Seafood Recipes

crab fish skampi

Seafood includes any sea water animal that is served as food or is suitable for eating. This usually includes: fish, shellfish, and roe.

Fish occupies a most important place among the high-protein foods essential to properly balanced diet. It is also the most easily digestible and always tender. Because of this all fish (saltwater or freshwater) can be cooked, with slight variation, in the same way you cook very tender cuts of meat, such as baking, grilling, broiling, poaching, sautéing, frying etc. It is very important to remember one thing, fish is cooked to develop flavor, while meat is cooked to be tenderized and to develop flavor.

The main things to know when buying fish is to learn how to judge whether or not fish is fresh. Keep in mind that truly fresh fish have no odor whatever; odor develops with age. Fresh fish is never slimy! If you are able to press lightly fish with your fingers and no impression remains this is a sign of a fresh fish. A less fresh fish will retain impression because the flesh has gone limp with age. Fresh fish will have bright, full and clear eyes, red gills and overall color clear and shimmering.

IMPORTANT: Never keep fresh fish in your refrigerator longer than two days, because the flavor will be greatly decreased.

Packaged frozen fish which does require defrosting should be defrosted in the refrigerator. The best way is to remove it from freezer day before and use it next day.

Never let fish soak in the water. If you need to wash fish, use very cold salted water (about 1/3 cup of salt for 2 quarts of water).

CAVIAR - The most luxurious health food!

Just 1 tablespoon of caviar has 1 g of hard-to-get omega-3 fats (more than what's in half a can of white tuna). It has only 40 calories, 2.8 g of total fat and 94 mg of cholesterol. Experts think omega-3s help your heart muscle beat regularly and thus prevent fatal heart attacks. Early research hints omega-3s may help prevent depression too.

Browse Recipes:

Real Cooking

Shellfish is a term for mollusks and crustaceans used as food.

Mollusks: clam, snail, mussel, oyster, scallop,
octopuses, squids, cuttlefish

Crustaceans: shrimp, lobster, crayfish, crab

Jewish tradition forbids the eating of shellfish.
Roe is the fully ripe egg masses of fish and certain marine invertebrates, such as sea urchins.

As a seafood it is used both as a cooked ingredient in many dishes and as a raw ingredient.

Caviar is the name for sturgeon roe consumed as a delicacy. FREE Recipes