National Seafood Bisque Day is observed annually on October 19. Seafood lovers celebrate by enjoying a bowl of tasty soup made from the catch of the day!
- 1600s – The first use of the word “bisque”.
- 1840s – Commercial fisheries for lobster are established in Maine.
- 1965 – An International Fishery Committee is Founded. The U.N. Food and Agriculture Organization (FAO) Committee on Fisheries (COFI) was formed.
- 2007 – Researchers discover a bowl of shellfish in South Africa, dating back 165,000 years.
- What’s the difference between bisque and chowder? Though bisque is often confused with chowder, the two differ significantly. Bisques are thinner, while chowders are typically thicker and chunkier, more like stews.
- The name “Bisque” comes from the French phrase ‘bis cuites,’ meaning ‘twice-cooked.’
- First, they’re lightly sautéed in their shells, then simmered in wine or cognac with aromatic herbs before straining; then cream is added.
- Bisque is a method for extracting every bit of flavor from imperfect crustaceans that aren’t good enough to sell. In an authentic bisque, chefs grind the shells into a fine paste and add it to thicken the soup.
- Bisque also refers to cream-based soups without seafood, in which chefs occasionally puree or process pre-cooked ingredients in a food processor or food mill.
- Crabmeat is one of the healthiest kinds of seafood for human consumption. It is rich in omega-3 fatty acids, relatively low in mercury, and a great source of vitamins A and C, as well as several B vitamins.
- Bisque is a delicious yet simple dish.
- Wine lovers should try Gewurztraminer with Bisque, as it adds a new dimension to the dish.
- Besides Shellfish Bisque, there are also Crab Bisque, Lobster Bisque, Shrimp Bisque, and more. The recipes are similar, but their flavors vary.
- Eating fish can reduce sodium levels in the body.
Sources: Bisque
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