Types of fish

Fish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it.

Fish has been an important source of protein for humans throughout recorded history. At one time, fresh fish was enjoyed only in limited areas- -along the seacoast and, to a lesser extent, around lakes and rivers.

Today, thanks to modern refrigeration and freezing technology, fish products are enjoyed much more widely.

The edible flesh of fish, like that of meat and poultry, consists of water, proteins, fats, and small amounts of minerals, vitamins. and other substances.

The differences, however, are perhaps more important than the similarities. Fish has very little connective tissue. This is one of the most important differences between fish and meat.

1.Fish cooks very quickly, even at low heat.
2.Fish is naturally tender.
3.Moist-heat cooking methods are used to preserve moistness and provide variety.
5.Cooked fish must be handled very carefully or it will fall apart.

Fish has a huge variety and selection. Examples of some types of fish include:

Mackerel “
Sea Bream
Sea Bass
Red Mullet
Red Snapper

There are 2 main types of fish:
1.Sea water fish
2.Freshwater fish

Types of Shellfish (Crustaceous)
Shellfish are distinguished from fish by their hard-outer shells and their lack of backbone skeleton.


There are two classifications of shellfish:
1.Molluscs: soft sea creatures that have a pair of hinged shells, a single shell.
2.Crustaceans: creatures with segmented shells and jointed legs.



                       Different types of dishes using seafood

Buridda soup with cuttlefish and fine peas

1.Cuttlefish cleaned eviscerated
2.Tomato, round, red
3.peas green frozen
4.Garlic, whole, jumbo
5.Spice salt cooking fine
6.Peppercorns black
7.Herb, parsley flat leaf, bulk, fresh
8.Olive oil extra virgin
9.Wine white
10.Tomato whole
11.Onion yellow medium
12.Berries, cape gooseberries
13.Fresh bread

Buridda soup with cuttlefish and fine peas preparation:

1.Slice the onions in thin julienne.
2.Cut the tomato in cubes.
3.Place in the pot the oil, the onions, the chopped garlic and the tomato cubes.
4.Add the cleaned cuttlefish.
5.Add the blended peeled to tomato and white wine.
6.Start to cook slowly for about 45 minutes.
7.Add the green peas, and adjust with salt and pepper.
8.Continue cooking for about 5 minutes.
9.Sprinkle with chopped parsley.

Plating instructions:

Arrange in the salad bowl.
Add the bread crouton and one piece of berries as per picture.

Grilled fresh whole sea brean with mashed potatoes with vinegar and fried cherry tomatoes

1.Oil olive extra virgin
2.Spice salt cooking fine
3.Pepper white ground
4.Fish whole
5.Garlic, whole, jumbo
7.Herb, parsley, flat leaf, bulk, fresh
8.Fried cherry tomato
9.Crushed potatoes with olives, tomato
10.Oil sunflower

Preparation instructions:
1.Remove scales, entrails and gills of the fish, scrape the inner vein to eliminate the blood of the fish, wash several times.
2.Peel, and mince garlic. Wash and chop parsley leaves and combine together.
3.Place little of garlic-parsley in internal part of the fish.
4.Pan fry both side with oil, set on baking tray with the oil, lemon juice, salt and pepper and finish in the oven on 160°C to core temperature of 68°C.
5.Prepare parsley leaves for garnish and cut 2 lemon in wedges.

Plating instructions:
Arrange crushed potato and fried cherry tomato upper side of main course plate
Place sea bream in the middle.
Garnish with parsley leaves and lemon wedges.

Sweet and sour scallops served warm, with onion, vinegar and salted anchovies.

1.Scallops sea maine
2.Onion yellow
3.Vinegar white wine
4.Spice salt cooking fine
5.Peppercorns black
7.Olive oil extra virgin
8.Oil sunflower minimum mandatory flashpoint
9.Flour white all purpose
10.Sugar white granulated
11.Nuts pine pignolia
12.Raisins sultanas dried
13.Spice pepper pink grains
14.Fish stock
15.Herb tarragon fresh

The preparation steps:
1.Defrost and strain the sea scallops.
2.Coat in the flour and cook in sunflower oil until golden.
3.Adjust with salt and pepper.
4.Clean and cut the onions in julienne. Cook with sunflower oil at low heat for about 40 minutes, until soft and transparent.
5.Increase heat to medium and, when start to become golden color, add a vinegar and sugar.
6.Adjust with salt and pepper and let cook for 5-10 minutes.
7.In the end add the fish stock.
8. Arrange the sea scallops in the catalana bowl with onion and vinegar dressing.
9. Add the pine nuts, soaked raisins and pink pepper corns.
10. Cool down in blast chiller and rest in the fridge for about 6 hours.
11. At the moment of the service regenerate at 65°C.

Plating instructions:
Garnish with tarragon leaves.