Harvest of the sea! Some love it, and some do not show much liking for it. Most like me just like to eat fish without reeking like one. There are many like me who are daunted before cooking a lobster or squeamish before trying their hands on preparing squid! We have all been there, battling our intimidations of preparing a catch while all that our senses want is to devour a delish seafood fare.
If sea food is what your heart desires, make your day downright fantastic by whipping up a grilled platter with romesco sauce and herb crumbs or an appetising seafood risotto. How about a gourmet salad with fish-protein? Add the tempura to bring out the crunch or prepare a barbequed seafood and pearl couscous salad.
If you are fixated with pickling, curing and salting then a combo of Dutch cream, salt cod and preserved lemon crochetta will enliven things up! Team seafood with mango, fresh herbs, palm sugar dressing with chargrilled chilly and bring together decadent flavours. Also, think mouth-watering Butter Garlic Prawns which can win over any calibre of your dining guests.
One of the biggest seafood trends we have witnessed in the year is a debut of oceanic species like the paiche and blue catfish on your dining tables ditching the conventional choices of tuna, salmon or shrimps. Innovative cooking is key when you try anything from mainstream seafood species or something that is emerging as a trend. We as culinarians need to be open to experimentation and researching about healthy and the best ways of cooking it.
Fret not! Getting seafood right is about practice and getting your preparation and cooking techniques correct. We at ICCA propagate traditional or innovative cooking and will help you gain the culinary expertise to whip up a spectacular seafood fare without any intimidations.
Go ahead and satiate those Saturday food cravings with some different tastes and you could have a new found love for fish in a dish!