Delicious food whilst at sea
Do you know why seafood is so pricey and difficult to find? Mainly because the process of delivering it to your local store costs a lot. The principal of cold chain transport is super expensive and guess what you pay the most for? Freshness, of course. So, imagine being able to harvest and cook seafood in a matter of minutes. Anyone that has ever cooked seafood can tell the difference between fresh and frozen seafood. It’s a matter of taste, appearance, nutritional value and so much more. Whenever you’re on the coast or even better, sailing a boat, make the most of nature’s own deep freezer and discover the amazing possibilities of fresh, unprocessed Frutti di Mare.
So, what is seafood exactly?
Any form of sea life, regarded as food by humans is regarded as seafood. This includes fish and shellfish (mollusks, crustaceans, and echinoderms), various seaweeds and microalgae, sea cucumber, and even sea mammals, but luckily this has been a lesser practice nowadays.
Seafood is one of the most sustainable food sources for humans, also a clean source of protein and more importantly, omega-3 fatty acids and zinc. All these nutrients help fight coronary heart diseases and promote the development of strong teeth and bones, healthy skin and muscles.
Seafood has been present on our tables since before we even had tables, it was harvested by our ancestors 165 000 years ago. The ways to cook and consume seafood have changed a lot in history, and have affected culture and social life. One thing has always remained the same: the best seafood is fresh, never been frozen and has amazing taste and texture and It doesn’t require a lot of time and preparation. So if you find yourself onboard, have minimum chef skills and a taste in fresh and delicious seafood meals, wrap up your sleeves and get ready to make some:
- Ceviche is a seafood dish made with fresh raw fish cured in citrus juices (such as lime and lemon) and seasoned with onions, cilantro, salt, pepper, chili or any other spices you prefer. It’s served cold and freshly prepared, to minimize the risk of food poisoning. The best thing about ceviche is it doesn’t even require any kitchen appliances or tools since it can be made in a simple bowl or even a plastic bag.
- Sushi is Japanese traditional dish of a prepared vinegared rise and a variety of seafood, vegetables or tropical fruit. It is often served with pickled ginger, wasabi and soy sauce, but the star of this dish is the fresh calamari, eel or crab. Best served cold for a unique and refreshing experience.
- Sashimi is another Japanese delicacy often confused with sushi. It consists of thin slices of raw and fresh fish or meat, dipped in soy sauce, wasabi or other condiments. Accompanied by a bowl of rice and miso soup, it is the first course of any fine dining experience in Japan. This is probably the simplest seafood dish to make, all you need is fresh ingredients and some upgraded chef skills; the meat or fish for sashimi must be cut thin. The typical garnish for sashimi is daikon, shredded into long thin strands. Most commonly used seafood is salmon, squid, shrimp, tuna, mackerel, octopus, yellowtail, scallop, sea urchin…
- Fish carpaccio is very thin slices of swordfish, tuna or other large fish and is an alternative of the more common beef carpaccio.
- Esqueixada is a salad based on raw cod, tomatoes, and black olives.
- Gravlax is a Nordic dish of raw salmon cured in salt, sugar, and dill. Usually accompanied by dill and mustard sauce, served with bread or boiled potatoes.
As you can see, rice is a very important side dish when preparing fresh seafood. Also, rice is very easy to keep stored, considering the moist air. It doesn’t go bad, is highly nutritional, and combined with fresh seafood ingredients, makes for a perfect and balanced meal.
There are many different meals you can make using seafood and a little imagination. Most of them require very little cooking or not at all. You can also use traditional ways of preparing seafood, such as deep frying, baking or boiling. Just remember to always use fresh ingredients, be aware of the many pathogens lurking, the high concentrations of mercury and always avoid species you don’t know well. Stay safe and eat well, and don`t be shellfish, share it with your crew.