Seafood dishes orfish dishes are distinctfood dishes[1] which useseafood (fish,shellfish orseaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation orcooking completed. Seafood dishes are usually developed within acuisine or characteristic style of cooking practice and tradition,[2] often associated with a specificculture. A cuisine is primarily influenced by the ingredients that are available locally or through trade.Religious food laws, such asIslamic dietary laws andJewish dietary laws, can also exercise a strong influence. Regionalfood preparation traditions, customs and ingredients often combine to create seafood dishes unique to a particular region.[3]
Many fish or seafood dishes have a specific names(sauerbraten), while others are simply described(fried fish) or named for particular places(Cullen skink).[4] As with other food dishes, there can be a high level ofculinarymythology concerning regional claims to particular seafood dishes, and it is not always clear where particular dishes originated.
There have been many significant improvements during the last century infood preservation,storage, shipping and production.[5] Today, most countries, cities and regions have access to their traditional cuisines and many other global cuisines,[5] and new cuisines continue to evolve. Cuisine can be stated as thefoods and methods offood preparation traditional to a region or population.[4] The major factors shaping a cuisine areclimate, which in large measure determines the native raw materials that are available,economic conditions, which affecttrade and can affect food distribution, imports and exports, and religious or sumptuary laws, under which certain foods are required or proscribed.
Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption bysmoking,curing, andpickling have remained significant inworld cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
Global cuisines can be categorized by regions according to the common use of major foodstuffs, such as seafood.Regional cuisines can vary according to food availability and trade, cooking traditions andcultural differences.[4] Historically, fish and seafoods have often been staple diets near the coast or near certain rivers or lakes. From Indonesia to India to Indonesia,seafood has been used throughout the region both as foodstuffs and asseasonings.
| Fish | |
|---|---|
| Shellfish | |
| Other seafood | |
| Processed seafood | |
| Seafood dishes | |
| Health hazards | |
| Advisory services | |
| Animal welfare | |
| Related topics | |
