Shahzad Akmal’s Post

NEW RECIPE... {BBQ whole sea bass} 1 whole sea bass - Skin on Olive oil (good quality) Sea salt & Pepper 2 garlic cloves - crushed A few springs of rosemary 1 Lemon STEP 1 Heat up the BBQ (wait until coals have turned white and ashy) or Grill STEP 2 Slice open the Sea bass and put in the crushed garlic cloves and sprigs of rosemary. STEP 3 Coat the Sea bass in olive oil, salt and pepper. STEP 4 Place on the grill of BBQ and cook for 6 minutes on each side (Fish will be done when skin is crispy and golden and the flesh is flaky and opaque) STEP 5 Mix some olive oil with half the lemon and some salt & pepper STEP 6 Place the fish on a serving platter and pour over the lemony olive oil. Serve with roasted veg and new potatoes. #seabass #freshfish #omega3 #eatmorefish #mediterraneandiet #dinnerinspo #BBQfood #BBQfish #fishdish #fishrecipe #healthyeating #goodfood #healthyfood

This gluten-free chicken pot pie uses our buttery, flaky pie crust and takes advantage of leftover or rotisserie chicken. Low FODMAP comfort food! https://lnkd.in/ekYvwhP5

BENGALI ONION STALK POTATO FISH STIR FRY Recipe Details @ https://lnkd.in/grmHmiRj These days, this kind of simple meals are good enough for me, I love such a meal with Dried Fish Bharta, Vegetables-Fish Stir Fry, Eggplant Fry, Lentils. Because I have grown up in a middle-class Bengali household, by default I enjoy Bengali Food besides few others. The rest in my family would need a fleshly, less boned fish curry or a chicken, mutton or at least an egg curry beside these. Long back, I was like them, never considered a small fish as the main non-veg dish, needed a fleshy fish every day besides a dal, fry & small fish or prawn & vegetables medley. Onion Stalks & Potato Stir Fry is a common winter dish among the Bengalis. In the family home, cauliflowers, carrot & green peas would be added and served either with roti or on our rice plate alongside dal. This was the scenario every year all throughout the winter. I cannot remember if the family ever used Tyangra Fish / Small Cat Fish in a stir fried onion stalk dish. Even if they had, they were not regularly doing it. I came across this dish few years back in the different Bengali Food Groups and in some Bengali Bloggers' spaces. I did it my way, almost free of spice powders, too humble a dish! #bengalifood #vegetables #tangrafish #stirfry #nonveg #yum #goodfood #tastytreats #cuisines #cooking #food #glutenfree #foodlover #recipes #recipeoftheday #foodporn #foodgram #foodstagram #foodpics #foodphoto #foodblogfeed #blogpost #foodblogger

The Dish, The Fish, Bay Trout Aka Australian Salmon. I love Bay Trout / Australian Salmon, wild caught , and it's in season. closely resembling the Ocean Trout, but a pale pinky flesh colour, less fat, and subtle flavour. Many people don't take to it much because its not marketed as other species of fish. So many ways to cook this delicious fish, and it can be utilised the same way as Salmon, think ceviche, gravalax, poached, pan fried, whole fish roasted, cured, smoked, sashimi, curry, grilled. It's also very cheap, around $16 a kg. The smaller size fish are fantastic to grill on the BBQ, salt pepper squeezed fresh lemon juice is perfect, just as you'd season and grill sardines. The size found varies, smaller fish are called Bay Trout , larger fish are called Australian Salmon. I've often caught these little gems from the beach at Gunnamatta off the Mornington north beach, and at times of the piers in and around Melbourne. Pictured, a thick fillete of the fish, panfried, and served with a multi coloured baby roma tomato and cucumber salad, fresh basil, and lemon Vinegarette.

There are some staple traditional meals in Malawi and this one is one of them. This is called Nsima. It’s made from maize flour. It's a thick porridge made out of maize flour and water. Typically, Nsima is eaten with vegetables and a protein—like fish, beans, or meat. The thick porridge can also be torn apart by hand and eaten with side dishes and relishes, too. Have you heard of this meal? #traditionalfoods #malawifoods #nsima

Royal Delicious King crabs claws are already boiled in seawater. Therefore, it is enough to defrost and cut them.🦀 The first method is to defrost in the refrigerator for 4-6 hours. This way you will save more useful nutrients in the products.🦀 The second, quick way is frozen sections. Immerse in boiling water for 30 seconds until the water covers them completely. Remove and start cutting You should not hold it for more than half a minute - meat. It will turn out tough.If the meat has not been pre-cooked, then the cooking time can be increased to half an hour, adding water, spices, and bay leaf. It is also acceptable to cook raw steamed or grilled crab.Attention! Please note that repeat Freezing crabs is unacceptable

It’s National Nut Day! There are dozens of different types of edible nuts in the world. Besides the common tree nuts, such as almonds, cashews, and walnuts, try, black, walnuts, filberts, pecans, hazelnuts, macadamia pine Brazil, pistachio, and butter nuts. Did you know that coconuts are considered tree nuts peanuts are actually a legume, but treated as a nut in food safety regulations. Raw nuts, roasted nuts, and nut paste all have different food, safety hazards. Check out the handbook for safe processing of nuts from the Peanut and Tree Nut Processor Association at www.cdn.maws.com www.imepik.com #imepikfoodsafety #imepikpcqitraining

Why did I leave you so long to make again you beautiful bowl of seafood chowder happiness 😊❤️😋 https://lnkd.in/dBvMEEFP 1 tbsp vegetable oil 1 tsp butter 4 potatoes(peeled and diced into chunks) 2 carrots(peeled and diced into chunks) 1 onion (peeled and chopped fine) 500mls (chicken stock) fish and chicken work excellent together 2 tbsp dried dill 200g seafood mix 2 salmon filets (cut into chunks) 2 smoked haddock filets (cut into chunks) 250mls cream 100ml milk 4 tbsp flat leaf parsley coarsely chopped Let's get cooking everyone Heat up the oil and butter in a saucepan. Pop in the onion, carrot, potato and dill. Stir continuously for about 5 mins. Pour over the stock, bring to a simmer, pop on the lid and cook for 15mins. Remove the lid, add in the fish, cream and milk. Allow to simmer (NOT BOIL) SIMMER for 5 /8 mins until the fish is cooked. Add in the chopped parsley

When fish is stored above  38°F, it's a recipe for disaster. Always check your temperatures during holding, cooking, storing, or reheating to keep your food safe and delicious! Improper storage can lead to foodborne illness and harmful bacteria growth. If you find yourself above the required temperature, you Better Call Beth! . . . . . #FoodSafety #TemperatureCheck #StaySafe #foodsafety #bettercallbeth #bcb #restaurant #restaurants #nyc #nycdoh #fda #usda #safety #health #publicsafety #food #nycfoodie #foodie #nyceats #nycfoodies #hospitality #hospitalityindustry #dangerzone #temperature #meat #raw #rawfood #poultry #fish #seafood

Got milk? 🥛   It’s National Milk Day.   And if you thought: ‘there’s no way she can tie THIS awareness day back to seafood’ - wrong! 😉   Let’s talk about POACHING. (🫕not 🪝)   Poaching is a gentle cooking technique that involves simmering food in a liquid, usually at lower temperatures than boiling. This method is commonly used for delicate foods (such as fish) and the liquid used can be water, broth, wine, vinegar - or milk!   Reasons to poach your catch: 💚 Low in fat and retains all the nutrients of the produce 🌿Aromatics can be added to the milk to infuse the flavour 👶🏽 Get a little tenderness...fish is a delicate meat. ⌚ It’s quick! 5-10 minutes and you’re ready!   What to poach? 🐟 White fish such as cod, haddock or sole are perfect. A smoked haddock poaching in milk with a runny egg on top - perfection!   Salmon and seabass also work really well poached in milk. Give it a try.   As you know by now, when it comes to seafood, the world is your oyster! 🦪 (maybe don’t poach those, though!) Hit the comments to see how simple it is 👇🏽 #nationalmilkday #milk #scotlandfoodanddrink #seafood #scottish #scotland