Inexpensive food doesn’t necessarily mean cheap food connoting something poor quality. In restaurant marketing, it is better for customer acceptance to call inexpensively priced menu offerings as “best-value” or “value meals”. http://www.gourmetrecipe.com http://www.gourmetrecipe.com/recipes/seafood-salad-ligurian

1. Inexpensive Seafood Recipes
Inexpensive food doesn’t necessarily mean cheap food connoting something poor
quality. In restaurant marketing, it is better for customer acceptance to call
inexpensively priced menu offerings as “best-value” or “value meals”.
Getting any ingredient, including seafood, at lower prices doesn’t mean compromises
are made, unless of course substandard items are purchased. It can actually improve
profitability if a restaurant is able to lower costs by developing a relationship with its
suppliers; buying ingredients in bulk; and sourcing during peak season.
For simple household food preparation, getting the most from your money enables
you to use the dollars and cents saved for other important things. Ask any mother
who has a limited budget and you’ll appreciate even more the effort she takes to
serve a good meal.
Making simple ingredient substitutions can save you money while still pleasing your
family’s cravings for a delicious seafood meal. Use smaller shrimps instead of big ones
when you’ll be chopping them up in the recipe. Instead of buying fresh crabs and
getting a small amount of meat, buy frozen and combine with an extenders like
breadcrumbs and minced vegetables. Some varieties of fish and seafood are simply
more expensive than others depending on where they come from. Experiment with
more affordable ingredients and play around with their flavor profiles and
complement them with herbs and spices.
When buying any kind of food, it is interesting to note that prices vary significantly
depending on how close you get in from the source. For instance, Norwegian salmon
can be bought for next to nothing if you happen to live by the waters where they are
caught … in Norway. It then gets progressively more expensive as it gets passed on
from person to person, company to company, country to country. From the fisherman
to the broker who deals with it and passes it on to the processing plant which smokes,
cans or freezes it. From there, exporting companies ship the processed salmon across
the ocean to countries which import it. From there it gets passed from the importer
to the distributor or retailer to the supermarket then finally to the consumer. The
travel time alone and the number of companies, volume of paperwork and legalities is
enough to multiply the actual price many times over.
With this in mind, the simplest tip for prepare the most inexpensive (not to mention
freshest) seafood dish is to buy what is caught or cultivated in your country. Do note
that there are seafood items that are expensive even if you get them where it

2. originates: Beluga caviar from Iran, barramundi from Australia and lobster. It just gets
even more expensive elsewhere in the world.
Seafood Salad (Ligurian)
Salads don't have to be boring – there's no reason at all you should stick with plain old
lettuce and carrots to create a light meal. Looking for seafood salad recipes? Seafood
salad is very tasty to the seafood lover. There are several recipes you can use to make
seafood salad. Try one of our recipes for lobster or seafood, including seafood salads,
lobster salad and seafood sandwich recipes.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Chardonnay delCollio, GliArchetipiFarrad'Isonzo, Puiatti
Ingredients:
8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (round
clam), 3.5 oz. octopus, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon
fresh parsley Court Bouillon: 1 carrot, 1 branch celery, 1 onion, 2 laurel leaves For the
sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water, 1 pressed lemon, salt
Preparation Instructions:
Place the already prepared seafood in the court-bouillon, along with salted water,
carrots, celery, onions and laurel. Drain and season with the sauce, chopped parsley,
and marjoram.