Seafood Tips
Seafood Cooking
Recipes:
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Cooking Seafood
Regional styles vary as much as species vary but for simplicity, we'll broad brush into 5 popular categories. The American North, Land of Main lobster, clam bakes, cod, salmon, halabit, and scallops. The cuisine is simplistic and elegant. Broiled, baked, boiled, steamed seafoods are savored. Broiling seafood is easy, basic and satisfying. Most any fish can be enjoyed in it's own essence by providing a dab of butter, a dash of wine, squeeze of lemon and salt & pepper. Just pop under the flames in a metal or tempered platter and check in a few minutes for firm white flaky
fish. Scallops, clams & oysters are home in the broiler as well, perhaps with sweet vermouth and lime over rice would be nice.
Fish, scallops, shrimp, squid are all delicate and cook protected in a 350 degree oven. Whether with wine & butter or more complicated with sauces, stuffing, or combinations, baking slows the cooking process to let the juices blend, flavors melt together and sauces thicken.
Boiling and steaming are for the shear enjoyment of the natural flavors seafood provides. Adding flavors to the water can enhance traces of flavors to the Lobster, mussels, shrimp, clams or oysters but besides a condiment of warm butter this method of cooking let's you taste seafood in a pure form.
The American South has sub-tropical and tropical species available. Crabs, shrimp, sea trout, scallops, mahi--hi mahi--hi all frequent here. Many styles flourish here but southern fried seafood is king. Piles of crabcakes, trout, scallops, shrimp, hush puppies and cole slaw are
a legend. Gumbo's, stews, and Cajun crawdads have all leaped from local favorites to international fame. Whether it's soft crabs in Charleston or grilled mahi--hi mahi--hi in Miami nothing eatable in the sea hasn't been caught, prepared, and enjoyed by some of the most diverse chefs from some of the world's most diverse seas.
What's still one of the hot trends in food today? Pacific Rim seafood dishes still have a hold on our imaginations. Tropical seafood, spices, fruits, vegetables, and minds haven't exhausted the combinations yet. Marlin, conch, shark, and mahi combined with lemon grass, jerks, rubs, papaya, coconut, and mango fuse together for unique taste profiles. Quick sautes, char-grilled fruits, and smoked treats are all aligned in unlikely places: the same plate. Don't be bashful, there's only one rule here: there are no rules!!
Mexican seafood has a stereo type to overcome. Americanized
Tacos, nachos, burritos with melted cheese and tomato salsa have little influence in authentic Mexican seafood. The gulf on one side and the pacific on the other make for outstanding possibilities. Shrimp, barracuda, sailfish and grouper make for fresh traditional dishes. Baking and grilling are the most common techniques using just caught seafood with local vegetables and spices. It's a traditional concept that never loses it's luster. Baked grouper wrapped in corn husk flavored with chilies, garlic, onion, tomato and cactus steams and bakes the flavor into a symphony of
taste. Although "throw another shrimp on the barbie" is a famous down under expression Mexican culture had been doing it since the beginning. Succulent, large, gulf shrimp dipped in a fiery sauce and grilled is a perfect way to start a meal. What makes Mexican seafood so enjoyable is the same thing that makes all great foods. Fresh local ingredients combined with fresh local foods. How many combinations can you think of for tonight?
Mediterranean seafood can be more defined and complicated. Centuries of working
with what God gave from the sea has brought careful time tested combination to an art form. Subtle spices and flavors have been tinkered with to yield a taste that is unique and purposeful. Bouillabaisse is a fine example of a dish perfected through time. Many seafoods are blended just long enough to mince the flavors but not destroy the delicate seafood. Start with a perfect stock and a pinch of the worlds most expensive spice and you create a dish that has been perfected over the generations.
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