Lovely fish dishes by Categories
For cooking lobster - bouillon and recipes, with Toasted sesame, chilli and coriander, Traditional Boiled & Broiled.
SeaFood Blogger Recipes - Special Recipes by Bloggers, Food ideas, tips and tricks.
Seafood Tips - What You Really Need to Know about Seafood, if a fish is fresh or on the verge of spoiling,
Filleted fish and buying and After buying tips.
Restaurants - Some of the world's best fish restaurants around the world
Sustainably caught fresh seafood is not easy to find in markets. Santa Barbara's community supported local fishery, sells seafood straight from fishermen to customers, eliminating the multiple steps.
Frozen SeaFood & Storing
Easy and Quick Fish and Seafood Recipes include Salmon, Tuna, Sea bass , lobster and much more...,Cooking Tips for Seafood and techniques
About Frozen Fish & Storing
All of the above pointers are more important than whether a given fish is labeled fresh or previously frozen. When thawed, such fish is frequently in better shape than that which spent several days sitting in a hold before reaching the dock, at which point it was sold as "fresh." Much of the fish that you eat in restaurants: swordfish, salmon, trout, tuna, cod, almost all sushi and sashimi, and other fish that you might assume was never frozen has been treated this way.
Recent technological advances have allowed modern fishing fleets to clean and flash freeze fish at - 60°F - 70°F , or even colder within minutes of its capture.
That's in addition to about 99 percent of all shrimp sold in USA. Soft-shell crabs almost any time but midsummer; and large amounts of squid, smelts, and fillets from a variety of white fish.
That's one of the problems with the way many merchandisers and consumers view freshness when it comes to seafood and the tastes: "Fresh" fish, we all believe, is fish that has never been frozen. According to this axiom, frozen fish can never be fresh.
When many of us cannot afford to think this way. If you routinely buy fish straight off the boat or from a reliable localy markets, you should continue to do so generally speaking, such top-quality fish is fresh and not frozen. But many of us occasionally must make compromises in our definitions of freshness.
Both never-frozen- chilled and frozen fish vary in quality. There is a lot of second-rate chilled fish in the market, and it's up to us to identify it and reject it. Meanwhile, there can be advantages to buying high-quality frozen fish.
Most fish (salt and freshwater) keep best on ice, whole fish can be buried, but fillets and fish steaks do best on ICE, not in it and the melting ice must be drained away and replenished frequently.
For every degree in temperature that fish or fillets is stored over 32°F, there is a loss in quality. Fish held at 50°F - 55°Fdeteriorates about tour times faster than that held at 32°F.
High-quality fish has been frozen or continually iced from shortly after the catch until it reaches your hands. Your work is to keep its quality from deteriorating from the time you buy it until you cook it.
Most refrigerators hold a temperature of around 40°F - not cold enough. In fact, fish held at 32°F keeps twice as well as that held at 42°F. Fish held in a hot car where temperatures arc roughly equivalent to those of a low oven can spoil in thirty minutes. When I shop on a hot day and know I won't be coming home directly, I bring a cooler along for the ride and put the fish in there as soon as I come out of the store. Keeping fish cold in the refrigerator is easy. You can fill the vegetable bin or a baking dish with ice.