Every country around the world includes seafood meals amongst native cuisine. Some of the most
popular dishes in the world evolve around a variety of seafood. Typically low in fat and high in protein, seafood remains one of the healthiest foods on the planet.
Fish and Chips
Originating during the mid-1800s, fish and chips soon became a popular meal among the working class in Great Britain. Joseph Malin established the first fish and chips store in London during the
1860s. Cooks generally prepare the thick battered fried fillets using cod or haddock.
However, any type of white fish is acceptable. Making the chips requires frying the thinly sliced or wedge shaped potatoes. The original batter recipe consisted of nothing more than flour, water, bicarbonate of soda and a splash of vinegar. More modern recipes replace the liquid with milk or beer.
Sushi
The Japanese word sushi means sour tasting and generally conjures up elaborate displays of raw fish or other seafood. The dish actually revolves around cooked rice fermented with vinegar and may contain vegetables instead of fish. Hanaya Yohei developed the popular version of the meal known today during the 1820s. The raw fish component of the meal serves as a topping on rice, filling in seaweed wrapped rolls or as a complimentary condiment. Preparation of the meal may include any species of raw fish, shellfish or roe. Considered a Japanese edible art form, common types of sushi include hand shaped, pressed, rolled and scattered.
Bouillabaisse
The fish stew known as bouillabaisse remains a tradition found in French cuisine. The original recipe calls for at least five different kinds of fish that might include bream, hake and monkfish. The meal also incorporates crabs, mussels, sea urchins or other shellfish. Vegetables commonly simmered in the fish filled broth include celery, leeks, tomatoes and potatoes. Though cooked together, serving requires separating the seafood and vegetables from the broth. A bowl full of broth typically contains slices of French bread topped with a seasoned garlic mayonnaise known as rouille.
Jambalaya
The Spanish introduced this shellfish filled stew to New Orleans, Louisiana. Preparations involve initially browning meat in a pot. The dish might contain any combination of meats including chicken, ham and sausage. Celery, onions and peppers join the meat. Tomatoes, vegetables and shellfish are followed by equal parts of broth and rice. After thoroughly cooking all of the ingredients, the stew simmers for another hour at most. The French altered the recipe by adding spices obtained from the Caribbean. Though known only as jambalaya, the Creole version contains tomatoes while the Cajun version omits the vegetable.
Surf and Turf
The term surf and turf first appeared in print in the late 1960s and refers to a meal containing shellfish and beef. Originating in the American state of Massachusetts, the meal most popularly contains steak and lobster but may instead feature shrimp. Restaurants generally prepare the shellfish by baking, boiling, deep fat frying or grilling. The steak portion of the meal typically undergoes grilling. Any number of foods might accompany surf and turf including a salad and baked potato.
Author Bio
Michael is a seafood lover and Manager at the Dedes Restaurant in Sydney, Australia. His restaurant is famous for their fresh seafood options and they are always exploring new ideas for their menu.
