Fishes

Fish and Shellfish are essential ingredients in French recipes, bringing a touch of freshness and flavor to many traditional dishes.

Fish is often used in soups, sautés, gratins, and sauces. White-fleshed fish, such as sole, is often used in light recipes and fish dishes cooked en papillote. Salmon, on the other hand, is frequently chosen for more elaborate recipes like gravlax and tartares. Firm-fleshed fish, like sea bream or bass, are often used in sautés or grills.

Shellfish, on the other hand, are frequently employed in seafood recipes. Shellfish such as mussels or clams are commonly used in soup or sauté recipes. Crustaceans such as shrimp or lobster are often used in salads, risottos, and seafood dishes.

Fish and Shellfish are also used in seafood cuisine recipes such as bouillabaisse, marinières, and fried fish. They are also featured in traditional French cuisine recipes, including moules-frites, coquilles Saint-Jacques, and lobster à l'américaine.

In summary, Fish and Shellfish are essential ingredients in French recipes, adding a touch of freshness and flavor to many traditional dishes, often associated with seafood cuisine.