A complimenting drink with delicious food can turn a good meal into a great one! The drinks, simply, enhance the flavor of the food. When it comes to Seafood, varieties of beers and wines are the most obvious choices. Different kinds of drinks go with various dishes.
While deciding a specific wine to go with your seafood dish, just think of it in terms of substance and weight. For instance, delicate raw fish and shellfish pair up perfectly with equally delicate and light white wines. Alike, a more substantial, richer white wine would go better with grilled swordfish.
Some wonderful pair ups would be: White-flesh fish with white Burgundy, made from Chardonnay; Shellfish with light white wines and sparkling wines like Champagne; Medium bodied fish like trout with whites such as Pinot Gris; Oily, darker flesh fish, for instance- mackerel, goes well with both red and white wines, depending on the preparation; Salmon works great with red wine. For spicy dishes in general, a sweet wine would help cleanse the palate. If it gets too confusing or if everybody on the table has a different palate, the easiest choice of wine would be Champagne, which goes with all the dishes.
Cold, refreshing beers go along really well with the lightness of the seafood dishes. A cold pale ale or pilsner will enhance the flavor of a firm fish dish like Barbequed Whole Fish, Orange Grilled Fish, Grilled Tuna Salad, and Grilled Fish with Tomato Salsa. If we talk about Sushi and Sashimi dishes like Cucumber Sushi, an ice cold pilsner will do great, without overwhelming the subtle flavor of the sashimi. It also works well with Fish and Chips, Salt and Pepper Calamari and Tempura Prawns. Fried or cooked Oysters want for strong flavored Stout, whereas freshly shucked up Oysters go well with lighter beers.
When it comes to mussels, like Salsa Mussels, Garlic and Tomato Mussels, Easy Smoked Mussel Chowder, etc the sauce determines the need for dark, stout or pale ale. Smoked Salmon and trout require dark ale which can handle the smokiness of the fish. If it’s grilled, a European styled white or wheat beer would be the most suitable accompaniment.
Moving away from the usual, specific cocktails can also handle the taste of the seafood dishes extremely well and add a little playfulness to the meal. Summer Negroni works pretty well with most fish dishes, especially Monk, Pollack and Gurnard fishes. Crush six goose- berries and 1/3 of an apple in a cocktail shaker. Add 50ml of Tarquin’s Gin and 20ml Chase Elderflower Liqueur along with some ice cubes. Shake well and double strain, Lavandula would go well oysters, scallops, and other shellfish. Add 50ml Black Cow Vodka, 25ml Cointreau and a dash of lavender syrup and ice into a shaker. Shake well for 20 seconds. Double strain and garnish. Bouillabaisse, lobster, and crab would taste good with Elderflower Gimlet. Just add 50ml Tarquin’s Gin, 25ml Chase Elderflower Liqueur and ice to an ice shaker. Shake until frosty. Enjoy with some garnish. Similarly, a Martini with Oysters and a French 75 with sushi would give your taste buds a wonderful time.
Some non-alcoholic drinks to go very well with seafood are soda, iced tea, sparkling water, lemonade, lemon mint soda, lemonade with fresh strawberries and sometimes even ginger ale!
Seafood is a healthy and tasty delicacy, enjoyed by many. Be it fish, sushi, crab, lobster, shrimp, clams, oysters or mussels, seafood is delicious. Due to the many vitamins and minerals, it contains, it has many health benefits. Seafood is often recommended by doctors and is considered much healthier than sheep, pig or poultry.
While you may love eating seafood, the idea of consuming such a messy meal at a fancy restaurant may discourage you from ordering it. It can be quite an ordeal eating lobster or crab legs while dining with a date or a group of friends. Follow the tips below to look like a pro while eating seafood!
- Whole fish
While it is quite easy to eat neat little pieces of fish, eating a whole fish is a whole other ballgame. If a fish knife is provided, your task becomes easier. A fish knife typically has a dull edge, making it simpler to separate the meat and bone. If the head has not already been detached, you can remove it from behind the gills. The top fillet should be eaten starting from the head and moving down. To eat the underside of the fish, lift up the bone and slowly ease the meat out. Remember that the fish should never be flipped over. In case you ingest any bones, remove them with your fingers and place to the side.
The crab another challenging item to eat while trying to look elegant. To make matters worse, crab is often served with the shell intact. However, keeping in mind a few points, you can enjoy this dish without worrying about how you look while eating it. First, use your fingers to detach the legs and claws from the body. Using a nutcracker, break open the legs and claws. A seafood fork is usually provided with this dish. It can be used to remove the flesh. Break off the tail by twisting it with your fingers. Now, you can enjoy eating the meat with a fork.
Shrimp is another favorite among seafood lovers. It can be prepared in a variety of different ways, each dish more delicious than the last. So why miss out on this delicacy? Follow these guidelines and enjoy your shrimp! If the tail is attached, shrimp can be eaten by holding the tail and eating with your fingers. Jumbo shrimp can be cut with your fork and eaten one bite at a time. If the tail isn’t attached, shrimp can also be eaten with a knife and fork.
Lobster is a delicious dish, but it can be quite daunting to eat at a formal meal. It can be served either boiled, steamed or grilled. If the body flesh has been cut out of the shell, it becomes much easier for the diner. However, if it has not been cut out, follow these steps. Firmly twist the large claws off the lobster while holding it above the plate. Open the claws with a nutcracker, provided along with the dish. Proceed to extract the meat and use the tiny lobster fork to eat it. Next, twist the smaller claws and the tail off. You can cut the tail into small pieces and eat with the fork. The meat can be sucked out from the smaller claws. Lastly, using the nutcracker, break the back shell and consume the meat with a fork.
Using the above tips and techniques, you can master the art of seafood eating with élan. So, next time you’re out for a formal dinner, don’t be afraid to order your favorite seafood dishes!
Seafood is a scrumptious delicacy in many parts of the world. It has a plethora of health benefits due to the many vitamins and minerals it contains. Researchers have found that consuming seafood regularly drastically reduces the risk of heart disease. It contains omega-3 acids which are a boon to our health. It protects against heart disease, joint related diseases, asthma and also prevents dementia and memory problems in the elderly. Seafood also keeps you looking good as it makes skin and hair look great. Apart from its varied health benefits, it is also delicious and a primary source of food in many cultures around the world. However, these benefits can only be reaped if the seafood is fresh. The fresher, the fish, is the better the taste.
Seafood is now found in restaurants everywhere, not just in coastal cities. In the past, it used to be difficult to obtain fresh seafood in land locked cities, away from the coast. It would take weeks to get fish to inland cities, and by the time it reached, most of the produce would be spoilt and inedible. With the advent of air travel, this problem was reduced significantly. Now, fish caught in coastal cities can reach restaurants far inland in a matter of hours, thus preserving their freshness and so their taste. The costs involved in transporting the fish by air are very heavy. While big restaurants can manage the costs associated with having the fish flown in, it is often too expensive for smaller restaurateurs. The smaller restaurants manage by buying fresh produce from distributors located near them. Some restaurant owners also have relationships with fishermen who provide them with fresh produce. Others may even own fishing boats to make sure the fish is fresh.
Another challenge to restaurants is making sure the fish which is loaded onto the airplane is fresh. Most fishing boats stay out for days at a time, so the fish could be out of the water for many days before they are even loaded onto the plane. To tackle this problem, there are onboard ice machines. These machines contribute greatly to the freshness of the fish however even they can’t completely preserve the quality. So, the best solution to keep the produce fresh would be to procure fish from day boats and those who are at the top of the pile. Top of the pile fish would be those who have been fished last and thus, are the freshest. Day boats are the boats which go out only for one day at a time. This ensures that the fishes being loaded cannot be older than a day.
When it comes to seafood, it is all about the timing. Both nutritional values, as well as the taste, will be diminished as time passes and the fish gets stale. Nowadays, with air travel and other means of preserving seafood, the freshness can be easily maintained. So you can go out and feast on seafood, knowing you are getting the freshest produce, regardless of where you live!