Seafood Italian Soup Experience
Last night, I tried a bowl of Italian seafood soup at a restaurant đ˛âit was quite pricey at $98, plus an extra $10 tip. The soup looked like a luxurious assortment of seafood, packed with fish, shrimp, and shellfish, and it was visually appealing đŚđ. Taste-wise, it was alright: the broth was rich with a tangy tomato flavor, quite appetizing. But some of the ingredients left me a bit puzzled. The fried squid rings smelled great and were crispy, but the inside didnât resemble the squid Iâm used to: it was unusually tender and soft, lacking the typical fibrous texture of squid, almost as if it had been mashed and reshaped đ¤. Since I donât eat raw food, I specifically asked for fully cooked salmonâunfortunately, it was just average, a bit dry and not as fresh and tender as Iâd hoped. What surprised me the most were the scallopsâtheir texture was oddly similar to the fried squid: extremely soft and tender, almost melting in the mouth, but nothing like the firm, springy scallops Iâve had back home đ§. I couldnât help wondering: I hope this is just a different cooking method and not some âfood technologyâ at play⌠Overall, the meal left me with mixed feelings: the soup itself wasnât bad, but the texture of some seafood ingredients felt a bit lacking in authenticity đ. Maybe itâs just not to my taste, or perhaps itâs a different way of preparing ingredients. After all, when dining abroad, you occasionally encounter these moments of âtexture surprise.â I still finished everythingâdidnât want to waste food. After paying the bill and stepping outside, the sea breeze swept by, and I thought: this is how food adventures goâsometimes surprising, sometimes confusing. Maybe next time I should try a more traditional version? đđ #ItalianSeafoodSoup #FoodJournal #TextureExperience #DiningAbroad #FoodieLife #RealIngredients #FlavorExploration
