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Frozen seafood recipes

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Freezing seafood, like pretty much any other food type, is a great way for fishing companies and food manufacturers to ensure a more consistent supply. It also facilitates ease of transport to more …

Freezing seafood, like pretty much any other food type, is a great way for fishing companies and food manufacturers to ensure a more consistent supply. It also facilitates ease of transport to more places where their products can be enjoyed by more people. In the olden days, a michelin recipes fresh catch could only be enjoyed by seaside communities but with the advent of food processing like freezing, pretty much anything, even highly perishable items, can be transported easily. - magret de canard recipe


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  • 1. Freezing seafood, like pretty much any other food type, is a great way for fishing companies and food manufacturers to ensure a more consistent supply. It also facilitates ease of transport to more places where their products can be enjoyed by more people. In the olden days, a michelin recipes fresh catch could only be enjoyed by seaside communities but with the advent of foodprocessing like freezing, pretty much anything, even highly perishable items, can betransported easily. - magret de canard recipe Though some textural quality may be lost especially for small delicatecrustaceans like shrimp, freezing during peak season when there’s an abundantcatch ensures more nutrients than if these are caught off season. Countries thathave a long coastline usually have facilities for processing their products. Canning,salting and smoking are other ways to preserve seafood but freezing them raw orcooked retains the original flavor and texture the most. Using frozen fish fillets, shrimps, scallops is a convenient way to keep amplestocks in the kitchen and not have to buy them in smaller quantities fresh. It is alsopractical for restaurants and caterers especially in quantity food production as someproducts can be purchased in various stages of preparation like pre-peeled anddeveined shrimp, which can be bought in different sizes. Fish fillets and calamari(squid rings) can be bought already breaded and ready to fry. Crabmeat isavailable pre-cooked and removed from the shell, a process that is quite tedious todo. Buying and measuring ingredients for recipes is also made easier because youknow exactly how much you are getting as opposed to fresh wherein there’s a lot ofloss from peeling, trimming, etc. Using a frozen product doesn’t necessarily mean you are cutting corners orcompromising quality. It is merely maximising what’s available given factors such asprice, freshness and your intention to use the item. For making soups, stir fries, friedrice, crab cakes and other dishes where seafood is an accompaniment or accentflavor, you can use frozen. However, for raw dishes like sushi, sashimi and ceviche,wherein you want to achieve the straight-from-the-sea texture and flavor, then it iswiser to go to your fishmonger instead. A few tips when using frozen: for those watching their sodium intake, go slowwith processed seafood products as these can have high salt content. You mayalso have to adjust cooking time. Lastly, be creative in crafting dishes. Combinefrozen with fresh ingredients like vegetables and fruits, starches and proteins toachieve depth of flavor and textural contrast.