When choosing a seafood cocktail, pay attention to the country of origin. In European countries, seafood is subject to stricter controls than in Asian countries.
Before you make a purchase, remember the bag of frozen clams in your hands. Ice crystals that fall under your fingers mean that the product has been frozen several times. It is not advisable to purchase it.
If you still want to purchase a fresh seafood cocktail, carefully examine and smell the product, the slightest suspicion of staleness should be a reason to refrain from purchasing.
Most often, the seafood cocktail contains squid, mussels, shrimp and octopus. Some manufacturers include lobsters and rapana and some other marine life in them.
All components of the sea cocktail are sources of easily digestible protein in its pure form, so nutritionists recommend regular consumption of dishes with sea cocktail.
Cooking secrets
Before preparing a seafood cocktail, it is necessary to wash it thoroughly in cold running water to get rid of sand and other foreign objects.
To marinate a seafood cocktail, it must be put in the refrigerator. The marinade is harmful after use and must be thrown away. Keep in mind that seafood should not be stored at room temperature for more than 30 minutes, so as not to create ideal conditions for the growth of bacteria.
The best seasonings for seafood include lemon juice, and for drinks - citrus juices, white wine, and still mineral water. The ideal side dish is rice.
It is best to consume a seafood cocktail as part of various salads. To do this, boil the seafood, but do not overcook it, otherwise the squid will become like rubber, and the remaining ingredients will lose their delicate taste. Place the finished seafood in a colander, dry and cool. Most often, tomatoes, boiled eggs, cucumbers, herbs, and onions are added to such salads.
Aromatic first courses are prepared from the sea cocktail, added to rice and pasta, and delicious pizzas are baked.
Frozen seafood can be prepared in several ways. According to some recipes, seafood cocktails need to be defrosted first, while others can be prepared directly from frozen. Each specific dish requires careful familiarization with the recipe, since an incorrectly prepared cocktail can become tasteless.
Thawing of the seafood cocktail should be done gradually in the lower section of the refrigerator.
Cooking duration
Seafood does not take long to cook; long-term temperature treatment results in the fact that instead of soft and tender meat, you get a tough dish that is unsuitable for eating. The optimal time is from 3 to 5 minutes, counted after the water boils; it is usually indicated on the package.
There are several ways to prepare a frozen seafood cocktail. For example, you can fill a saucepan with water, bring to a boil and add frozen clams. Then reduce the heat and boil them for no more than five minutes.
The second method is a little more complicated, but it is much more interesting. Chopped onions need to be fried in butter, and then add seafood to it. This method requires a little longer cooking time, about 7-10 minutes.
In addition, frozen shellfish can be poured with boiling water and then cooked over low heat for the required time. Some housewives are accustomed to preparing seafood in pre-frozen form.
Keep in mind that it is strictly forbidden to eat broth after cooking seafood.
Sea cocktail recipes
Sea cocktail soup
- Sea cocktail 0.5 kg;
- Dry white wine ½ cup;
- Carrots, onions or green onions, celery root, leeks - 1 piece each;
- Peppercorns 10 pieces;
- Greens 1 bunch.
Fry the onion and carrot in vegetable or olive oil. Peel the celery and cut into small cubes.
In a small saucepan, bring water to a boil, then add all the prepared vegetables for 20 minutes. Strain the resulting broth and pour half a glass of wine into it. Bring the mixture to a boil again.
Pour boiling water over the seafood cocktail and lower it into the boiling broth. Cook for about a quarter of an hour. Garnish the finished soup with finely chopped herbs and serve hot.
Every housewife wants to know more delicious and nutritious recipes. But in search of new interesting dishes, few people have come across. This jam is made in winter, because it is during this season that our market is traditionally flooded with citrus fruits. This jam turns out to be very healthy and tasty, and you can eat it in summer or autumn.
And you will find a recipe for Korean kuksi - a tasty and nutritious dish that is most often served cold. It includes meat, fresh vegetable salad, spiced sauce and a side dish of noodles.
Sea cocktail with mushrooms and cheese
Compound: 
- Sea cocktail 1 kg;
- Hard cheese 0.4 kg;
- Flour 4 tbsp;
- Cream 0.4 l;
- Champignons 0.4 kg;
- Butter 0.15 g;
- 2 bulbs;
- Vegetable or olive oil;
- Bay leaf 5 pieces.
Boil the shellfish in salted water, adding bay leaves. Remove them from the pan.
Fry chopped mushrooms and onions in vegetable or olive oil. Add flour, cocktail, cream and pepper.
Place the mixture in a large heat-resistant container, sprinkle with grated cheese and bake in the oven for a quarter of an hour.
Seafood with rice
The rice in this recipe can be replaced with pasta without compromising the taste of the finished dish.
- Sea cocktail 0.5 kg;
- Rice 0.25 kg or pasta 0.3 kg;
- Sunflower oil 2 tbsp;
- Tomato paste one tablespoon;
- Parsley 1 bunch;
- Garlic 3 cloves;
- Butter 50 g;
- Cream one tbsp.
Cook the rice (pasta) until half cooked and drain the liquid.
Fry seafood in vegetable oil, adding cream, garlic and tomato paste.
Add rice to the sauce and simmer for 15 minutes. Place the dish among cups, sprinkle with finely chopped herbs.
If you are interested in such recipes, then you will probably be interested. Such dishes combine benefits, wonderful taste and ease of preparation.
Salad “Tenderness”
There are many recipes for making salad with sea cocktail, but this particular recipe allows you to get a delicate and soft combination of flavors.
Compound: 
- 300 g sea cocktail
- Avocado ½ piece;
- Canned pineapples 0.25 g;
- Half a lemon;
- Green salad leaves 5 pieces;
- A bunch of parsley;
- Salt;
- Olive oil.
Let's start preparing the salad: leave the seafood cocktail at room temperature for several hours. Then drain the excess liquid. Cut the peeled avocado into slices and pour lemon juice over them. Tear the salad with your hands.
Place the pineapple in a colander. After the liquid has drained, cut the fruit into strips or cubes.
Cover the bottom of a deep salad bowl with lettuce leaves, place pineapple, avocado and sea cocktail on top. Pour oil over the salad, add salt to taste and sprinkle with chopped herbs.
If you are not an ace in the field of cooking, but want to become one, then you definitely need to read. And if you are fluent in the art of creating salads, then you will still find something new for yourself.
Photo of preparing a sea cocktail in a slow cooker
This recipe is very simple and takes little time.
Compound:
- 400 g frozen seafood;
- 50 ml sunflower oil;
- The head of a regular onion;
- Garlic clove;
- Medium fresh tomato;
- Seasonings to taste (you can just use black pepper);
- Salt;
- 1 stalk of celery (you can also use the root, but we use the stalk).
First, let's defrost our sea cocktail in any way convenient for you. 
Chop the garlic clove, celery and onion into smaller pieces. 
Now fry what we cut in sunflower oil. You can do this in a slow cooker on the “Fry” mode, or you can do it in a frying pan. Take our thawed cocktail. To avoid excess water, you can blot it with a napkin or paper towel. Add to the fried foods and fry for a couple more minutes. 
Add salt and spices and mix. Cut the tomato into cubes, add and mix again. 
Now set the “Stew” mode and use this mode to prepare the mixture for 20-25 minutes. 
We wait for the signal from the multicooker, cool it and eat. You can eat it as is, or add it to a side dish. Noodles or rice are best. Bon appetit! 
Video recipe for cooking julienne with seafood
In this video, the chef shows how to properly prepare julienne from a sea cocktail.
