Fish and seafood are a common and popular part of cuisine in most countries surrounded by the sea. They are healthy, with minimal fat content, and are a source of minerals and unsaturated fatty acids necessary for our body.
The problem with seafood is the limited shelf life, as it must be absolutely fresh and spoils quickly. For this reason, the consumption and availability of seafood has never been as widespread here as in coastal countries.
Fish and seafood are becoming increasingly popular here, especially thanks to restaurants that specialize in these ingredients. They import them fresh, and some larger retail chains also offer them in their selection.
Seafood refers to marine animals intended for consumption: fish, crustaceans, and mollusks. The style of preparing seafood is usually quick, preserving the delightful taste and tenderness of the dish. The best experts in preparing seafood include Italians, French, Spaniards, Greeks, and Japanese.
Where to go for fish and seafood in Prague
Saltwater fish – among the most popular and well-known fish are salmon, tuna, cod, mackerel, halibut, sea bass, ray, monkfish, bream, and smaller fish like anchovies, herring, and sardines.
They are highly favored worldwide. Anglo-Saxon countries love them battered (fish and chips), while Japanese cuisine popularized raw, absolutely fresh slices of fish (sushi/sashimi). The French make a fantastic soup from them (Bouillabaisse), Italians lightly grill, stew with white wine, or bake them in a salt crust, and throughout South America, they are marinated in lime juice, creating the well-known Ceviche. Across Asia, various fish cakes or patties are also popular.
Seafood
Shrimp / Prawns – popular crustaceans worldwide. They are a source of protein and minerals, contain minimal fat, but also cholesterol, although in negligible amounts. In the Mediterranean, they are often grilled, for example, with garlic, and are part of Italian pasta dishes or Spanish paella. Shrimp cocktails are also a favorite. In Asia, they are used in many soups, noodle and rice dishes, made into crackers, and stuffed into various steamed dumplings, especially in China, where they are an inseparable part of lunch known as Yam-Cha. In Europe, they are more often served in their shells and peeled at the table, whereas in Asian dishes, they are often already peeled.
Lobster / Langoustine are the kings of seafood and a centerpiece of any festive table. Their meat is considered a delicacy worldwide. Unlike the langoustine, the lobster has large front claws. Lobsters and langoustines are typically served halved lengthwise, but they can also be served whole. A cracker or tongs are used to break the claws. Lobster and langoustine are most often prepared by boiling, and the halved pieces are sometimes grilled or baked with butter and shallots.
Mussels – there are many types of mussels consumed worldwide. The most famous are probably the common mussel and the scallop.
Common mussels are often part of risottos, such as paella in Spanish cuisine, sometimes grilled, but most commonly steamed in a pot with white wine, herbs, celery, cream, tomatoes, or beer. This method of preparing mussels is particularly famous in Belgium, where it is considered a national dish. Mussels served must be open after cooking; closed mussels should not be consumed as they may not be fresh.
Scallops, or Saint Jacques mussels, are primarily known for the shape of their shells, which is the symbol of the Shell company. They have delicate meat and can be added to pasta, rice dishes, or grilled on their own.
Less common but still excellent mussels are heart shells, small mussels popular in Italian cuisine, where they are called vongole.
Another popular type of mussel is the New Zealand mussel, similar to common mussels but with a green shell. These are often grilled or gratinéed in addition to being steamed.
Where to go for mussels and oysters in Prague
Oysters – a true delicacy and alleged aphrodisiac. Oysters are mainly consumed raw (live), and they must be freshly opened and, if possible, freshly harvested from the sea. They spoil very quickly, so they are typically found in coastal areas or in better restaurants that import fresh products. A fresh oyster should smell of seawater, never of fish. They are served on ice, usually by the dozen or half dozen, and typically only drizzled with lemon. A good white wine or sparkling wine pairs well with them.
Oyster season lasts only a few months each year, usually from November to March. The greatest European oyster lovers are the French.
Crab – there are many species of crabs, and their meat is lean and delicate. Crabs are usually served boiled. Just like with lobsters or langoustines, a cracker is needed to break open the claws and harder parts. In South Asia, particularly in Singapore, dishes made with portioned crabs in a spicy pepper or chili sauce are popular.
Octopus / Cuttlefish – Octopus meat is common in the Mediterranean, where it is often prepared by grilling, braising, or baking. The meat is lean but a bit tough, so it requires longer cooking. Tentacles of octopus or small octopuses are often marinated. In Japanese cuisine, raw slices are used as part of sashimi, sushi, and other dishes. Cuttlefish is typically sliced into rings or pieces, then grilled or fried in batter. It is also part of salads, rice dishes, and pasta. The body of the cuttlefish is sometimes stuffed and baked. Cuttlefish ink is used in Italian cuisine to color risotto or pasta (Riso al Nero).
