When preparing dishes predominantly using with seafood, the key to achieve a delectable outcome is not necessarily by using the most expensive but the freshest ingredients. In the span of an hour or so at room temperature, fresh fish and shellfish can go from having a pleasant flavor reminiscent of the ocean to a stinky fishy taste and smell. http://www.gourmetrecipe.com

1. Delicious Seafood Recipes
When preparing dishes predominantly using with seafood, the key to achieve a
delectable outcome is not necessarily by using the most expensive but the freshest
ingredients. In the span of an hour or so at room temperature, fresh fish and shellfish
can go from having a pleasant flavor reminiscent of the ocean to a stinky fishy taste
and smell.
If you’re lucky to be living by a coastline, lake or river where seafood are caught and
sold in abundance, most likely your family’s mealtimes regularly feature a variety of
delicious fish and shellfish dishes, usually prepared simply like grilling or pan frying. To
ensure the quality of seafood purchased elsewhere, develop a relationship with your
fishmonger who can tip you when a fresh catch arrives. Ensure proper storage if you
won’t be using it immediately and remove innards when these haven’t been cleaned
at the market as this are the first parts to spoil. For crabs, mussels and clams
purchased live, cook these right away because they simply won’t be edible if they
perish before cooking.
Like a fine piece of marbled steak that tastes its best simply grilled, the best seafood is
likewise prepared in a simple straightforward manner. Take care not to overcook
squid, cuttlefish and octopus as these tend to become very rubbery. When deep
frying calamari or tempura use good neutral tasting cooking oil that lets the flavors
shine rather than interfere and lend a greasy dish.
“Second best” ingredients like frozen seafood and not so fancy varieties of fish and
shellfish can also be made into mouthwatering dishes when combined with fresh
vegetables and seasoned with herbs and spices. A great example of this is
bouillabaisse, a hearty stew using fish scraps and shellfish slow cooked with olive oil, a
variety of vegetables, Provencal herbs and spices.
In Asian cookery, umami (Japanese for pleasant savory taste) is widely used to
describe a dish as delicious distinct from the more familiar sweet, sour, bitter and
salty. It is characterized by the taste of certain compounds found in foods like meats,
vegetables, fish and shellfish. Though seasoning mixes claim they make dishes more
delicious without using several ingredients and slow cooking, be wary of their high
sodium content, artificial ingredients and preservative.
For everyday seafood cooking, use readily available inexpensive shrimp, squid and
mussels and transform them into a variety of salads, soups and entrées. Expensive
lobsters, imported scallops and caviar are reserved for special occasions.