Consumers may soon be able to eat longer-lasting, potentially healthier fish filets. Scientists have extended the shelf life of lingcod fillets and made them more nutritious by dipping them into an ...

Coating frozen fish with a mix of chitosan and fish oils can boost shelf life and improve the nutritional load, according to new research on lingcod from the US. Lingcod (Ophiodon elongates) is a fish ...

Frying fish can be intimidating, from concerns about lingering smells to achieving the perfect crispy coating. This guide will provide step-by-step instructions for the crispiest results that rival ...

Coating fish with alginate, pectin, gellan gum or even water markedly reduces fat absorbtion in the final production of par-fried fish fillets, researchers have discovered. UK-based Camden and ...

CORVALLIS, Ore., July 21 (UPI) -- An edible coating that extends the freshness of fish may also increase health benefits, U.S. researchers said. The study, published in Food Chemistry, found fish oil ...

Freshly made ratatouille and juicy sauteed fish fillets make a quick dinner. Coating the fish with coarse cornmeal gives it a crispy crust without deep-frying. Cornmeal can be found in three grinds — ...

Crispy golden fish fillet with a crunchy coating and tender inside. Main ingredients: white fish fillet, flour, breadcrumbs, ...

CORVALLIS, Ore. – Consumers may be able to eat longer-lasting, potentially healthier fish fillets if research at Oregon State University makes its way to the supermarket. That's because OSU scientists ...