Tuesday, 8 May 2012

Seafood Glossary

Enjoying seafood is an superb way to eat healthy and get pleasure from delicious meals. The following is a primer to assist shoppers select and get pleasure from seafood products.

General Seafood Terms

Blacken - to sear fish or seafood in a cast iron frying pan or grill with high heat. The item is typically heavily coated with a blackening seasoning and commonly cooked rare in the center.

Broil - to cook an item in the lower section of the oven exactly where heat contacts the item from above. This technique is superior for browning the topside of a fillet or other seafood.

Ceviche - also spelled cebiche or seviche. A form of citrus marinated seafood salad. Ceviche originated in Peru.

Chowder - a wealthy soup using seafood, vegetables and either a tomato based or dairy based broth.

Bisque - a wealthy spicy soup containing lobster, shrimp or other seafood.

Fillet - a cut of fish which consists of one boneless side of the fish, either skin on or skin off.

Farm raised - seafood which has been grown in containment and fed a controlled diet regime.

Omega three - fish oil is an vital supply of Omega three fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Omega three fatty acids found in fish oil have various clinically established wellness advantages.

Sustainable - the capability of a population to be harvested and nonetheless reproduce enough for population levels to stay constant.

Wild caught - seafood that have existed naturally and harvested from the atmosphere.

Seafood Products

Catfish - this fish has white meat and a delicate flavor. Catfish are quickly farm raised.

Calamari - squid, ready a range of techniques. Calamari is well-known in various cuisines.

Clams - a huge group of shellfish. The most well-known are difficult clams which are eaten raw, steamed or in dishes such as chowders.

Conch - this term is regularly applied to species of whelk, caught along the USA eastern seaboard. Whelk are huge mollusks, equivalent to snails. The meat is difficult but has a distinctive flavor. Whelk or "Conch" meat is well-known in Oriental cuisine for dishes such as sushi. It is also well-known in Caribbean cuisine and is implemented in chowders and other recipes.

Lobsters - huge crustaceans, very prized as a seafood delicacy. Northern or American lobsters come from Canada or the Eastern USA. A second lobster is the spiny or rock lobster, found in the Caribbean and Mediterranean.

Mahi-mahi - dolphinfish a brightly colored pelagic fish. Mahi mahi is a white fish with a distinctive flavor. The meat is high in Omega three oil. Mahi mahi is regularly grilled or broiled.

Mussels - compact shellfish, well-known in Mediterranean and other cuisine.

Oysters - shellfish, regularly served raw or steamed in the shell.

Shrimp - a term for various species of compact crustaceans. Wild American shrimp consist of white shrimp (Litopenaeus setiferus), brown shrimp (Farfantepenaeus aztecus), pink shrimp (Penaeus duorarum), royal red shrimp (Pleoticus robustus or Hymenopenaeus robustus) and rock shrimp (Sicyonia brevirostris)

Salmon - a group of fish, most sought following are Pacific salmon, of which there are various species. Salmon are out there wild caught or farm raised. Salmon is recognized for it's visually appealing orange or pink flesh and high Omega three oil content material.

Tilapia - a compact, farm raised fish, with a mild white flesh.

On the web resources like offer shoppers with a wide range of knowledge articles, news, recipes and suppliers of leading high quality fresh seafood that is out there locally or shipped to your door.

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