Discover the most common types of seafood in Western cuisine and how to cook it.

If you have been trained in cooking Asian cuisine before, chances are you will be familiar with cooking seafood. However, notice that seafood in Western cuisine is very different. The cooking techniques used are very different from Asian styles and may use different types of fish, shrimp and shellfish that are not normally used in Asian cuisine. The following is a guide to the most common types of seafood in Western cuisine and how to cook them.

One type of fish is very different from the others, and there are many other factors that determine the best way to cook it. Salmon, for example, is a very oily fish, making salmon suitable for baking, frying, boiling, and baking. This versatile fish is perfect for a soft beurre blanc sauce.

Salmon, for example, is a very oily fish, making salmon suitable for baking, frying, boiling, and baking. This versatile fish is perfect for a soft beurre blanc sauce.

Hollandaise is usually used together with various types of fish dishes. You can also make simple juices with juices from fish in the frying pan. One of them, fried fish next to it, can be served only with butter that you cook with the fish. All you need is lemon juice and a few parsley to complete the dish.

This strange-looking sea creature will be a delicious meal! Lobster, crab, shrimp, and freshwater lobster are examples of crustaceans commonly used.

You can cook lobster by steaming, boiling, baking, or baking, each method of cooking produces a very different texture.

Lobster, the largest type of shrimp in this category, can be prepared in several styles. You can cook lobster by steaming, boiling, baking, or baking, each method of cooking produces a very different texture. Serve the meat with side dishes such as french fries and spice butter sauce and you will get a delicious meal.

A good clam is usually fresh enough to be eaten with a little seasoning or extra. If the clams don’t look fresh or smell bad, throw them away immediately; You certainly don’t want to risk shellfish poisoning. For oysters, make sure they contain enough sea water and the meat is opaque. Oysters must have a fresh, salty smell. Believe me, you will find oysters that are not fresh from the smell.

For clams and green shells, make sure the shells are closed when you get them. That means the clam is still alive. Finally, fresh scrap must be dense, brightly colored and odorless.