But first i want to give you a few facts. Did you know there are over 30,000 species of fish we know of in the sea? And far less in fresh water. Shell fish are found in both fresh and salt water. Fish is a very important food source, and has become increasingly popular in recent years due in part by demand and also the increasing amount of health conscientious people.
Fish used to be available only on water fronts and coasts but due to our strides in packaging and shipping seafood can be found all over the world.
I will cover some of the more popular types of seafood today, but it will be up to you to do your research to find the ones you like most.
MAHI MAHI
SALMON
Salmon are abundant in both the Atlantic and Pacific oceans, returning to the fresh water rivers and streams they were born to spawn. They get their pink color from the crustaceans they feed on.. There are three main species of Salmon, King/Chinook, Atlantic and Coho.
- Atlantic: Are from the Atlantic ocean as you can probably tell from its name. these fish are used largely commercially, it is about 1/4 of all salmon produced world wide. Atlantic salmon have a rich pink colored and moist flesh, their average weight is between 4-12 lbs.
- Coho: Have a pinkish flesh and are available fresh and frozen, wild or farmed. Wild Coho average 3-12 lbs and farmed are much smaller at about 1 lb.
Salmon can be prepared many ways. Broiling, grilling, baking, poaching and steaming. Frying is not recommended due to the high fat content, but because of the fat content it is perfect for smoking and curing which produces products like Gravlox, Lox and Nova.
TILAPIA
This fish is an aquarium raised fish, they grow quickly in warm water reaching about 3 lbs. Tilapia is available whole filleted, fresh or frozen. its flesh is similar to that of catfish, lean white and sweet. with a firm texture. Sometimes you can find them market in stores as, Sunshine Snapper or Cherry Snapper, even though they are not a part of the Snapper family.
Tuna is found in tropic and sub-tropic waters around the world. It is a very large fish and can weigh up to several hundred pounds. Tuna is sold fresh, frozen and canned. Usually cut into boneless loins at market then cut into steaks, cubed or chopped at your local store. its flesh has a low fat to moderate fat content and is deep red in color. tunas flesh turns light grey when cooked and is very firm, with a mild flavor. it works well with grilling or broiling. and is great with a marinade or brushed with flavored oil as it cooks. Tuna is usually served medium rare to prevent it from becoming dry.
CLAMS/OYSTERS/MUSSELS
All of these are harvested along both the East and West Coast. and are available year round, either live with shell or freshly shucked (meat out of shell). Canned clams are also available. There are over 12 different types of clam alone not to mention the many different varieties of oysters and mussels.There meat can be sweet and should be cooked carefully as they can go rubbery if cooked too long.
CRUSTACEANS
These guys are found along both the east and west coast in abundance. and are shipped all over the world.in fresh, frozen and canned forms. Flavor varies between the different species, crab is sweet, lobster is very buttery and squid tends to be very oceanie tasting. Crab in particular can be used in so many ways from chowders to curries to casseroles. some varieties of crab are Dungeness and are found along the west coast weighing 1 1/2 lbs to 4 lbs, and the King crab which is found in northern America in very cold waters, its meat is snow white and is very sweet. They be found weighing up to10 lbs.
SHRIMP
Are found world wide, this is my personal favorite. You can buy shrimp in many forms, raw peeled and deveined; cooked peeled and deveined; as well as processed like breaded and pre-seasoned. Shrimp are graded by size and come in a container by the count,. which means the number on the bag is the average amount per container, for example, you will see a number like this on the package, 21-26 meaning there is between 21 and 26 shrimp per pound. the smaller the number on the count the larger the shrimp are.like U-10 grade shrimp are very large, with only 10 per pound. you can get them from 400 per pound to 8 per pound.
RECIPES
Mahi Mahi lettuce cups
Total Time: 18 min
Prep 5 min
Inactive 5 min
Cook 8 min
Yield: 2 servings
Ingredients
1 mango, diced
2 plum tomatoes, diced
1 red onion, diced
1/2 jalapenos, diced
3 tablespoons chopped cilantro leaves
2 limes, juiced
Salt and pepper
2 mahi mahi fillets
Olive oil, as needed
Lettuce leaves (recommended butter or romaine)
Directions
Preheat grill or grill pan to medium-high heat.
Combine the mango, tomatoes, onions, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool
When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.
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Asian Grilled Salmon
Total Time: 34 min
Prep 5 min
Inactive 20 min
Cook 9 min
Yield: 6 servings
Ingredients
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Directions
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
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Blacked Tilapia
Total Time: 31 min
Prep 10 min
Inactive 15 min
Cook 6 min
Yield: 4 servings
Level: Easy
Ingredients
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
For Fish:
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced
Directions
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.
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Tuna Salad
Total Time: 12 min
Prep 10 min
Cook 2 min
Yield: 4 servings
Ingredients
2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon Wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced
Directions
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, Wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
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Linguine with Shrimp Scampi
Total Time: 25 min
Prep 10 min
Cook 15 min
Yield: 3 servings
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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I hope you will expand your knowledge into the world of water. It's worth the time and effort in delicious and healthy meals.
Enjoy
Darcy
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