1. Inexpensive Seafood
Recipes
Inexpensive food doesn’t necessarily mean cheap food connoting something poor
quality. In restaurant marketing, it is better for customer acceptance to call
inexpensively priced menu offerings as “best-value” or “value meals”.
Getting any ingredient, including seafood, at lower prices doesn’t mean
compromises are made, unless of course substandard items are purchased. It can
actually improve profitability if a restaurant is able to lower costs by developing a
relationship with its suppliers; buying ingredients in bulk; and sourcing during peak
season.
For simple household food preparation, getting the most from your money enables
you to use the dollars and cents saved for other important things. Ask any mother
who has a limited budget and you’ll appreciate even more the effort she takes to
serve a good meal.
Making simple ingredient substitutions can save you money while still pleasing your
family’s cravings for a delicious seafood meal. Use smaller shrimps instead of big
ones when you’ll be chopping them up in the recipe. Instead of buying fresh crabs
and getting a small amount of meat, buy frozen and combine with an extenders like
breadcrumbs and minced vegetables. Some varieties of fish and seafood are simply
more expensive than others depending on where they come from. Experiment with
more affordable ingredients and play around with their flavor profiles and
complement them with herbs and spices.
When buying any kind of food, it is interesting to note that prices vary significantly
depending on how close you get in from the source. For instance, Norwegian
salmon can be bought for next to nothing if you happen to live by the waters where
they are caught … in Norway. It then gets progressively more expensive as it gets
passed on from person to person, company to company, country to country. From
the fisherman to the broker who deals with it and passes it on to the processing plant
which smokes, cans or freezes it. From there, exporting companies ship the
processed salmon across the ocean to countries which import it. From there it gets
passed from the importer to the distributor or retailer to the supermarket then finally
to the consumer. The travel time alone and the number of companies, volume of
paperwork and legalities is enough to multiply the actual price many times over.
Find the recipes @ http://www.gourmandia.com/recipes/ingredients/seafood-
recipes