National Seafood Bisque Day

Dating back at least to 2005 and taking place during National Seafood Month, National Seafood Bisque Day celebrates seafood bisque, a flavorful, rich, smooth, velvety, and creamy soup based around a broth of seafood, usually shellfish, and more specifically, crustaceans. It contrasts with chowder, which is chunkier and not as smooth. Of French origin, bisque is one of the world's most popular seafood soups. Its name may be a reference to the Bay of Biscay, or come from bis cuites, meaning "cooked twice," because it is sautéed then simmered.

Bisque was originally made with game such as pigeon, not seafood, and there are presently many non-seafood bisques, such as tomato bisque, but today it is dedicated to seafood bisque. Lobster bisque is likely the most typical, but there are other versions such as shrimp, crab, crayfish (crawfish), langoustine, and prawn. Lobster and crawfish bisque is popular in Louisiana as part of Cajun cuisine.

Making seafood bisque may in part be a practice of extracting flavor from imperfect crustaceans not good enough to be sold on their own. Seafood bisque is usually made by sautéeing shellfish in their shells, then simmering them in aromatic ingredients and white wine, creating a well-seasoned dish. A purée is made, with the crustacean shells being ground up to thicken it (alternatively, it may be thickened with rice), and then it is strained before being eaten.

How to Observe National Seafood Bisque Day

Make some seafood bisque with a number of different kinds of seafood in it, or try your hand at lobster bisque, shrimp bisque, crab bisque, crawfish bisque, or prawn bisque. If you are a vegetarian or vegan, you can still celebrate by making vegan lobster bisque. If you'd rather be served than serve, head to a restaurant for some seafood bisque! Make sure to share pictures and details about how you are celebrating on social media!

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