The Choicest Of Wild Meat For Any Holiday

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Often the role of good food can never be stressed enough during any holiday trip or for that matter a good holiday sojourn. At times food can be central to a memorable holiday and instances are many when the quality of food served did make a difference to the entire experience.

Meat can be grouped into two varieties, the reds and then the whites. It is more common to find red meat in the wild than the white variety and as to which of them would be the tastier would be a matter of personal preference than anything. But it is normal that some parts of the world are more abundant in a particular type of meat yielding wild life and thus it is more a habit to prepare them for the table.

Moose: An animal found in the wild in colder climates, the meet is high in protein and needs to be given a good braze before it is made ready to eat. It best suits the smoky flavor that a fire can provide and most instances of moose meat preparations are done on an open fire. There are a number of inhabitants of the cold north that rely on the moose to provide a steady and affordable fill of meat protein during most part of the year.

Bison: Often referred to as wild buffalo, the bison meat is rather a tough one to have and the first time taster would at times complain that it is rather rubbery to bite into. Rather high on the fat content the Bison meat is best prepared on a slow flame that would melt the fat into a proper stew to be taken in all with some coarse bread. This could well be considered the traditional staple food of those inhabiting the plains of the country and is now a days a meat of choice to those visiting the region on a holiday.

Antelope: Or deer to some parts of the land, this is an animal that provides some tasty wild meat that is cherished for its tenderness more than anything else. There is a broth that uses the Antelope meat to provide a nourishing yet filling fare that at one time used to be the staple offering of the plains of the country. This is what would be typically be prepared in most hunting lodges that are to be found right across the plains and is a never to be missed offering of the land.

Snow Goose: This is a white meat that is noteworthy for its high fat content and is usually a preferred celebratory preparation during the winter months. It is considered to be a high point of a Christmas holidays to be treated to a serving of the Snow Goose preparation that is bound to make the best skeptic bite in his tongue. Being a white variety of wild meat, this is the better preferred type for those on a diet or those highly health conscious and looking out for what they get to eat.

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Best Types of Fish for Grilling

fish grilling

Grilling of fish can enhance its aroma, flavor and taste in incredible ways. You might choose the gas stovetop, oven or the charcoal grill depending on your choice. However, I recommend the charcoal grill for preserving the vital fluids within the fish and extracting the unique flavors from its core. Adding moderately dry wooden chips to the charcoal can slow down the grilling and avoid burning of fish.

Blue Salmon Fish for Grilling

There are about 40+ aromatic flavors within fresh salmon which get extracted during grilling. Some of the most commonly observed features that give salmon its distinct flavor and taste are the buttery skin layers, content and the combination of the aromatic flavors. Wild salmon is the best among the various species due to their unique protein and mineral content. Grilling the salmon with the skin can protect the inner layers from burning out. However, you can opt for skinless fillets with lemon juice, pepper and salt seasoning. You have to grill the fish on low to medium heat. Preheating the grill and brushing with olive oil can help increase the taste.

Mackerel Tuna Fish for Grilling

Mackerel tuna contains 53% protein which makes it highly tasty and aromatic after grilling. With 42% fat and 5% carbohydrates the crispiness of the grilled fish increases significantly. You can also opt for Yellow fin or Blue fin tuna if you are unable to find the mackerel species. Blue fin tuna has 69% protein and 31% fat. The yellow fin tuna contains 92% protein and only 8% fat. You can get the best grilling effects by keeping the charcoal on one end of the stove while grilling the fish on the other end.

Pearl Spot Cichlid for Grilling

The Pearl spot cichlid (also called green chromide) gives to the best taste when it is grilled on the charcoal by wrapping it in a piece of banana leaf or aluminum foil. This fish contains 17% fat, high percentage of proteins and omega-3 fatty acids. You can season the fish with the paste of peppercorn, cumin seeds, garlic, turmeric powder, red chilies, cinnamon and salt. Wrap the seasoned fish in small banana leaves and place on the grill at the direct end with low to moderate heat (140 degrees Fahrenheit). You need to rotate the sides after every 4 minutes until the fish turns flaky.

Tilapia Fish for Grilling

Tilapia fish contains 81% protein and 19% fat. The other nutritional elements are niacin, vitamin B12 and selenium. You need to season the fish with the paste made from pepper powder, garlic, ginger, olive oil, sea salt, lemon juice and soy sauce. Wrap the seasoned fish in aluminum foil and grill on moderate heat for 4 to 5 minutes on each side.

River Eel Fish for Grilling

The river eel fish contains high ingredients of fatty acids, amino acids, protein and minerals. With more than 90% of calories, the fish roasts well and becomes crispy on grilling. You can season the fish with the paste made form mint leaves, garlic, green chilies, coriander powder, olive oil and peppercorn. Wrap in the aluminum sheet and grill over moderate heat for 4 to 5 minutes on each side.