Amazing Seafood - Cod, Salmon, Shrimp By Xu Lixing

Seafood includes a great variety of species. People love to include seafood in their daily diets. They love to make different types of recipes from it. People in different cultures and regions prepare different types of seafood recipes as per their tastes and climatic conditions. From Asian to Western countries, people embrace seafood and enjoy it in every festive occasion. They add a variety of spices and vegetables to make it even more tasty and amazing. Previously, it was the mainly popular in coastal regions, but today, it is popular and hot favorite of almost all regions.

People know how to prepare the most tasty seafood recipes throughout the world. Some of the famous examples of this type of seafood are cod, salmon, shrimp and crab.

Cod and salmon are found all across the world in many forms. These are commonly used items and are the hot favorite of all. Worldwide seafood markets have tanks to stores these products. These are highly popular because of their taste and appearance. These are highly delicious when ready (fried, grilled).

Although little controversial, the most common way to cook a cod or salmon is to grill it. However, most people like to fry it to have unmatched taste and smell. It is also vital to cook it in salty water to keep its original flavor. In fact, both grilling and frying produce an even more tasty food. People have different options when it comes to eating; they mix cod or salmon with garlic, coriander, asparagus, broccoli and melted butter for supreme taste and flavour.

People also like prawns in different parts of the world. It is easy to boil and grilled. It is in fact, more accessible than any other expensive sea species. It is often bought frozen from the market. It is available in a wide variety with distinct looks.

Finally, there are Pollock fish, white shrimp, Golden Pompano, squids, crabs and muscles that are also found in abundance. These are one of the most varied oceanic creatures with different flavors. These are ready to cook and eat and give unprecedented taste. No doubt, seafood recipes vary throughout the world as per the living conditions and personal preferences. Nonetheless, people of all areas prepare it as per their choices. Using a proper seafood recipe will help to make sure that you get the best taste and flavor out of the flaky meat!

The author is associated with King Nestle International Company. It specializes in supplying the highest quality sea food products (such as cod gadus morhua, vannamei white shrimp, frozen tilapia fillet, etc.) They proudly present their seafood services that can add extra value to the commercial markets.

Slow Cooker Method Ideal for Freezer Burned Flank Steak By Harriet Hodgson

When meat goes on sale I stock up for the weeks ahead. We have a chest freezer and food items at the bottom can be forgotten. The other day I found a flank steak, (a pricey cut of meat) and saw, to my dismay, that it had freezer burn.

What is freezer burn anyway? It happens after food has been frozen for a long time. Meat develops white spots and the texture and flavor are changed. In fact, red meat may look gray or pale brown. These discolored areas are dry and one of the best ways to cook the meat is with a method that adds moisture -- braising or using a slow cooker.

Seeing dry, discolored meat may make you worry about food safety. Don't worry. According to the USDA, freezer-urned meat is still safe to eat. One edge of the flank steak was burned, but it was such a small area that I left it alone. But the USDA recommends cutting away badly burned sections. "Heavily freezer-burned foods may have to be discarded for quality reasons," notes the USDA.

Though I had stored the steak i a heavy plastic bag with a zipper closing, over time, it had still developed freezer burn. To add moisture, I decided to cook the steak in seasoned broth. I defrosted the steak in the microwave and cut it in half to fit in my slow cooker. (I have the smallest size.) As it cooks the steak shrinks a bit, so you need to keep this in mind when you plan your meal.

A few hours later, my husband and I were feasting on some of the tastiest steaks we have ever eaten. The slow cooker method will work with balltips, round steak, and other tougher cuts of meat. Usually flank steak is sliced across the grain. With the slow cooking method, however, you cut with the grain or shred the meat. Everyone in the family will enjoy this flavorful recipe.

Ingredients

1 flank steak (1 1/4 to 1 1/2 pounds)

2 cups no-salt beef stock

1 tablespoon ketchup

1 tomato, chopped

3-4 green onions, white and green parts, chopped

4 ounces mushrooms, sliced

1/4 cup gravy flour (approximate - you may need more)

Water

Salt and pepper to taste

Prepared mashed potatoes

Method

Place cooking bag in slow cooker. Stir ketchup into beef stock. Lay flank steak in cooker. Pour stock mixture over meat and scatter vegetables on top. Cover and cook on high setting for 3 1/2 hours on low or 5 hours on high setting. Remove meat and set on cutting board. Whisk water into flour to make a slurry, making sure there are no lumps. With cooker in high, stir slurry into liquid, and cook until sauce thickens. Season sauce with salt and pepper to taste. Put lid back on slow cooker to keep sauce hot. Shred meat and lay on top of mashed potatoes. Top each serving with a generous amount of sauce. Serve with a green vegetable or salad. Makes 4 generous servings.

Copyright 2013 by Harriet Hodgson

http://www.harriethodgson.com

Before she became a health/wellness writer, Harriet Hodgson was a food writer for a local magazine. She has been a freelancer for 35+ years and is the author of 32 published books. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Please visit her website and learn more about this busy author.