Cooking seafood in different ways

If you like seafood and would like to know how to prepare it to make a delicious meal, an initiative by several firms will provide the answers.

Azzopardi Fisheries of St Paul's Bay have teamed up with four top hotels to host a colourful and appetising demonstration on how to prepare fish and other marine produce.

The hotels are Corinthia International, the Hilton, Le Méridien Phoenicia and Ramla Bay Resort.

This is a four-part series with the first sampling session which started last Thursday when Kevin Arpa and Nicky Vella, chefs from Corinthia International, provided the first demonstration on Mixed Seafood Ideas.

To make the sampling even more inviting, members of the public were offered wine by Monte Kristo Wine Vaults and bread made by Gormina Bakery.

Between 6 and 10 p.m., the two chefs prepared cuttlefish, swordfish and salmon, sushi, tuna, risotto, calamari, fish kebabs and prawns.

The public followed the demonstrations with great interest and asked for recipes apart from sampling the food.

For these special occasions, Azzopardi Fisheries is selling fresh and frozen fish at a discounted price.

Today the chefs will prepare Oriental Fish Food With A Difference, Part 1.

Graziella Azzopardi, sales rep at Azzopardi Fisheries, said these demonstrations have been enjoyed by their clients and members of the public alike.

"The chefs were asked how to prepare certain items to create different flavours.

"For example, most people fry neonati, which are minute fish but the chefs showed other ways how to prepare them.

"The overall message is the healthy aspect of cooking fish," she said.

On September 13, the showcase will be called Smoked Salmon Superior while on September 20, the chefs will prepare part 2 of Oriental Fish Food With A Difference.