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Archive for March 4, 2015

TIP OF THE DAY: Ways To Serve Fish

Did you give up meat for Lent? Are you looking for different ways to add fish to your diet?

Here are recommendations from Chef Charlie Baggs, of Charlie Baggs Culinary Innovations in Chicago, to which we’ve added some of our own suggestions.

The original article was written for Flavor & The Menu, a magazine and website for chefs that made these suggestions for their menu during the six weeks of Lent when seafood sales soar.

Chef Baggs offers different techniques for cooking seafood in both traditional and more modern preparations. You can try a different one every day!

  • Baked: clams/oysters/clambake, en papillote; quiche; Salmon Wellington, smoked cod flan, wrapped in phyllo dough with dill and lemon sauce.
  • Boiled/steamed: crab, fish boil, gefilte fish, lobster, mussels, quenelles, shrimp cocktail, whole fish/fillets.
  • Cured/raw: carpaccio, ceviche, clams/oysters on the half shell, gravlax, sashimi/sushi, tartare.
  • Deep-fried: battered (calamari, clams, fish & chips, fish sticks, nuggets, poppers, tempura), breaded, fritters.
  • Dips and spreads: crab dip, smoked trout or whitefish, taramasalata.
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    bouillabaisse-mackenzie-230

    Make a hearty bouillabaisse. Photo courtesy MackenzieLtd.com.

     

    shrimp-fondue-230

    How about shrimp fondue? Photo courtesy The Melting Pot.

     
  • Grilled/broiled: fillets or whole fish—cod, mixed grill, octopus, salmon, sardines, skate, shrimp, snapper, squid, whitefish or other favorite; skewers/kebabs.
  • International: curry, fish tacos, seafood paella, stir-fried, Szechuan Fish, many more.
  • Pan-fried/sautéed: blackened, croquettes, frogs’ legs, trout, soft-shell crab, sablefish (black cod), salmon or trout patties.
  • Pickled: herring or salmon.
  • Poached: Salmon and whitefish; using shallow and deep poaching techniques.
  • Roasted: Whole fish, fillets or steaks
  • Roe/caviar: lumpfish, salmon roe, tobiko and whitefish caviars.
  • Smoked: halibut, kippered haddock (finnan haddie), herring, mackerel, salmon, scallops, smoked fish platter with bagels and cream cheese; sturgeon, trout, turbot, whitefish.
  • Soups: bouillabaisse; fish or seafood bisque or chowder.
  • Stews/casseroles: bouillabaisse, cioppino, etouffee, gumbo, New Orleans barbecued shrimp.
  • Stir-fried: Asian-style stir fry.
  • With starch: blini (buckwheat pancakes), crêpes/pancakes, jambalaya, pasta, pizza with clams, pot pie, risotto, shrimp and grits.
  • Other: Caesar salad with anchovies, escargots, lobster roll, crab/lobster/shrimp salad, seafood mousse, shrimp fondue.
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    We’re sure we’ve left out other favorites. Don’t hesitate to let us know.
     
    Read the full article about Lenten dishes on Flavor & The Menu.

      

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