Seafood Basics

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Many of the world’s greatest seafood dishes are often the simplest ones, the sort that just seem to make sense when you think about the ingredients. Begin with good quality fish (see buying guide) and let its natural flavours and textures do the work for you, don’t overcomplicate matters.

Fish cookery requires some building blocks to begin with. A good, well-flavoured stock is important to have, as this will impart the flavour of that particular fish into your sauce. Try to use good quality butter and extra virgin olive oil, as these are often the major ingredients in a number of seafood garnishes. Have some pots of fresh herbs close by, fish baked with rosemary, thyme, oregano or bay is delicious and simple.

Be careful when cooking seafood, less is often more when it comes to cooking times, Salmon, for instance is far nicer when served on the rare side. Make sure your oven is hot and bake the fish at a high temperature over a shorter period. Keep your eye on the fish as it cooks, check the amount of poaching liquid in your pan or the surface of the fish in the oven and brush with some melted butter or olive oil to prevent it from drying out. Try not to handle the fish too much, when baking, ensure the tray has been rubbed with butter or oil to prevent sticking and thus damaging the fish when trying to remove it.

Buying Guide  
Basic Preparations  
Stocks A basic guide and recipe
Sauces, dressings etc  

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