Seafood composition. Exotic seafood: how to choose and how to cook

Foreword from a happy blog editor:

Bon Appetit everyone!!!
Endless thanks to the generous author of the article text vlarin -y, here are my ideas and some photos, the ones from the store.

The relatively meager and dubious quality assortment of fresh seafood, even in such a “foppish” metropolis as Moscow, leads to some timidity of our people in front of their mighty ruins in all sorts of “Iperkors” and “Carrefours,” not to mention the markets. It’s not clear where to run, what to grab, what and how they eat it all. Meanwhile, one should not be timid.

First of all, you should pay attention to the counter. The fish counter is the same; there is only fresh fish with intricate names that are not always available in dictionaries. Unlike a fish counter, a seafood counter is usually divided into two parts: a table with raw, freshly caught creatures and a table for the lazy - with ready-made creatures, skillfully cooked before going on sale. People close to the retail trade said that, in particular, in markets, products can be cooked from a nearby, fresh table, which is beginning to run out of shelf life. The conclusion is obvious: the greatest freshness will be more likely to be found among raw foods than among prepared foods. Of course, this in no way means that the boiled food will be half-rotten; this is impossible.

A certain day of the week also allows you to get as close as possible to the first freshness. In large supermarkets, the best days to buy fish and seafood are Tuesday (sometimes also Wednesday) and Friday, the days when fresh deliveries appear on the shelves. The worst day is Monday, when there are remnants of goods unsold from Friday.

To evaluate the quality and taste of ready-made seafood, with the permission of the seller, you can take a copy of your choice from the counter and immediately eat it there. Both in markets and in supermarkets. Usually this is how they try boiled shrimp before buying, and in supermarkets, where the seller doesn’t care about it, and without asking at all: they grab the shrimp, clean it, throw its head and other garbage into the trash can, and the shrimp into the mouth.

I will give an overview of the main seafood available almost everywhere in Spain, with some everyday tips and the simplest and fastest cooking methods available in rented apartments with a minimum set of kitchen utensils.

Shrimps(gamba) and their tiger variety (langostino, in the USSR they were respectfully called “king prawns”) are divided by weight. On the price tag or packaging, in addition to the cost per kilogram, you can find a fraction: 30/40, 40/60, 60/80 and the like. The fraction indicates the range of the number of pieces per kilogram, that is, in 1 kg of shrimp of the 30/40 category there will be from thirty to forty. To the touch, both boiled and raw carcasses should be dense and elastic, and in no case “cotton-like.” You can buy already boiled, especially if you plan to use them as one of the ingredients of some cold dish (salads, etc.), but shrimp are much tastier and more aromatic when fried - on the grill or in a frying pan. Of course, they need to be fried raw; once cooked, they are not suitable for frying.

Left raw, right cooked (cocido )

First of all, in large shrimp, it is useful to remove the esophagus along with any sand particles that may be hidden in it. To do this, the head of a raw, unpeeled shrimp should be “bent” towards the body; for convenience, you can also remove the shell scale closest to the head. Next, use a toothpick or the tine of a fork to pick up the dark thread running along the “ridge” and gently pull it out with two fingers. At the same time, several cloves of garlic, cut into slices, are fried in a decent amount of olive oil in a frying pan over moderate heat. As soon as the plates begin to brown, they are immediately removed from the oil and replaced with prepared shrimp. Gray and translucent, they immediately begin to turn pink, starting from the tail. When the shrimp turn pink along their entire length (no more than a minute is enough for this), they are turned over, salted with coarse sea salt along their entire length (it is advisable that as little salt gets into the oil as possible) and fried for half the time that they lay on the other side. There are also raw shrimps that are not gray, but already pink in color as a result of preliminary freezing; these, when frying, have to be controlled by whether they have browned underneath (the shell has turned white) or not yet, but in any case, they are unlikely to require more than a minute on one side. The finished animals are placed in a deep bowl, sprinkled with lemon juice and served to the table - optionally with "mayanaise" :) and/or seasonings.

Lobster(Bogavante)

Since these are essentially the same shrimp, only much larger, the most correct way to prepare lobsters is by frying. We place the fresh lobster on a flat surface with its paws up and use a wide knife in two or three steps, helping with both hands, and divide it along the body into two equal halves - together with the head. If the sight of a moving animal is unpleasant, you can put it in the refrigerator ahead of time, where it will “fall asleep” and stop moving. There is nothing valuable in the head of a lobster, so we rinse it under running cold water and throw both halves of the beast into the frying pan, meat side down. Fry for a minute, turn the meat side up over moderately high heat and fry for another two minutes. That's it, you can start eating. Parsley, lemon juice - to taste.

Mussels(mejillones), like any other round bivalve molluscs, are usually sold either in mesh “string bags” at a fixed price, or by weight. The shells of fresh shellfish should be tightly closed, and if they are slightly open, they should slam shut when you try to touch the occupant of the shell with an external stimulus (for example, a piece of paper with the number of your queue at the seafood department :)).

The easiest way to make mussels completely edible is to steam them. Purchased mussels are sorted individually; specimens with open or cracked shells are sent to waste (this means they are already dead at that point, making them completely inedible) . The “beard” that sometimes sticks out from the shell and resembles algae is pinched between the knife blade and the thumb and removed. The mussels prepared in this way are washed in water. Half a glass of white wine is poured into the pan and brought to a boil (you can also add bay leaves, pepper and other spices to taste). The mussels are placed in wine boiling at the bottom, covered with a lid and simmered over moderate heat for about 5 minutes - enough time for them to open. Unopened copies, if any, are discarded (again, these are the ones that were already dead, eating these is fraught with serious poisoning) , the rest are inspected for the presence of possible remains of a “beard” inside the mollusk’s body. All of them are carefully removed, and the mussels are served to the table.

Small shells, all kinds(almejas, chirlas, berberechos, coquinas, etc.). The rule is the same as for mussels: the shells of a fresh product are tightly closed, and when opened slightly, they slam shut when touched. Before cooking, the shells need to be rid of random grains of sand, for which rinsing under running water is not suitable. One of the effective ways is to place the shellfish in highly salty water for half an hour: once in it, they open slightly and “spit out” all the excess. Unlike mussels, which are often eaten as an independent dish, other bivalve creatures often serve as one of the ingredients in stews, paella and stews - both fish and meat or poultry (the latter combinations, in particular, are one of the classic examples of Catalan cuisine). To guarantee the final result, the shellfish can be simmered for a few minutes in a saucepan with half a glass of water or white wine. As in the case of mussels, this makes it possible to identify the deceased (unopened) among them and dispose of the latter as waste.

Octopus(pulpo) is available both raw - usually these are quite large specimens - and already cooked, with a characteristic brown color. In the latter case, the assortment can offer both large and medium-sized octopuses, weighing about a kilogram. Large ones are almost always juicier and softer, but their price per kilogram is twice as high as the price of medium ones, and therefore they are often sold in parts: you can buy at least the whole animal, at least one tentacle from a whole octopus. Octopus in any form tolerates deep freezing well; moreover, it is directly indicated for it, since it makes its meat softer and more tender. All of them go on sale in supermarkets already cleaned - with the head gutted and without ink.

Many people are frightened by the process of boiling octopus, since there are many legends wandering around it (the process), such as: you need to cook it in a copper vat, where you are supposed to throw a wine cork, copper coins (boar liver, bat head... :)). In domestic conditions, however, a pressure cooker or a saucepan of the required volume will work perfectly for an octopus. The pan is filled with water so as to completely cover the octopus, the water is added with salt, and for extra flavor you can put in a whole onion and a couple of cloves of garlic. First of all, they “scare” the octopus: they plunge it into boiling water three times for a few seconds and take it back out, holding the empty head with their hand or putting the latter on a spoon so as not to get burned. At the same time, the tentacles hanging limply acquire “tone”, curl and turn brown. This is done in order to instantly scald the outer fat layer, so that the octopus will not “peele off” during further cooking. Having “scared” the octopus, it is left to cook until the tentacles can be pierced with a fork without much effort, as when boiling potatoes. The exact time depends on the specific specimen: a kilogram will be ready in 10 minutes in a pressure cooker or 20 in a regular pan, a larger one will need from thirty minutes to an hour in the latter.

Boiled octopus is completely ready to eat; all that remains is to cut the tentacles into pieces (traditionally this is done with kitchen scissors). A classic of the genre is Galician-style octopus, also known as pulpo a feira: the tentacles are cut into medallions half a centimeter thick, laid on top of pieces of hot boiled potatoes, poured over with extra virgin olive oil, seasoned with hot paprika and coarse sea salt and eaten with pleasure.

Cuttlefish(sepia).

Despite its large size, cuttlefish is no more difficult to prepare than shrimp. It is sold, again, as a rule, already cleaned, without ink and snow-white on all sides. It eats its fine white body, which is first separated from the head with tentacles, turned inside out and washed thoroughly under cold water. Then the carcass is cut into several large pieces of more or less the same size. Using a sharp knife, a network of cuts is made on each piece over its entire area, half the thickness in centimeter increments: a series of parallel ones, then a series of perpendicular ones, this is necessary so that the pieces do not shrink when frying. Next, the finished fillets are placed in a frying pan with a small amount of olive oil and fried until lightly browned, first on the cut side, then on the reverse side. At the same time, seasoning is prepared: olive oil is mixed with lemon juice and finely chopped garlic and parsley. Fried pieces of cuttlefish are laid out on a dish and poured over the prepared seasoning.

Crab(centollo, buey de mar, nécora...). The listed names refer to relatively small representatives of the “crab-like creatures”, the tender meat of which is often used to make all sorts of dishes, such as the Basque “changurro” - a crab shell stuffed with its own meat. Larger varieties are better suited for eating pure crab meat; their claws are usually sold - the place where this meat is concentrated. Buying them boiled is the easiest and fastest way to enjoy crab meat, but keep in mind that just buying them is not enough, you will need a tool to break the tough shell of the claws, since gutting them by hand is problematic. This tool, reminiscent of ordinary pliers, is sold in any hypermarket, although you can also use ordinary nutcrackers if they are available.

However, let's look in detail at how to cook crab and what to do with it later. We will look at the example of centollo, also known as the spider crab (for other crabs the process is generally the same). Spider crabs, like almost all animals, come in males and females. Externally, the difference between them is immediately visible, you just have to grab the crab by the shell and turn it with its paws up. This is the "boy":

And this is the “girl”:

The female has more meat - she is also larger in size - and in the spring you can also find crab caviar in her belly, also an interesting product for tasting. So, first of all, you need to boil fresh crab. To do this you will need very salty water, at least two tablespoons of salt per liter of water. The crab is placed in boiling (this is important) water and cooked at the rate of one minute per hundred grams of weight. From a boiled crab, first of all, the “tail” is removed in males and the round compartment for eggs in females, then fingers are inserted into the resulting hole and the crab is opened into two halves. Like this:

The legs of the half with legs are removed (they also contain meat, extracted using tongs), then it is broken in half:

And a process begins that takes some time - obtaining meat. This is convenient to do with a long wooden stick:

The resulting crumbled meat can be used in a wide variety of recipes where “crab sticks” are mentioned, the result is qualitatively different. The second half of the crab does not require much effort, it contains a red liver and other entrails - both of them, despite their strange appearance, are completely edible, all of this is used in Basque cuisine to prepare the filling for "changurro".

Barnacle, Pollycypes(percebe). One of the most exotic and easiest to prepare sea creatures. The method of preparation is fully reflected in the Galician proverb: “auga a ferver, percebes botar, auga a ferver, percebes sacar” - “water boils - put in the percebes, water boils - take out the percebes.” The pollicipes are thrown into boiling salted water, and when it boils again, they are taken out and cooled. They eat meat in them, hidden under the outer cover of the “leg”, for which they separate it from the “claw” with a breaking motion, pointing the break downwards, so as not to splash the juice on the neighbors at the table.

Yeah, I'm shocked too, it's CANCER! and it is about the size of a finger or slightly smaller.

Razor(navaja). After pollicipes, this is probably the second most exotic seafood - a bivalve mollusk whose shell resembles a barber's straight razor, hence the name.

Like any shellfish, it is advisable to rinse them under running water to remove any remaining sand. They are most delicious when fried, for which they are placed in a frying pan with olive oil heated over moderate heat, shell side up, and after half a minute, turned over, shell side down. When frying, razors tend to brutally “shoot” hot oil, and therefore it is a good idea to cover them with a lid. Seasoning is standard: lemon, parsley to taste.

Well, one final recommendation: never pour out the broth left after cooking seafood, especially shrimp and crabs. There is nothing better for preparing rice as a side dish than this very broth, pre-strained and free of solids.

Russian-Spanish-English dictionary on sea reptiles, same author.

Another little afterword from the community editor: don’t forget, most seafood departments (as well as meat products) operate on a number-based basis, rather than a first-come, first-served basis. We came, looked around, found a red round device for issuing paper numbers, took one for yourself, wait until your number lights up on the board (although sometimes they just shout it out, then if you don’t understand Spanish, you need to keep a keen eye on your neighbors’ numbers so that don't miss your turn).

If you buy fish, then you will probably be asked a question, and almost 100%, it will be the question “should you clean the fish?”, so you can safely nod or shake your head depending on your intentions.

And in any case, the question will be asked: “¿Algo más?”, “Anything else?” And again sign language will help you :)

Happy discoveries!

For coastal residents, edible shells are as familiar as the sound of the surf. However, in the depths of the continent this is an undoubted luxury, requiring both money and a worthy occasion. And the season for most edible shells is during the cold season. But you can get poisoned by shells, and seriously. Therefore, you need to be able to select them and prepare them correctly, which requires both skills and some artistry

Clamps

Chefs and seafood sellers call shells " clamps", but this name does not apply to all shells, but only to two of their groups - sandy and hard shells.

The shells of the first - actually sand shells, razevnits And sea ​​cuttings- do not close completely, and any such shell is full of sand. It needs to be removed. The best way: the shells should be placed in a bucket of salt water - the ratio of salt to water is 1:10 - and placed in the refrigerator overnight. If you don't have that much time to spare, place them in a bowl and rinse with water until there is no more sand appearing at the bottom of the bowl. As a last resort, if you did not remove the sand from the shells before cooking, you can do this after. Cut the meat out of them and dip it into the broth - the sand will sink to the bottom of the pan in a few minutes.

Hard shells come in different sizes and colors, but are conventionally divided into three types. The first is the smallest ones, known as " juvenile hard shell", maximum 5 cm in diameter; the second is actually hard shells, from 5 to 8 cm, and the last is the so-called soup shells, sometimes reaching the size of a large computer mouse. There is no need to wash them at all. The shells of all these mollusks open when heated, but they can also be opened with a knife by inserting the blade between the valves opposite the lock, and then running it between the valves. Doing this is more difficult than telling it, but with time comes skill.

As for the definition of quality for both hard and sand shells, it is standard. The only rule: the smaller the shells, the tastier and more aromatic. But the larger it is, the less hassle and more meat.

Mussels

Before you start cooking, you need to sort out the mussels, and the main thing is not to be greedy. If the sink is slightly open, tap it with your finger - it should close slowly but tightly; If it doesn't close, throw it away. In addition, get rid of mussels with broken shells, as well as those that are too light or heavy - they are light because they are empty, and they are heavy because they are filled with silt.

Preparing mussels for cooking is easy. If they have a beard, scrape it off with a knife (or just tear it off with your fingers). Then place the mussels in a saucepan and place under running cold water for 1 hour. And cook. Oh, by the way, also throw away any mussels that did not open during the heat treatment process.

Scallops

Sea scallops are small (about 7 cm across), large, known as Saint-Jacques(15 cm) and... sea ones, which are even larger. You should know that sometimes they are treated with a solution sodium tripolyphosphate, and their weight increases by 25%. This is not harmful to human health, but when heated, such a comb begins to release the absorbed water - that same 25%. A distinctive feature of tripolyphosphate victims is the bright white color of the meat (scallops are naturally slightly creamy, in some cases intensifying to pale orange or pale pink). Imported scallops that have escaped such a chemical attack are necessarily labeled as dry scallops.

By the way, scallops are that rare case when freezing does not make the product worse. The only disadvantage of frozen scallop is that you only get the meat itself. Meanwhile, scallops also have caviar bags- also very tasty and hellishly healthy. Therefore, if the occasion arises, be sure to buy scallops in the shell. They open without much effort with a small knife. You just need to carefully scrape the meat from the bottom half of the shell, cut off the side of the white lock muscle and remove the dark innards.

Oysters

The world of oysters is described in the most careful way; Unfortunately, these descriptions, taken apart from practice, are unbearably boring, and practice is difficult. Therefore, let's understand at least the basics so as not to spoil our holiday.

Firstly, a live oyster served to the table must exhibit muscle activity, but the nature of this activity may vary. If the transportation of the oyster was carried out as it should, she wakes up slowly, and if you touch the edge of her mantle, she moves it away with dignity. But if the oyster twitches as if scalded, it means that during transportation it was shaken, awakened, heated or frozen - and in this regard, there is nothing to say about the true taste. Don’t eat her, have pity - she’s already suffered enough, and there’s no joy for you either.

It is equally important to understand what all the beautiful words and numbers that you read on the menu mean, since the state of your wallet directly depends on this. Let’s say, “special de clere” No. 3 or No. 5...

Let's start with numbers. Oysters are numbered according to weight: the smallest are numbered No. 5, and the largest are numbered 0 and 00. Keep in mind that these numbers have different meanings for different types of oysters, but No. 3 will always be smaller than No. 1.

What means " Claire "? This is a pool connected to the sea by a narrow channel. Oysters are transplanted from the sea into clairs and kept there to improve the taste. The procedure is called " refining", and regarding it you need to clearly understand that clairs can be dug anywhere, but it will only make sense on the island of Oleron and on the shores of the Gulf of Marenne d'Oleron, in the department of Charente-Maritim. And if someone matches you with oysters from Brittany or Normandy, by saying that they are “de claire”, do not be fooled.

Next comes the hardest part: “ special" And " fin». « Special" means "special", " fin" - "exquisite". However, in the oyster world, these words have multiple meanings. If we are talking about a mollusk originally from the Marennes d'Oleron region, called "special de claire", it means that it was aged in clair for 2 months at a planting density of a maximum of 10 mollusks per square meter. "Fin de claire" are aged less and with more frequent planting .

For oysters grown in other regions, the words “special” and “fin” simply mean a density coefficient calculated by the formula “the mass of meat removed from 20 oysters of the same caliber, divided by the mass of the same oysters as a whole and multiplied by 100.” And no “de clere”, no “affinage”!

Remember these few concepts and don’t let cunning manufacturers confuse you.

Gastropods: rapana and trumpeter

When talking about edible shells, one cannot fail to mention gastropods.

First of all rapan. The situation with them is contradictory. In Russia they are listed in the Red Book, and any production of them is prohibited. Whereas now in the Black Sea, rapana have multiplied in such numbers that they seriously threaten the population of Black Sea mussels (but they do not threaten the population of Black Sea scallops and oysters, since they have already eaten them all clean). Therefore, for the Black Sea, rapanas are quite commercial animals. Moreover, they are caught both in an organized and amateur manner, which is not very difficult - all you need is a diving mask, fins and the courage to dive three to four meters.

To remove rapana from the shell, people act in different ways. If they want to keep the shell (and it’s really beautiful) as a souvenir, then they take a small knife and cut off the leg of the rapana - this is precisely the edible part, and then scrape out and throw away the remains. If there are already so many shells that there is nowhere to put them, then the rapana are simply immersed in boiling water for about three minutes, and then the meat is removed from the inside with a fork or skewer. In this case, you need to remove everything except the white leg, and then cook it.

Gastropod trumpeter- slightly smaller than rapana, found much further north, not included in any environmental protection lists. But in culinary terms, trumpeter and rapana are absolute analogues. And if you have already taken the trumpeter out of the shell, immediately start cooking - otherwise it will disappear instantly. It is enough to at least boil it for 10 minutes and then freeze it.

For storage live edible shells Place in a bowl, cover with a damp towel and refrigerate at 4°C. The longer the shells sit, the worse their taste becomes, so it is better to quickly boil them immediately after purchasing, remove the meat and freeze. Better yet, eat it immediately.

Worst stored scallops- maximum 24 hours, and it is better to fill the bowl where they will lie with ice. The remaining shells will last 3-4 days like this. Oysters are stored best of all, up to 5-6 days.

It is believed that in months whose names do not contain the letter “r” there are oysters it is forbidden. But this is just a tradition left over from the times of " Edict for the Regulation of Fisheries", signed by Louis XIV in 1771, and the subsequent police ban on the sale of oysters in Paris from April 30 to September 1. These documents were adopted in order to save oysters as a species, because they spawn in the summer. However, the then common flat oysters, which became bitter during the spawning period, were almost universally replaced by concave oysters, or croesus, the taste of which is not affected by spawning in any way. In addition, oysters have been sold for quite some time." 4 seasons”, which, in principle, are not “dairy”, and can be eaten anytime.

The shells can be eaten raw, but most people prefer to at least lightly boil them. Here is a rating of liquids in which this can be done, in descending order of preference: a) strong fish broth; b) water in which shellfish, crabs or shrimp have already been boiled; c) broth from baked shrimp shells; d) light chicken broth; e) rich vegetable broth; f) dry white wine, it can be added to any liquid; g) ordinary drinking water.

Scientists have long proven the indisputable benefits of seafood. Seafood is a valuable storehouse of nutrients. In addition, they have very tasty and tender meat, which many will like. The uniqueness of seafood lies in the fact that the protein in their composition is easily absorbed by the human body, which cannot be said about meat and vegetable proteins. Seafood protein contains relatively few calories and is of high nutritional value. In addition to the above, we can add that marine inhabitants live in an environment replete with minerals, which, when ingested in food, form organic compounds - the ideal form for obtaining maximum benefits.

Modern people often lack minerals in their bodies. This problem is worth taking seriously because it will become increasingly difficult to fix over time. Due to environmental problems, abuse of nitrates, and depleted soil, fruits and vegetables have fewer nutrients than the human body requires for normal functioning. J. Wallack wrote about this beautifully in his bestseller “Dead Doctors Don’t Lie.”

Seafood is useful because it replenishes the loss of minerals in our body, which are lacking in ordinary food. Seafood in most cases is rich in iodine, calcium, magnesium, selenium, and copper. We have compiled a list of the healthiest seafood, now we will look at it in detail.

Rating of the healthiest seafood

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  1. Scallops. They are of great benefit to the human body. Their meat has a slightly sweet, but very pleasant taste. Sea scallops are used to prepare delicious dishes in different cuisines around the world. The meat of these delicacies contains protein, which the body absorbs well. They are champions in the possession of B vitamins. They also contain a lot of calcium, which the body absorbs without problems, which cannot be said about many calcined vitamin supplements. Asians eat scallops daily and add them to many dishes. The substances contained in scallops remove toxins from the body, improve the functioning of the stomach and help cleanse the blood.

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  2. Mussels. This delicacy has a truly unique taste that cannot be confused with anything else. A large number of mussel shells proves that our ancient ancestors ate them. Mussels are rich in protein and minerals. Mussels are especially beneficial for women because they help slow down the aging process of the skin. Vitamin E, which is contained in mussels in sufficient quantities, copes with this task. By eating a few mussels every day, you will protect yourself from problems with the stomach, immunity, and also maintain a beautiful, fresh complexion. Scientists believe that mussels help in the fight against cancer. The disadvantage of mussels is their ability to accumulate toxins and harmful substances. Therefore, you need to purchase them only in a trusted place that has reliably proven itself.

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  3. Shrimp. Shrimp meat is considered dietary. It perfectly satisfies hunger thanks to the proteins in its composition. Thanks to shrimp meat, you can quickly increase the level of hemoglobin in human blood. They are also very useful for maintaining the normal functioning of the central nervous system. Shrimp are a real storehouse of beauty vitamins. Thanks to useful substances (potassium, zinc, iodine, etc.) your appearance will become better. After all, shrimp reduce hair loss, improve skin condition and strengthen the nail plate. If you choose between a variety of seafood, then shrimp meat is best suited for baby food, as it does not cause allergic reactions in the body. Shrimp is known for its ability to kill cancer cells in the body. They improve the functioning of the cardiovascular system.

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  4. Squid. Squid dishes have been prepared since antiquity. They were highly valued in Italy; in the capital they received the nickname “fish with wings.” This nickname was given to squids for a reason. The fact is that they can jump out of a reservoir and cover a distance of several tens of meters. Squids are great for the stomach. In addition to its unique taste and the content of a large number of useful substances, squid is also known for its medicinal properties. Their meat is famous for its high protein content and a unique system of fatty acids. Squids are rich in antioxidants. They have the ability to remove harmful substances and heavy metal salts from the body. Squid contains large quantities of arginine (unique amino acids), so it is advisable to include this product in the menu for children.

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  5. Crabs. Crab meat is a valuable delicacy that is loved by gourmets all over the world. They are very easy to prepare, and the crab meat is healthy and incredibly tasty. It is recommended for dietary nutrition because it does not have a high percentage of fat content. Strengthens human blood vessels and the muscular system. The delicacy is famous for its cleansing properties; it removes harmful substances from the blood. Including crabs in your diet daily will help you get rid of many health problems. It will improve the functioning of the gastrointestinal tract, keep facial skin in excellent condition, and improve vision. This delicacy effectively improves male potency, so men should definitely treat themselves to this tasty and healthy delicacy more often.

Useful and harmful properties of seafood

Use seafood brings benefit, but can cause harm. If you have noticed problems with blood clotting, then doctors do not recommend including mussels in your diet. If you have excess calcium in your body, you may be harmed by eating scallops. But this does not happen very often in the body.

Some seafood contributes to allergies, which are accompanied by skin rashes and unpleasant itching. Less common are more serious symptoms of illness, such as loss of consciousness, swelling of the throat and high blood pressure.

Seafood has a short shelf life and quickly disappears, especially under inappropriate storage conditions.

Seafood tends to accumulate harmful substances for the human body. But perhaps the most terrible danger is microbes that can cause severe poisoning. But still, these “pitfalls” cannot overshadow the benefits of seafood in human nutrition.

Fish seafood

Thousands of species of fish live in the vast expanses of the sea. There are generally small ones (just a few millimeters), and sometimes there are real giants (20 meters long).

Sea fish is very tasty and can be prepared easily and quickly.

Let's find out which benefit bring fish seafood:

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  Cod. There are practically no bones in this fish. It is rich in valuable protein, a real storehouse of protein. It contains a lot of healthy fish oil. The liver and caviar of this fish can also rightfully be called valuable delicacies.

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  Hake. This fish is also one of the representatives of the cod genus. It is often used to create menus for children and diabetics. This fish has no small bones, and the meat is easy to fillet. Hake helps cope with thyroid diseases. It has a lot of protein. There are dozens of varieties of hake. The most popular of them are blue and milky. There are practically no contraindications for eating this fish. Hake is a wonderful natural antioxidant.

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  Pollock. Fish meat has many positive qualities for the health of the human body. It has a beneficial effect on the circulatory system and helps the normal functioning of the thyroid gland. It is advisable to consume pollock regularly, but not in excess, because you can get an allergic reaction. Pollock is rich in cobalt. It is this element that improves blood composition and helps absorb iron. Eat pollock more often to prevent anemia. Pollock contains sufficient amounts of calcium and fluoride compounds. Pollock liver is also eaten and is very useful.

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  Herring. A frequently consumed fish that is very tasty and healthy. Herring contains healthy proteins, as well as fats and acids. Herring fats are very easily and easily absorbed by the human body. This fish can be eaten salted, fried and boiled. This fish is especially useful for consumption by expectant mothers. It improves the functioning of the digestive system and helps prevent heart disease. It is not advisable to consume this fish in salted form for those who suffer from kidney and bladder diseases.

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  Saira. This tasty fish contains a range of beneficial minerals and fats. It is effective in the fight against anemia, as it contains a lot of iron. Helps prevent diseases
  thyroid gland because it has enough iodine in its chemical composition. But the fat from this delicious fish is most beneficial for the human body. Saury contains a unique amino acid – taurine. It improves the composition of human blood and helps in digestion processes. Eating fish even serves as a prophylactic against caries and oral diseases. Saury fat is widely used in cosmetology. It is present in many skin care products. Daily consumption of saury prevents arthritis and atherosclerosis. Despite the fact that saury contains a lot of healthy fats, it is recommended to include it in the diet of diabetics and people who want to lose weight. Fish is included in many diets to maintain figure.

The owner of the seas, Neptune, with his characteristic generosity, opens the doors of his underwater storerooms to us. And we gratefully accept his priceless gifts.

Shrimp, squid, lobsters, oysters, lobsters, lobsters... All this variety of mollusks and crustaceans native to the mysterious depths of the sea suggests a certain awareness and subtlety in the matter of eating them.

The main thing is to skillfully extract the precious and very healthy tender meat, cook it correctly, serve it and eat it with “feeling, sense, and arrangement.”

Useful properties of seafood

Of course, seafood is not a cheap pleasure. But their dietary and highly digestible meat is worth it.

Firstly, there is no danger here, as in the case of “Bush's legs,” of eating antibiotics and hormones, because the freedom-loving marine inhabitants “graze” in the open ocean spaces.

Secondly, these floating delicacies cannot be second freshness, with the possible exception of shrimp: when re-frozen, they inevitably boil over and turn into mush.

Thirdly, they contain a protein unique in its structure and a lot of iodine, which is very “to the taste” of our brains, blood vessels, etc. But this does not mean that they can be eaten without moderation.

Crustacean seafood

Many of us are already familiar with shrimp is a storehouse of zinc, protein amino acids, iodine, iron, phosphorus and magnesium. They are served boiled with beer, fried in oil and batter. Particularly popular krill- Antarctic shrimp. Its juicy, sweetish meat comes to us both frozen and in the form of natural canned food.

Lobsters- These are essentially large shrimp that grow up to 60 cm. To extract their tasty meat from the shell, you will have to use special devices.

Lobster- simply a sea crayfish, lives in the warm seas of Europe and America, therefore in our latitudes it is considered exotic.

Lobster- he's a ten-legged lobster. Its white meat can easily be classified as a gastronomic luxury. But without a special sweet and sour sauce, it’s just cancer. Ace culinary specialists recommend not throwing away the green liver lying... in the head when cutting. It is considered a delicacy and is used in the preparation of the same sauce.

shellfish seafood

There is no need to particularly introduce seashells to our gourmets - mussels. But probably not everyone knows that shellfish caught in the cold season are especially valued. Mussels are 80% water. The rest is protein, fat, carbohydrates. They contain a lot of vitamins: A, D, C and group B. Soups and pilaf are prepared from mussels, they are added to all kinds of salads and eaten just like that.

Scallop is a bivalve mollusk, nestled in a shell with a diameter of up to 20 cm. It tastes and smells like crab meat.

Oysters- the same shells, unprepossessing in appearance, but distinguished by a very original taste (this is probably why sophisticated French people are so “fans” of them). Don’t forget about their usefulness: they contain vitamins A, D, C, group B, a lot of microelements and mineral salts. Oysters are eaten raw: sprinkled with lemon juice and drunk.

Cephalopods

In fact, we are more interested not in the giant reptile, which, they say, can even fight a sperm whale, but in the well-known squid, which the smaller in size (up to 5 cm), the tastier. Simply dip it in boiling water for a few minutes, remove tentacles and film, lightly beat it, roll in breadcrumbs and fry in butter.

In addition, avid cooks manage to prepare almost any dish from squid: cabbage soup, okroshka, roast, zrazy, cutlets, meatballs, and casserole. Tender meat “mantles” are stuffed with rice, onions, eggs, cabbage, fish and even pork.

Or, on the contrary, they are used to make a filling for eggplants, bell peppers and zucchini. Mediterranean cooks even use the contents of squid ink sacs to prepare special sauces.

Very reminiscent of squid in taste octopuses. But their meat will be tougher. They are eaten boiled, dried, fried, and added to salads and soups. But here it is exotic, and in the Far Eastern countries fried octopuses are sold on the streets like hot dogs.

Separately, we can highlight sea ​​cucumbers, or sea cucumbers, look like a sponge. In China and Japan they are eaten in almost any form: fresh, salted and dried. Here you can most often find them canned with seaweed.

How to eat seafood correctly

Of course, it’s great if, while enjoying the breeze of the evening breeze somewhere in a seaside restaurant, you entrust the fight with the shell of sea crustaceans to an experienced waiter. But some do not want to deprive themselves of the pleasure of this most exciting manipulation. Especially if they understand all the intricacies and are not afraid of getting into trouble.

Oysters are served to the table already opened - tender, appetizing meat is already waiting for you on the shell flap. All that remains is to pour the sauce over it. Oysters, lobsters and clams are served with special forks with tendrils, which are especially convenient for removing the delicacy from its home.

Lobsters, lobsters and spiny lobsters are also served with special tweezers with serrated edges, which help to open the shell, and flat knives, which facilitate the process of separating the tender white meat. They begin to cut the shell in the direction from the tail to the head, after which it is easily removed.

Don't forget about the lobster claws - they contain especially tasty meat. To get to it, you will also have to work hard: first cut them in the center, and then along towards the edge. A long fork with two tines that look like thin mustaches will also come in handy here, which will help you not lose a single drop of the valuable delicacy.

By the way, seafood will not be offended by you if you eat it straight. The only place where “hand-to-hand combat” is inappropriate is at an official reception.

What is seafood served with?

Seafood really feels much more comfortable on the table, almost in splendid isolation. They are usually served with white wine, chilled citrus juices, and light beer with crustaceans. Oysters go well with champagne. But none of the inhabitants of the abyss “welcomes” strong drinks, especially vodka.

Vegetables, fruits, mushrooms and potatoes are suitable as a side dish. Lobsters show their full merits in the company of avocado, squid and shrimp - with olive oil, mussels and lobsters - in puff pastry with spinach and garlic sauce. Almost all seafood can be served with grated Parmesan cheese.

But here you can get creative with sauces. They can be oriental, soy, cream or white wine. Fans of spicy foods add vinegar, cloves, ginger, saffron and asparagus to them. But in most classic recipes, all these flavors and “spiciness” are considered out of place.

Dear blog readers, what seafood do you prefer, please share your reviews or comments below. This will be very useful for someone!

In Russia or Ukraine, seafood is expensive. And in Asia this is the most affordable food. In Thailand, Vietnam and the Philippines, people eat hundreds of tons of marine life every day. Well, judge for yourself: a large octopus costs about a dollar, and a plate of mussels costs 80 cents... Why not eat these very healthy seafood? They are high in protein and microelements and very low in calories. What, you don't like seafood? You just don’t know how to cook them!

It is not so easy to recognize all the types of shells in the Philippine market. Well, let's start with the simplest thing - bivalve. These are mussels. There are several varieties. The smaller ones, called Manilla clam, taste very much like the mussels that we are used to buying frozen in our stores. Of course, fresh ones taste much better.

Mussels in large shells are called Asian clam. They are more to the taste of the Chinese and Koreans. According to the sellers at the market, they bring this product specifically for expats from Northeast Asia. Personally, for me, small clams taste better, they are more tender and juicy.

How to choose shellfish? Pay attention to the doors, they must be closed. If the shell is slightly open or damaged, then the mollusk is already dead and cannot be eaten. The shells should smell only of the sea. If the smell is unpleasant, then you should not buy mussels.

How to cook shellfish? For Europeans to like mussels, it is not enough to simply boil them in water. In the Philippines, mussels are stewed in their own juices, adding spices, onions, garlic and chili peppers and a little coconut vinegar. Another good recipe is with the addition of coconut milk. Place the mussels in the prepared sauce and cover the pan with a lid. After the shells open, you still need to simmer the dish for 2 minutes and remove from the heat. However, I have them, which I wrote in a separate post. Very important clarification! Mussels that have not opened during cooking cannot be eaten. They just need to be thrown away.

There are several varieties sold in Philippine markets. It is difficult for a European to understand the subtle differences between them. Sometimes sellers specially cut off the ends of the shells to make it easier to pull the snails out. If you bought already crushed shells, then know that you need to cook them as soon as possible.

If you decide to buy whole shells, don't worry, I'll tell you how to get the edible part yourself. You just need to cook them, and then the snail body can be easily removed with a fork.

How to choose snails? Choose by smell. There is no smell, which means the shellfish are fresh and you can buy them. Sometimes they can be seen moving their legs in their shells.

How to cook snails? Can be boiled in coconut milk with garlic, onion and spices. All cooking takes no more than 5-7 minutes.

There are several varieties of algae. I prefer the ones that look like bunches, they are called sea grapes.

The seaweed is eaten raw, sprinkled with a little vinegar or calamansi juice (these are Philippine hybrids of lime and tangerine). Adding these ingredients is necessary, otherwise it will be tasteless.

You need to choose based on appearance. The granules must be whole and hard. Limp seaweed should not be eaten.

This is a very specific dish that is liked not only by Asians. Hedgehogs do not require heat treatment. Filipinos open the thorny shell like we open a watermelon. The insides are sprinkled with calamansi juice or vinegar. Hedgehogs are considered a great delicacy in France and Spain. And the way of eating there is the same as in the Philippines.

How to choose sea urchins? They must be alive and moving their needles.

How to choose crabs? You can’t imagine what subtleties there are when choosing crabs! For example, they are distinguished by where they were caught - deep-sea or those that live closer to the surface. The price is about the same. It's a matter of taste here. Try both.

The sex of the crab is also important. For example, females have more fat and eggs. And males are a dietary option. You can tell what gender a crab is by turning it belly up. The photo clearly shows that the female has eggs under her tail, while the male does not have this tail at all.

Selecting crabs is not difficult. If he's alive, that's great, but that happens rarely. A fresh crab is one that has a dense shell, and when you press on the belly, your finger does not press through it.

How to cook crabs? It is best to stew crabs in their own juices with the addition of spices. The main thing is not to overcook it. 10 minutes is enough. One little secret: to make the walls softer, Filipinos add a little sprite to the pan. Yes, that's exactly the sprite you're thinking of - sweet soda. I cooked crabs this way the day before and I can say that it is very tasty.

Well, what could be simpler? We've made them frozen hundreds of times at home. However, for me personally, four times out of five they turned out to be rubber.

What types of squid are available in Asian markets and how to choose them? Squids can be twice as expensive. Large ones are cheaper, small ones are more expensive: the price varies from 60 to 140 pesos ($1.5-3.5) per kilogram. Also cheaper are those caught deep. They are usually larger and the meat is denser.

Black ink squids are also sold. If you love Italian cuisine, you will find many recipes on how to use squid ink to create a culinary masterpiece.

How to choose squid? Stale squids are revealed by their cracked skin. This film is usually pink and must be intact, then the squid is fresh.

How to cook squid? First you need to clean the squid. Innards and hard plates should be thrown away. The carcass and tentacles are suitable for cooking. How many times have you chewed rubber meat? To prevent this from happening, you need to cook the squid for no more than three minutes. Although the Filipinos make “adobo” from this seafood, i.e. simmer it with vegetables and spices for about 15-20 minutes. To be honest, the squid in Adobo is tough, it’s better to stick to the three-minute rule.

Octopus in the Philippines, like squid, is the most affordable protein food. A kilogram costs only 50-60 pesos ($1.5).

How to choose an octopus? Don't chase size. Small carcasses are softer and juicier. The octopus's eyes should not be cloudy or dark. This is a sign that the octopus has been lying on the counter. Damaged and unsightly tentacles are also a sign of staleness.

How to cook octopus? First you need to remove the ink sac that is inside. There is no need to remove the skin. Just chop it finely. Our neighbor Kyron taught me a very quick Korean version of cooking octopus. Onions, garlic, a little tomato paste, and chili powder are fried in a frying pan. When it all comes together and turns into a sauce, you need to add finely chopped octopus. Simmer for 3 minutes. It turns out very tasty. Just don’t salt it all! The octopus is salty on its own.

And finally, the most exotic Filipino creature is the Tamil. The Filipinos themselves admit that they eat it occasionally. This is more of a tourist activity, for which locals travel to remote areas and collect worms. Tamilok is found in the trunks of rotting mangrove trees. Getting it is a real feat. You need to wander for a long time through fetid thickets in knee-deep or waist-deep water, looking for slimy and long mollusks. In Tamil markets it is sold in this form - in a special marinade that protects the worm from spoilage. Ingredients of the marinade: sugar, salt, vinegar and pepper. A small bag costs 50 pesos ($1.2).

After surfing the Internet, I was surprised to learn that Tamilok is not a worm, but a mollusk. Some compare its taste to oysters. Local residents eat it with alcohol.

As for me, Tamil is not intended for the European stomach. Taste of mud, slimy consistency, taste of vinegar... nothing special. I tried it and gave it to Carling. It turned out that the Filipino dog is also indifferent to Tamil.

There were a lot of letters. And this is just the beginning. You still know nothing at all about exotic Asian fish! Several dozen varieties are sold in Philippine markets. Various colors and sizes. Can you imagine that Filipinos divide fish into 3 classes? I found out all the details about the fish of the highest quality - 1st class. It costs 200-300 pesos per kilogram. And you definitely need to know about all the representatives of the elite category! More about this in one of the following posts...

By the way, have you read at least