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What Do You Know About The French Oysters?

We know Oysters as a particular delicacy. Not everyone loves them, but those who appreciate them don’t want to do without them anymore. They belong to a feast, just like on New Year’s Eve. Then it’s best to enjoy them with a glass of champagne. The following facts show the world of oysters in their most dazzling colors and bring you closer to everything there is to know about them. After all, they are so much more than just a delicacy. If you don’t get an appetite for oysters now, there’s nothing left to help.

Oysters not only taste delicious, but they are also a so-called superfood. They are very healthy and contain hardly any fat or calories. In return, they have plenty of vitamins, minerals, proteins and trace elements. So if you eat oysters regularly, you have a very healthy diet. The high content of zinc strengthens the immune system and protects against colds. Oysters are also considered an aphrodisiac. People say that the legendary Casanova sipped up to 50 of them a day.

French Oysters
French Oysters

The Thicker Or The Salty

French divide their oysters into five different categories. The largest oyster is called format 000. That is an oyster that weighs an incredible 150 grams. That is close to the average steak in a restaurant, which usually weighs 180 grams. That is, of course, the exception, the most popular category is oyster size 3. Most people find this measure to be the easiest to eat. Basically, the thicker an oyster, the salty it tastes. The largest oyster in the world was found in Brittany six years ago. She was 35 centimetres long and two kilograms. You can enjoy fresh oysters for a maximum of ten days after the packaging date. If an oyster is new, it still looks a little damp and feels heavy.

There are mainly two types of oysters available in France. The flat and the curved. Most of the items you can buy in restaurants or the market are curved. The best-known varieties include Creuses de pleine mer, Fines de Claires and Spéciales de Claires. These are very meaty and have a full aroma; the Fines de Claires are milder and meaty, the Creuses de Pleine mer is the saltiest. Oysters are best eaten straight out of the shell, without any side dishes. Popular ingredients are black pepper, fresh lemon juice and red wine vinegar with pieces of shallot.

The Thicker Or The Salty
The Thicker Or The Salty

An oyster grows for three to four years. If you buy a dozen of them in France, you usually get another one for free. The oyster should be opened a maximum of one hour before consumption. Then you should pour out the first water deposit of the bowl. They taste best between September and May. The oyster is still alive when you eat it. If you don’t want to eat raw oysters, you can grill them in the oven for three to five minutes and enjoy them with butter and lemon juice, as well as parsley.

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The Best Wine Pairing with Seafood and Fish

Pairing wine with the right kinds of cuisine and foods can be a tough task. It is true; white wines usually are the best choice for seafood and fish preparations. However, with the number of white wine options available, it can be a daunting task to choose the right one. God forbid you to want a dry white wine when you should have been selecting a lush wine; you are in for a disappointing dining experience. Every seafood preparation requires a unique white that goes with it. For example, a heavy sauce preparation in the seafood or a grilled shrimp/ lobster will need the right wines to bring out the right flavours you seek. However, while the choices you can make for seafood and fish are extensive, remember that you can always try different wines and choose the one that best suits your palate.

The Best Wine Pairing with Seafood and Fish
The Best Wine Pairing with Seafood and Fish

Champagne, Cava and Prosecco Wines

White wines that have a sparkle in them come from different regions of the world and are perfect for food that is fried. Sparkling wines are beautiful when they are tried in combination with fried food like Tempura. They reduce the weight of the food and give it that right balance. It also pairs well with caviar. There are several famous regions from where you can choose sparkling wines. While the best option is champagne, you can select a nice sparkling variety from Australia, California, Spain or France.

Chardonnay, Sauvignon Blanc, Fume Blanc, Pinot Gris, Chenin Blac, Pinot Grigio and Viognier

Dry wines like the Pinot Grigio, Sauvignon and Chenin are the masters when it comes to seafood and fish. They are crisp and austere, pairing perfectly with lean fish with simple preparations. They cut through all the natural fat in the white fish, making it better suited for a full light flavour. Chardonnays and Pinot Gris are full wines. They are best for full-bodied experiences with fish preparations. They work wonderfully with oily fish and are also great for soups that have a broth-base.

Gewurztraminer, Marsanne, Riesling and Roussanne

Sweet wines usually have a terrible reputation for being terrible for food. They have a beautiful sweetness, and people often stay away from using them in savoury preparations. Truth be told, they are great for Asian seafood preparations and have a very tropical aroma that goes well with seafood. Asian food have very unique tastes, and the spice can genuinely hit the back on the throat, when an excellent white wine is paired, it reduces the impact of the spice. The zingy flavour of Vietnamese flavour is also mellowed down with the sweet whites.

The Albarino and Verdelho

These wines need a separate category for themselves as they are very new to places like California. Hailing from Spain and Portugal alone, they are a perfect pair for shellfish. Rarely do you find wines made explicitly for shellfish. Shellfish usually is paired with any white that goes with seafood in general. However, if you can get your hands on one of these beauties, try them with shellfish and scallops to be amazed. Many regions of the world are beginning to see the perfect blend of these wines and are starting to sell them as well.

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The Three Most Common Fish in the Sea

Cyclothone Bristlemouth
Cyclothone Bristlemouth

With an estimated over 800 million to 2 billion tonnes of fish biomass swimming in our oceans at any one time, that’s a lot of scaly swimming creatures to be counted.  However, unless you’re a marine biologist, or a quiz facts aficionado, your first guess on this one was probably wrong. The most common fish in the world is one the vast majority of people, except fishermen and scientists, have never even seen. Even the two most caught fish around the world today might be unfamiliar to Western seafood fans – although you’ll probably recognise their genus name.

Cyclothone Bristlemouth

The Cyclothone Bristlemouth is not only the most common fish in the world, but probably the most common vertebrate animal of any kind too. Marine biologists estimate that there may be upwards of several trillion of these shiny 3-inch long little guys swimming around in the ocean right now. So how come you’ve probably never heard of them before?

Well, it might have something to do with the depth at which they usually live – some 1000 feet, or around 0.4 miles, below the ocean surface. At this depth, the ocean environment is relatively similar all around the world. This allows Bristlemouths to flourish in almost any part of the world’s oceans. They’re also not particularly edible, due to the phosphorescent sacs that line their upper bodies, and the depths at which they live. So, it’s no wonder most people don’t know them – but there are certainly enough of them about. In fact, even if you took the conservative estimate of the number of rats in the world and then added that to the human population, you’d still fall about 10 million times short of how many Cyclothones there are. And that’s just one species of Bristlemouth, of which there are about 10 – although Cyclothones are the most common.

Grass Carp
Grass Carp

Grass Carp

The most commonly caught fish in the world, with over 5 ½ million tonnes of this single genus farmed every year. They are a hugely popular seafood dish in China, where they are farmed because they are easy to keep at a range of temperatures and they grow extremely quickly. Farmed Grass Carp average out two to three feet long, but some wild examples have been found at over 6 feet in length. They were once native only to South-East Asia, but their natural diet of freshwater weeds means they have been introduced as a pest control species all over the world – and can now be found across Africa, Europe and North America.

Peruvian Anchoveta

This fish holds the world record for the most amount caught (by biomass weight) of a single fish type in any one year – over 13 million tonnes of them were dredged up in nets throughout 1971. Their stock has fallen considerably since then, somewhat understandably. The Peruvian Anchovy is one of the most found ingredients in fish meal, the ground paste made from by-catch that is used to feed farmed fish, pigs and other livestock.

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Three Strange Seafood Dishes from Around the World

Sea Cucumber

The sea offers a bounteous harvest – for those who are willing to consume it all, of course. Many Westerners would balk at eating anything slimy that lives on the sea floor or in the deep sea but, in various cultures around the world, you can certainly find people cooking up almost anything that lives in the ocean. From sea cucumbers to deep sea hagfish or even, yes, penis worms – these are three of the strangest seafood dishes you’ll find around the world.

Sea Cucumber

The most commonly eaten of the marine animals on this list, most probably due to their sedentary nature and their relative abundance all over the world’s ocean floors, people have been harvesting sea cucumbers for food for thousands of years. The western name is taken from the French, Beche da Mere, which literally translates to Sea Cucumber. However, in the East Asian cultures they are most widely eaten in today they are often known by their Indonesian name – Trepang. Dried after harvesting and then boiled by the cook, sea cucumbers are hugely popular food in China, Hong Kong and Singapore. They are also valued in Malaysia for their medicinal properties, where they are dried and ground into pastes or powders. These can supposedly help with all sorts of ailments from stomach complaints to acne.

Innkeeper Worm or Penis Fish

Yes. People eat Penis Fish. More technically known by their genus name Urechis Unicinctus, these fleshy-coloured and tubular sand-dwelling worms dig u-shaped tunnels into the sea floor. They then secrete an oily mucus as they travel, which traps plankton and other microscopic sea animals – which the worm then sucks back into itself. And yes, they really do look like a male human reproductive organ. In Korea and Japan they are often eaten raw, sometimes with chilli paste or sesame flakes. In China, where they are known as the Fat Inkeeper Worm, they are usually fried with various vegetables. Not a fish your likely to find in your local chippy anytime soon though.

Hagfish
Hagfish

Hagfish

Legendarily slimy, these strange jawless fish are basically only eaten in Korea. Able to produce a bucketload of flowing, amorphous slime in less than a second, they are widely studied because of the strange molecular properties their protective emissions possess.  They squirt it out when threatened, and it clogs the eyes, mouth and gills of any predators that attack them. Nevertheless, despite this slimy defence mechanism, hagfish are a popular food in certain parts of South Korea. Typical recipes involved removing the skin then frying them with spicy sauces and local vegetables. The skins, amazingly, can then be used to make clothing and accessories.

In fact, in 2017 a truck carrying a load of them to export to Korea crashed in Oregon, USA. With minutes the whole road, and several unlucky cars and their owners, were covered in a thick layer of hagfish mucus. Delicious!

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Three Sustainable Fish Choices

Oily Fish - South West Herring or Mackerel
Oily Fish – South West Herring or Mackerel

In recent years many more consumers have become aware of the need to be environmentally sustainable when buying fish. However, researching which species, and production methods, have the least impact on the environment often leads to murky waters.

Here is a concise summary of three of the best types of seafood that can be bought to shops and ultimately your plate in a sustainable fashion, helping maintain healthy ocean stocks for future generations. With up to 90% of fish species the world over suffering from the effects of overfishing, this has never been more important. These tips mainly apply to the UK, but seafood procurement practices are very similar all over the globe – or at least when it comes to industrial scale operations.

Oily Fish – South West Herring or Mackerel

Oily fish are not only extremely healthy as they are rich with Omega Acids and other important nutrients, but they are also much less intensive to catch or farm. Smaller oily fish also tend to travel in larger shoals, meaning they are lot easier to catch without dredging up other marine life by accident.

Traditionally popular fish like salmon are often higher-level predators, who eat a tonne of other small fish. In farms, this means they need a lot of fishmeal. Often, up to 3 tonnes of smaller fish to output just 1 tonne of salmon meat. Eating the smaller fish directly takes demand away from intensive salmon or cod farms. These farms also run the risk of being incubators for new diseases that then break out into wild stocks. The less demand for farmed salmon, the better for the environment.

Herbivorous Farmed Fish: Barramundi or Carp

Of course, any fish that doesn’t require fishmeal food at all is better. Fish such as Barramundi, which has a sweet and mild taste similar to see bass or red snapper, can be farmed in closed circuit tanks that require minimal intervention from farmers. Just put the fish and the algae or seaweed in at the start, and they manage themselves until they’re ready to be taken out and eaten. Farm-raised fish are generally less sustainable in the long run, but in the case of herbivorous freshwater fish – they’re not actually bad at all.

Oysters, Clams and Mussels
Oysters, Clams and Mussels

Oysters, Clams and Mussels

It’s almost impossible to buy wild clams, mussels or oysters in many places around the world. This is because farming them is actually self-sustainable and good for the environment. These shellfish help to clean the waters they are grown in, and also release nutrients that help sea plants grow – which in turn feed oily fish and in turn the bigger fish like salmon, tuna or cod. On top of that, they’re very healthy to eat. Considered an aphrodisiac in many cultures, clams and mussels contain high amounts of omega acids and vitamin D and are easy to cook (or even eat raw) in a variety of ways.

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Why fish is getting expensive and what are the causes

There are many people who like to enjoy their seafood from time to time and there some who consumes it frequently, even day by day. Yet the reasons of why the seafood is getting expensive are more likely to increase. The Atlantic Ocean has become deficient due to automated business fishing and is making natural fishing less approachable. For that reason, codfish has become imperiled. 

While one class of fish was caught, the others would increase its number but not for long. It would help other species survive and breed faster as there is more food left for them. However, then more interest would be directed at them in turn and it would start the process of endangerment. Sadly, but it is already begun.

At the present times, all 5 oceans were asserted as over baited. The true fact is that every species of fish is currently found in danger. The commercial and industrialized side of seafood business made this happen, also the ceaseless individuals who have bad need of fish quickened this process into making it worse. 

Going back through many years, fish farming never was even a proposition for someone to make money of it but now it is a huge deal in the countries with access to ocean/sea. Norway, the USA, Canada, Chile and Spain is standing at the top of this million-dollar worth business. Fish farming will possibly increase its growth because there is less fish than ever. Tests showed that when fishing vessels cruised into the deep waters and had an intention to fish only for industrial reasons, the species of fish started to fall.

The codfish level dropped in such a quick manner that scientists state there won’t be a restoration period where codfish numbers will come back to increase. This disaster will touch cod businesses and many seafood lovers over the years. To realize how tragic it is, let us remind you that for over half a century, the cod was the main export product for Canada. They used to send out huge amounts of codfish to the Caribbean and other America’s countries. But now the fish is gathered and imported to Canada and America from Scandinavian countries. No one listened to marine scientists and now there are consequences.

Salmon fish is also not safe and standing in a risky shaky position. It is the seafood of the west coast in the USA; however, they are dismissing the warning signals. The government is trying to keep the species from endangerment, putting millions to save it and keep it calm but in overall, the greedy fishermen and commercialized companies are ruining the progress. In that way, the growing problem remains with no specific functioning solutions.

Deep waters cover up to seventy percent of our beloved earth we live in. They control the earth’s temperature, produce oxygen and monitor the important and vital abilities to maintain a life on this planet. Yet, the humankind is ready to destroy it. The overwhelming desire of more is what makes our precious earth undergo massive rough changes.

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The World’s Most Expensive Seafood Dishes

Japanese Bluefin Tuna
Japanese Bluefin Tuna

Ask people about expensive seafood, and you’ll probably hear lobster and caviar as the two most common answers. Those foods are almost staples however, when compared with the truly exorbitant and luxurious dishes we’ve dredged up here. From million-dollar tuna steaks to gold plated eggs, here are three of the world’s most bank-busting seafood dishes.

Japanese Bluefin Tuna

A critically endangered species, the Japanese Bluefin Tuna is the biggest and most prized Tuna fish in the world. Even US Bluefins sell for $20 to $40 a pound, and the price can be ten times more for an average Japanese example. This rarity and prestige have led to somewhat of a promotional war between Japanese Sushi house owners in recent years, as they bid to outdo each other with the biggest and tastiest Tuna in the sea.

It seems though, this practice hit critical mass at the beginning of 2019 when ‘Sushi King’ Kiyoshi Kimura paid £2.5 million for a 278kg or 600-pound beast. In what was also partly a promotional stunt for Tokyo’s new fish market, even the big man himself could see that he had paid a little over the odds.

At least one fisherman came up quids in though!

Almas Caviar

Taken from the Albino Beluga Sturgeon, the only fish in the world to produce these white golden eggs, Almas Caviar is not only super rare – but it is often served in a 24-karat gold box. Beluga Sturgeons are only found in the Caspian Sea, and they’re endangered as it is. Albino Sturgeons, with a rare genetic pigmentation deficiency, are even less common. Thus, their eggs, already considered a food of the rich and opulent as far back as the 17th century, are today some of the rarest and most exclusive food items in the world.

Almas Caviar
Almas Caviar

If you want to try Almas Caviar, meaning diamond in Russian, you’re going have to fork out about £50 a gram at the low end and around £30,000 a kilo if you’re buying bulk.

Samundari Khazana Curry

Upmarket Indian restaurant Bombay Brassiere in London, UK, caused a stir when they first served this dish – the world’s most expensive curry – back in 2009. Literally translating as Ocean’s Treasure, this curry is bursting with rare and prestigious seafood.

Featuring Abalone Sea Snails at £300 a kilo, the curry also contains Devonshire Crab meat, Italian White Truffles at £90 a pop, albino Scottish Lobster and Beluga Caviar filled Quail’s eggs. The whole thing is marinated in a selection of rare (and even unique) Indian spices and then coated in edible gold plating – which costs the restaurant £1000 a kilo itself. Should you so wish to try this seafood equivalent of a gold-plated Ferrari, you’ll be setting yourself back £2000 for a single plate.

Although we would say it doesn’t seem very Indian to us. But we guess at this point you’re not paying for an authentic Indian experience, but for the luxury ingredients.If you can afford it, the Samundari Khazana is still on sale at the Bombay Brasserie in South Kensington. No doubt you will need to book ahead for a table.

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Popular seafood markets & shops in the UK

The seafood markets usually are located next to the coast and by the sea, yet in the United Kingdom there are many shops and markets of seafood you can visit around the country. If you want the freshest fish, you might need to do some research before going to any random corner. Not every market and shop may have what you are looking for. Here is our list of a few popular markets of seafood in the UK.

Seafood Deli in Tyne and Wear

The founder of the shop and café in Whitburn was previously just a fisherman cruising down in his boat, but then he thought of an exclusive idea. Seeing how much fish is transported and being brought to the UK, he used the opportunity to open his own business. He also had some experience in hydroponics as he worked in the field for quite some time. That led him to be more consistent and inspired him to take care of the water fields. If you are looking for a hot smoked salmon, you can find it at the deli in Tyne and Wear, as it is the special of the menu. Additionally, you can even follow them on Twitter to gain notifications on what is on the counter at any day.

Cookie’s Crab Shop, North Norfolk

The fish shop in North Norfolk is actually as busy as it could get. Do not even try to come to the shop if you did not book a visit on the internet or on the phone. It is famous for marketing shellfish, wet fish, crabs and other seafood you can think of. Also, it has freshly smoked fishes ready to be eaten in the shop or on a takeaway. The seafood in the shop is brought from the sea within a 30 kilometers range. The menu varies from soups to biscuits, from oysters to fishcakes. The shop itself has a nice interior inside and can offer you a table next to the window for you to look over at Salthouse’s marshes.

MacCallum’s Oyster Bar in Glasgow

In the most populous city of Scotland, there is a popular oyster bar and seafood shop called MacCallum’s Oyster Bar. Quick advice: do not miss out on Saturdays as the owner’s wife, who is Japanese, prepares the best sushi in the district, maybe even the best in Scotland! The shop is run by James MacCallum and his brother who are both fishmongers. The place might seem more like a small fish market. They have almost everything: tuna, salmon, lobster, bass and many more; the fishes are caught day by day and that is what makes them fresh. 

Whitby’s Catch in North Yorkshire

The shop is located in North East England and in the region of Yorkshire. The top-notch fishmonger had its own problems when it was pressured with the termination of the business. However, the local fish & chips restaurant came to help the fishmonger and saved the place. The two businesses are now in professional relations and are working together. The Whitby’s Catch is selling fresh fishes, fishcakes, pies, and salads which come from the rescuer’s shop. It as well includes the shellfish and wet fish that come from North Yorkshire’s famous fishing vessels.

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Facts about Sushi

If you are enthusiastic about seafood, you might have already tried sushi. The history behind it is confusing and always mistaken, but it persists on staying a riddle for everyone. People who never tried sushi might think why others pay loads of money for a few pieces of raw fish that are wrapped around rice. Sushi is popular in most parts of the world, but it created a big string in the United States of America food market. However, true facts on how to eat sushi properly keep unknown due to the lack of knowledge of how the dish was started. If you want to know the legitimate way of eating sushi, we are here to present you some facts about the cold seafood dish. 

Idea of sushi came to life outside of Japan. Some individuals who talk about sushi originally being from Japan are wrong. The stimulus to create such an interesting dish began in Southeast Asia. Fermented fish covered in salty rice had a name of nare-zushi and it is thought it first spread to Japan and China from the Mekong river. But the sushi we eat nowadays, the exact concept was created in Japan in the middle of the 19th century.

Maybe that is why we talk about it as if it came from Japan?

Sushi first started selling as a cheap fast food in the shops and theaters. During those times you did not need pockets full of money to buy some raw fish with rice, it was held like a snack. There were a lot of corner shops and individual sellers who sold sushi as it was no near the main dish. Nowadays, movie watchers buy popcorn to enjoy themselves watching a film, but back then everyone bought sushi to eat with hands as it was easy and quick.

The wasabi we use today is not the real wasabi you may think. The original one comes from the roots of the wasabi herb in Japan, but not from horseradish as it is usually replaced. If you have tasted the wasabi when you were eating sushi and felt the burning in your mouth, it comes from the plant’s natural chemicals that help to kill the probable microbes and bacteria in the uncooked seafood. Without regard to its original composition, present sushi restaurants use wasabi made from horseradish and mustard and then makes mixture’s color green with additional dyes to look like it is the real wasabi.

Despite the good taste of fish and rice together, the sushi rice was never consumed. The salty rice split into simpler substances was covered around a fish only to create an exclusive sour taste called umami. After the actions of the fermenting get done, the rice was thrown out and just the fish are taken out to use it for food. Also, the rice was used to help conserve the fish and guard from flies. Currently, the preparation of the sushi rice is held as an important detail to make sushi, it is essential as getting the fish itself ready.  

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Popular Seafood Restaurants in the UK, Part 2

We continue to present you the top seafood restaurants in the United Kingdom. The first part covered most of the restaurants by the sea and with spectacular views; likewise, these restaurants below are also located by the water and you can choose a restaurant you like based on your own preferences. 

Ondine in Edinburgh, Scotland

If you are into sightseeing old town’s architecture and seafood, visit Scotland’s capital Edinburgh and its restaurant called Ondine. You can find the freshest and the tastiest seafood in one of Scotland’s finest restaurants. The variety of food is very notable and like the place’s surroundings, the restaurant has special dishes for you to taste. The fine restaurant also has to offer great deals involving oyster bar where you can try out many pieces of oyster and if you get in time, make sure to join in on the ‘lucky hour’, there you can test out samples for only £1! Seafood’s saltwater fish curry dish is an amazing satisfaction to all the seafood lovers. In addition, Shetland’s shellfishes with black bean and ginger are a pleasure for your taste. The only tough moment during your visit is going to be when you see the menu – many options to choose from and not deciding what delicious seafood to get!

The Fish House in Newquay

The restaurant’s chef Paul Harwood used to drive around in his old Beetle car and from time to time he went to Newquay because of his passion for surfing. He managed to open a seafood restaurant by the sea and by the surfing school at Fistral Beach. Restaurant placed on the coast gets a lot attention from tourists and locals due to the spectacular location and simple but tasteful food. They get fresh fish daily from the boats cruising from Newquay harbouir and back. The chef has a lot of experience about making food tasty and look good on the plate. The restaurant’s main dishes involve scallops with ham, pepper, dried paprika and crumbs, and prawn curry with coconut sambal. Even Gordon Ramsay have reviewed the restaurant and made great noise about it. 

The Company Shed in West Mersea, Essex

The seafood restaurant in West Mersea is run by a family and has stunning food choices in the menu. The whole place leaves you amazed how great the restaurant is and you can see why. The great location and cozy environment around it. It might remind you like a shed, but you are right – it is literally a shed! What makes the food that fresh is the restaurant’s spot in Essex, it is between the river and the North Sea. When you arrive, you can select if you want to eat in or takeaway the dishes, but be prepared if you did not reserve a table or arrived early – there are pretty long queues to get in. Apart from the oysters, scallops and other fresh seafood, the restaurant is popular for its brewed beer and West Mersea wine. If you check the weather forecast before coming, you will get an absolute treat – seafood platter on the coast and fascinating views.