Info about Seafood
Seafood examples
All sea creatures are named edible seafood. In this category fall: algae, crustaceans, mollusks, fish, eggs, echinoderms, and more. Algae are found more often in people who live on the coast cuisine such as oceans Korea, Japan, Indonesia, Ireland, Philippines, Canada Maritime, Peru and others. In Vietnam, the algae are considered a delicacy of traditional cuisine. They are collected from mountain streams.
Algae are considered food-drug, because of its medicinal properties. The most popular seaweed, green-blue, used in therapy is spirulina. Algal protein improves memory and strengthens immunity. Algae are also a rare source of vitamin B12 that are recommended for people suffering from iron deficiency anemia and vegetarians. Can be used in salads, soup, rice dishes.
Fish contain a greater diversity of species, are just the most famous: anchovies, perch, herring, mackerel, sturgeon, trout, paltus, bream, dogfish, salmon, mackerel, pike, sturgeon, tuna. Eggs have a place of honor: caviar, ikura, kazunoko are a treat for connoisseurs. A copy of a hundred pounds of sturgeon may have about ten kilograms of caviar. Cod roe are the most expensive, reaching six thousand euros for kilogram in the West. Caspian Sea is considered the richest of the world's sturgeon. There are seven kinds of eggs, but eggs and red caviar are the best. Fish that produce caviar are precious sturgeon, beluga sturgeon, visa and starlet. Red eggs are only prduse salmon. Only true caviar is obtained from the sturgeon caviar, while Russia and Ukraine are major exporters of caviar. Caviar is served in glass bottles, wood, bone or plastic, the metal is avoided because the effect of oxidation. Usually covers caviar small slices of toast. Beverages that fit best with this appetizer, are champagne and vodka. The eggs are easily perishable, due to its high fat. It is not recommended to store them more than two-three days in the fridge after thawing.
Echinoderms are less known and in this category are large cucumbers or sea urchins. Crustaceans and molluscs not only delight our eyes, but taste and are considered delicacies. Crab, lobster, oysters, mussels, octopus and squid are part of the irresistible menu. Shrimp are crustaceans most common. They are a tremendous source of iodine, magnesium, sodium, copper, zinc and other micronutrients. Shrimp are generally added salads, fish dishes, sauces and appetizers, but we can prepare separately. Shrimp are cooked on the grill, fry the garlic, onion and ginger or baked in cream sauce. Crabs are a great food for very valuable, especially because of difficult conditions catching and Alaskan crab imperial and crab spider species are most appreciated. These crabs live in waters off the coast of Alaska, the Aleutian Islands, but in the Bering Sea. Fishing season is winter. Big waves and cold weather make the Bering Sea in a terrible place, difficult for fishing. Crab fishermen practice one of the most dangerous professions in the world.
Lobsters are crustaceans most appreciated by gourmets around the world and can reach up to eighty inches long.The females are preferred because the meat is more tasty. Typically, lobsters are served cooked or grilled. These are just some breast seafood, but there is much more, and if you want to try something different, you should try to taste at least once in them.