Seafood refers to any form of sea life that humans consider to be a food item, most notably fish and shellfish. Shellfish include species of mollusks (e.g., bivalve mollusks like clams, oysters, and mussels, and cephalopods like octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). I understand some of the terms might be new to you, but as you will read further about them, you’ll know better because they are worth a try. Sea plants, such as some seaweeds and microalgae, are also widely consumed around the world, especially in Asia. In the United States, although not in the United Kingdom in general. There are people who consume seafood and still call themselves vegetarians but the correct term for those people is Pescatarians, which means the practice of consuming only seafood as the main source of meat in a vegetarian diet. In many diets around the world, seafood is an important source of protein (animal).
Here is an article by Alveloz about thirteen best seafood everyone should try in their lifetime.
Swordfish is one of the meatiest fish and all the meat lovers out there will love it. The flesh is cut into “steaks,” making it perfect for grilling, skewering, and other cooking methods that aren’t suitable for more delicate fish. Swordfish has a slightly sweet taste, a moist, meaty texture, and a moderate fat quality. The flesh can be white, ivory, pink, or orange in color. Note that the color variations do not represent the quality of the product.
Salmon is the common name for many ray-finned fish species belonging to the Salmonidae family. Trout, char, grayling, and whitefish are all members of the same family. Salmon are native to the North Atlantic and Pacific Ocean. Salmon is a common food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids. Salmon has the taste of mildly flavored meat which has just been came out from the sea. Salmon has a refreshing taste. However, keep in mind that the taste can vary depending on how the fish is prepared.
Sea cucumbers belong to the Holothuroidea class of marine animals. They are used as food in a variety of cuisines, both fresh and dried. The sea cucumber is believed to have medicinal properties in some cultures. Sea cucumbers are a weight-loss-friendly food since they are low in calories and fat and high in protein. They also contain a variety of powerful substances, such as antioxidants, which are beneficial to the body. Plus Sea Cucumbers feed on organic waste like algae. Sea cucumbers may not seem to be expensive, but they are — a kilo may cost more than $3,000. They are so important that people would put their lives on the line to acquire one. The more rare these species get, the deeper divers must dive to find them. it come in 1,250 different species around the world.
The blue crab, also known as the Atlantic blue crab or the Chesapeake blue crab, is a crab species native to the western Atlantic Ocean and the Gulf of Mexico that has been introduced internationally. Blue Crab is a popular seafood, they are prized for their sweet, delicate flavor and tender meat. The roe (eggs), which makes an excellent garnish and is valued in Chinese cuisine, is another sought-after part of the blue crab. The flavorful spheres are made by the female crab and turn a bright orange color when cooked. In addition, all blue crabs have tomalley (also known as “mustard”). It’s the fat of the crustacean, and it adds richness to the texture and a buttery taste to any dish.
Gravadlax, also known as gravlaks, or gravlax is a cured salmon dish made with salt, sugar, and dill. Gravlax is usually eaten as an appetizer, thinly sliced with hovmästarsås, a dill and mustard sauce, on bread or with boiled potatoes. Gravlax tastes like a cross between sashimi and store-bought smoked salmon slices, but without the smokiness (because smoked salmon is made by smoking salmon).
Ossetra caviar (also known as Oscietra, Osetra, or Asetra) is one of the most valuable and costly caviar varieties (eclipsed in price only by Beluga caviar). It comes from the Ossetra sturgeon, which can live up to 50 years and weighs 50-400 pounds. The color of Osetra caviar ranges from brown color to gold. Caviar is often served with unsalted crackers or bread, as well as lightly buttered or dry toasts. You can also do it the traditional Russian way and serve it with blini, which are Russian pancakes. Sour cream, fresh herbs, chopped onions, and crumbled hard-boiled eggs are some of the popular caviar garnishes.
Oyster is the common name for a number of salt-water bivalve mollusk families that live in marine or brackish habitats. Oyster consumption can be traced back to ancient times, as demonstrated by oyster middens found all over the world. It was an important food in every coastal area where they could be found. It can be eaten raw, smoked, cooked, baked, fried, roasted, stewed, frozen, pickled, steamed, or broiled, and they can also be used in a number of beverages. Eating is simple like opening the shell and consuming the contents, including the juice. Butter and salt are sometimes used. Zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12, are all plentiful in oysters. Oysters are low in energy, with just 460 kilojoules in a dozen raw oysters. They’re also a good protein source. And when it comes to the best oysters in the world, France is usually the first location that comes to mind.
Jeotgal or jeot, which means salted seafood in English, is a type of salted preserved seafood dishes made with shrimp, oysters, clams, fish, and roe. Jeotgal can range from flabby, solid bits to smooth, broth-like liquid, depending on the ingredients. Solid jeotgal is usually served as a side dish. Types of jeotgal vary, depending on the main ingredients, location, and family and personal preferences.
Stuffed clams are a New England favorite, especially in Rhode Island, and are made with a breadcrumb and minced clam mixture baked on the half shell of a quahog hard shell clam. The breading is crispy and cheesy, the stuffed clams are tender and sweet to taste. Stuffed clams can be made in a number of ways; many restaurants in New England, as well as many home cooks, have their own variants. You can also buy frozen stuffed clams from the grocery store and prepare at home whenever you want. There are many recipes out on the Internet to help you cook the mouth-watering clams.
Paella is a Valencian rice dish that originated in Spain. Paella is one of the most well-known Spanish dishes. As a result, many non-Spaniards regard it as Spain’s national dish, but Spaniards almost unanimously regard it as a Valencian dish. Paella can also have a mix of chicken, seafood, beans, vegetables. It tastes like iodine and giving you the taste of the ocean. Squid, prawns, mussels, and clams are commonly used to prepare seafood paella. It is one of the most common dishes in coastal areas, and it is often served at beach bars during the summer.
Prawns and Shrimp:
Shrimp and prawns are two types of seafood that are eaten all over the world. Despite the fact that shrimp and prawns belong to separate Decapoda suborders, their characteristics are very similar, and the terms are often used interchangeably in commercial farming and wild fisheries. But Prawns have three pairs of legs with claws and branching gills. Shrimp, on the other side, have claws on two pairs of legs and plate-like gills. There are a lot of dishes made by using prawns and shrimp like, shrimp po’boy, lemon garlic shrimp, garlic prawn, etc. Since shrimp is a high-protein food, it can have a range of health benefits. Shrimp contains omega-3 fatty acids, which can help to improve heart and brain health. Selenium, one of the most important antioxidants for preserving healthy cells, is abundant in prawns. They also contain a lot of zinc, which is essential for a healthy immune system. You can learn to cook easy prawn recipes from https://food.ndtv.com/lists/10-best-prawn-recipes-738477
Cod is a mild-flavored fish with a thick, flaky white flesh that is widely consumed. Scrod is young Atlantic cod or haddock prepared in strips for frying. Cod’s liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, D, E and omega-3 fatty acids. Cod is a low-fat protein source, making it an ideal alternative for those looking to cut down on fat and enhance their heart health. Cod also has a high iodine content, which is an essential mineral for thyroid function. You can cook cod in several ways, try out recipes from https://www.thespruceeats.com/light-and-flaky-cod-recipes-4770042
Lobster Thermidor is a French dish in which lobster meat is cooked in a rich wine sauce, then stuffed and browned back into a lobster shell. The sauce is usually a rich mixture of egg yolks and Brandy, served with an oven-browned Gruyère cheese crust. Originally, the sauce contained mustard. Lobster Thermidor is normally reserved for special occasions due to the high cost of the ingredients and the time it takes to prepare it. Lobster has a flavor that is a cross between crab and shrimp. Its meat is firm but also smooth and tender to the bite. It doesn’t have the crab’s fishy taste. The texture of these parts which appear spongier due to the large amount of protein stored in its body, especially in its claws and tail. But keep in mind that its taste greatly depends on how it was cooked. You can also buy Seafood Recipes from Amazon, click on the link to buy. https://www.amazon.in/s?k=chia+seeds&ref=nb_sb_noss
There are more Things To Explore if you are someone who likes to try out new things, then you can easily navigate to the other blog post for that.