your fish, where it comes from and how to make it taste amazing.
Follow these steps to find the highest quality fish in the grocery store
If you want high quality, high protein fish, catching the first fish you see in the store is not the way to go. The best way to buy fish from a retail outlet or grocery store “is to develop a relationship with the butcher or the seafood specialists,” Belding says. Fortunately, most grocery stores will employ a trained seafood and fish specialist, and you can ask any questions you have.
- Make sure your selection is wild caught and not farmed.
- Look for the freshest fish based on the “sell by date”.
- Look for consistent premium color and try to avoid any bruising or discoloration on the fish.
- Finally, get to know your different classifications of shellfish, freshwater fish and saltwater fish, and use your best judgment to choose the best quality.
Belding believes the best fish is the freshest fish,” but there are simple ways to grill fish in ways that make meals that can be used in vegetable and rice dishes, as well as salads throughout. of the week,” he said. So when food preparation is the goal, always start with fresh, wild-caught fish. Then, use seasonings and seasonings that bring out the best taste in the fish while adding delicious hits of flavors ranging from mild to spicy. And of course, keep your fish dishes refrigerated until you’re ready to enjoy them.
Quick tips for grilling fish
- Make sure your grill is clean and free of debris before grilling, this will keep your fish clean.
- Oil your grill and/or fish, this results in easy peeling and minimal sticking. (Unless you are grilling the fish in foil).
- Choose fish that are best suited for grilling. While all fish are worth grilling, certain cuts and varieties are more tolerant of grilling mistakes such as tuna, salmon, mahi-mahi, swordfish and halibut.
Here’s how to get the most out of your wild fish
When catching fish in the wild, above all else, immediate care of the fish is imperative for the freshest tasting fillet. “Getting the fish filleted and on ice is key to ensuring the perfect flavor and texture when the final recipe is set in motion,” says Belding. He adds that “keeping the skin on and trying to prepare the fish from its freshest state is key to enhancing the overall experience.”
Try this flavor-packed Seared Tuna Medallion Recipe from Chef Chad Belding (from the Provider Cookbook). This quick and easy fish dish can be served as an appetizer or appetizer with your favorite rice and vegetables.
Tips for preparing wild fish
- Use paper towels to dry the fish thoroughly.
- Lay out a sheet of aluminum foil and place the fish on it, skin side down.
- For goldfish and darker colored fish like salmon and tuna, cover carefully with the supplier’s spawn product.
- For whiter fish like walleye and halibut, coat them thoroughly with a flaky rub.
- Add lemon slices on top of the fish and around the foil and cover, leaving a small slit open on top for the smoke to enter.
- Set up your grill (Belding uses Traeger) at 325°F, once the grill reaches temperature, place the foil-covered fish on the grill and cook for 15 minutes.
- After 15 minutes, open the top of the foil further and place 3 slices of butter on your fish and add 1-2 pinches of Himalayan sea salt.
- Remove from the grill when the butter is well melted, cover the fish and let rest in the foil for 5 minutes.
- Serve on a bed of rice with asparagus and sautéed onions.
Chef Chad Belding’s Seared Tuna Medallion Recipe
This quick and easy recipe for Seared Tuna Medallions can be served as an appetizer or appetizer with your favorite rice and vegetables.