I see food!

Seafood, love it or hate it, it places a large numbers of dishes on the menu, thus it plays an important part in national cuisine.

From oysters to bass and trout to prawns how do you taste the difference?

 As a culinaire or at the very least, I like to call myself this, I’ve tried and taste the three key foods; prawns, salmon and flake.

However when it comes to those little fish things (prawns) to decipher between fresh and salmonella inducing, I am as confused as I was when I watched the movie Inception starring the ever fantasised Leonardo DiCaprio.

I’ve tried and taste prawns that have been soft and then there are the ones that are tough. But never have I had a food experience that salivates the tongue or melts in the mouth.

But I shall avail and tomorrow, dear readers I will be going to the freshest seafood supplier of them all... on a boat, in the water!

Then upon coming home I will cook these freshly caught prawns, to which I will report back to you about if they give the euphoria and melt in mouth moment that every bloody chef moans and groans their way through the cooking segment.  

Catch you soon!