FISH

Fish is rich in protein, fish fats are essential fatty acids very beneficial to the body.
Eating fish regularly reduces the risk of heart disease; Their oils contain highly polyunsaturated fats for health, these oils help prevent blood clots. Its fat is rich in omega-3 that helps us reduce cholesterol and, in addition, is a source of vitamins A, B, D.
But, what kind of fish are more beneficial?

White fish; Can be categorized from oceanic origin, very low in fat content only 3% of its total weight. For example, cod (if not in salazon), monkfish, hake, sole, conger, turbot.

Blue Fish; They are deep and cold water, have a high percentage in omega-3 fatty acids, are characterized by their end in the form of M.

Seafood.

Algae !!.

fishes

And, as we prepare it to be a delicacy for all members of the household, from the elderly to the children who, sometimes may be more reluctant to consume.
It does not require more effort, the main thing is to have a raw raw material and the recipes that we can elaborate can go from a quick and simple, ideal to eat during the week, like a baked fish, others that are ideal for the Dinner as a weekend tempura or back.
The important thing is to eat well and healthy.

How to identify that the fish we are going to buy is fresh?
Very easily, only two basic features:

The scales should be shiny.
Eyes translucent and without a drop of blood.

Regarding seafood, better to go through the post I did in his day 😉

And finally, I do not want to forget the algae, recently introduced in our diet through Asian cuisine, is an irreplaceable part of this culture not only in salads but also, as accompaniment of numerous dishes such as fried or even vegetables.

We are going to make numerous recipes of fish very varied, that in addition to adjusting to our pocket will be very easy to elaborate, we will enjoy what is a healthy kitchen.

fish

 

 

SEAFOOD RECIPES

Seafood
Seafood

 

Seafood cooking time.

Seafood is so time will expose a small table of cooking times to get the optimum point of each seafood.
Shellfish are classified into three groups:
Crustaceans.
Mollusks.
Cephalopods.

The first, like the lobster, lobster, Norway lobster, Shrimp, Prawn, Spider crab, the Necora, the Crab, the Barnacle, , Shrimp, etc ….

Some Mollusks are Clams, Mussels, Oysters, Coquina, the Cockle, the Razor, the Chirla, periwinkle, etc ….

Cephalopods such as Squid, Choco, Octopus, Pota, etc …. some do not consider it lacking shell seafood such as mollusks, crustaceans or carapace like but technically are.

The cooking, as we do, with sea water or salted water ?. I prefer the sea water, but as always we have at hand, water in the proportion indicated coarse salt is also very good.

And here I point about the use of coarse salt, not salt we use in common kitchen and salts used for salads (which we also be too expensive, would not get the salt in the cpccion we want).
The ideal ratio is between 50 and 70 grams of COARSE SALT per liter of cold water and dissolve while being heated.
The crustacean is convenient to kill him before boiling, if you do not start cooking with cold water.

 

Cooking Table SEAFOOD

– Big Lobster, 1 kg. 1 1/2 kg. .de …………. 28-30 minutes.
– Lobster medium, 500 to 800 grams .of ……… 18-20 minutes.
– Large lobster, 1 kg. 1 1/2 kg. ……………… .de 28-30 minutes.
– Medium Lobster, 250 to 600 grams …………. 15 to 20 minutes.
– Ox large sea, 1kg. 1 1/2 kg. .de …………. 20-25 minutes.
– Ox medium sea, 600 to 900 grams …… .of 18-20 minutes.
– Large Centollo, 1kg. 1 1/2 kg. .de ………………. 20-25 minutes.
– Centollo medium, 600-900 grams of .de …………. 18-20 minutes.
– Necora, 80 to 120 grams …………………………. 08 to 12 minutes.
– Crab, 50 to 100 grams …………….. 05 to 10 minutes.
– Large Cigalas, 150 to 250 grams ……………. 03 to 04 minutes.
– Cigalas medium, 50 to 150 grams …………… 1 1/2 to 2 1/2 minutes.
– Large shrimp, 90 to 120 grams ………….. 2 1/2 to 3 1/2 minutes.
– Barnacles ……………….. 1/2 to 1 minute maximum.
– Large police …………………………………….. 3 to approximately 4 minutes.
– Cañaílla ………………………………………… …………. 8 minutes approximately.
– Periwinkles ………………………………………… …………….. approximately two minutes.
– Octopus ………………………………………… ……………….. (see Octopus Recipe).

Regarding Shrimp, small Shrimp, Prawns, Shellfish cooked for is different and specific time; seafood gets into the pot with water and boiling it and sinks to the bottom, it moves a little, and in no time begins to rise to the surface. When this almost everything is pulled up quickly and placed in a container with water and ice; expected 3 minutes and removed, remove it with salt, half an hour before being served.

Seafood
Seafood

Seafood

Seafood

Seafood
Seafood
Seafood
Seafood

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CLAMS RECIPE (Seafood recipes)

CLAMS RECIPE
CLAMS RECIPE

A popular recipe is the “clams”, a dish that serves both as a first as a starter, easy to prepare as we always flirting good sauce, that is, we get it right pil pil, which It is nothing more than link the oil with water clams; and what is the trick or secret to us is well ?; it is none other than done at very low temperatures, in my case I do it with a hob to level “2”.
Ingredients:
– Half a kilo of clams (leave them to soak in water until ready to cook to remove sand).
-half an onion
-a garlic
white-wine (a jet)
-aderezo: parsley
-olive oil
-salt
Let’s go, Let’s go Foodies, 😉
We open the clams in a pan over high heat with a little, very little water and capped to open faster.
As the shells and reserve Fire separated from peeling.
A pan over low heat, like I said I cook at No. 2 hob, pour a stream of olive oil, cut the onion into small cubes and the same with the garlic, I put it in the pan and let fry in no moment is golden brown (optional if you like spicy chili to add an sofrito), add a little salt.
Let them do a good time; and I repeat that at no time without onion or garlic dore.ni; likewise will agragando a splash of broth and clams stir slowly in a circular and very constant, (this is the way to make the pil pil), keep adding broth squirts while still stirring, the sauce has to go thickening, already have it!, Excellent pil pil !.
Then we add the splash of white wine and leave until all the alcohol evaporates, while still stirring with wooden spoon or shaking the pan with mild to blend the ingredients blows; and all this, I still have the level 2 on my hob.
At the time of serving the previous sofrito add the clams and open fire and left a minute and is ready to serve, it is well decorate with a few sprigs of parsley or parsley cut very often.
I put the pictures of the past that I have prepared.

CLAMS
CLAMS

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SCALLOPS RECIPE (Seafood recipes)

 SCALLOPS RECIPE

Here I open a new page HealthyFood, this time dedicated to seafood I’ll start with some scallops grilled, which I leave a picture of the past that I have prepared, since it is only necessary to leave them soak about 2 hours, to loosen the sand and then remove them from the shells (which is flat), but can also remove the two shells and braised scallops only. (A consumer taste).

Let´s go, Foodies!!!, 😉

For me personally, I like to take a shell only because the presentation is more elegant if we leave them with a shell.
We can decorate them with some dried parsley.

See what they look like mine:

Vieiras
SCALLOPS RECIPE

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