Types of Seafoods
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TYPES OF SEAFOODS
marine
pelagic
Pelagic fishlive and feed near the
surface or in the water column of
the sea, but not on the bottom of
the sea.
The main seafood groups can be
divided into largerpredator fish
(sharks, tuna, marlin, swordfish,
mackerel, salmon) and smaller
forage fish (herring, sardines,
sprats, anchovies, menhaden).
The smaller forage fish feed on
plankton, and can accumulate
toxins to a degree.
The larger predator fish feed on
the forage fish, and accumulate
toxins to a much higher degree
than the forage fish.
marine
demersal
Demersal fish live and feed on or
near the bottom of the sea.
Some seafood groups are cod,
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flatfish, grouperand stingrays.
Demersal fish feed mainly on
crustaceans they find on the sea
floor, and are more sedentary than
the pelagic fish.
Pelagic fish usually have the red
flesh characteristic of the powerful
swimming muscles they need,
while demersal fish usually have
white flesh.
diadromous Diadromous fish are fishes which
migrate between the sea and fresh
water. Some seafood groups are
salmon, shad, eels and lampreys.
freshwater Freshwater fish live in rivers, lakes
and ponds. Some seafood groups
are carp, tilapia, catfish and trout.
Freshwater fish lend themselves to
fish farming more readily than the
ocean fish, and the larger part of
the tonnage reported here refers
to farmed fish.
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molluscs
bivalves Sometimes referred to as clams,
have a protective shell in two
hinged parts.
A valve is the name used for the
protective shell of a bivalve, so
bivalve literally means two shells.
Important seafood bivalves include
oysters, scallops, mussels and
cockles. Most of these are filter
feeders which bury themselves in
sediment on the seabed where
they are safe from predation.
Others lie on the sea floor or
attach themselves to rocks or
other hard surfaces. Some, such
as scallops, can swim.
Bivalves have long been a part of
the diet of coastal communities.
Oysters were cultured in ponds by
the Romans and mariculture has
more recently become an
important source of bivalves for
food.
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gastropods Aquatic gastropods, also known as
sea snails, are univalve which
means they have a protective shell
that is in a single piece. Gastropod
literally means stomach-foot,
because they appear to crawl on
their stomachs.
Common seafood groups are
abalone, conch, limpets, whelks
and periwinkles.
cephalopods Cephalopods are not protected
with a shell.
Cephalopod literally means head-
foots, because they have limbs
which appear to issue from their
head.
They have excellent vision and
high intelligence.
Cephalopods propel themselves
with a water jet and lay down
"smoke screens" with ink.
Examples are octopus, squid and
cuttlefish. They are eaten in many
cultures. Depending on the
species, the arms and sometimes
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other body parts are prepared in
various ways.
Octopus must be boiled properly
to rid it of slime, smell, and
residual ink. Squid are popular in
Japan.
In Mediterranean countries and in
Britain squid are often referred to
as calamari.
Cuttlefish is less eaten than squid,
though it is popular in Italy and
dried, shredded cuttlefish is a
snack food in East Asia.
crustaceans
shrimps .Shrimp and prawns are small,
slender, stalk-eyed ten-legged
crustaceans with long spiny
rostrums.
They are widespread, and can be
found near the seafloor of most
coasts and estuaries, as well as in
rivers and lakes.
They play important roles in the
food chain. There are numerous
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species, and usually there is a
species adapted to any particular
habitat.
Any small crustacean which
resembles a shrimp tends to be
called one.
crabs Crabs are stalk-eyed ten-legged
crustaceans, usually walk
sideways, and have grasping
claws as their front pair of limbs.
They have small abdomens, short
antennae, and a short carapace
that is wide and flat.
lobsters Clawed lobsters and spiny lobsters
are stalk-eyed ten-legged
crustaceans with long abdomens.
The clawed lobster has large
asymmetrical claws for its front
pair of limbs, one for crushing and
one for cutting the spiny lobster
lack the large claws, but has a
long, spiny antennae and a spiny
carapace. Lobsters are larger than
most shrimp or crabs.
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krill Are like baby shrimps, except they
have external gills and more than
ten legs (swimming plus feeding
and grooming legs). They are
found in oceans around the world
where they filter feed in huge
pelagic swarms.
Like shrimp, they are an important
part of the marine food chain,
converting phytoplankton into a
form larger animals can consume.
. Krill oil contains omega-3 fatty
acids, similarly to fish oil.
aquatic
mammals
. Fin whales are particularly desired
because they are thought to yield
the best quality fluke meat.
Ringed seals are still an important
food source for the people of
Nunavut and are also hunted and
eaten in Alaska.
The meat of sea mammals can be
high in mercury, and may pose
health dangers to humans when
consumed.
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aquatic
reptiles
Sea turtles have long been valued
as food in many parts of the world.
Fifth century BC Chinese texts
describe sea turtles as exotic
delicacies.
Sea turtles are caught worldwide,
although in many countries it is
illegal to hunt most species.
Many coastal communities around
the world depend on sea turtles as
a source of protein, often gathering
sea turtle eggs, and keeping
captured sea turtles alive on their
backs until needed for
consumption.
Most species of sea turtle are now
endangered, and some are
critically endangered.
echinoderms Echinoderms are headless
invertebrates, found on the seafloor
in all oceans and at all depths.
They aren't found in fresh water.
They usually have a five-pointed
radial symmetry, and move,
breathe and perceive with their
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retractable tube feet.
They are covered with a calcareous
and spiky test or skin.
The name echinoderm comes from
the Greek ekhinos meaning
hedgehog, and dermatos meaning
skin.
Echinoderms used for seafood
include sea cucumbers, sea
urchins, and occasionally starfish.
Wild sea cucumbers are farmed
commercially in artificial ponds.
The gonads of both male and
female sea urchins, usually called
sea urchin roe or corals, are
delicacies in many parts of the
world.
jellyfish Jellyfish are soft and gelatinous,
with a body shaped like an
umbrella or bell which pulsates for
locomotion.
They have long, trailing tentacles
with stings for capturing prey.
They are found free-swimming in
the water column in all oceans, and
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are occasionally found in
freshwater.
Jellyfish must be dried within hours
to prevent spoiling. In Japan they
are regarded as a delicacy.
Traditional processing methods are
carried out by a Jellyfish Master.
This involves a 20 to 40 day multi-
phase procedure which starts with
removing the gonads and mucous
membranes.
The umbrella and oral arms are
then treated with a mixture oftable
salt and alum, and compressed.
Processing reduces liquefaction,
odor, the growth of spoilage
organisms, and makes the jellyfish
drier and more acidic, producing a
crisp and crunchy texture.
Only scyphozoanjellyfish belonging
to the orderRhizostomeae are
harvested for food; about 12 of the
approximately 85 species. Most of
the harvest takes place in
Southeast Asia.
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aquatic plants
seaweed Seaweed is a loose colloquial term
which lacks a formal definition.
Broadly, the term is applied to the
larger, macroscopic forms of
algae, as opposed to microalgae.
Examples of seaweed groups are
the multicellularred, brown and
green algae. Edible seaweeds
typically contain high amounts of
fiber and, contrary to terrestrial
plant based foods, they contain a
complete protein.
Seaweeds are used extensively as
food in coastal cuisines around the
world. Seaweed has been a part of
diets in China, Japan, and Korea
since prehistoric times.
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microalgae Other aquatic plants include microalgae
that can be consumed by humans and
animals, such as species ofcyan bacteria
(spirulina).
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SEAFOOD PREPARATION
Steaming
Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. This
method uses the steam from a simmering liquid (usually water, seafood broth, or wine) to
transfer heat to, and cook, a food. It is an excellent choice for preparing delicate seafood
because there is a safe distance between the food and heat source, which helps to protect
against drying. And steaming, unlike poaching or boiling, keeps flavorful juices and nutrients
inside the seafood, rather than letting them escape into the surrounding cooking liquid.
Many steaming vessels (bamboo steamers, pasta pots with a steaming insert, or pans
specifically created for whole fish) are available in stores. Follow the manufacturers instructions
for assembling the equipment and keeping the correct level of liquid in the vessel during
cooking.
To make your own steamer, find a deep, wide pot and fill it about two inches full of cooking
liquid. Placing a few small, heatproof dishes (ramekins or tea cups) in the bottom of the pot and
set a wire rack on top. Tightly cover the pot with a lid and bring the liquid to a simmer. Place the
food to be steamed either directly on the rack or on a small plate on top of the rack and cover
again. This method works especially well for finfish.
For shellfish, such as clams and mussels, try a simpler technique. Bring an inch or less of
cooking liquid to a boil in a pan with a tightly fitting lid. Add the shellfish, cover again, and cook
until most have opened. Discard any unopened shellfish. This technique may also be used for
crabs and lobsters.
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Boost the flavor of steamed seafood by simmering ingredients such as lemon juice, white wine,
onions, shallots, spices, or fresh herbs in the cooking liquid for a few minutes before steaming.
These ingredients will scent the steam and add a subtle, but delicious, flavor directly into the
seafood.
Grilling
Grilling gives a smoky flavor and crisped texture to finfish and shellfish. It works best for
meatier, firmer-fleshed finfish cut in to steaks or fillets with skin. However, flakier finfish, skinless
fillets, and smaller shellfish (that would otherwise slip through the grill grates) can be grilled
using a grill basket. Grill baskets are non-stick wire cageswith a top, bottom, and long
removable handlethat hold food firmly in place so that it can easily be flipped or removed from
the grill.
Prepare seafood for grilling by very lightly spraying both sides of it with olive oil or vegetable oil
(away from direct flames). Spraying with oil rather than brushing or rubbing the oil in with your
hands avoids contact with raw seafood to prevent cross-contamination with other foods you may
be grilling. Once oiled, season seafood with salt and pepper. Or, marinate the seafood in your
favorite combination of juice, herbs, spices and oils. Shake off excess marinade before grilling
to avoid flare-ups.
If using a gas grill, begin by preheating it for at least ten minutes on the highest setting with the
lid closed. For charcoal grills, allow the fire to burn down so that you can comfortably hold your
hand above the coals for only two to three seconds. At the proper cooking temperature, the
coals will glow softly and be covered with a thin layer of ash. Next, clean the grate by scraping it
with a grill brush then wiping it with a wad of paper towels dipped in a light coating of oil (grasp
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the paper towels with tongs to avoid burning your fingers). Both a very hot grill and a clean grill
grate will help prevent seafood from sticking.
Finfish, large shrimp, and scallops may be placed directly on the grill grates and cooked until
opaque. Smaller varieties are easier to turn if placed on water-soaked wooden skewers or in a
grill basket. Shellfish, including mussels, clams and oysters, may be placed directly on the grill
and cooked until their shells openabout five minutes. Discard any that do not open after
cooking. With a little more preparation, whole lobsters and crabs may be grilled, but grilling
lobster tails and king crab legs is an easier (and just as delicious) option.
As a general rule, seafood steaks and whole fish will take about 10 minutes to cook for each
inch of thickness (measured in depth, not length). Thin fillets will take less time. If fillets have
skin, place them skin side down and do not move the fish for at least two minutes to build up a
crust that wont stick. If grilling smaller fillets, make a few shallow slashes through the skin,
which will keep the fillet from curling as the skin cooks and shrinks.
Microwaving
Microwave ovens work by shaking up the water and fat in food, which in turn, makes heat.
Covering food with microwave-safe plastic wrap or putting it in a microwave-safe, covered
casserole dish locks in steam. The combination of inside heating and outside steaming cooks
items in less time than it would take otherwise.
Microwaving is particularly suited to cooking thin, skinless fillets of fish. Begin by arranging the
fish in a single layer in a microwavable dish. Be sure to tuck slim pieces under, or overlap thin
edges to ensure even thickness. This will prevent overcooked, tough ends. Moisten the fish with
a small amount of seasoned liquid or broth, but do not submerge it completely. Microwave on
full power or using the fish setting until the fish is mostly opaque and just begins to flake
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about one and half to five minutes. Allow the fish to stand for a short time after microwaving to
complete the cooking process.
This method works best when cooking small portions or when you dont desire a browned
exterior.
Marinating
Many fish and shellfish benefit from a quick soak in a marinade to boost flavor and help retain
moisture. Even so, use care when choosing marinade ingredients and limit the seafoods time in
the marinade so as not to overwhelm its natural flavor. Usually half an hour is enough time to
add flavor to a delicate piece of seafood: less time is needed if you are using a strong acid in
the marinade, such as lemon juice, which chemically cooks the food and alters its texture.
Experiment with different marinade ingredients, and gradually increase the amounts added or
the time the seafood is kept in the marinade till you achieve a flavor balance you like. Most
marinades consist of varying proportions of oil (flavored or flavorless) an acid (white wine, fruit
juice, or vinegar) and spices or herbs.
For Asian-inspired marinades, choose soy sauce, scallions or sesame oil as the primary
flavoring agents. Marinades with a Southwestern flair might include the flavors of cilantro and
lime. Try flavoring marinades with fresh basil and parsley for an Italian twist. No matter which
combinations you choose, season lightly with saltyou may find that you prefer less because
the seafood is already deeply flavored (and you can always add more salt once the seafood is
cooked).
For easy cleanup, marinate seafood in a food-grade plastic baggie with a re-sealable top.
Always marinate under refrigeration and throw out used marinade to help prevent food borne
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illness. Remove excess marinade from seafood before cooking to help prevent flare-ups when
grilling or broiling.
Thawing
Seafood is extremely perishable. Quickly freezing it at the height of freshness (usually when its
still on the boat or shortly thereafter) is a successful way to keep the flavor and texture. When
purchasing frozen seafood, look for solidly frozen pieces with few ice crystals to ensure they
have not thawed and re-frozen at some point before purchase. Keep the seafood frozen until
you are ready to use it by storing it in the coldest section of your freezer, on a low shelf towards
the back.
When you are ready to use the frozen product, you may safely defrost it in one of the following
three ways: in the refrigerator, under cool running water, or in the microwave.
Refrigerator Thawing
Plan at least a day ahead if you choose to defrost in the refrigerator. It will take about 24
hours to defrost a bulky frozen item, or several pieces of food that have been frozen
together. Place frozen seafood in a clean container to catch the liquid released from the
product as it thaws. If the frozen seafood is not already wrapped in plastic, cover the top
lightly with plastic wrap to protect it from coming in to contact with other foods in the
refrigerator. Place the container on a low shelf and defrost slowly over a day. After
thawing, remove any liquid that has collected in the packaging and use within a day for
optimal freshness and safety.
Cool Water Thawing
Use this method when you have less time, but are able to more closely watch the frozen
seafood. Begin by placing the food in a leak-proof plastic bag (if it is not in one already).
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Submerge the seafood in cold tap water and change the water every thirty minutes until the food
has defrosted. Do not try to speed the process by defrosting in hot water because this will
encourage bacteria on the food to multiply. Cook seafood thawed under cold water immediately
after thawing.
Microwave Thawing
Follow the manufacturers instructions for choosing the appropriate microwave defrost
setting and defrost until the food is cool and pliable. Be careful not to overheatthis will
start the cooking process. Cook seafood that has been microwave-defrosted
immediately after thawing.
Poaching
Poaching is a moist heat method of cooking where food is submerged in a bath of flavorful liquid
thats kept just below the boiling point (160 to 180 degrees). Seafood cooked using this
technique will have a more consistent texture and milder flavor when compared with the same
type that has been grilled, broiled, or baked.
Whole fillets of sturdy finfish, such as salmon, may be poached successfully, while flakier
varieties may become mushy in texture or fall to pieces when the fish is fully cooked. Large
shellfish, including scallops and shrimp, are excellent when poached. Smaller shellfish and
bivalves tend to be less appetizing.
Cooking vessels for poaching are sold in storesmany will be large enough to hold a whole
side of salmon. Most are made of two pieces; one holds the cooking liquid, the other is a
removable insert that keeps the food from directly touching the bottom of the pan.
To make your own poaching vessel, find a heat-safe pot or roasting pan thats deep and wide
enough to fit both the seafood and enough poaching liquid to entirely submerge it. For large
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pieces of fish, its helpful to place a rack along the bottom that easily fits inside the pan. This
helps to prevent breaking or flaking the fish (which becomes very fragile when cooked) as it is
removed from the poaching liquid. Grasp the rack with two sets of heat-proof tongs and carefully
lift the rack with the fish nicely balanced on top.
Find a basic recipe for a poaching liquid that you like and then adjust it to suit your taste
preferences. Many combinations of flavorful broth, herbs, onions, shallots, spices, wine, or
juices complement the natural flavors of seafood. Bring the liquid to a simmer (its helpful to use
a thermometer to make sure the liquid remains below 180 degrees, but above 160 degrees).
Carefully place the seafood in the poaching liquid and cook gently until the texture firms and the
meat just turns opaque. The seafood will continue to cook once it has been removed from the
poaching liquid, so take it out just before it easily flakes or it will fall apart. Serve poached
seafood warm or chilled.
Broiling
Oven broiling adds a nutty, browned flavor and crisp texture to foods and is a quick and
delicious way to cook many types of seafood. Fillets or steaks of finfish, large scallops or
shrimp, and lobster tails are especially tasty when broiled.
Begin by preheating the broiler and adjusting the broiler rack. For thin fillets and small pieces of
seafood, move the rack so that it is only about two inches from the heat source. This will allow
the seafood to evenly brown before it overcooks, or becomes dry. For larger pieces of seafood,
move the broiling rack four to six inches away from the heat source so that the inside cooks
before the outside dries out or becomes tough.
Prepare the seafood as you would for grilling. Ether lightly spray it with oil and season with salt
and pepper or submerge it in a quick marinade and shake off any excess. Place it skin side
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down (if there is skin) on a lightly oiled, heat-proof broiling pan or cookie sheet and cook under
the heating source using the guidelines above.
Thin, delicate fillets will cook quickly and generally do not have to be turned over. Thicker fillets,
steaks and shellfish will need to be turned about half way through cooking to be sure they are
evenly cooked through. Estimate that it will take about eight to ten minutes per inch of fish
thickness for the meat to reach an internal temperature of 140 degrees. If you find that the
seafood is browning too quickly (before the inside cooks through), simply lower the broiling rack
away from the heat source.
Broiled seafood will continue cook and its internal temperature will continue to rise a few
degrees (an average of ten) once it is removed from the heat source. Remove it when it is
almost cooked through. Finfish will just begin to flake and the color will turn from translucent to
almost opaque; shrimp and scallops will feel firm, not mushy when poked with tongs, and the
flesh will have just turned opaque; lobster tails will turn a bright, rosy color and the flesh will turn
from translucent to opaque.
Pan Searing
Pan searing is a technique that works well for cooking fish steaks and thicker, shorter fillets of
fish. If the fish has skin, score it on the skin side with a few vertical slashes. This will help the
fillet from curling because the skin will shrink as it cooks. Dry the fish thoroughly and season
with salt and pepper if desired.
Begin by heating a low-sided, well-seasoned skillet on the stovetop over medium-high heat until
warm. Add about a teaspoon of oil, swirl the pan to evenly coat it, and heat until almost
smoking. Add the seafood, placing the side you wish to present in to the hot pan first. Keep
multiple pieces separated. Do not touch or move the seafood until it is browned on one side.
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You may have to adjust the heat to so that the seafood browns evenly but does not burn. Turn
the seafood once it is about halfway cooked throughyou can guess the halfway point by
looking at the side of the fish, which will appear opaque on the side closest to the bottom of the
pan and translucent on the side that is facing up. It may be useful to use two large, flat spatulas
to help you flip the fish. Continue cooking on the second side until the fish begins to reach a
final cooking temperature of 140 degrees, or the meat just begins to flake and becomes opaque.
Remove from the pan, rest two minutes, and serve.
Baking
Baking surrounds food with even, dry heat and is an excellent method for cooking whole fish.
Smaller, delicate pieces of fish do not respond as well to baking and require a coating of
breadcrumbs, or a splash of broth or olive oil to keep them moist. Most varieties of shellfish tend
to dry out as they cook in the oven unless a combination of cooking techniques steaming while
baking, or pan searing then bakingis used (see below for more details).
To roast a whole fish, preheat the oven to about 450 degrees. Make a few vertical slashes on
each side of a cleaned fish. (This will help ensure even cooking and flavors). If desired, you may
soak the fish in a quick marinade; tuck a few herbs, spices, or other flavorings inside; or simply
spray it with a little oil and season with salt and pepper. Place the fish on a rimmed cookie sheet
or shallow pan to catch any juices that escape. As the fish roasts, baste it with the juices that
accumulate in the bottom of the pan until the flesh at its thickest point just begins to flake and
turns from translucent to opaque. Estimate that it will take about eight to ten minutes per inch of
thickness for the fish to cook through. Rotate the pan about half way through cooking time to
cook evenly.
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Baking Used With Other Cooking Techniques
Baking is sometimes combined with other cooking techniques to more evenly and quickly cook
food, or to keep baked foods from drying out. The two best examples of this are steaming while
baking, or pan searing then baking.
To steam while baking, simply splash your favorite combination of flavorings and a liquid (broth,
juices, wine, or water) over seafood in a shallow baking pan. The amount of liquid will vary
depending on the amount of seafood you are cooking, but figure that it should cover about a
quarter of the seafood. Cover tightly with aluminum foil and bake in a 425 degree oven till the
seafood has cooked through. Or, prepare foil packets by placing seafood on one half of a large
piece of foil, adding desired seasonings and a splash of liquid or oil to just moisten the surface
of the seafood. Fold the other side of the foil over the seafood as you would when folding a
piece of paper in half. Seal the three sides by folding and crimping the edges to make a
packet. Estimate the cooking time for the packets by using the same eight to ten minutes per
inch guideline as explained above; however, add up to two minutes to the final cooking time to
account for the heat having to makes its way through the foil.
Pan searing then baking allows the surface of the seafood to brown and crisp, while making
sure the middle of the seafood cooks through evenly. Begin by heating an oven-proof skillet on
the stovetop over medium-high heat until warm. Add about a teaspoon of oil, swirl the pan to
evenly coat it; and heat until almost smoking. Add the seafood, keeping multiple pieces
separated. Do not touch or move the seafood until it is browned on one side. You may have to
adjust the heat to so that the seafood browns evenly but does not burn. Carefully flip the
seafood, and then place in a 425- 450 degree oven to finish cooking. Cook until the second side
is brown, and the thickest part of the seafood is just starting to flake and is almost fully opaque.
Rest two minutes and serve.
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