Seafood Greatness

Fish was believably among the prime foods ingested by our ancestors populating near bodies of water that have covered over two-thirds of the earth’s surface for millions of years.  Since prehistoric times until the present, aquatic creatures of all shapes and sizes inhabit salt waters adjacent islands and lengthier coastlines of bigger land masses; brackish waters found in river deltas linking mainland to the sea; and the freshwater lakes, streams and pools.  Before the breakthrough of fire and preparing with inflame, they ingested food uncooked, salted with sea water and dried together with different foods scrounged from the wild.  Raw ceviche and sashimi are still hot.

Thousands of years afterward, in the present progressive day age, humankind continues to glean the bountifulness of the sea with multi-million dollar sportfishing vessels taking tons of fish in a single go utilising a diversity of methods that collect deep sea species or those dwelling on the water’s surface.  One the other end of the line, a simple homespun fishing rod prepared from a length of bamboo or tree branch, some fishing line, soak and lure can capture fish one at a time from a still body of water like a pond.

Fish is a major food resource all throughout the world and can either be captured from the wild or domesticated in open sea of fresh water pens, pools and cages.  There are literally hundreds of kinds that add themselves to a variety of culinary applications.  Even the most seasoned chef can't exact to have domination over all because the flavor and grain of each variety changes.  Numerous are as huge as a dining room table like different forms of deep sea tuna which are fashionable throughout distinct culinary arts of the world while others are small like anchovies and sardines which are preserved and ready a convenient breakfast, snack or sandwich.  Others are indigenous to small bodies of water and can convey higher prices due to rarity.  Environmentalists and animal rights activists contend the use of numerous aquatic species due to depleted populations.

Generally, deep sea fish are fuller in protein and omega fatty acids and soft in saturated fat causing it a fashionable food for dieters.  In Point Of Fact, pescetaranism was coined for those who forbear from consuming red meat but allow themselves fish.  Wellness profits from a eating a lot of fish include improvements in brain work and heart health.

At home, care must be held to buy, clean, store and prepare fish as it can develop a bad taste and off smell quite easily if one doesn’t know how to buy and hold it.   Generally, look for firm flesh, red gills, complete scales and bright eyes which are all readings of a good subject.  There are several recipe video shared here classified according to diversity and preparation method.