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
- The shrimp
- The crab
- The prawns
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.