Seafood

Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dophins have been consumed as food, though that happens to a lesser extent these days. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia.

Abalone Almondine


This abalone almondine recipe truly makes a fine gourmet main dish. Serve with buttered angel hair pasta and fresh vegetables. Break out your very best bottle of white wine and enjoy.

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Abalone and Dates


This tasty recipe uses a blend of herbs and spices to please your taste-buds. Serve garnished with fresh coriander and accompanied by a side salad

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Abalone and Scallop Fritters


Abalone and scallop fritters are something different and pretty tasty. They also have the benefit of usually coming out tender. The fritter seen here are served with a Lemon Caper Sauce.

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Abalone Carpaccio with Spring Onions Ginger and Ponzu


Properly prepared, abalone combines the sweetness of calamari steak with the subtle flavour of shellfish

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Abalone Chicken Congee


An all-time favourite abalone dish is this homely bowl of abalone chicken congee (or porridge depending on the texture you like). The congee is really sweet as it is simmered in an unami stock consisting of scallops, chicken and abalone broth.

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Abalone Chowder


Abalone has a great flavour for those that love shellfish. This creamy seafood chowder recipe is a great way to enjoy abalone.

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Abalone Cioppino


An exciting Italian fish soup made with abalone, whitefish, mussels, and prawns or crab.

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Aburi Maguro – Japanese Seared Tuna Salad


This delicious Japanese tuna salad is so fresh, healthy and clean-tasting. The recipe makes more dressing than you need but it can be stored in the refrigerator for use later.

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Acarajé – Black-Eyed Pea and Shrimp Fritters


A dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil’s northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.

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Alcachofas con Almejas y Calamares – Artichokes with Clams and Squid


Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.

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Aljotta – Maltese Fish Soup


Aljotta is a hearthy, spicy fish soup that can be taken as a light meal, starter or a main course depending on portion size. This soup calls for the whole fish – head and tail included – in order to develop the best flavour possible. Because eating meat during Lent was not permitted, Aljotta was very popular during Lent.

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Amok Trei – Coconut Fish Curry Parcels


The mousseline fish curry steamed in a banana leaf container is one of the few Cambodian foods that consistently strikes a chord with foreigners from everywhere.

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Anchovy Essence


Anchovy essence is a pink-coloured, thick, oily sauce, consisting of pounded anchovies, spices, etc. The essence is used as a flavouring for soups, sauces, and other dishes.

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Angel Hair Pasta with Seafood


Let your senses wander the Italian coastline with this delicate blend of seafood served with angel-hair pasta.

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Angels on Horseback – Bacon-Wrapped Oysters


According to the classic recipe, shucked oysters are wrapped in bacon. Sometimes scallops are used in place of oysters. This is then baked in the oven, about 3 minutes per side, or prepared with any other source of dry heat, The dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer.

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