Seafood Recipes – Integral part of a beach vacation

Seafood Recipes Integral part of a beach vacation

When you go on a vacation to a beach, there are so many things that you can do. You can just laze around the beach or choose to do sunbathing. If you love people, then people watching can also prove to be a good pastime. If you are a sport aficionado, then you can choose to play beach volleyball or beach football with your friends and family. There are so many things to do! But your enjoyment on a beach would never be complete without seafood.

Seafood has just become an integral part of a beach vacation. You would find plenty of shops in and around the beach serving delightful seafood recipes. They are usually cheap and tasty. Now what to eat and what to leave out is an important factor. When we think of seafood recipes, the first thing that comes to our mind is sea-fish. And when we talk about sea-fish, we cannot leave out Basa. The Basa is a popular variety and is very good to eat. In the northern part of America, the Basa is more common as bocourti. In the United Kingdom this fish is popular as the river cobbler. In the other parts of the European continent, the Basa is usually marketed in the name of panga or pangassius. The structure of the fish is large and it is also very heavy. The head is rounded and tastes good. There are many popular recipes of the Basa; however, the steamed, baked and fried recipes are the best.

Anchovy is another delicious sea-fish. This small variety is mainly found in the Pacific, Indian, and Atlantic oceans. This tiny green colored sea creature is known for its oil content. The anchovy oil has proved extremely good for the human heart. They are also known for their strong aroma. Another popular north Atlantic variety is the Brill fish. It is also found in the deep waters of the Mediterranean and the Baltic Sea. The Brill has an amazing ability to camouflage itself with its surroundings. It is known for its slender bodies and soft flesh. The underside of the Brill is the most soft and tasty part. The underside of a quality Brill must always be pinkish white or cream.

The fried Bombay duck or the Bummalo is considered amongst the best seafood recipes. Though the name may suggest otherwise, it is a fish and by no stretch of imagination a duck. It is mainly found in the waters of the Arabian Sea, near Kutch and Mumbai. A small portion of this variety is also available in the waters of Bay of Bengal. Like many other sea-fish recipes, the Bummalo tastes best when it is fried. Just sprinkle a pinch of salt over it before eating; they would taste great. The Indians like to eat it as a curry, with a dash of butter and pickle. The taste of a Bombay duck is somehow similar to that of a live lobster. Those who have eaten both would know it better.

A live lobster, however, is at its best when they are grilled or baked.

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