Fresh fish, Seafood, and Recipes

If you are a seafood aficionado, you’ve come to the right place. Here at ultimatecatch.com we’re as enthusiastic about seafood and fresh fish as you are. Our goal is to provide great information about fresh seafood and recipes. We hope you will find our site informative and interesting; if you have any questions please feel free to contact us!

Fresh fish has long been a source of delight for connoisseurs, but more recently it has become a mainstream source of meat. Fish is lower in fat than red meat, and also contains higher amounts of heart-friendly Omega 3 fatty acids. Fish has long been considered a brain food, because the fatty acids in fish are the same ones that are used in myelin sheathes in the central nervous system, especially along often used pathways in the brain.

Fish can be prepared in with a bewildering variety of methods. Sushi, sashimi, and nigiri are all terms for serving raw fish, a practice that is popular worldwide, but originated in Japan. Fish can be marinated or pickled; the most common form of pickled fish is pickled herring. Salmon is a fish that is often smoked to great effect. Of course, you can never go wrong with more traditional cooking methods such as baking, poaching, frying, or steaming either.

When you go to a fish market, there are many ways you can buy fish, and what you want to do with it, as well as your budget, will steer you towards one type or another fairly naturally. You can buy fish whole, fins, scales, head and all. This is popular for smaller fish, as well as medium sized ones such as trout or small mouth bass. You can have your fish dressed, which removes the head, tail, fins, and skin and usually the spine as well. It is otherwise whole, but the hard work has been done for you. You can purchase steaks of fish as well. These are cross sections of a fish, on smaller fish the bones are usually left in, but on a larger fish such as salmon or swordfish they will be deboned prior to selling. Lastly you can purchase fish chunks, the chunks are the trimmings of a larger fish such as a salmon or tuna that was cut into steaks or fillets. Chunks make great additions to a chowder, stew, or kebab.

One type of fish that is distinct from those talked about thus far is shellfish. This category includes shrimp, lobsters, crawfish, and crabs. They are different from fish physiologically. The most notable example of this is the fact that fish are vertebrates, where shellfish all have an exoskeleton and no backbone. Most often these fish are sold whole. For crawfish, lobsters, and crabs the usual cooking method is to steam them. Shrimp are easy enough to remove from their shells that they can be grilled, broiled, sautéed, fried, or cooked just about any way you can imagine. If you don’t believe me, ask Bubba Gump. Lobster claws and tails can be purchased in some markets, as can crab legs.
These items are the primary sources of meat on those animals, as the body is largely inedible because of internal organs.

 

 

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