Seafood Bisque Day
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Overview
Seafood Bisque Day, observed annually on October 19th, celebrates the rich and creamy soup traditionally made from puréed seafood, most commonly shellfish like lobster, crab, or shrimp. This luxurious dish is renowned for its smooth texture, intense flavor derived from the seafood and aromatic vegetables, and a signature creamy finish, often enhanced with a touch of brandy or sherry. It's a day to indulge in this classic and elegant culinary creation.
Origin and story
The term 'bisque' is thought to originate from 'Bisque de Carpe,' a fish soup, or from 'bis cuites' (twice cooked), referring to the method of preparing the shells.
Traditional bisques often incorporate the crushed shells of the crustaceans, which are simmered in the stock to deepen the flavor and contribute to its characteristic orange-red hue.
Quick facts
- DateOctober 19
- TypeFood / Dessert
- Great forFoodies, Chocolate lovers, Home bakers
Also on this date
Ways to celebrate
Bisque began as a way to waste nothing. Along France's Bay of Biscay coast, 17th-century fishermen reportedly took the crab, shrimp, and small shellfish too tiny or damaged to sell, boiled them down to pull out every bit of flavor, then pounded the shells and simmered them further — turning unsellable scraps into a rich, silky soup rather than throwing them away.
Make the shells earn their keep
- Save shrimp, crab, or lobster shells instead of discarding them, and simmer them into a stock base before straining — the technique still at the heart of a proper bisque.
Read where the name comes from
Helpful resources: Etymonline traces "bisque" through its competing theories, including its likely link to the Bay of Biscay, in its etymology entry for "bisque."
Finish it the classic way
- Add a splash of brandy or dry sherry near the end of cooking, the traditional way bisque gets its signature depth and warmth.
Did you know?
Bisque wasn't always seafood-based — some of the earliest documented versions, including one in a 17th-century French cookbook, were made with pigeon rather than shellfish, before the shellfish version became the dominant style.
Fun facts
- The term 'bisque' is thought to originate from 'Bisque de Carpe,' a fish soup, or from 'bis cuites' (twice cooked), referring to the method of preparing the shells.
- Traditional bisques often incorporate the crushed shells of the crustaceans, which are simmered in the stock to deepen the flavor and contribute to its characteristic orange-red hue.
- While typically seafood-based, the term 'bisque' can also refer to creamy vegetable soups that are thickened with rice, though these are less common than their seafood counterparts.
Sources and attribution
External links may lead to third-party websites.
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FAQ
- When is Seafood Bisque Day?
- It is observed on October 19 each year.
- What is Seafood Bisque Day?
- Seafood Bisque Day, observed annually on October 19th, celebrates the rich and creamy soup traditionally made from puréed seafood, most commonly shellfish like lobster, crab, or shrimp. This luxurious dish is renowned for its smooth texture, intense flavor derived from the seafood and aromatic vegetables, and a signature creamy finish, often enhanced with a touch of brandy or sherry. It's a day to indulge in this classic and elegant culinary creation.
- How do people celebrate Seafood Bisque Day?
- Simmer shrimp, crab, or lobster shells into a stock before straining, finish the soup with a splash of brandy or sherry, and read up on bisque's origins as a way for French fishermen to use unsellable shellfish scraps.
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