Lovely fish dishes by Categories
Shrimp - include New Orleans delicious shrimp recipe, Szechauan shrimp, with Garlic sauce and much more
Salmon dishes & recipes - Find loads of delicious and to make smoked salmon recipes, risotto and Egg noodles with salmon fish, Cedar Planked Salmon...
Recipes with Haddock - Fish and Fillet, Smoked haddock and potatoes
Sea bream - Sea bream with chermoula tc.
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
How to Clean Seafood properly - Fish, Shrimp, Clams, Squid and Crab
Easy and Quick Fish and Seafood Recipes include Salmon, Tuna, Sea bass , lobster and much more...,Cooking Tips for Seafood and techniques
fresh and safe seafood
Sea Foods always has been known for the purity of its seafood and its innovative sanitation practices.
The people realize that they can eat any kind of shellfish or fish without niggling worries about high bacterial counts, parasites, or dangerous toxins.
When you're selecting seafood, do your research. Only buy from
a vendor whose
premises are spotless. Any seafood for sale should be iced and held in cold temperatures that will retard the growth of bacteria and the physiological breakdown of the fish.
If the personnel are gutting and cutting fish, watch to make sure that they are keeping the flesh separate from the guts, because cross-contamination in the cutting process is easy. Any knife used to gut fish, for example, should be cleaned before the fish is filleted and Never, ever, buy or eat shellfish from waters of unknown origin. Always consume shellfish that your fish purveyor can prove came from inspected areas.
But Don't count out the large supermarket chains, either, because
many supermarkets are
upgrading the quality of their fish selections.
Know, however, that several large chain stores now sell fish that have been dipped in a salt and/or chemical brine to give them an extended shelf life.
These fish keep longer, it's true, but also they end up with a salty, artificial, unpleasant taste.
Your fish merchant should be able to tell you how the fish he sells was handled.
If he is evasive, examine the fish's surface, a dead giveaway of brined fish. An almost artificially shiny appearance is one tip-off. Also, if you run your hand along the flesh, and it feels slippery, the fish may have been brined.
If you have any distance to go shopping, take along a cooler filled with ice. and store
the fish in the cooler until you arrive home.
Once there, immediately wrap the fish loosely in waxed paper and put it in the coldest part of the refrigerator near the back (or in the meat compartment) until you are ready to cook it. If your refrigerator tends to dry out food, cover the fish with moistened paper towels. If you live in an area where your only recourse is frozen fish, there's an easy way to check its quality. Take about one ounce of the fish, put it in the microwave, and cook it only until it starts steaming. Smell the fish. Any off odor means that you should return the fish to the market.
if a fish is fresh or on the verge of spoiling
When buying fish you was always checking the big three: the look, the fish feel, and the smell.
A fresh fish looks bright, the skin is moist and bright, the eyes are clear and bright, and the gills are a bright red. As the fish ages, the flesh dulls and dehydrates, the eyes turn cloudy, and gills darken, eventually becoming a brownish color.
If you're buying a whole fish, it should have a shine almost a slimy look. In the fish industry, this is called the "butter." The cavity of a fresh fish has the fresh smell of the ocean; only a fish that is spoiling smells bad. If a fish has a pungent or repulsive odor, it is long past the point of eating.
When you press down on the flesh, it springs back. Should the indentations from your fingers remain, the fish is old and you should not buy it.
The same principles apply for filleted fish.
Remember that a fish's flesh is about 70 to 80 percent water. As a fish fillet is exposed to the air, it starts to dehydrate, loses moisture, and its flesh flakes more easily. A fresh fish fillet has a firm texture. When you buy an uncooked fish fillet that practically falls apart in your hand, you have bought old fish.
You can make your life easier if you take the time to locate a good fish store known for high quality fish and fishing products. If you were new to an area, you would ask for recommendations from people who like to cook fishing products.
a fish market
If you enter a fish market and smell a heavy "fishy" odor, leave immediately. No properly stored fish ever has an strong ammonia smell.
Odorous fish indicate spoilage. Be sure that the employees are using disposable gloves and that they are wearing hats or hairnets.
Whole fish should be displayed on a mound of fresh ice, preferably in a case, placed bellies angled down so that any melting ice drains away from the fish, not into them.
After buying the fish
After you buy the seafood, handle it just as responsibly as you
expect your merchant
to have done. Home cooks often unwittingly instigate their own food-borne illnesses. Ice down fish at all times. Ask that the fish market put your fish in a plastic bag with ice, even if you are only traveling a short distance by car.
Once you get the seafood home, make sure that you immediately place it in the refrigerator, loosely wrapped, in the coldest spot, usually the rear of the bottom shelf. Keeping it in a tightly wrapped plastic bag allows bacteria to grow. Use the fish the same day you buy it. Refrigerate the seafood at all times. It should
never be left at room temperature.
Be mindful of cross-contamination: Never have raw fish anywhere near cooked fish or near raw vegetables or salad ingredients.
Foraging has ancient roots. Until 10,000 years ago, our ancestors spent most of their time hunting and fishing and when that failed, literally beating the bushes to survive. It was time-consuming and demanded endless travel.
The domestication of plants and animals changed all that: nomads became farmers. Foraging fell out of favour and became associated with poverty and famines. Jump ahead a few thousand years, and our scavenging occurs in supermarkets selling plastic-wrapped meats, canned foods, and fruits and veg- etables from distant lands.
Recently, along with a renewed emphasis on locally grown, in-season foods, foraging has reemerged, a backlash to mass- produced, processed fare. Nevertheless, pursuing wild foods isn't risk free. Our forbearers learned which foods were edible or poisonous. We lack such experience. Wild foods and Seafoods include jimson weed, belladonna and a host of toxic mushrooms or Marine toxins are naturally occurring chemicals that can poison certain seafood. That's why our three foragers follow one cardinal rule: Don't eat what you don't know; everything's poisonous until you identify it as safe and this rule includes also fish and seafoods.