As I mentioned in a previous post about the Seafood Expo North America, annual seafood consumption has decreased down to 14.4 pounds although it is recommended that Americans consume at least 26 pounds. Other reports indicate that seafood consumption at restaurants is actually increasing in many places meaning that less and less people are cooking seafood at home. Cost is a significant factor in this situation, but another important factor is that people are afraid of cooking seafood at home. Or they simply don't understand the best ways to prepare seafood at home. In a formal survey on Facebook, even some of my more food-oriented friends admitted to not being confident in cooking seafood.
Fish can be prepared in a myriad of methods, from raw to baked, fried to grilled. It can be added to soups, stews, risottos, casseroles, stir fry or sauces. Seafood can be prepared very simply and still possess plenty of taste. Buy a seafood cookbook and experiment if you want to make more intricate dishes. Seek out help from other cooks about the best ways to prepare seafood. It isn't as hard to prepare as you think.
Check out the Gulf Coast Seafood Recipes where you will find recipes for seafood like crab, shrimp oysters, and fin fish. The site has lots of search capability so you can modify your search to exactly what you need.
Jacqueline Church, who helped out Chef Fong at the Expo, operates Kitchen Confidence, providing private cooking classes on a wide variety of topics. If you want to learn how to prepare seafood, you could take her class: "Forget Fishsticks! Enjoying sustainable seafood at home. What to shop for, how to prepare it. Sustainable seafood 101 and great recipes and tips. Cooking fish en papillote, Shrimp-fried rice, Whole fish en croute (baked in salt crust); even an easy microwave poached fish with ginger-scallion sauce." Could be a fun way to gain more confidence in cooking fish at home.
Verlasso Salmon Recipes provides 24 salmon recipes, including the intriguing Verlasso Smoked Salmon and Chive Biscuits. There is also a page, Verlasso Salmon Cooking Techniques, which details six techniques to prepare you salmon, from grilling to poaching.
Colto Toothfish/Chilean Sea Bass Recipes, sixteen recipes including Wok-fried Patagonian Toothfish. I still like my own Sake Miso Glaze on Chilean SeaBass.
Mississippi Gulf Seafood Recipes is a treasure trove with multiple cookbooks for shrimp, oysters, crab and fin fish. Lots of recipes, of varying levels of difficulty.
Alaska Seafood Recipes also offers lots of recipes, from appetizers to fish tacos, soups to sandwiches.
Florida Seafood Recipes provides recipes for everything from tuna to oysters, and snapper to shrimp.
Louisiana Seafood Recipes gets a little more daring, offering recipes for breakfast to dessert, and includes seafood such as crabs, crawfish, shrimp and even alligator.
Maryland Seafood Recipes has over a dozen recipes, many of them for crab, as would be expected. If you want recipes for items such as black cod, sole and pink shrimp, then check out Oregon Trawl Seafood Recipes. Or even check North Carolina Seafood Book, finding recipes involving crabs, scallops, clams, shrimp and oysters.
Scottish Salmon Recipes for recipes including sushi to omelettes. For something other than salmon, the Scotland Seafood Recipes has 30 recipes, for everything from pizza to clam cakes, using a variety of seafood.
Shrimp Recipes from Wood's Fisheries has some interesting dishes such as Shrimp Tandori.
Prince Edward Aqua Farms Shellfish Recipes there are recipes for more than just mussels, but also oysters, clams, and quahogs. However, Chef Alain Bosse, who prepared some delicious mussels at SENA, has a new cookbook due out next month and it sounds fascinating, Mussels: Preparing, Cooking and Enjoying a Sensational Seafood.
"I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish."