5 Most Popular Seafood Dishes in The World
If you are a seafood lover, you might have marveled at the amazing flavor of Japanese cuisine made of raw fish rolled in seaweed and rice. Or the steamed Lutefisk, nicknamed rat poison, a Scandinavian delicacy from Cod fish which takes weeks of preparation before it is set on the table.
At first glance, the seafood cuisines might not interest you, but as you sink your teeth into the dishes your palate is delighted with the robust taste, making you crave for seconds. Seafood is the centerpiece of every dish which comes from the best fish market in their locale.
American seafood dishes like lobster roll and shrimp cocktail were embraced by people abroad and included them in their diet. Cultures around America found interesting ways of concocting the fruits of the sea with traditional ingredients and their conventional method of preparing food to create distinct, lovely seafood dishes.
Sail to new waters, experience the different taste of food with our selection of the five best seafood dishes in America.
Shrimp & Grits
One of the must-eat seafood meals is a dish made of shrimp and grits. There are good versions around, but a cut above is those cooked from Charleston, South Carolina. Shrimps are barbecued, whose coat of fire is balanced by the grits beneath. It’s difficult to compete with the original since focus is on the essential components; the shrimps and the grit.
Wild-caught shrimp ensures freshness and flavor. Fresh frozen shrimp are frozen while the boat is out on the water, when thawed shrimp are still of high-quality. They stay fresh with shells intact, spotless, and odor-free when they hit the pan.
Real grits are made from sweet, starchy varieties of corn and stoneground. Grits blend well with salt, pepper, and butter, add bacon to improve the taste.
Chardonnay is a fine wine choice for creamy dishes. Another option is Viognier, the bright, citrusy wine will balance the umami notes from the bacon.
Seafood Étouffée is Louisiana cooking at its finest using shrimp, crab, or crawfish interchangeably, cooked in a roux prepared from seafood stock, garlic, celery, onions, and bell peppers partnered with rice.
The texture of the rue defines the taste of the finished Etouffée. A blond roux, just like browning butter, takes 3 to 5 minutes cooking time; a medium-brown, resembles the color of peanut butter, 6 to 7 minutes; continue to cook for 10 to 30 minutes for a dark roux, with a chocolate color.
Plump shrimp or crawfish are the top draws of the dish. Buy the head-on shrimp with the shell intact. The juice of the head and shells are a vital component for the seafood stock used to build the sauce.
The apple flavors of Cuveé Spéciale Chenin are delicious with this dish. The rich sweetness and fruity flavor of Auslese will balance spicy Étouffée, and of course Chardonnay will cut through the creamy texture of the seafood dish.
Lobster Rolls is a classic dish from Maine, New England and easy to prepare. Lobsters are boiled for about 8 minutes, meat is cut into bite size pieces and tossed into mayonnaise with a squeeze of lemon for brightening. The amount of mayonnaise is just enough to bind the lobster; add salt, pepper, and harissa sauce to taste. Fill the toasted hotdog bun with the lobster salad, sprinkle with cilantro and scallions, and potato chips for siding.
The flamboyant and robust taste of Étienne Sauzet Puligny-Montrachet Les Folatières balances the rolls’ decadence. Crisp and light pineapple Purging will do justice to the richness of lobster. The citrus notes and flexibility of Chardonnay will complement the zesty flavor of lobster roll.
Fish Fry is a popular Friday night tradition in the state of Wisconsin. The most common varieties of fish are cod, walleye, lake perch, and bluegill that is battered or breaded, then deep fire. Another option of cooking is tawa fry by adding ¾ tablespoon of oil to a hot pan. The fish is marinated twice and left for about 15 minutes to absorb the flavors of the ingredients and to cling well to the fish. A good accompaniment are coleslaw, potato salad, French fries, or hush puppies.
If you’ve some money to spare Champagne is wicked with fried fish. The citrus flavor of Rueda works well with the tartar sauce.
Mention Crab Cake and Americans will direct you to Maryland where crab is a way of life. The key to a delicious crab cake is fresh lump of crab meat and to go easy on the filler. Tartar sauce is a good dip for the crab cake, but lemon wedges or cocktail sauce are great too.
Champagne has brioche notes that balances the taste of crisp fried crumbs and mayonnaise. If you have lots of herbs or fruity sauces try Sauvignon Blanc.
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