Fresh Seafood

Fresh Seafood - Fish


Welcome to Fresh Seafood Our goal with this site is to provide our visitors with a resource of seafood recipes, seafood restaurants, seafood delivery, and more. We love the tasted and healthful benefits of eating fresh seafood and we know that you will too. With the power of the internet, ordering fresh seafood and having it delivered to your home has never been easier!  Check back at this site often as we will be making new updates soon.

Fresh Seafood

Coconut Shrimp: This is an iconic Chinese dish that has made its way past traditional Chinese cuisine and into the hearts of restaurant lovers around the globe. While it isn’t the most well-known dish on the planet, it is quite delicious. There are two versions. The first is the most popular and is fried in a mixture of breadcrumbs and coconut flakes and usually eaten with sweet chili sauce. The second is served in its very own creamy coconut sauce. Both dishes are quite good, although both work better as an appetizer rather than a main course.

Shrimp Alfredo: This popular Italian dish is a variation of the ever popular Alfredo. As could be expected, there are multiple incarnations of this dish. Usually you will get it with the traditional broad fettucine, but it can also be served with angel hair pasta or other thin noodle. Shrimp Alfredo consists of a creamy Alfredo sauce, shrimp and noodles. The dish will usually be served alongside garlic bread and a salad but that does depend on the restaurant.


Cioppini: Cioppini is at the heart of American fish cuisine. The dish originated in San Francisco and consists of a hearty broth combined with whatever fish was brought in that day. Usually there are multiple types of fish in the pot and the name actually means ‘chip in’ because the Italian fishermen who created it would ask fishermen going by to chip in to the pot and share the meal.

Clam Bake: Another great North American classic, you’re most likely to find this essential fish dish on the east coast. Clam bake, like Cioppini, consists of multiple different types of fish and seafood and is surprisingly most likely not going to include clam. If you’re looking for a hearty dish packed with corn, potatoes and seafood, this is definitely for you.
 

F
ried Fish: A classic everywhere in the world, fried fish can be found in nearly any restaurant that sells fish. Depending on where you are at you can get Dutch kibbeling, fried catfish, fried seabass and several more types of fish. Usually the fish you get will depend on the region. You can also rely on a more upscale restaurant having a whole fried fish or large fillets while a smaller one will usually serve it in smaller chunks.

Garlic Butter Mussels: Probably one of the most popular Italian seafood dishes around, mussels in garlic butter is a surprisingly simple and yet delicious appetizer. This dish usually consists of mussels cooked in fragrant herbs, garlic and butter and then mixed with a small amount of cream before being served hot. These mussels are absolutely delicious when cooked to perfection, but like all shellfish, will be more than a little chewy if overcooked.


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Fresh Seafood Recipes

Eel Soup Recipe

Ingredients:- 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water. 

Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.

Time. 1 hour, or rather more.

Note. This soup may be flavoured differently by omitting the cream, and adding a little ketchup.


Crayfish Soup Recipe

Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.

Mode:- Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.

Time. 1-1/2 hour.