Many households are finding seafood is off the menu as the price rises for many of the species of fish we have been accustomed to buying. But we don’t need crayfish, fresh snapper, John Dory and other luxuries as there are some delicious fishy bargains in the supermarket. Be bold and choose a ‘new’ fish for as long as it still glistening, the gentle frying may surprise you.
Never overcook any seafood, as it dries out quickly to become chewy. There is nothing wrong with buying frozen fish for it’s a fish that has been caught commercially, miles out to sea, it was probably frozen on the boat and, when thawed, will be just as good as the fresh fish sitting in that display counter. Right now, one of the most economic seafood meals is a feed of mussels.
I buy mussels by the kilo, straight from the ‘wet’ display case in the local supermarket. Mussels are incredibly versatile and usually come in under $6 per kg. I have at least four ways I cook them at home, although a mussel in crispy batter at the fish and chip shop is still tempting.
A traditional bowl of mussels, carefully steamed in their own juices, is delicious, as long as you do not steam them any longer than it takes them to just open. Wash the mussels, pop them into a heavy saucepan with no more than a tablespoon of water and cover them with the lid. Within two minutes, they will start to open and their juices sink to the bottom of the pan.
Take them off the heat immediately, and stir through whatever extra fla.