Tag: Frozen seafood

Grilled Indian Spiced Trout

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Now this’s seriously good eating! Grilled fresh water fish – Himalayan Trout. It’s really simple & quick and can be done in an oven or even on a griddle pan if that’s what you really want. Barbecue or grilling is healthy and when done right just incredibly yummy. Here’s a very simple recipe with some Indian spices – just enough to bring out the flavors of the Trout. 2 Fishvish Himalayan Trout – gutted and washed 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon garam masala 1 teaspoon cooking oil…

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To De-vein Or Not To De-vein

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It’s a question that is probably discussed to death pretty much all over the shrimp eating world. The opinion is evenly divided for both points of view. Most frozen shrimp / prawn is usually head and shell off with the tail left on and usually “de-veined”. If the shrimp / prawn is head-on shell on, then more often than not, the “vein” would still be in there. This “vein” that we are talking about it is one that runs along top of the shrimp / prawn. What is strange and…

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Cracking the Code: Your Guide to Cooking with Octopus

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Deep Down Inside (the sea) Octopus is as common as prawns and fish along the coast. I can’t really remember the first time I ate octopus; it was definitely not in my growing years—we stuck to freshly caught river fish, since salt-water fish was almost impossible to procure in our nook of the hinterland. Adulthood ushered in experimenting with newer foods, which was further supported by the move to a bigger city with more food-crazy people to make friends with and eateries that welcomed patrons looking for new experiences. Honest…

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Cracking the Code: Your Guide to Cooking Squid

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Squid Pro Quo Last year, on everybody’s favourite food porn show Masterchef Australia, we saw the pleasant George Calombaris dish up a luscious-looking Coconut ‘Calamari’ with Blackberry Sorbet, Blackberry Jelly and Blackberry Coulis. He scraped out the flesh of a young coconut, cut it carefully into rectangles, scored it in a diamond pattern, and folded it into rolls to be served atop stewed fruit with other accoutrements. A beautiful dish expectedly, this was a clever dessert take on fresh pristine calamari, that gorgeous piece of seafood that lights up many…

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Cracking the Code: Your Guide to Cooking Fish

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Salt to Taste Fish, wherever it comes from, will soothe and satisfy when everything else fails. The cure for anything is salt water: sweat, tears or the sea.  -Isak Dinesen When I read this the other day, it struck a quick note—of course, when toiling and tearing up have been exhausted, it’s time to look towards the calming waters. And maybe what lies within. Fresh water of the rivers, lakes, and ponds is totally welcome too. After all, fish, wherever it comes from, will soothe, satiate and satisfy when everything…

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