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A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon. Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom. American Miss Manners offers the following sequence for a 14-course meal: [3]
This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish , such as molluscs , crustaceans and echinoderms . Fish has been an important source of protein for humans throughout recorded history .
Course – specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with fries would be considered a single course, and most likely the entire meal. See also full course dinner.
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or ...
A course is a specific set of food items served together during a meal, all at the same time. A course may include multiple dishes including side dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with French fries would be
Surf and turf, sometimes called reef and beef, is a main course combining seafood and red meat, [1] [2] typically beefsteak. While lobster and filet mignon are a standard combination, [ 3 ] [ 4 ] [ 5 ] variations common to steakhouse menus include prawns, shrimp , [ 6 ] squid , or scallops , which may be steamed , grilled , or breaded and fried .
The first three courses are usually fish courses. The first plate is an assortment of different pickled herrings served with sour cream and chives. The second is a variety of cold fish, particularly several kinds of lox (e.g. gravlax); the third plate is hot fish dishes, particularly lutfisk.
Many fish or seafood dishes have a specific names (sauerbraten), while others are simply described or named for particular places (Cullen skink). [4] As with other food dishes, there can be a high level of culinary mythology concerning regional claims to particular seafood dishes, and it is not always clear where particular dishes originated.