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Seafood Variety,live Long And Prosper
By | October 26, 2009
The Japanese suffer less heart attacks and cholesterol problems than many other nationalities. The Bengalis in India stay lean and healthy and they share a common feature with many other people staying near the sea. They love seafood and call them ‘flowers of the sea’. Indeed, the oceans present us with a variety of delicacies that are also healthy. Just like the flowers, many fish and crustaceans are seasonal while some are for all the year round.
Refrigerated and fast supply chain ensures that supermarkets and online vendors are able to provide fresh fish and any of the seafood variety. Only concern for consumers is the level of mercury and other toxins found in fish. Therefore, fresh fish are to be purchased only from reputed vendors. The seafood variety ranges from fish like tuna, salmon and sardine to the slightly unusual like the blackened catfish cooked with pineapple or vegetable and herbs.
Diversity in fish species ensures that you can enjoy sauteed tilapia, pan-grilled wild salmon or bass and grilled grouper. Delicious, tasty, healthy, good for the heart and gourmet food are some of the words and phrases used to describe the delicacies and justifiably so.
The seafood variety extends to oysters, clams, crabs, lobsters, shrimps and scallops. Who can resist a dish of seared scallops, grilled shrimps or steamed mussels.The leg meat is available already cooked and frozen, and you have to just thaw, rinse and steam heat before eating. Boiling or baking them is also popular. But the heavenly alaskan king crab legs occupy the top rung of the ladder.
Different varieties of king crabs are the red, golden and blue. Of these the red tastes the sweetest and the blue yields more meat. Of the three varieties golden is the smallest. It is delightful and relishing to taste the meat of Alaskan king crab legs by dipping it in a bowl of hot melted butter,interspersed with sips of white wine. One would relax with contentment after such a delicious meal. But you should try to wipe off that grin of satisfaction from your face.
Many people mistakenly believe stuffed quahogs are exotic dish. Quahogs are nothing but a type of clams with round shell. Various vegetables, herbs, sauces and even crabmeat can be stuffed into them and baked, steamed or sauteed. Quahogs are also good as appetizers or as side dish.
Seafood variety ranges from fish like tuna, salmon and sardine to the slightly unusual like the blackened catfish. It also extends to oysters, clams, crabs, lobsters, shrimps and scallops. Who can resist a dish of seared scallops, grilled shrimps or steamed mussels. Best of all is the heavenly Alaskan king crab legs, which occupy the top rung of the ladder. One can relish its meat by dipping it in a bowl of hot melted butter, interspersed with sips of white wine. Stuffed quahogs are exotic dish too, which can be stuffed with all sorts of vegetables, herbs and sauces and even with crab meat and baked, steamed, sauteed.
- Matthew Lewis
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