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Delicious seafood recipes

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When preparing dishes predominantly using with gourmet food recipes seafood, the key to achieve a delectable outcome is not necessarily by using the most expensive gourmet cooking recipes but the freshest ingredients. In the span of an hour or so at room temperature, fresh fish and shellfish can go from having a pleasant flavor reminiscent of the ocean to a stinky fishy taste and smell.

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Delicious seafood recipes

  1. 1. When preparing dishes predominantly using with gourmet food recipes seafood, the key to achieve a delectable outcome is not necessarily by using the most expensive gourmet cooking recipes but the freshest ingredients. In the span of an hour or so at room temperature, fresh fish and shellfish can go from having a pleasant flavor reminiscent of the ocean to a stinky fishy taste and smell. If you’re lucky to be living by a coastline, lake or river where seafood arecaught and sold in abundance, most likely your family’s mealtimes regularly featurea variety of delicious fish and shellfish dishes, usually prepared simply like grilling orpan frying. To ensure the quality of seafood purchased elsewhere, develop arelationship with your fishmonger who can tip you when a fresh catch arrives. Ensureproper storage if you won’t be using it immediately and remove innards when thesehaven’t been cleaned at the market as this are the first parts to spoil. For crabs,mussels and clams purchased live, cook these right away because they simply won’tbe edible if they perish before cooking. Like a fine piece of marbled steak that tastes its best simply grilled, the bestseafood is likewise prepared in a simple straightforward manner. Take care not toovercook squid, cuttlefish and octopus as these tend to become very rubbery.When deep frying calamari or tempura use good neutral tasting cooking oil that letsthe flavors shine rather than interfere and lend a greasy dish. “Second best” ingredients like frozen seafood and not so fancy varieties of fishand shellfish can also be made into mouthwatering dishes when combined withfresh vegetables and seasoned with herbs and spices. A great example of this isbouillabaisse, a hearty stew using fish scraps and shellfish slow cooked with olive oil, avariety of vegetables, Provencal herbs and spices. In Asian cookery, umami (Japanese for pleasant savory taste) is widely used todescribe a dish as delicious distinct from the more familiar sweet, sour, bitter andsalty. It is characterized by the taste of certain compounds found in foods likemeats, vegetables, fish and shellfish. Though seasoning mixes claim they makedishes more delicious without using several ingredients and slow cooking, be wary oftheir high sodium content, artificial ingredients and preservative. For everyday seafood cooking, use readily available inexpensive shrimp, squidand mussels and transform them into a variety of salads, soups and entrées.Expensive lobsters, imported scallops and caviar are reserved for special occasions.

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