Sea food are Excellent

"It's time to chill that bottle of white wine and prepare yourself and journey to a Seafood Heaven."

For all intents and purposes, seafood is defined as edible fish or shellfish. The variety of entities living under water is tremendous, and it is for this reason that seafood is a delicacy; a taste that once acquired, is hard to beat.

It's no superrich that in every restaurant you weal may be puzzled as to why a few shrimp and scallops cost more than a hearty steak or chicken. Well, after reading this guide, you will understand everything.

Many and based chef's and restaurateur. There costumers have helped shape they passion for enjoying quality food and, more recently, for marine conservation.

Sea food has long been a delicacy around the world. Seafood can play an important role in a balanced diet. Overall seafood is very healthy for humanity.

Sea food offers some unusual dishes for those who love seafood and fish. Fish could be prepared in so many different ways, not just fried in batter as most like it, and it can be served as a really special meal. Fish and seafood are an excellent substitute for meat products. They provide a rich source of protein and omega 3 fatty acids; and they are also low in saturated fats the Heart Association recommended eating at least 2 servings of fish a week, particularly fatty fish. With increasing public concerns over farmed fish, choose wild fish. Medical researchers are offering yet another reason to enjoy fresh fish. Study shows that people who eat seafood, such as salmon, that’s high in Omega-3 fatty acids are generally more agreeable and less likely to be in a bad mood. From aspect of data indicate that contaminant levels in this fish do not warrant consumption advisory. Therefore adults and children can safely eat this fish at least once a week.

The connection between seafood and health is undeniable, yet information available to consumers is confusing at best and often conflicting. The Food and Drug Administration from any country his responsibly that the first primary of government agency that manages food safety/food health issues. However, as part of the Department of Commerce, the government Service has obligation to help make information about seafood products more accessible to the general public. Consumers want to know if fish and other seafood are healthy and safe to eat and feed to their families. The following links will help answer this question. Our goal is to provide balanced information that puts the benefits and risks of seafood consumption into perspective to help consumers make educated decisions about their diet.

Lobster: is a favorite of many people around the world, Lobster may be purchased live in the shell, or freshly cooked in the shell. When purchased live, lobster should show some movement and the tail should spring back when straightened out. Lobster that show no movement when handled and whose tail hangs down straight are dead and should be discarded. When handling live lobster, be careful of the claws as they can give you a severe pinch. To protect the handler and to prevent the lobster from harming each other in captivity, the claws are usually immobilized by placing an elastic band around them. When buying cooked lobster, check that they are a bright red-orange colour, have a fresh aroma and that the tail section will spring back into a

And with good reason. In most cases, lobster is boiled or steamed- The most common way to cook lobster is to steam it in sea water (or salted water) for 10-15 minutes. To obtain a perfect balance between taste and tenderness, most chefs boil the lobster with carrots, celery, pepper, and a dash of white wine. Some restaurants steam the lobster because boiling it tends to add a watery taste that certain connoisseurs aren't fond of. Lobster may also be barbecued on a grill. Nevertheless, most of us will eat it up in any shape, form or fashion.

Lobstering as a trap fishery came into existence in Maine/ U.S.A.around 1850.Lobster is found from North Carolina to Newfoundland and is an Atlantic Ocean crustacean. The so-called Norway Lobster, also called the Dublin Prawn, also called Scampi (no, scampi isn't shrimp) is similar to, but smaller than, the true lobster. Lobster spices cool Palinurus elephas is a Sping lobster (Langouste) with commonly chught in the Mediterranean Sea. The lobster lives and feeds in rocky sea bottoms where it hides in nooks and crevices, and scavenges the sea for any debris that passes. In order to grow, they must shed the hard shell that protects them. When they molt, they go into hiding until their new shell is hard. The male lobster molts when the moon is dark, while the female molts when the moon is full and bright. She will be noticed by a male who will protect her. Lobsters take five years to reach one pound, twenty years to reach four pounds. The best lobster is the female lobster when she is 'berried' or carrying the packet of bright coral eggs under her tail. It is illegal to fish a lobster if the coral eggs show. The coral is prized, of course, if only for it unavailability, though it is considered a delicacy among gourmets. The green tomalley which is the liver of the lobster is also prized as a delicacy.

Recipes: Lobster Thermidor.

Lobster Thermidor is a rich dish that is said to have been named by Napoleon after the month in which he first tasted it.

2 lobster's
1/2 cup white vinegar per 8 quarts of water
enough water to completely cover lobsters

Place lobsters in a stockpot or other heat-proof container with a lid.

Bring water and vinegar to a rolling boil and then pour over lobsters and cover.

Let steep for 3/4 minutes for 2 lobsters.

Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.

Twist off the tails from the body and pull off the flippers from the end of the tail.

Push the meat out through the large end of the tail. Remove the vein from the center of the tail.

After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.

Remove the meat from the knuckles. Reserve the tail shells and cut out the thin underside of them with scissors.

Bechamel Sauce

1 yellow onion,
1 small carrot, peeled and small dice
1 celery rib, small dice
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups scalded milk
Small, bouquet garni
salt
freshly ground white pepper
pinch of nutmeg
pinch of cayenne
3/4 cup heavy cream
2 egg yolks
1 tablespoon chopped fresh tarragon
1/2 cup grated parmesan

Directions

Preheat oven to 180/200 degrees.

Melt butter in a saucepan and saute onion, carrot and celery until translucent.

Add flour and stir well until flour is completely incorporated.

Add milk 1/3 at a time, whisking well at each addition.

And dry seasonings, simmer for 15 minutes. Add Bouquet garin

In a small mixing bowl, whisk together egg yolks and cream.

Take sauce off of the heat and whisk in cream and yolk combination.

Rough chop the lobster meat, place in a mixing bowl and toss with half of the hot béchamel.

Place lobster tail shells on a baking sheet or in a casserole dish, spoon mixture into shells and top with remaining béchamel and grated parmesan.

Bake in oven at 180 for 12 minutes or until parmesan is golden brown.