Fish and Seafood

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

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

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.