Seafood are sea life forms, which provide food to human beings. Shellfish and fish are the ones included in most definitions. Molluscs, echinoderms, and crustaceans are the various forms of shellfish under pier seafood. Whales and dolphins are mammals that are not considered seafood anymore because people do not consume them anymore. Sea vegetables also fall under seafood.
Fish is consumed a lot on Redondo Beach as a vital part of sea life. Different criteria are used in the classification of fish. This article classifies them according to migratory characteristics and habitat. According to the two criteria, four major classes of fish are available. They leave in both sea and freshwater bodies. The four groups are, demersal, diadromous, freshwater, and pelagic fish.
Palagic fish inhabit ocean or sea surfaces. They only reach sea floors shortly and in special circumstances. Further classification can be done to pelagic fish category to produce two more sub-categories, that is, predators and forage fish. Predators are big in size and feed on forage fish among other aquatic organisms. Marlin, tuna, salmon, swordfish, salmon, sharks, and mackerel are some of the predator fish types under the pelagic group. The forage sub-category comprises of sprats, herring, sardines, anchovies, and menhaden. Level of toxin accumulation in forage fish is lower than that of the predators. Plankton is the main food source.
Demersal fishes are found near or on the ocean or sea bed. Examples include grouper, flatfish, cod, and stingrays. In comparison to pelagic fish, they are more sedimentary. Their food is supplied by crustaceans inhabiting sea beds. They do not swim a lot hence their muscles are less developed. This makes their meat whiter too.
Diadromous are migratory. The nature of their body allows their survival in both fresh and salty waters. Therefore, depending on the season, they can migrate between salty and fresh waters. Some fishes that belong to demersal and pelagic group are also found in this group. Diadromous fish group comprises of eels, shad, salmon, and lamprey. Their main source of food is planktons but water plants can also provide food in some cases.
Fresh water bodies are occupied by fishes in the freshwater fish category. Bodies that contain fresh water include ponds, streams, and lakes. Fishes under this group are mainly raised on farms. Statistics show that most consumed fish worldwide are raised on farms in freshwater masses. Major types of fish in this classes include trout, tilapia, carp, and catfish.
Preparation of sea organisms is possible through various methods. Most commonly used methods are steaming, pan frying, broiling, baking, microwaving, grilling, and poaching. Each sea organism has it own suitable method of preparation although some can be prepared in more than one method. Preparation involves removing parts that cannot be consumed like scales, shells, and intestines. Whether dividing is needed or not depends on the type of an organism.
It is possible to serve prepared seafood with various ingredients and other foods. Preservation can be done through refrigeration, steaming, smoking, roasting, and salting among other techniques. Raw and prepared foods should be kept apart to avoid possibility of cross-contamination. Only fresh food should be prepared if it had been preserved for a long period.
Fish is consumed a lot on Redondo Beach as a vital part of sea life. Different criteria are used in the classification of fish. This article classifies them according to migratory characteristics and habitat. According to the two criteria, four major classes of fish are available. They leave in both sea and freshwater bodies. The four groups are, demersal, diadromous, freshwater, and pelagic fish.
Palagic fish inhabit ocean or sea surfaces. They only reach sea floors shortly and in special circumstances. Further classification can be done to pelagic fish category to produce two more sub-categories, that is, predators and forage fish. Predators are big in size and feed on forage fish among other aquatic organisms. Marlin, tuna, salmon, swordfish, salmon, sharks, and mackerel are some of the predator fish types under the pelagic group. The forage sub-category comprises of sprats, herring, sardines, anchovies, and menhaden. Level of toxin accumulation in forage fish is lower than that of the predators. Plankton is the main food source.
Demersal fishes are found near or on the ocean or sea bed. Examples include grouper, flatfish, cod, and stingrays. In comparison to pelagic fish, they are more sedimentary. Their food is supplied by crustaceans inhabiting sea beds. They do not swim a lot hence their muscles are less developed. This makes their meat whiter too.
Diadromous are migratory. The nature of their body allows their survival in both fresh and salty waters. Therefore, depending on the season, they can migrate between salty and fresh waters. Some fishes that belong to demersal and pelagic group are also found in this group. Diadromous fish group comprises of eels, shad, salmon, and lamprey. Their main source of food is planktons but water plants can also provide food in some cases.
Fresh water bodies are occupied by fishes in the freshwater fish category. Bodies that contain fresh water include ponds, streams, and lakes. Fishes under this group are mainly raised on farms. Statistics show that most consumed fish worldwide are raised on farms in freshwater masses. Major types of fish in this classes include trout, tilapia, carp, and catfish.
Preparation of sea organisms is possible through various methods. Most commonly used methods are steaming, pan frying, broiling, baking, microwaving, grilling, and poaching. Each sea organism has it own suitable method of preparation although some can be prepared in more than one method. Preparation involves removing parts that cannot be consumed like scales, shells, and intestines. Whether dividing is needed or not depends on the type of an organism.
It is possible to serve prepared seafood with various ingredients and other foods. Preservation can be done through refrigeration, steaming, smoking, roasting, and salting among other techniques. Raw and prepared foods should be kept apart to avoid possibility of cross-contamination. Only fresh food should be prepared if it had been preserved for a long period.
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