The 7 Seas of Seafood
Seafood
Les fruits de la Mer one might say in France, or the fruit of the sea. I suppose anything with a foreign accent sounds more appealing. The results are just as appealing in person. The results, the bounty of the ocean. Seafood that hits the tables of restaurants and our homes.
The days of old in my lifetime were spent on the east coast. I grew up with Cod, Haddock, Swordfish and Maine Lobsta (as we would say) fresh clams and oysters, New England Clam Chowda (as we would say). I would go to a favorite local family restaurant and I would always get the same thing. Seafood platter, before it become unhealthy to eat fried food.
Seafood Chili Ingredients
The reward was crisp golden shrimp, whole clams, sea scallops, and cod wrapped in the tempura breading that they used. There were a few oysters, heaven pure and simple. I would use cocktail sauce for the shrimp and tartar sauce for my other seafood.
This was a favorite option growing up. Then gradually seafood changed, cod was over fished and regulations didn’t help. Fried seafood became unpopular because of the unhealthy stigma labeled with fried food consumption along with the high cost of seafood it slid off many seafood menus. The seafood made way for salmon, both farm raised and wild, calamari and muscles.
Bronzini arrived and halibut was always present. Tilapia developed a big presence and octopus hit the grills all over. Chilean sea bass, striped bass and blue fish are a few. Cod and Halibut were never as prevalent as once known, likely because of overfishing and new regulations.
The seafood options are unlimited. The dishes changed; they tend to be lighter. They are just as delicious, and fresh seafood remains unmistakable. Shrimp and lobsta have never left the menus and also delicious with other seafood options such as stuffing a fish with shrimp, crab and scallop stuffing.
Pan seared salmon or sea bass served with a jus of clams or wine and garlic with lemon. Add some diced tomatoes and herbs for aroma and you have a treat with risotto. Mussels pan roasted with diced tomato, shallots fennel, and a splash of olive oil covered to steam then, bowled or plattered and topped with the pan drippings.
The recipe here is a delicious compilation of several seafood options speaking of Tridents delight
Seafood Chili
Seafood is Heavenly
The possibilities are endless. A simple dish, Cod rolled in olive oil, then paprika seasoned bread crumbs, baked at 375 until golden. Pan roasted salmon and pastrami Roasted Salmon. Keto friendly scallops florentine, or shrimp scampi which is a classic tradition.
If you are looking for appetizer ideas how about king fish salmon pate, or traditional shrimp cocktail, BBQ Oysters and Clams or a raw bar. Grilled Port Marinated Salmon Kabobs or Cajun Tuna Kabobs. Pastrami Salmon Mojito, Seafood Martini, or Arancinis.
Maybe you are looking for a Ceviche or a Sushi. Maybe your looking for a soup.
Seafood
As pictured to the right here cioppino is a California Version of Bouillabase of tradition. It is a great dish for the seafood lover. Classicaly New England Clam Chowda or Manhattan Clam Chowder. Shrimp or Crab and Corn Chowder.
White Seafood Chili is pictured above. Click below for some of the recipes mentioned in this post for many of the recipes.
We have really dug into the many dishes that are made with Maine lobster, muscles, shrimp or crab. The biggest challenge to enjoying seafood is figuring out what you are going to eat.
I grew up in New England, seafood is a treat. Enjoy these recipes and visit us for more ideas and check out our cooking classes.
