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!
Seafood bisque is a smooth, creamy and highly-seasoned soup of French origin. Based on a strained broth of crustaceans, it is made from lobster, crab, shrimp or crayfish.
The name “Bisque” is likely derived from Biscay, as in the Bay of Biscay. However, the crustaceans are certainly bis cuites, meaning “twice cooked”, as they are first sauteed lightly in their shells, then simmered in wine or cognac and aromatic herbs before being strained, followed by the addition of cream.
- Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.
- Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, in which the sometimes pre-cooked ingredients are pureed or processed in a food processor or a food mill.
- Crabmeat is one of the healthiest seafoods for human consumption. It is rich in Omega 3 fatty acids, is relatively low in mercury content, and is a great source for Vitamin A and C, as well as several B vitamins.
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