A dish can attain fame can be achieved by a number of ways. One is it becomes widely popular and becomes the trademark of a restaurant or the chef who created. So much so that queues form outside the restaurant as patrons clamor for a taste. Another gauge of its claim to fame is many other establishments start to copy the dish. http://www.gourmetrecipe.com

1. Famous Seafood Recipes
A dish can attain fame can be achieved by a number of ways. One is it becomes
widely popular and becomes the trademark of a restaurant or the chef who created.
So much so that queues form outside the restaurant as patrons clamor for a taste.
Another gauge of its claim to fame is many other establishments start to copy the
dish.
If only a chef can patent a dish and claim royalty for his or her newly created dish that
gains worldwide popularity like with composers and singers for their songs.
Unfortunately, with a recipe, a simple twist of an ingredient, spice, cooking process or
presentation can already differentiate a dish with the innovator not having to
acknowledge where his or her inspiration came from.
Among the seafood-based dishes that have become world famous include crabcakes,
baked scallops, prawn cocktail and bouillabaisse. Diners who enjoy these dishes and
the restaurants that serve them oftentimes do not know anymore where they
originated much less the person who invented it. A glance at the other recipes and
you see that some are basic recipes like sautéed shrimp or roast lobster while others
are fancily named like prawns in primavera vapor or callops Saint-Jacques with
cordifole and kataifi.
One recipe title alone “crab cake with the pistachios and olives from the Perigord
region”, created Chef Luc Huysentruyt of De Snippe Restaurant sounds so appetizingly
gourmet. Though this chef surely didn’t invent crab cakes, he made it his own by
modifying it, adding fruit wine vinegar, pistachio nuts and olives. The basic ingredients
still remain though: crab meat, gelatine, vegetables and sour cream.
Feel free to do the same with your version! Use a different kind of crab maybe? Or
make it healthier by using organic ingredients and low-fat and high-fiber ingredients.
The only limit is your imagination and willingness to experiment.
Do not be intimidated by the lengthy bouillabaisse recipe. A quick read of the
ingredients and procedure reassures the cook of the ease of preparation. The fish
used is not even specified and you are flexible to make substitutions. Most of the
other ingredients are readily available from large the supermarket.
As a token of respect, a chef should always give credit where it is due, even if was just
getting inspiration. Needless to say, outright copying of a dish is a no-no and leads to
ethical issues like plagiarism issues are to a writer.