It’s difficult to mess up a seafood recipe. As you know a lot of sea food is eaten raw in many parts of the world. Seafood needs minimum cooking time and only a little bit of spices or dressing.

Shrimp recipes are popular in every culture. Though we have tried many shrimp recipes, my family always comes back to our family favorite. It is quite simple, really. All you do is add to a pan of hot oil a whole heap of finely sliced red onions, shelled and veined shrimp, chili powder, turmeric powder and salt. The cooking is said to be the fabulous and perfect when the whole mixture has been allowed to cook, including each and every portion of the shrimp and that of the onion to turn into fiery red gravy; though practically it is not followed strictly.

Nothing to it, wont you agree? Fish is really quite nice to eat raw when made into a Japanese style sushi or the Bali recipe which calls for a marinade of lemon juice and coconut milk and served up with cucumber and tomatoes. Fish steaks are so easily versatile that they can be grilled, pan fried or microwaved. Usually fish recipes range from the simplest, in which you simply microwave fillets of fish with a bit of butter and lemon juice with salt and pepper added for taste. English fish and chips can not be compared with anything, however we use hot spices on our fish make it pan fried. If you add ground opinion, ginger and garlic to the hot spices, smear the paste generously over the stakes and grill or pan fry them, they are absolutely wonderful.

Although expensive and a delicacy, salmon is not very attractive to me. I would any day prefer trout to it. There is only one salmon recipe that our family liked and it is a salmon paste that can be used as a sandwich spread. To each his own, but I dont consider turning salmon into a well seasoned paste an insult. The restaurant’s version of salmon made me not want salmon anymore because it was too tangy.

If I had used my home salmon recipes to marinade the salmon steaks in a spicy mixture, it might have passed the requirements of my fussy aste buds. The first impressions are always lasting, aren’t they? I don’t eat salmon nor do I miss it because you can buy it where I live.