National Seafood Bisque Day – October 19, 2024

History of National Seafood Bisque Day

Little is known about the history of National Seafood Bisque Day, but the history of the bisque dish itself is a little fishy. According to historians, the word “bisque” is derived from the French phrase, ‘bis cuites,’ which means ‘twice-cooked.’ The method for cooking a bisque is a reflection of this, as it must be cooked twice, the first time with stock and again, with cream.

However, there is a dispute surrounding the name as another set of people believe the word originates from the Bay of Biscay, a gulf along the coast of France and Spain. Indeed, the meals from that region have very similar ingredients to those of bisque.

The first use of the word “bisque” is traceable to the 17th century. Although today the bisque has been accorded the status of a fancy soup, this wasn’t always the case. In fact, it was the opposite. The soup was mostly eaten by fishermen, who used finely crushed shells, derived from whatever fish was available at the time. It was when shellfish became a scarcity that prices of seafood went up, driving bisque to the top of the food chain and earning it a cushy reputation. Bisque is now one of the few dishes at the top of the culinary pecking order.

The basic ingredients used in a bisque are shellfish broth, cream, spices, and, occasionally, a dash of cognac, sherry, or brandy. The main choices of seafood used are shrimp, crab, and lobster, though recently, people have begun using clam and crayfish as well. An even more daring twist involves the use of mushrooms, tomatoes, or even pumpkins as a replacement for shellfish. Whatever you prefer to use, National Seafood Bisque Day is surely the most fitting day to enjoy this aromatic meal.