December 14 – National Bouillabaisse Day

National Bouillabaisse Day


Facts on Bouillabaisse 

  • Bouillabaisse is a rich French fish stew, traditionally associated with the Provence region, especially Marseilles.
  • Bouillabaisse contains various fish and shellfish, olive oil, garlic, onions, tomatoes, white wine, saffron and herbs.
  • Bouillabaisse originally was a stew made by Marseille fishermen using the bony rock fish which they were unable to sell to restaurants or markets.
  • As Marseille became more prosperous, restaurants and hotels began to serve bouillabaisse to upper class patrons and the recipe became more refined.
  • The name bouillabaisse comes from the method of the preparation — the ingredients are not added all at once.

October 19 – National Seafood Bisque Day

National Seafood Bisque Day

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Food Facts on Seafood Bisque

  • Seafood bisque is a delightfully rich and creamy soup made with lobster, crab, shrimp, or crayfish.
  • Seafood bisque is often seasoned with wine or cognac and a savory bouquet of spices.
  • Seafood Bisque was developed as an ingenious way to extract flavor from the crustaceans that did not quite make the cut at the market.
  • The meat of the shellfish is puréed and added back to the soup as a thickening agent.
  • Seafood Bisque is cooked twice and some food historians say that the word “bisque” comes from the French “bis cuites,” meaning “twice cooked.”

October 2 – National Scallops Day

National Scallops Day

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Food Facts on Scallops 

  • Scallops are typically two to five inches in size and can swim by rapidly opening and closing their shells.
  • The muscle used for this activity is the only part of the animal that we eat.
  • Scallops are a highly prized seafood delicacy, known for their delectable taste and the variety of ways in which they can be prepared.
  • Scallops are found in all of the world’s oceans.
  • Scallops that are without any additives are called “dry packed”, scallops that are treated with sodium tripolyphosphate are called “wet packed”.