Fish & Seafood Recipes
The great variety of fish and seafood available in the market, both fresh and frozen or preserved in salted, oil or pickled products, makes the gastronomic offer from the sea incredibly extensive.
With the right techniques, both fresh and frozen fish dishes can be consumed without losing quality or juiciness. An infinite number of fish can be prepared in the oven, such as baked or salted gilthead bream, baked sea bass, trout or cod loins. A good garnish and control the cooking time is what you need.
Seafood, with permission from grilled prawns or onioned squid, lends itself better to being cooked in its own juice, which is sometimes flavoured with herbs or citrus. Steamed cockles, clams in seafood or green sauce, or steamed mussels are the most classic recipes with this cooking technique applied to seafood. Of course, they also dress delicious stews such as beans with clams or hake in green sauce, and octopus.
The fresh fish is undoubtedly an exquisite morsel, and sometimes so fresh that, it is even eaten raw as in the case of international sushi. Other ways of eating it almost raw in vinegar, such as anchovies, or smoked or marinated, as is usually the case with salmon, with which delicious canapés, tapas, salads and of course the exquisite salmon tartar are made. Take note and start making these recipes of fish and seafood …