Something's Fishy Here
Cantu’s Culinary Creations uses exotic seafood selections from around the world in their home delivery cuisine. Sometimes, however, it might be difficult to pick a dish if you know nothing of the origins or types of seafood being offered. Not to worry, This blog article will help you wade through the seemingly endless choices that await your discerning palate.
Since the dawn of time, it seems, man has been looking to our oceans, streams and rivers to supply an endless supply of culinary delights. Different cultures display an array of varied and exotic aquatic offerings to tempt the appetites, not to mention the curiosities of their patrons.
But how, amidst this plethora of delectable offerings is one to know just what is right for them? Who knows? Certainly, this blog article won’t solve the dilemma; we’re just trying to talk about seafood dishes. Let’s dive (pardon the pun) right in shall we.
Aquatic cuisine can be categorized into several classifications. There’s Seafood of course; the definition being all edible cuisine derived from Earth’s oceans. Then there is Fresh water cuisine being defined as all edible sources from Earth’s myriad of streams, lakes and rivers.
We can define the classes further by separating the seafood into various categories, such as, Mollusk family, consisting of Snails, Mussels, Clams etc. then there are the Crustaceans like Crab, clams, lobster, and the like. There are also the various categories of fish, some exotic some not so much. We won’t attempt in this article to address them all, only those species that you might find on our culinary menus. So, let’s begin shall we?
Starting off our list of who’s who in the fish world is the tasty yet oft times misunderstood Grouper fish.
Grouper Fish - Young Atlantic goliath grouper may live in brackish estuaries, oyster beds, canals, and mangrove swamps, which is unusual behavior among groupers. They may reach extremely large sizes, growing to lengths of up to(8.2 ft) and can weigh as much as 360 kg (790 lb).
Grouper is typically caught off the coast of Florida and has a white and lean meat with a mild sweet flavor. The meat is firm with a heavy flake and remains moist after cooking. We never use any food sources that are not harvested in accordance with acceptable conservation efforts, fully supporting the efficient and ethical harvesting or our oceans bounty, and so Grouper, being an ever decreasingly available resource, is a true treat when it is available.
Shrimp – There are many health benefits to the shrimp delicacy. They are extremely high in protein, low in calories and provide a wealth of nutrients including Selenium, which aids in many of the metabolic pathways and may help treat prostate cancer; ongoing research is exploring the relationship between low selenium levels and coronary heart disease. (Top 5 Health Benefits of Selenium ~ Newsmax)
Over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine. And while we don’t typically think of animal proteins as sources of antioxidants, shrimp contain two types. In addition to being a mineral that plays a role in immunity and thyroid function, selenium is an important antioxidant that helps fight damaging particles called free radicals, which damage cell membranes and DNA, leading to premature aging and disease. Another antioxidant, called astaxanthin, which provides the primary color pigment in shrimp, has been shown to help reduce inflammation, a known trigger of aging and disease. (Seven things you should know about shrimp – Health.com)
Tilapia - Tilapia is probably the oldest farm raised fish in the world. Stories from biblical scholars suggest it was the fish used by Jesus to feed the crowds at the Sea of Galilee. Today, over 80 nations produce farm-raised tilapia including the United States. China is the largest producer accounting for over 50 percent of the world’s production.
There are many different species of tilapia. Aquaculture producers have developed various breeds or hybrids that grow efficiently to market size and have desirable appearance and flavor characteristics. The approved market name for all varieties is ‘Tilapia’, and the three primary species in the marketplace are Nile or Black tilapia, Blue tilapia, and Mozambique or red tilapia. Although the species names imply different colors, the edible fillets or portions are very similar and more influenced by growing conditions and feeds than external colors.
Tilapia is a hardy herbivorous fish that feeds on algae or small aquatic plant cells, and is primarily raised in freshwater systems using cages, ponds, raceways or open waters. The water conditions in the farming operations have an important impact on product quality and taste. Tilapia has been called the “aqua-chicken” because of the breeding improvements and mass production methods that evoke comparisons to the land based chicken industry in the United States. Organic production methods for tilapia have been developed and some producers are seeking official recognition for their products. (Seafood Health Facts)
Rockfish - has a sweet, mild flavor, with a flaky, medium-firm texture. It is best baked, sautéed, broiled or poached. Since the flesh tends to flake easily, it is not the best fish for grilling.
Rockfish are carnivorous fish inhabiting all seas and especially abundant in the temperate waters of the Pacific. Rockfish are found among rocks and reefs. Of commercial importance are the black and orange rockfish and the Boccaccio of the Pacific coast and the Rose fish also known as red fish. (Rockfish – Encyclopedia.com)
Well there you have it. Those are some of the aquatic entrée’s you may find on your Culinary Cuisine menu. Take advantage of the opportunity to sample all the fine seafood offerings to be had a Cantu’s Culinary Creations and Catering. Happy Dining.
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