Fish and Seafood [antikvár]

Fish for pots and plates Even passionate cooks like the tried and tested: hardly anything can go wrong with salmon, trout and turbot. But the world offish has so much more to offer in the way of culinary experiences. WHEN THE SMALL FISHING BOATS enter the harbour early in the morning, numerous bystanders are already waiting on the pier, [ust as the thick ropes have been tied, the curious onlookers and eager buyers push towards the railing to catch a glance at the freshly caught goods. Did the fishermen get a big haul? DISCOVERING VARIETY Variety is a part of everyday life in the Southern countries. Those who want to go on a culinary expedition should definitely go visit the local fishermen early in the morning: it is impressive to see the Sicilians land an octopus, American fishermen unload huge perches, or natives of the South Sea Islands present tropical fish of a colourful variety. All fishermen have one thing in common; their pride in the catch and the freshness of the catch. FRESH OR NOT QUITE FRESH? Not every cook is lucky enough to live close to a fishing bay that offers fresh fish at almost anytime. But this usually perishable product has become a high quality commodity that almost anyone can enjoy due to constantly improving transport conditions and refrigeration possibihties. Thanks to a sophisticated delivery system, fish from European bays reach the customer bedded on ice in no more than two days. Fish from overseas can be shipped via air freight in no time at all. Many freshwater fish are available while still alive: they are caught from cultivation ponds directly for the consumer, or held in basins in speciality stores until purchase. Most fish species are best cooked when freshly caught, but other fish (such as soles and rays) need one of two days to allow their flavour and firmness to unfold. Apart from such exceptions however, it can be said that freshness is the quality benchmark and if you cannot be completely sure, it is usually better to go with high-quality frozen goods. In addition, there is also an extensive range of fish products with varying convenience grades that also promise culinary pleasure, like Stockfisch, smoked salmon, salted herrings or caviar. DISCOVER THE OPPORTUNITIES There is an enormous amount of choice available to satisfy every taste and budget: wild, natural ocean fish with a hint of luxury or high quality organic cultivated fish, freshwater fish for enthusiasts of regional cooking for special occasions, lean fish for health-conscious eaters or oily fish for solid fried and grilled dishes. Creative cooks use this variety and get support from the fish lexicon: it is not only helpful when purchasing and determining unknown fish species, but also an invitation to browse and discover. Soon you too will be a fish expert. Whether flat or round fish, local or exotic - characteristics like size, colour, pattern and fin type enable you to name every fish. And only if you know what you are looking at, are you able to decide what to cook with it. Let yourself be inspired to new creations, because the variety of the market hides many culinary pleasures for you to find. Have fun!