When preparing dishes

predominantly using

with seafood, the key to

achieve a delectable

outcome is not

necessarily by using the

most expensive but the

freshest ingredients. In

the span of an hour or

so at room

temperature, fresh fish

and shellfish can go

from having a pleasant

flavor reminiscent of the

ocean to a stinky fishy

taste and smell.

If you’re lucky to be

living by a coastline,

lake or river where

seafood are caught and sold in abundance, most likely your family’s mealtimes

regularly feature a variety of delicious fish and shellfish dishes, usually prepared

simply like grilling or pan frying. To ensure the quality of seafood purchased

elsewhere, develop a relationship with your fishmonger who can tip you when a

fresh catch arrives. Ensure proper storage if you won’t be using it immediately and

remove innards when these haven’t been cleaned at the market as this are the first

parts to spoil. For crabs, mussels and clams purchased live, cook these right away

because they simply won’t be edible if they perish before cooking.

Like a fine piece of

marbled steak that

tastes its best simply

grilled, the best seafood

is likewise prepared in a

simple straightforward

manner. Take care not

to overcook squid,

cuttlefish and octopus

as these tend to

become very rubbery.

When deep frying

calamari or tempura use

good neutral tasting

cooking oil that lets the

flavors shine rather than

interfere and lend a

greasy dish.

“Second best”

ingredients like frozen

seafood and not so

fancy varieties of fish and shellfish can also be made into mouthwatering dishes

when combined with fresh vegetables and seasoned with herbs and spices. A great

example of this is bouillabaisse, a hearty stew using fish scraps and shellfish slow

cooked with olive oil, a variety of vegetables, Provencal herbs and spices.

In Asian cookery, umami (Japanese for pleasant savory taste) is widely used to

describe a dish as delicious distinct from the more familiar sweet, sour, bitter and

salty. It is characterized by the taste of certain compounds found in foods like

meats, vegetables, fish and shellfish. Though seasoning mixes claim they make

dishes more delicious without using several ingredients and slow cooking, be wary of

their high sodium content, artificial ingredients and preservative.

For everyday seafood cooking, use readily available inexpensive shrimp, squid and

mussels and transform them into a variety of salads, soups and entrées. Expensive

lobsters, imported scallops and caviar are reserved for special occasions.

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