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Inicio » Seafood

Fish and Seafood

Publicado: Jan 31, 2020 · Modificado: Jun 18, 2020 Por Angela Giraldo · 200 Palabras · 1 minutos de lectura

In the fish group, we include vertebrate and invertebrate animals that are edible, whether marine or freshwater.

Salmon

In Colombian kitchens, fish is a highly ingested meal, especially during Holy Week, with a wide variety of fish such as:

  • The trout
  • The salmon
  • The bocachico
  • The sardine
  • The catfish
  • The tuna.

And a few more species that we can find. This group has a high biological value protein.

In the seafood group, marine or freshwater edible invertebrate animals integrated. Among them, the most consumed and elaborated in Colombian cuisine are:

  • The oysters
  • The mussels
  • The squids
  • The octopus
  • Lobster
  • The shrimp
  • The crab
  • The prawns
  • Clams
langosta

This group of seafood provides us with delicious quality proteins, vitamins, and they are also a good source of minerals, such as zinc, iodine, and phosphorus.

Fish and shellfish are prepared and consumed fresh. These foods are very delicate and can quickly spoil. Only a few days preserve, either frozen or in the fridge, but immediate consumption recommended.

In our kitchen, these ingredients used for the preparation of different dishes; among them are shrimp ceviche, lobster, fried fish, tuna salads, fish ceviche, breaded fish, roasted octopus, and other dishes. They are a pleasure to the palate when they very well prepared.

Related post: Meats, tubers and aromatic herbs.

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