Fish and seafood are an important source of protein that can be eaten raw, as in Japanese sashimi, or kept for future use by being pickled, as in pickled herring, by being smoked, as in smoked salmon, or by being canned, as in canned tuna.
Most fish are cooked either by frying, baking, grilling or steaming.
It can be cooked whole or cut into large pieces called fillets or cut into small pieces and used to make soup curry stew, etc.
You eat your fish, watch out for bones!
Even if you’re not a fan of fish that still leaves plenty of options in the form of shellfish.
There are crustaceans such as crab lobster shrimp and bivalves such as clams mussels oysters and scallops.
Shellfish are not as rich in omega-3s as most fish. … The total calorie content of most shellfish is low.
The most widely-eaten fish include salmon, tuna, snapper, mackerel, cod, trout, carp, catfish, and sardines.
In Chinese aquaculture fish like the grass, carp have been raised for nearly four thousand years the first known example of aquaculture is a complex of ponds and canals built by the Gunditjmara people of Australia over eight thousand years ago
Many other sea creatures can also be eaten including some with an outer shell you have to remove before getting to the soft flesh inside.
This type of seafood includes lobsters, crabs, crayfish, history of fish, prawns and shrimp, a smaller relative of the prawn.
The types of seafood. Seafood is any form of sea life regarded as food by humans.
It prominently includes fish, shellfish, and roe. Shellfish include various species of mollusks, crustaceans, and echinoderms.
Historically sea mammals such as whales and dolphins have been consumed as food that happens to a lesser extent in modern times.
Edible sea plants such as some seaweeds and microalgae are widely eaten as seafood around the world in Asia.
Other edible sea creatures like the squid and the octopus have soft bodies and no shell long arms that help them move quickly through the water.
Your new favorite resource for all-natural “fish and seafood” continue reading go for more information.
“ I didn’t fight my way to the top of the food chain to be a vegetarian ” be a vegetarian.” –Bumper sticker; So let us get back to some Wholesome eating.
Breaded Shrimps are a favorite Club Bar item usually served as an appetizer with drinks.
- In a mixing bowl; blend the following:vinegar + ginger + garlic + red chili + Kashmiri chili+turmeric+sugar+prawns+salt.
- Let the prawns marinate for 10-mins. 3. Using a pair of kitchen tongs pick the prawns and drop them in the whisked egg.
- Liftoff the prawns and dust them with breadcrumbs.
- Heat enough oil for deep frying. Fry the breaded prawns in batches until golden. Serve hot with chutney.
Notice how the use of such diverse spices as curry leaves, fenugreek, vinegar, paprika / Kashmiri chili, pepper molasses, and tomato sauce are all utilized in preparing this dish.
Such indulgence the club cooks were only possible in the British Club kitchens,
where such hybrid dishes were concocted for the members who wanted the taste of the south, the east the west in one mouthful.
- In a mixing bowl make a paste with the following: vinegar + ginger+garlic + Kashmiri chilli+red chilli+turmeric+molasses. Keep aside.
- Heat the oil in a pan;toss in:curry leaves > fenugreek (methi) > onions.saute till the onions are translucent.
- Pour the spice (# 1) mixture into this spiced oil. Stir to blend and then chuck in the prawns +green chilies. saute stirring for 2-mins.
- Sprinkle with salt & pepper. Mix up and scatter the cilantro all over the prawns and stir-fry till cooked.
- Pour in the tomato sauce, mix up & serve.
The name Moley came from the French name Sauce Mornay (pronounced:mo-nay).
Like many other dishes, over time the spelling got changed to money.
Sauce Mornay was first introduced in the great Parisian restaurant of the 19th century,Le Grand Vefour,in the arcades of the Palais-Royale.
The interesting twist is not so much on the Spelling of the word as in the Preparation of the mornay sauce.
Mornay is a Cheese flavored white sauce usually half Gruyere and half parmesan variations use different combinations of Gruyere Emmental or white Cheddar.
Some Anglo-Indian chefs made this out of the ordinary variation to the original recipe, by replacing the white sauce with thick first-pressed coconut milk.
Chilies gave the dish a punch but were primarily introduced to counter the richness of the coconut milk which otherwise would have made the dish markedly sweetish.
- Heat the oil in a pan; slide in the fish fillet and saute both sides for few moments. Take off the fish fillet and reserve.
- In the same pan pour in the coconut milk. Lob in the following: green chilies + onion slices+salt. Lead the contents to a gentle simmer.
- Drop in the fried fish fillet (# 1). Pour in the vinegar, mix up and continue simmering for 5-mins or till done.
Money from the French word Meuniere refers to both a sauce and a Method of Preparation.
The word itself means“miller’s wife” and that etymology provides insight into its culinary uses.
The miller’s wife, of course, had easy access to flour.
But the mill was also located on a stream and thus often had very fresh fish available.
Many of the elaborate sauces and preparations that were Developed in Europe in the 18th and 19th centuries had an underlying purpose of masking food that had begun to spoil during the several days needed for transport from fishing ports.
A meuniere sauce is therefore very simple and not overbearing;
it is made with browned butter chopped parsley and lemon somewhat to complement and not to ‘hide’ the fish.
It, therefore, fares well with the present Bangladeshi members who love fresh fish.
- Heat the oil in a deep pan to high heat.
- Season the flour with salt and pepper.
- Dust the fish fillet with the seasoned flour on all sides.
- Reduce the flame to moderate. Slide in the prepared fish fillets, working in batches.
- Fry on both sides until golden. Using a slotted spoon strain out the fish fillets and further drain them on absorbent paper.
- Serve the fillet surrounded with an assortment of cooked vegetables.
“Fish should smell like the ocean. If they smell like fish, it is too late”.
- Lay your fillets in a baking dish. Dust with salt and pepper to taste
- Scatter the onion around and over the top of the fish.
- Put in the tejpata. Sprinkle with chopped garlic.
- Chop the large potatoes into half-inch cubes (or use two small potatoes per diner) and place them over the fish and sprinkle the articles with olive oil.
- pour beer over them all, sprinkle with paprika on top and cover tightly with aluminum foil.
- Bake in a 190 C(350 F) oven for 20 mins or until the potatoes are done and remove the foil a few minutes to brown the top.
- Serve with steamed rice and green salad on the side.
“Fish, to taste right, must swim three times-in water, in butter, and in wine.”
Recipe for a single serving
- In a small pan; place the Follow: vinegar + wine + lemon juice + sugar.
- Bring to a boil and reduce to about 1/3 cup. Season with salt & pepper.Set wine sauce asides. ( If made early, reheat at serving time).
- Light a grill.
- Lightly coat the fish fillet with butter and season with salt & pepper.
- Grill until coat the fish flakes when prodded in the thickest part 8 to 10 min turning once.
- To serve, drizzle each serving of fillet with 1 tsp wine sauce (# 2).
The dish was an immediate hit among the club members.
It traveled on the colonists to all their posts including the paddle steamer plying between Narayangonj and Goyalondo Ghat, and from there by train to the clubs and restaurants of Kolkata.
After the departure of the exacting British, its consumption declined largely due to the changed composition of the new member’s regional tastes and preferences.
The majority of the fresh members belonged to the North Indian Muslim bureaucracy and business groups, who had a distaste for fish.
Due to constricted demand, the club chefs cut down on the production of their much loved Smoked Hilsa baking the fish in a convection oven for the few remaining British members and a small number of Bengali members.
It regained its exalted position after the birth of Bangladesh.
For smoking in a ‘Smoker’
- First make –‘salt-sugar-spice’brine .Combine:salt + molasses + 4 litre water + tejpata + mace + black pepper.simmer this solution for 45 mins.
- Strain brine through a fine sieve, discard spices and cool the brine.
- Scale the fish.
- Slice off 2 fillets from both sides of the fish, discard the rest.
- Submerge the hilsa fillet in this brine and marinate for an hour.
- Light the wood chippings and place them in the smoker. Sprinkle the wood chippings with herb pruning, the stems of fresh herbs, dried orange/lemon peels, onion skins, tejpata, or any other ‘good’ spice- herb- garbage that will add aroma to the mix.
- Hang the fillets in the upper chamber of the smoker.
- Gradually increase the heat (avoid sudden heating). Raise the temp to 90 C, and smoke over an hour.
- Cool as quickly as possible. Do not wrap before it has cooled Freeze the surplus Promptly.
Gradual heating is important for appearance and quality so that soluble protein juice does not surface and form curds allowing the flesh to dry unevenly and cracking the flesh.
For cold smoking, smoke at 60 C with medium density smoke for 6-8 hrs (forced draft) or 12-16 hrs (natural draft).
Use only PURE Sea salt, do not use rock salt or table that contains additives. The salt helps to release moisture from the fish, thereby drying it out.
The drying firms up the flesh, and makes it easy to thinly slice it.
The Following recipe is patterned to smoke the hilsa in a domestic gas/electric oven.
- Scale the fish and slice off 2 fillets from both sides of the fish, discard the rest.
- Smear the fillet with Worcestershire sauce+ tomato sauce + black pepper + salt + malt vinegar. Marinate for 10-mins.
- Place one oven rack on the topmost position and the second track on the bottom. Heat the oven to 200 C.
- Spread the popped rice on a roasting tray and sprinkle with molasses.
- Place this rice tray on the bottom of the oven and close the oven door, the heat will burn the rice and singe the molasses and create lots of smoke.
- Once the smoke has filled the oven. Shake excess marinade off the fillets and arrange the fillet on a wireframe. Place the wireframe on the top rack.
- Back for 5 mins. baste with the marinade and cook for another 5 mins.
- Transfer the fillets to a clean chopping board.
- Slice fillet diagonally into half then cut it lengthwise beginning at one edge gentle press in the blade and pull off the flesh to one side, leaving the bones with the rest of the fillet.
- Repeat the process and debone the rest of the fish. Slice the deboned pieces into fingers.
- Toast the bread slices. Generously butter the slices. Cut off the edges and slice them into a finger.
- Place a piece of smoked hilsa on each piece of bread and served with butter sauteed vegetables.
A version created for the modern kitchen, using the microwave oven.
- Scale the fish and slice out 2 fillets from both sides of the fish, discard the rest.
- Heat a nonstick pan to high heat pour in the sugar and cook until the sugar turns brown.
- Brush the fillets with this caramel on both sides and sprinkle them with salt and red chili powder.
- Pop them in a microwave oven and cook on high for 3-mins.
- In the meantime heat 2 tsp ghee and transfer it to a small bowl. Place the small bowl in the center of a large post.
- Take the fillets out of the oven and place them in the large pot, arrange them around the small bowl.
- Grasp the piece of charcoal with a pincer.
- Light the charcoal over an open flame until it glows drop the live charcoal into the ghee and immediately covers the larger bowl with a tight-fitting lid. Open after 5-mins.
- Place the fillet on a clean chopping board.
- Slice fillet diagonally into half then cut it lengthwise beginning at once edge Gently press in the blade and pull off the flesh to one side leaving the bones with the rest of the fillet.
- Repeat the process and debone the rest. Sprinkle the fish with lemon juice and serve with roasted potatoes.
Dhaka Club’s current version
The recipe below is contributed Demi-Chef Obaid Biswas, Dhaka Club.
The spelling of Worcestershire here is in line with Obaid’s pronunciation.
- Scale the fish and slice out 2 fillets from both sides of the fish. Reserve the head, tail and other parts for other use.
- In a Mixing bowl Combine Follow:
- Worcester sauce + Soy sauce + Tomato sauce + Red food color + Salt + Malt vinegar.
- Marinate the fish fillets with this marinade for 10-mins.
- Arrange the fillet on a baking tray along with the marinade, and bake for 20-mins in a moderately hot oven.
- Transfer the fillets to a clean chopping board.
- Slice fillet diagonally into half cut it lengthwise beginning at one edge. Gently press in the blade and pull off the flesh to one side, leaving the bones with the rest of the fillet.
- Repeat the process and debone the rest. Serve on toast with boiled vegetables on the side.
Those British who returned to East Bengal from Bromo-dish or Burma (Myanmar ) and had been tutored by their Burmese mistresses or wives on the syntaxes of native life, brought back with them the taste for dried fish (shutki).
There were and is enough reason for them to feel so.
- Rub fish with turmeric.
- Grind: onion + balachow + 1 Tbs vinegar + madras curry powder + ginger + garlic.
- Heat 3 tbsp oil in a work; slide in the fish fillet. Saute on both sides for few moments, take off and set aside.
- Now make the sauce. Add 1 Tbs oil to the same work; when hot toss in: curry leaves = fenugreek = spice balachow jumble(#2)=sugar + 1 Tbs vinegar.
- Return the fillets (#3) to this sauce, spoon ladleful of the sauce over the fillets. Cook for few minutes till fish is ready.
It is added to any bland vegetable dish or to fish dish to perk up the gravy with its outstanding flavor.