Seafood

Seafood is a valuable source of nutrients that are so necessary for the human body. This category includes all marine life without exception, meat and other parts of which are suitable for food, as well as algae. It is noteworthy that according to the world classification, the concept of “seafood” does not include meat of marine vertebrates and fish (seals, whales and sharks), but suppliers and manufacturers of marine delicacies do not share this. Below are lists of species by name.

All seafood is distinguished by groups, among which there are classes:

double;
needle-shaped;
cephalopods;
crustaceans.
According to the rules, the product list of seafood includes such gifts of the sea depths as:

squid;
crabs;
shrimp;
creeley;
cucumaria;
lobsters;
lobsters;
mussels;
scallops;
sea urchins;
cuttlefish;
lobsters;
octopuses;
sea cucumbers;
oysters.

Also, the category of seafood includes river crayfish and algae, the most famous of which are considered to be:

nori;
kelp (“sea kale”);
spirulina;
sea salad;
kombu.
In addition to the names familiar to our ears, in Asian countries, in particular Japan or South Korea, many other inhabitants of the oceans and seas and countless plants whose life passes under the water column are used for food. Gifts of the seas occupy a niche in many national cuisines of the world, in particular the Mediterranean and other countries whose territory has access to the sea.

Seafood is so firmly established in the life of the population in different parts of the world that many people consider the organization of a service that delivers delicacies and ready-made dishes from them as a profitable business.

In all seafood in different amounts contain:

iodine; iron
;
phosphorus;
magnesium;
calcium;
copper;
sulfur;
chrome;
cobalt.

The energy value of products also varies, but in general, the caloric content of marine products ranges from eighty to one hundred kilocalories in terms of one hundred grams of raw product. Heat treatment and the addition of ingredients to dishes increase this indicator and affect the BZHU index.

The benefits that seafood brings to the human body are great. Micro-components and vitamins, which are in a balanced state, allow lovers of the gifts of the sea:

improve and maintain the proper level of performance of the cardiovascular system;
increase resistance to infectious diseases;
improve the condition of the skin, hair and nails;
strengthen bones and resist tooth decay;
improve vision and restore the function of the eye;
to reduce cholesterol and strengthen the walls of blood vessels;
stabilize the work of the endocrine glands and balance the hormonal background, and with it the metabolic processes in the body;
to normalize digestion.

Eating seaweed can heal wounds and skin diseases that are manifested by dermatitis and eczema, as well as seborrhea. The effectiveness of seafood in the fight against excess weight has also been proven. Regular consumption of sea gifts in food can also reduce the risk of occurrence and development of cancer. Delicious products of natural origin are recommended in the fight against depression and are shown to those whose life is associated with stress in the household and professional sphere.

Seafood is useful for children and adults, especially those who live in environmentally unsafe regions and megacities, where emissions into the environment exceed the maximum permissible standards.

In addition to eating, seafood is used in cosmetology and alternative medicine. And there they bring great benefits.

For pregnant and lactating women, any gifts of the seas will bring great benefits and help to preserve women’s health when carrying a child and also quickly restore functions after the birth of a child. Only here you need to eat delicacies moderately and exclusively high-quality.

Products of animal origin

Appearance. The thin crust of ice without growths and muddy areas indicates that the gifts of the seas and oceans were not subjected to repeated freezing. Spots and depressions on naturally soft seafood are considered a deviation from the norm. There should be no chips, cracks or other inconsistencies on oysters and other shellfish with flaps and crab shells.

The smell. High-quality preserved seafood should not have a sharp smell of fat, as well as other impurities in the aroma. Products begin to smell only after defrosting. And at the same time, there should also be no unpleasant spirit.

Color. Properly frozen and preserved seafood has the color inherent in a fresh product. Yellow stripes are only allowed in mussels, as this is the color of the meat secret. Dirty brown, dull grey or seafood needs to push away from the purchase.

Tactile indicators. Quality products should not be covered with mucus or have excessively dry skin. The flaps of oysters should be grooved, and the edges sharp and tightly closed.

Production date and shelf life limit. This information must be indicated on the label of packages or accompanying documents to the product. These quality characteristics should also be a decisive factor when buying delicatessen blanks.

Certification. Recently, farms for growing rapan, mussels and shrimp, which use growth activators and special feeds with antibiotics and hormones that prevent pestilence and increase the size of animals, have become widespread. In view of this, it is necessary to obtain security guarantees for the product being sold. Certificates are the very guarantee. But in general, you should avoid purchasing such products.

Be sure to inspect the vacuum-packed products. The pack should not have punctures and other areas of depressurization. Tin cans with canned food should not have dents and stains. It is advisable to purchase those blanks on which the information is printed on tin, and not on a paper label. Products in glass jars should look appetizing, and the lid should open with a click.

The commercial form of sea gifts can be divided into products that come to the shelves exclusively:

a whole (shrimp, lobster, crayfish, cuttlefish);
portioned pieces (squid, octopus and kelp, for example).
You can often buy so-called sea cocktails, which consist of several types of seafood and are an assortment of sea gifts.

If the seafood is fresh and not pickled, it will not sour. Seafood that is bitter is not suitable for consumption, as this indicates that the products were stored incorrectly or they have expired.