Cook in India.

When it comes to cooking at home, most health-conscious folks would probably say that their aim is to prepare wholesome, savory meals in the cleanest way possible for their families. However, unless these foods are cooked properly at the right temperatures and for the appropriate lengths of time, they could still be harmful to your health even if they are organic.

If you're keen to master the art of cooking fish, it's worth noting a couple of major differences between fish and meat. Look closely at a filet of fresh salmon, cod, or halibut, and you'll see pearly webbing between the striations of muscle. This is the connective tissue called "collagen," a structural protein that holds together short, thick muscle fibers. In fish, muscle fibers are much shorter than they are in beef, and collagen dissolves easily during cooking. So fish cooks quickly and there's no tenderizing to do. In fact, the biggest challenge in preparing fish filets is to keep them from falling apart after cooking.