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.

This Dish

A beer-battered fish that is deep-fried, served with potato chips and tangy lemon mayonnaise on the side.

Recipe Card

Method of Preparation:

1. Slice potatoes with skin into chips. Parboil the potatoes for 5 minutes, drain and place in the freezer for 20 minutes.
2. Combine all ingredients for the lemon mayonnaise and put in a ramekin and place in the fridge to chill.
3. Pour the sunflower oil into the deep fat fryer or a large frying pan and heat it to 180˚C (just below the smoking point).
4. Mix the salt and black pepper together and season the fish fillets on both sides.
5. Deep fry the potato in the oil until they are golden and crisp. Place on a paper towel to soak excess oil and set aside.
6. Whisk the flour & corn starch together with beer, vinegar and baking powder until it has no lumps(add the beer a little at a time). Coat each side of the fish fillet in a little of the extra flour, then dip into the batter and allow any excess better to drop off.
7. Holding one end, lower the fish into the oil one by one, carefully. The size of your fryer will determine the number of fish you can fry at a time. Make sure not to overcrowd the fryer.
8. Cook for around 4 minutes or so, until the batter, is golden and crisp.
9. Serve on a plate or in a paper cone with lemon mayonnaise.

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Tagine (in Arabic “ نجاط ”) is historically a cooking pot originating from North African “Berbers” and the dish is named after the pot it is cooked in, which is a unique clay earthen pot that has a wide, circular shallow bottom while the lid of the Tagine is shaped into a rounded cone, allowing food to be heaped into a peak, for cooking.

Tagine is a Moroccan signature dish that was traditionally cooked by placing the Tagine over coals. Now it is popularly used in North African cuisines like Algerian and Tunisian.

Now the name Tagine also refers to the slow-cooked savoury stew cooked in the Tagine which may vary from meat to chicken or fish along with fruits or vegetables, that is combined with a variety of spices such as saffron, ginger, turmeric, cinnamon or cumin.

This Dish

Lamb chucks coated in a flavorful spice mix and slow-cooked in its juices until the meat is tender, directly served in a Tagine Pot with chopped herbs sprinkled on top.

Recipe Card

Method of Preparation: 

1. In a bowl add salt, cayenne, black pepper, paprika, ginger, turmeric, cinnamon and mix to combine.
2. Place the lamb in a large bowl and toss it with half of the spice mix. Cover and leave overnight in the fridge.
3. Preheat the oven to 150˚C.
4. In a saucepan on medium heat, add 2 tbsp of olive Add grated onion and the other half of the spice mix, lower heat and cook for 10 minutes until onions are soft. To this, add crushed garlic and cook for 3 minutes.
5. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides, then add the browned meat to the saucepan.
6. De-glaze the sauté pan with ¼ pint of tomato juice and add these juices to the saucepan.
7. Add the remaining tomato juice, chopped tomatoes, apricots, raisins, sultanas, flaked almonds, saffron, lamb stock and honey to the casserole.
8. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
9. Place the lamb in a Tagine or large serving dish, sprinkle the chopped herbs over it and serve.

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The word “vegetable” was first recorded in the English language in the early 15th century and was derived from the Medieval Latin word “vegetabilis”, which means 'growing, flourishing'.

Vegetables are part of our daily life with its everyday usage and eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling.

They are an important source of dietary fibre and essential vitamins like vitamin A, K, C, E, and B6, minerals, trace elements and are also an important source of anti-oxidants.

Vegetables when included in the diet, have been found to remarkably reduce the incidence of cancer, stroke, cardiovascular disease, and other chronic ailments.

Vegetable Recipe of the Day - The Vegetarian Moussaka

The English name for "moussaka" comes from Greek 'mousakás', which is derived from the Turkish 'musakka', which actually came from the Arabic word 'musaqqa‘ah (مسقعة)', meaning "chilled". Some even believe that the Arabs introduced moussaka in Greece, from where they brought the eggplant.

Moussaka is an eggplant (aubergine) or potato-based dish and often includes ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variants. 

The recipe here is simple and packed with lovely layered roasted vegetables and Feta cheese slices, then topped with yoghurt and Parmesan cheese.

Recipe Card

Method of Preparation: 

• Preheat the oven to 200°C.
• Place the sliced potatoes in a roasting tray with the eggplant, zucchini, onion, garlic and peppers, then season the vegetables with salt & pepper.
• Sprinkle with thyme, drizzle with the olive oil and mix.
• Roast the vegetables for 15-20 minutes, turning the tray halfway through the cooking process. Add the tomatoes and cook for 5 minutes, until tender and scorched at the edges. Remove from oven.
• Then for the next part of the cooking, reduce the oven to 160°C.
• To layer: Place half of the roasted vegetables in a casserole/ovenproof dish, then layer over half the tomato purée and all the Feta. Top with the remaining vegetables and tomato purée.
• In a bowl, mix the yoghurt, eggs and Parmesan until smooth and pour over the vegetables. Bake for 20-30 minutes.
• Make sure the yoghurt mix is firm before serving.
• Garnish with thyme leaves.

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For similar recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in food and cooking check out the programs offered by ICCA Dubai.