Few people shudder when they think about buying vegetables, worrying which head of lettuce or bundle of broccoli they should choose and what on earth they'll do with it when they get home. But when it comes to seafood, there remains a lot of trepidation on the part of the consumer about the intricacies of selecting and handling seafood. It does take some care, but it's not rocket science. Here you'll find information about buying seafood and what to do with it once you're home.
Click to read everything you'll need to know for successful seafood buying and handling
Spring and Summer Poached Salmon Buffet
A whole poached salmon, moist and succulent, is the star of this spring and summertime entertaining menu. Paired with a classic–but lightened–herb sauce, a lively salsa and seasonal vegetables, a 5- to 6-pound salmon is simple to make, looks stunning and feeds a crowd. The secret of easy poaching is a cheesecloth "hammock" you'll use to lower the fish into the simmering liquid. (See our step-by-step photos.) And, to simplify things further, most of the recipes accompanying the salmon can be made ahead.
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