Tuesday, January 7, 2014

Seafood Across Many Cultures

Seafood Across Many Cultures
By [http://ezinearticles.com/?expert=Lamar_M_Mejia]Lamar M Mejia 

Seafood never ceases to tantalize your palate and always leaves your taste-buds asking for more. Seafood is often a primary component of the culinary history of areas that are near the sea. For example, Japan is surrounded by sea, and therefore much of Japanese food involves seafood dishes.

Fresh and raw fish has definitely captured our attention. However in recent times, fresh and raw seafood has come to be synonymous with the latest food rage that has taken the world by storm - sushi. However, raw fish means more than just sushi and sashimi. Many cultures celebrate fresh fish by eating it raw; be it the Italian crudo or the Peruvian ceviche. Raw seafood has a radically different taste and texture from cooked, and it requires a good eye for quality to make these dishes shine.

Given below is a list of some of the well-known seafood dishes that have captivated our attention and satiated our hunger.

Tuna Sashimi with Daikon and Ginger: This is one version of an endless series of variations of the Japanese sashimi. Only high-grade Tuna needs to be used for this dish. The highlight of this dish apart from the Tuna is the dipping sauce served with daikon radish. It tastes best when washed down with sake (wine).

Halibut Tartare with Sungold Tomatoes: Seafood tartares are traditionally done with tuna, but the halibut tartare is a lovely change of pace. This is a simple recipe that requires very fresh halibut, good quality olive oil and the small in size yet big in flavor sungold tomatoes.

Citrus Marinated Halibut Thai-Style: Ceviche is seafood cooked in the acid of citrus, in this case lemon and lime juice. It is a dish of South American origin, but this recipe uses flavors commonly seen in Thai cooking. This dish can also work well with snapper, rockfish, lingcod, flounder or fluke, tuna or yellowtail.

Classic Peruvian Ceviche: Ceviche is a raw fish dish that, as mentioned earlier, needs to be cooked in citrus juice. The Peruvian Ceviche originates in Peru, and is thought to be a development from a Spanish seafood dish which involves marination using vinegar.

Tuna Carpaccio: Carpaccio was originally a dish that was made of beef, mayonnaise and mustard. However, by substituting tuna for beef, the dish maintains its original flavours and gives the dish a seafood twist.

Tuna Tartare: It is a Sicilian-style dish that needs top quality tuna to be used as it will be used raw. This dish is especially good when served in a hollowed out sweet pepper or round cucumber.

Italian Fish Crudo: Crudo is the Italian version of sashimi. It is basically raw yet completely fresh fish, dressed simply with olive oil and lemon. It is a way to highlight the finest quality fish. The key with crudo is for everything to look good, but it needs be simple with not many ingredients.

These are some of the dishes that have caught the attention of seafood enthusiasts worldwide. Seafood cuisine is also popular in many cultures as it is low on fat and cholesterol and high in proteins, vitamins and minerals and hence it also is a healthy choice.

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Article Source: [http://EzineArticles.com/?Seafood-Across-Many-Cultures&id=7407452] Seafood Across Many Cultures

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