Any kind of aquatic life that is regarded as 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 color of the flesh. The flesh is described as either 'white or dark' and the dark-colored fish can range from a pinky-red to orange or even brown in color. The oil content within the flesh determines the color; the higher the oil content the darker the color.
Classification and category of fish and shellfish helps 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 - The Baked Sea Bass
About Baked Sea Bass
Sea bass has grown significantly in popularity over recent years with chefs and home cooks because of the versatility of the firm white fish.
The sea bass is a lean saltwater fish that is meaty and suitable for most types of cooking. Celebrity Chefs around the world embrace the sea bass, enjoying its ability to “hold any method of cooking and accept any spice” and never overcooks.
In addition to the juicy texture of the flesh, part of the appeal of sea bass is its attractive silver skin which cooks beautifully and looks striking on the plate.
The lemon-caper sauce works well with this fish along with the vegetables cooked with it.
Baked Sea Bass laid over potatoes with tomatoes & anchovies, scattered with red pepper on the side, with sprinkled garlic, oregano sprigs, olive oil and seasoned with salt and black pepper to flavour.
Recipe Card (to serve 4 pax)