Unseasoned, Unlocal: Is The Food in Southeast Asia Really That Good?

You anticipate lush greenery, scorching sun, ardent sea and seafood delicacies while traveling to Southeast Asia. The issue isn't whether or not they are pricey here; the question is whether they are fresh. They were just a few hours in their natural environment. You have the opportunity to savor local seafood's flavor nuances right now.

Southeast Asian Seafood

Seafood is not a special dish for people who live near the coast in Southeast Asia. It's also their regular meal, along with rice. Fishermen deliver their catch to the fish market every morning. Buyers have already gathered there. Seafood is purchased in lots from restaurants. Today, exquisite meals are being prepared.

There's no doubt that Asia is a powerhouse when it comes to the seafood industry. The continent is responsible for more than 60% of the world's seafood production, and its markets are some of the most vibrant and bustling in the world. It's no surprise, then, that many of the best online casinos catering to Asian players offer an impressive selection of seafood-themed games. With so many games to choose from , you're sure to find one that suits your taste. Whether you're a fan of slots or table games, there's something for everyone at this casino.

The fish

The market is overflowing with a variety of species. All hues and sizes are represented. Some truly remarkable specimens may be discovered. Balloon fish with barbs, snakesque eels. Sargans, long and thin needle-like noses Silvery blue-glowing tuna Barracudas that are as flat and long as sabers, with mouths full of razor-sharp teeth.

These are just a few examples of the fish you can find in Southeast Asia. It is all wild caught. Aquaculture has not taken off here like it has in other parts of the world. The vast majority of seafood consumed in Southeast Asia is from small-scale fisheries. Large commercial trawlers are not common.

This results in a product that is extremely fresh, but it also means that the catches can be somewhat unpredictable. You never know what might turn up at the market on any given day.

If you desire fish more fresh than what is available on the market, you'll have to go out and meet the fishing boats or catch it yourself. The catch that has not yet been disassembled lies in its huge Styrofoam boxes, which are filled with ice, in a pile. Long, saber-like lariuras and winged manta rays, which are caught in the open sea and can weigh up to several hundred pounds each, are among the day's haul.

The fishmongers will clean and filet the fish for you if you like. They will also scale it and remove the guts upon request. If you want it whole, they'll leave it that way.

The most popular fish in Southeast Asia is the mackerel, or tenggiri, which is found in great abundance in the waters off Malaysia and Indonesia. It's a fairly large fish, with filets that are thick, moist and flavorful. The texture is firm but not too dry.

Other popular fish include: snapper, or merah; barramundi or basal; and catfish, or ikan keli.

Squid, Cuttlefish and Octopus

This banal statement about cephalopods having pure protein will go unnoticed. However, seeing a live octopus on the counter is another story. The tentacles change color if you touch them. And if you touch the suction cups, they become "glued" to your fingers immediately. In Asian markets in Southeast Asia, cuttlefish, squid and octopus are usually sold live.

These creatures have an unusual way of moving. They change color and shoot ink. If you see a cuttlefish or squid that is not moving, it is probably dead. You don't want to buy that. The best way to determine if they are alive is to look at their eyes. If they are still shiny, they are alive.

When selecting squid or cuttlefish, look for those that are plump and have a translucent body with purple-brown stripes. The tentacles should be pinkish with white tips. And the eyes should be clear, not cloudy.

As for octopus, it is best to choose one that is small and has a smooth, shiny body with suckers that are still intact.

Locals prepare them in the most basic way conceivable. The cooks don't even feel the need to clean and gut the shellfish, since it is so straightforward. They simply skewer them on bamboo sticks and roast over hot coals. They are soaked in a marinade or smeared with a special sauce every now and then throughout the cooking process to keep them moist.

When they are done, the squid, cuttlefish or octopus is chewy with a slightly sweet flavor. The bamboo imparts a subtle flavor as well.

Crabs, Shrimp, Lobster

In Southeast Asian markets, you'll find no other place with such a large range of crustaceans. We're used to frozen shrimp that rattle with ice here; there are none of those on display. Everything is fresh and vibrant, having just been lifted from the water. There are water pools on the floor where the shrimps swarm, and the lobster and crab tanks are full to the brim.

Shrimp are salted, dried, and used for flavoring in smaller sizes. They aren't even available live but instead go directly to processing. Large shrimp from the sea aren't necessarily from that environment. To produce this delicacy, several farms have now been established. The demand for shrimp is maintained despite whether the catch was successful or not.

The most popular shrimp in Southeast Asia is the tiger shrimp. It has a striped shell and grows to a length of about 15 cm. The taste is slightly different from what we are used to, but still very pleasant. Lobsters and crabs are also very popular here. They are usually boiled or steamed, so as not to lose their delicate flavor.

Crabs are commonly found in Southeast Asian fish markets. They are quite similar in size and appearance. The price, too, is comparable. But if you compare crabs from Indonesia, the Philippines, Thailand, Vietnam, or Cambodia, Kep-style Cambodian blue crabs would have the edge. Vietnamese relic swordtail crabs may be tried. They don’t have impressive claws, but their meat is sweeter.