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Inexpensive seafood recipes

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Inexpensive seafood recipes

  1. 1. Inexpensive Seafood RecipesInexpensive food doesn’t necessarily mean cheap food connoting something poorquality. In restaurant marketing, it is better for customer acceptance to callinexpensively priced menu offerings as “best-value” or “value meals”.Getting any ingredient, including seafood, at lower prices doesn’t meancompromises are made, unless of course substandard items are purchased. It canactually improve profitability if a restaurant is able to lower costs by developing arelationship with its suppliers; buying ingredients in bulk; and sourcing during peakseason.For simple household food preparation, getting the most from your money enablesyou to use the dollars and cents saved for other important things. Ask any motherwho has a limited budget and you’ll appreciate even more the effort she takes toserve a good meal.Making simple ingredient substitutions can save you money while still pleasing yourfamily’s cravings for a delicious seafood meal. Use smaller shrimps instead of bigones when you’ll be chopping them up in the recipe. Instead of buying fresh crabsand getting a small amount of meat, buy frozen and combine with an extenders likebreadcrumbs and minced vegetables. Some varieties of fish and seafood are simplymore expensive than others depending on where they come from. Experiment withmore affordable ingredients and play around with their flavor profiles andcomplement them with herbs and spices.When buying any kind of food, it is interesting to note that prices vary significantlydepending on how close you get in from the source. For instance, Norwegiansalmon can be bought for next to nothing if you happen to live by the waters wherethey are caught … in Norway. It then gets progressively more expensive as it getspassed on from person to person, company to company, country to country. Fromthe fisherman to the broker who deals with it and passes it on to the processing plantwhich smokes, cans or freezes it. From there, exporting companies ship theprocessed salmon across the ocean to countries which import it. From there it getspassed from the importer to the distributor or retailer to the supermarket then finallyto the consumer. The travel time alone and the number of companies, volume ofpaperwork and legalities is enough to multiply the actual price many times over.Find the recipes @ http://www.gourmandia.com/recipes/ingredients/seafood-recipes

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