Fish and shellfish are rich in nutrients, vitamins, and ______.

Fish and Shellfish are essential for strong bones, healthy heart, and _____.

Seafood needs different cooking techniques and guidelines because____.

Fish is cooked when the bone is separated from the flesh.

When the flesh of fish is turned into an opaque color means it is ___.

Fat fish can tolerate more heat in cooking.

Fat fish are not applicable in the poaching method.

Fat fish are well suited to broiling and baking.

Clams become tough and rubbery if precooked.

Lean fish has almost no fat, so it easily becomes dry.

Fish should not be used with butter or oil if broiled or baked.

Salmon and tuna can eat in a raw state.

Shrimps like other shellfish, become tough and rubbery when cooked at low temperature.

Lean fish are low in fat while Fat fish are ___.