About Fish & Cooking Fish
There are as many recipes for preparing seafood as there are fish in
the sea. In the southern US, deep fried fish, soaked in milk and coated
with seasoned corn meal is a favorite. Those who are concerned with the
link between cholesterol and fried foods can take heart in the
oven-baked alternatives to frying that yield the same taste while
significantly lowering the risk of increasing their LDL. Frying,
however, is far from the only way to enjoy a seafood meal. Baked,
broiled and steamed seafood is excellent and in many cases, far
preferable to fried dishes.
 Seasonings, spices and other accompaniments to the ‘boil’ depend
almost entirely upon regional tastes and tradition. In the mid-Atlantic,
seafood seasoning comes from the Chesapeake Bay area. It is a special
blend of peppers, salt and other herbs and spices that renders a flavor
unique to that region. This special blend is a key ingredient in
authentic Maryland crab cakes, which are made with no filler and are
seldom duplicated anywhere outside the immediate Delaware, Maryland,
Virginia area.
Hot peppers reign supreme along the Gulf Coast and that’s no
different when it comes to seasoning seafood. Cajun style gumbos and
jambalayas often include shrimp, crabs, crawfish, catfish, grouper or
snapper. These tantalizing concoctions are guaranteed to clear your
sinuses while filling your stomach. From the Carolinas to the
Caribbean, especially in the Bahamas, conch is considered to be an
aphrodisiac, which is served fried, in salad, fritters, soups and stews.
Fish is not just an American staple. It is enjoyed equally around the
world. In England, fish and chips are not only staples; the easy to
carry meal has found its way onto menus everywhere. In Africa, fish is
most often broiled, grilled over an open flame or served in stews. One
popular African selection is fish and spinach, an eight to ten ounce
filet broiled or pan seared and served atop a bed of seasoned spinach.
In Asia, Australia and the Pacific Islands, where fish is plentiful, and
a major source of income, seafood dishes of all varieties and prepared
countless of ways abound. Everywhere you go people take great pleasure
from dining on fish of all sizes and species. Despite ecological
intrusion creating threats to natural habitat, fresh water fish remain
plentiful in most lakes and rivers the world over. In coastal areas,
salt water fish, even fish that live in brackish water are available in
restaurants, home kitchens and on dining room tables everywhere. Smaller
fish are normally fried, some deep fried and so crispy that diners are
able to eat bones and fins with no difficulty. Larger fish are sometimes
fried, but more often broiled or baked, sometimes served with one of a
broad range of flavorful sauces either spicy, tangy or sweet; or used in
soups and stews flavored with vegetables and seasons making each
mouthful a delight. While flavorings and cooking techniques vary with
region, tradition and personal choice, the end result is the same – a
mouthwatering, healthy entre. Fish is considered to be one of the
healthiest menu selections you can make. Whether your preference is
steamed, broiled, baked or fried, the various preparation methods and
species guarantee a different taste and texture with every meal. So, if
you want to reduce the amount of meat in your diet, dive in. You’ll
never run out of choices. |
