Seafood boil
Seafood Boil
Seafood boil is a generic term for a social event and method of cooking seafood, where shellfish and other types of seafood are boiled with vegetables and served family style.
Pronunciation
/ˈsiːfuːd bɔɪl/
Etymology
The term "seafood boil" originates from the method of cooking used, which involves boiling the seafood. The term "boil" is derived from the Middle English "boilen," from Old French "boillir," and ultimately from Latin "bullire," which means to bubble up.
Description
A seafood boil includes various types of shellfish such as crab, lobster, shrimp, and crawfish, as well as corn on the cob, potatoes, and sausage. The seafood and vegetables are typically boiled in a large pot with water and a blend of spices, often including Old Bay Seasoning. The boil is usually served on newspaper or large platters and eaten with bare hands.
Variations
There are many regional variations of seafood boils, including the New England clam bake, the Louisiana crawfish boil, and the Lowcountry boil.
Related Terms
- Shellfish
- Crab
- Lobster
- Shrimp
- Crawfish
- Corn on the cob
- Potatoes
- Sausage
- Old Bay Seasoning
- New England clam bake
- Louisiana crawfish boil
- Lowcountry boil
External links
- Medical encyclopedia article on Seafood boil
- Wikipedia's article - Seafood boil
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