Any kind of aquatic life that is regarded as a food fit for consumption by humans is called seafood and includes fish and shellfish.
Fish are of two kinds, either 'Round fish or Flat fish' and come from Saltwater (Ocean) or Freshwater (Dams, Rivers, and Lakes). On the other hand, shellfish include various species of Molluscs (Squids, Mussels, Oysters, Octopus) and Crustaceans (Lobsters, Crabs, Shrimp).
The most important factor to look into when choosing fish for a dish is the colour of the flesh. The flesh is described as either 'white or dark' and the dark-coloured fish can range from a pinky-red to orange or even brown in colour. The oil content within the flesh determines the colour; the higher the oil content the darker the colour.
Classification and category of fish and shellfish help determine the method of cooking that could be suitable for each kind.
To learn more about the points to keep in mind when choosing fresh Fish, fresh Molluscs, fresh Crustaceans, and some popular types of Seafood, you can go through the introductory lesson: Seafood… Cooking Fish, Shellfish, and more!
Seafood Recipe of the Day - Fish & Chips
Fish & Chips is the undisputed national dish of Great Britain; it has become the cultural & culinary symbol of the country and instantly recognized as British the world over.From the 1870’s the fish and chip trade spread rapidly, especially in London and in the cotton & wool manufacturing towns of the Pennines and soon becoming a readily accessible hot, nutritious meal for many factory and mill workers then.
A beer-battered fish that is deep-fried, served with potato chips and tangy lemon mayonnaise on the side.