In addition to "Don't feel bad,” some people may encourage you to replace the loss and add, “you can get another dog.” Have you heard, "Don't feel bad, there are plenty of fish in the sea"? Before you heard this, did you know that you were dating a fish?? Or “Don’t feel bad, here’s a cookie”? Or any other combination of “don’t feel” and let’s move forward with something else? When it comes down to it, we can replace our feelings with something else that makes us feel different, but doesn’t neces

Ever find yourself swimming upstream when it comes to cooking? Then look no further than salmon. Fresh, tinned or smoked; poached, baked, barbecued or pan-fried; breakfast, lunch or dinner, it’s one of the most versatile – and healthy – additions to your shopping basket.Perfect catch: Zucca chef Shaun Cornwell shows off a large salmon. – Matt Turner And, we know you love it too. Online at taste.com.au, it’s up there with chicken and pasta as the one of the top ingredients for which you want a recipe. Let’s get cooking.Super Food Ideas: Smoked salmon, avocado, lemon and dill linguine – Andrew Young WHAT TO BUY FRESH: There are definite economies of scale when it comes to buying fresh salmon – a whole fish is considerably cheaper per kilo than the fillets. But salmon are a big fish, so unless you’re cooking it for a crowd – a poached or baked salmon is great for entertaining – it’s probably not a weeknight dinner option. The good news is that it’s a very freezer-friendly fish so you can ask the fishmonger to cut it up for you and store what you don’t use for a later date. Buy some freezer wrap, put the fish in an airtight container and store for up to three months. How much to buy: Salmon is an oily fish and rich in flavour, so you don’t need big pieces to fill up the family. Buy approximately 150g per adult (in the case of fillets, that’s around the width of your three middle fingers) and a little less for kids if it’s going to be the focal point of your dinner, say a simple grilled piece of the fish with a green salad or sides of steamed asparagus and potatoes. If you find the cost prohibitive, choose a recipe in which salmon is just one of many features of the dish. Taste.com.au has plenty of recipes for pasta and rice dishes, pies and potato bakes, quiches and salads which require smaller quantities of salmon per person. SMOKED: With its delicate texture and strong flavour, cold-smoked salmon – generally sold sliced in vacuum-sealed plastic – is a staple worth investing in. Just like the fresh variety, it may seem expensive, so while there may not look like much in the packet, a few slices can instantly change the profile of a dish. Hot-smoked salmon is another form of cured fish that is slowly making its way to supermarket shelves. Also in vacuum-sealed packs, it has the appearance of a fillet and has a firmer, drier texture. “FRESH, SMOKED & TINNED SALMON ARE THREE OF THE TOP 10 FISH TYPES WE ATE LAST YEAR” – THE FISHERIES RESEARCH AND DEVELOPMENT CORPORATION FISHY DISHES Weekday, weekend, or on a special occasion, fresh salmon and its offshoots, are the basis for so many great dishes. At breakfast, pair smoked salmon with scrambled eggs, dress up a classic eggs florentine or on a bagel with cream cheese and onions. There’s even the colonial English favourite kedgeree, a mix of rice, curry powder, boiled eggs and smoked fish. At lunch you could try your hand at raw salmon sushi and nori rolls or rustle up a simple sandwich with tinned salmon, finely chopped onion and a little mayo. Dinner opens up more fresh fish-based recipes: barbecued fillets with a classic potato salad; marinated in teriyaki paste or used in a Thai red curry; wrapped in paper with some ginger and lemon and baked in the oven; and stirred through pasta. FLAVOUR FAVOURS If you’re one of those wonderfully confident cooks who throws open the fridge and creates something marvellous from what’s inside, or you just want to stock up for your next meal, here is a cheat’s guide to the best flavour matches. All salmon: Lemon, dill, parsley, salt, pepper, red onion, spring onions, celery, watercress, iceberg lettuce, baby spinach, new potatoes, mayonnaise, avocado, pasta, potatoes, rice, bread, asparagus and cucumber. Fresh salmon: Teriyaki sauce, soy sauce, wasabi, white and black sesame seeds, red curry paste, coconut milk, pastry, ginger, lime juice, garlic, coriander, white beans, fennel. Smoked salmon: Eggs (scrambled, poached and boiled), sour cream, creme fraiche, cream cheese, and all kinds of bread. HOW TO COOK “Salmon is very forgiving,” says chef Shaun Cornwell at Zucca in Adelaide. “It’s hard to overcook because it has so much oil. You can cook it medium or medium rare. “ Whether you’re baking or barbecuing or roasting or poaching, celebrity chef Curtis Stone offers a simple tip in the Coles Feed Your Family Seafood booklet . His advice on how to tell if fish is cooked: “Use a skewer and insert it into the thickest part of the fish. If the skewer can be inserted easily without resistance, the fish is cooked and ready to eat.” If you’re after a lovely, crispy skinned salmon, follow Shaun’s advice: “When frying, put skin-down first and really crisp the skin. You can see the fillet cooking from the bottom,” he says. “Then a quick flip on to the other side to colour it.” “SALES OF FRESH SALMON HAVE GONE UP 30% AT COLES IN THE PAST YEAR” BONES ABOUT IT Tinned salmon has tiny bones about the size of capers in it. Eat them. They are full of calcium and very good for you. Plus they add a nice textural crunch. Fresh salmon can also harbour little bones but these are not for eating. To get rid of them, buy a pair of tweezers for kitchen use only. Run your fingers down the side of the fillet to identify the bones and remove with the tweezers. This is known as pin boning. HOW TO POACH SALMON Place 1/2 cup dry white wine, 2 dried bay leaves, 1/2 teaspoon black peppercorns, 1 thinly sliced lemon and 2 litres of cold water in a large, deep frying pan over medium heat. Bring to a gentle simmer. Reduce heat to low. Add 4 x 200g salmon fillets (with skin on). Cook, covered, for about 10 minutes or until just cooked through. Using a spatula, remove salmon from liquid. Serve with potatoes and salad leaves on the side. Information in this article is correct as of 28 February, 2012.

There are plenty of fish in the sea. Or so the saying goes. THANKFULLY and LUCKILY I can now say that on my last fishing trip… I hooked me a biggie. Photo by Cary Pennington And we all know at this point how much I LOVE fish! Now this same cliche… That gives all single… Read More »Will He Swallow? A Protein Powder Taste Test…

CONTEMPLATIONS: "There's plenty of fish in the sea." We've all heard that phrase at one time or another within...

Top 10 cities in America that every single guy should visit at least once. It happens to the best of us, no matter how suave or how successful you are with the ladies, sometimes it just feels like you live in a part of the country that has barely anyone that is single and that is your type.

In " Are There Really Plenty Of Fish In The Sea?," Tony Demechees Skillfully Navigates The Tumultuous Seas Of Human Relationships, Offering Readers Profound Insights And Invaluable Guidance In The Quest For Lasting Love. Embark On A Captivating Journey Through The Metaphorical Waters Of Romance As Demechees Casts Light On The Intricate Dynamics Of Finding A Life Partner. From The Initial Yearning Of "The Call Of The Ocean" To The Contemplative Reflections Of "The One That Got Away," Each Chapter Presents A Nuanced Exploration Of The Challenges And Triumphs Encountered Along The Way. Delve Into The Unique Perspectives Of Men And Women As They Embark On The

Students answer the question – What alphabet letter comes next? Students place a peg on the correct option to show their understanding. Tip: Place a marking or sticker on the back of each correct answer. This allows students to check if they are correct by flipping the card over. Includes – 28 game cards and instructions for use.