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Seafood Guide
Seafood Guide
Substituting meat with seafood is one of the best dietary changes you can make for yourself and your family. 

Seafood, as we all know, is a rich source of protein. To top that, it is well endowed with essential minerals, vitamins and iron. Since it is easily digestible, researchers have linked the consumption of seafood to reduced heart diseases and improved brain development.

Omega 3 oils found in specific types of seafood, especially Salmon, have also been associated to prevention of certain kinds of arthritis, asthma, cancer, depression, ulcerative colitis and psoriasis.

Now that we know what’s so good about it, let’s bring it to the kitchen table.

A subtle textured fish would be a smaller flaked meat, the medium texture fish is firm but tender and the firm textured fish is quite like a tender beef steak. 

Effective chilling is quintessential for keeping its flavours intact. For the best eating experience seafood must be stored between 1° to 4° Celsius.

Many resist the consumption of seafood for the fear of the ‘fishy’ taste. In most cases, the ‘fishy’ fish is not really fresh. The fish might have started to turn resulting in a gamey flavour. This is where we come in. We ensure you get the freshest fare in no time which allows you to devour the real taste of fresh seafood.

Remember, even the freshest fish sometimes have fuller flavours but are not necessarily fishy. Seafood comes in all shapes, sizes and flavours. That’s the beauty of it. 

Talk about seafood and even the best of home cooks get blue around the gills. The thought of an inconvenient cooking experience repels the hearts of the uninitiated, even if they enjoy seafood at restaurants. Unfortunately, no other type of food seems to needle such a reaction. Even the most inept cooks show no hesitation in tossing a slab of meat onto the frying pan.

The truth is buying, storing and cooking fish is quite easy.  Good quality fish needs almost nothing to let the flavours flood out. A little butter or oil with a pinch of salt and pepper does the trick.

Watch this space closely as we will be introducing a Recipe section, an Expert Talk section and the Pescafresh Blog soon.