“Seafood is a valuable supplier of protein (18 - 20%). Unlike fish, the protein in seafood has a more fibrous structure and is therefore somewhat more difficult to digest, but it gives you a feeling of fullness faster. The carbohydrate content does not exceed 1%, with the exception of mussels (1.9%) and oysters (4.7%), but even this insignificant amount gives seafood meat a pleasant sweetish taste. The fat content in seafood is 1-2%, the leader among them is crabs (5%). As a result, we get from 60 (octopus) to 120 (crabs) kcal per 100 g of pure product, without shells and shells - perfect product for weight loss.
Seafood and fish, unlike other animal products, contain unique omega-3 and omega-6 polyunsaturated fatty acids, which help reduce bad cholesterol levels in the blood. Omega-3 also has an anti-inflammatory effect and helps with many diseases, including asthma, pneumonia, rheumatoid arthritis, and even suppresses the formation of cancer cells" (footnote http://www.greenmama.ru/nid/629398/).
Seafood contains essential minerals and vitamins. First of all, these are B vitamins (B1, B2, B3 and B12), as well as vitamins A and D. Seafood is rich in calcium, and even surpasses meat in iron content. They also contain phosphorus, which is necessary for strong bones and teeth and for the effective absorption of B vitamins, and zinc, which is indispensable for wound healing. For continental regions, seafood is especially valuable due to its high iodine content, without which the thyroid gland cannot function; shrimp are especially rich in iodine.
“Seafood includes all invertebrate animals that live in sea water, and they are divided into two large groups: crustaceans and mollusks. Crustaceans have a protective shell and include shrimp, lobsters, lobsters, lobsters and crabs. Mollusks combine various types of soft-bodied shellfish that have one or two shells (mussels, scallops, oysters, snails) or none at all (squid, octopus, cuttlefish).
The main feature is that cooking seafood is easy and quick.
A huge range of seafood dishes can satisfy the tastes of the most sophisticated gourmets.” 2
1.2 Squid
Squid meat has a pleasant taste. In terms of nitrogen content, it is not inferior to the meat of domestic animals and some fish. The edible parts of squid are a protein product; proteins account for about 80% of dry matter. Squid meat is rich in amino acids; methionine, tyrosine and tryptophan, as well as vitamins PP, B6 and minerals - iron and iodine.
It is customary to eat the muscular mantle and tentacles of squid. The mantle contains an ink sac containing a black liquid that was used for writing in the past. This liquid serves the squid for self-defense; by releasing it, it tries to hide in a black cloud.
Squid dishes are very popular in France, the USA, Italy, Spain, Portugal and Greece, among residents of the Far East.
Techniques for mechanical processing of squid.
Squid fillets are usually sold for frozen and is ready to eat after removing the skin. Since the skin is thin and transparent, it is often not given importance and the squid is cooked directly with the skin. This is mistake.
First of all, the squid must be washed in running water, then defrosted in cold water (if you add hot water tissue staining occurs). The squid is cut like this: with one hand you grab the head at the base, with the other you carefully tear the ligaments between the mantle (torso) and the head part. The head and entrails are separated. In this case, the body of the squid remains intact and can be used for cooking stuffed dishes.
You can cut the squid in another way: with a sharp knife, make a cut in the body from the edge of the mantle to the base of the fin, trying to slightly deepen the knife into the body so as not to damage the bag with the coloring liquid, bend the walls of the mantle and remove the entrails and chitinous plate, clean the abdominal cavity with the blunt side of the knife .
In both cases, the head is cut as follows: the eyes and jaws are removed.
It is better to thaw frozen squid fillet first and then pour it in for 3 - 4 minutes. hot water and stir constantly (there should be 3 - 4 times more water by volume than the mass of the product). To keep the squid meat white, you need to use not too hot water (60° C). After this, the skin is easily removed with a knife or hands. And if the squid is treated with boiling water, the pigments contained in the skin will color the meat purple.
The meat, peeled from the film, is cooked for no more than 2 - 3 minutes and, most importantly, at a rapid boil. The longer the meat sits in hot water, the tougher it will be. We must remember that squid meat is almost pure protein and therefore requires the same careful handling as a raw egg.
There is a culinary trick. Before putting the squid in boiling water, put half a lemon and 2 bags of black tea into a saucepan (1 squid will require 2 liters of water). Having removed and cooled the carcass, cut the tentacles into rings 2 - 3 mm thick. You should not chop it smaller - otherwise the aroma and taste will be lost.
Squid “loves” olive oil or mayonnaise and goes well with fresh cucumber and seaweed.
Frozen minced meat should be stored at low temperatures, avoiding defrosting.
“Natural squid” are canned semi-finished products, they are intended for preparing various salads, appetizers, first and second courses, as well as for dietary nutrition. Canned “Squid in Fragrant Oil” is a delicacy; it is suitable for cold appetizers and salads 3 .
Seafood includes all invertebrate animals that live in seawater, and they are divided into two large groups: crustaceans and mollusks. Crustaceans have a protective shell and include shrimp, lobsters, lobsters and crabs. Clams unite different kinds soft-bodied animals that have one or two shells (mussels, scallops, oysters, snails) or no shells at all (squid, octopus, cuttlefish).
Seafood has a strong flavor and requires minimal processing during cooking. Although seafood spoils quickly, it is often sold frozen or cooked, as well as in canned or ready-to-eat salads.
During freezing, only a small part is destroyed useful substances, especially important proteins and minerals remain unchanged.
Fish are classified according to place and method of existence, size or weight, the nature of the skin, thermal state, skeletal structure, families and species.
By place and way of existence fish are divided into oceanic (catfish, tuna, macrusus, notothenia, sabrefish, captain fish), sea (cod, flounder, halibut, haddock), freshwater (sterlet, burbot, carp), anadromous, which lives in the seas, and spawns in rivers (sturgeon, salmon), or vice versa (eel), semi-anadromous, which live in desalinated areas of the sea, and breed in rivers (bream, carp, pike perch, catfish, etc.).
The classification of non-fish seafood is shown in Fig. 1.1.
Rice. 1.1. Classification of non-fish seafood
By size fish are divided into small (up to 200 g), medium (1-1.5 kg), large (more than 1.5 kg).
By the nature of the skin fish are divided into scaly fish, without scales and with bony scales - “bugs”. Scaly fish include: pike perch, bream, chum salmon, tench, dentex, carp, crucian carp, etc.; to without scales - catfish, eel, burbot. Fish with small scales (catfish, navaga) are processed similarly to those without scales, so they are conditionally classified as a group. Sturgeon fish are covered with “bugs” (spikes).
Fish are classified according to their thermal state:
I live (stored in running water at a temperature of 4 ... 8 ° C;
Svizhosnulu;
Chilled (temperature -1 ... 5 ° C); enters institutions restaurant industry unsorted; disemboweled; gutted without head;
Ice cream (temperature below - 6 ° C) is supplied to restaurant establishments unselected; disemboweled; gutted without head; disassembled into parts weighing at least 0.5 kg; fillet.
By skeletal structure: a distinction is made between fish with a bony skeleton (scaly and non-scaly) and cartilaginous (sturgeon, lamprey).
According to construction features fish meat represents muscles along with connective and adipose tissue. In fish muscle tissue, connective tissue is evenly distributed. Therefore, when developing fish, meat is not divided into varieties and according to culinary purposes.
The fish are divided into families. A family unites fish with the same characteristics: body shape, skeletal structure, skin, number and placement of fins, and the like.
Ocean fish families
Sturgeon family ( beluga, kaluga, sturgeon, thorn, sterlet, stellate sturgeon) are valuable fish with tender and very tasty white meat, like fatty layers (Fig. 1.2). The body shape of the fish of the genus is spindle-shaped. The body is covered with bone “bugs” in five rows, between which there are small bone grains and plates. The skeleton is cartilaginous, with the exception of the head, where there are bone formations. Sturgeon caviar is light to dark gray, almost black in color, a very nutritious and valuable food product. The edible part of sturgeon accounts for almost 90% of their total mass.
It must be supplied gutted (with the exception of individual specimens of sterlet), frozen, in the form of dried and smoked Balik products and canned food in its own juice.
Rice. 1.2. Sturgeon family: 1 - Russian sturgeon; 2 - stellate sturgeon; 3 -thorn; 4 - sterlet; 5 - Siberian sturgeon; 6 - beluga.
In cooking, fish of this family are used to prepare cold appetizers, first and second hot courses (boiled, fried and baked).
Salmon family- chum salmon, pink salmon, whitefish, salmon, salmon, muksun, trout. Fishes of this family have silvery small scales that fit tightly to the body and a clearly defined lateral line. There is an adipose fin at the tail (Fig. 1.3).
Salmon meat is tender, tasty, has almost no intermuscular bones, with layers of fat between the muscles, in the thickening and under the skin (abdominal part). The meat in most types of fish (salmon, salmon) is light pink or red, in nelma, whitefish, whitefish - white. Fatty, tender salmon meat matures during salting, that is, it acquires a specific taste and is evenly penetrated with fat. Caviar is highly prized orange color, with good taste and nutritional qualities. edible part salmon fish makes up 51-56% of their mass.
The fish comes salted, in the form of Balikov products, canned food, trout - fresh.
Fish of this genus are used to prepare delicious cold appetizers, first and second courses.
Herring family- herring, Baltic herring, sprat, sprat, sardines, sardanella. The body of the herring is oblong, laterally compressed, covered with small scales that easily fall off, there is no lateral line, the caudal fin is very forked.
When salted, herring meat matures and acquires a delicate tissue structure, specific good taste and aroma.
Rice. 1.3. Salmon family: 1 - salmon; 2 - salmon; WITH -chum salmon; 4 - muksun; 5 - vendace; 6 - trout
Freshwater fish families
Carp family- bream, carp, carp, crucian carp, tench, roach, silver carp, marinka, cupid, fisherman, etc. (Fig. 1.4). The body is tall, laterally compressed, covered with scales that fit tightly to the skin, there is one dorsal fin, the meat is tender, medium fat, tasty, the fish is fatty, has many small intermuscular bones. The edible part makes up about half the mass of the fish. Fish of this genus are sold live, dried, smoked, sometimes frozen and canned. Carp are used for preparing cold appetizers, frying and baking, stuffing and boiling.
Rice. 1.4. Carp family: 1 - carp; 2 - mirror carp; 3 - bream; 4 - roach
Rice. 1.5. Perch family: 1 -ruff; 2 -perch; 3 -zander
The restaurant industry supplies herrings salted, pickled, smoked and canned, and rarely fresh-frozen. Used for cold appetizers, fresh herring is fried.
Perch family- perch, pike perch, ruff, bersh (Fig. 1.5). Perch have two dorsal fins: the first is spiny, the second is soft. The body is covered with small dense scales, the lateral line is straight, and there are transverse, vague dark stripes on the sides. The meat is lean, juicy, tasty, rich in extractive and sticky substances. the edible part is 38-45%.
Perch is supplied live, chilled, frozen and canned. Used for cold appetizers, preparation of stuffed, jellied, first and second (boiled, steamed and fried) courses.
Topic 11. Non-fish seafood
In addition to fish, invertebrates (crustaceans, mollusks and echinoderms), seaweed and marine mammals are used for food purposes.
11.1. Crustaceans. Features of the structure. Chemical composition and nutritional value. Use in nutrition
Crustaceans include: crabs, shrimp, crayfish, lobsters, lobsters, krill.
Invertebrate meat has high nutritional value, preventive and medicinal properties.
Their nutritional value is similar to eggs and milk. Meat has a high protein content (up to 23%), which is dominated by biologically valuable essential amino acids: arginine, tryptophan, tyrosine, cystine, histidine. Invertebrates are rich in mineral salts, especially microelements, the content of which exceeds that of domestic animal meat by almost 50, and in some cases, 100 times. They contain less than 1% fat, but their increased biological value is explained by the predominant content of polyunsaturated acids. They contain vitamins B, C and provitamin D.
Among crustaceans, Kamchatka is valued crab , males of which have a mass of 1.2 to 4.2, females are smaller (from 0.8 to 2 kg); in order to preserve reproduction, fishing of females is prohibited. Edible meat is found in the claws, walking limbs and abdomen. The meat, when raw, has a gelatinous, greyish-blue consistency and an elastic, red consistency when cooked.
They are sold raw or cooked and frozen, as well as in the form of canned food. Canned food is prepared from the meat of crab limbs. The limbs boiled in sea water are cut, the meat is removed, sorted, placed in jars lined with parchment, and sterilized at a temperature of 107 o C.
Based on the quality of meat taken from different parts of crab legs and claws, and on organoleptic indicators, natural canned crab is divided into the highest (Fensi) and 1st (A - grade) grades (designated F and A).
Boiled frozen meat and crab legs should stored at a temperature not higher than – 18 o C for no more than 3 months, and at 0-2 o C – no more than 2 days. Crab meat must be fresh, without signs of spoilage, darkening or yellowing, or foreign tastes or odors.
Shrimps widespread in the oceans, in the Barents and Black Seas. The bear shrimp, grass shrimp, comb shrimp, white shrimp, and brown shrimp are of commercial importance.
Shrimp (sea crustaceans) are a valuable food product; Black Sea shrimp are 5-10 cm long, Far Eastern shrimp are 15 cm and higher, their weight is 15-20 g. Shrimp meat is tender and tasty, rich in proteins (about 25%). Shrimp contain vitamins A, D and B.
Depending on the cutting, shrimp can be whole (uncut) or cut (neck in shell with or without intestines, neck without shell and entrails). Edible meat is located in the tail part of the body - the neck.
Shrimp are marketed live, chilled and boiled, raw and boiled-frozen, in the form of boiled-dried meat, and also in the form of natural canned food.
Shrimp are frozen in blocks at a temperature of –25 to –30 o C, and boiled and cut shrimp are frozen in plastic bags, which are heated with hot water before use.
For raw frozen shrimp, the consistency of the meat after defrosting should be elastic, but slightly weakened is allowed; The color of the meat is light, the taste and smell when cooked are inherent fresh meat, without foreign and discreditable tastes and odors.
For boiled-frozen meat, the consistency of the meat after thawing should be dense, perhaps dry, and the color should be white with a pinkish outer layer without darkening or yellowing. Before eating, shrimp must be immersed in boiling salted water and cooked raw for 15-20 minutes, boiled for 3-5 minutes.
Cancers They are sold live or cooked. Sorted by length (from the eye to the end of the tail plate) into selected ones above 13 cm, large ones 11-13 cm, medium ones 9-11 cm, small ones 8-9 cm.
Crayfish have a clean surface and a hard shell, no growths are allowed.
Live crayfish are packed in baskets or boxes with gaps, layered with straw or dry seaweed. The crayfish are placed in dense rows with their bellies down and their necks tucked in. Depending on the size of the container and size, they are packed in no more than 200 pieces.
In the retail chain, crayfish are stored in a darkened room at a temperature of 3 o C for no more than two days.
Before cooking, the crayfish are washed in cold water, then dipped in hot salted water (30 g of salt per 1 liter of water) and boiled for 5-7 minutes. Crayfish are also boiled in beer or kvass.
Crayfish cooked alive have a tucked neck, while those cooked asleep have an elongated neck; the latter are defective and are not allowed for sale.
Crayfish meat is white, tender, contains about 20% protein, 0.5 fat and 1% carbohydrates. They are sold in stores only when it is cold, the sales period is no more than 12 hours.
Lobsters and lobsters are mined in the Atlantic Ocean, North and Mediterranean Seas. They go on sale frozen and canned. Store at a temperature of – 18 o C for up to 8 months.
Krill. Small ocean shrimp. Juice is extracted from fresh raw materials by pressing, then pasteurized for 10 minutes at 90-95 o C. Coagulation of the protein occurs, the protein is separated, crushed and frozen at – 30 o C in the form of briquettes. The briquettes are wrapped in parchment and cellophane.
Frozen briquettes of Ocean protein paste should be dense, pink or red, without signs of oxidized fat. The consistency after thawing is granular or curd-like, the taste and smell are pleasant. Can be stored at – 18 o C for up to 8 months, at – 10 o C for no more than 30 days.
Of all the huge variety non-fish products In the seas and oceans, invertebrates and seaweed are most often used for food. Research conducted in different countries world, have shown that the inclusion of dishes from mussels, sea cucumbers, squid, crabs, shrimp and other invertebrates in the diet has a therapeutic effect in atherosclerosis and diseases of the endocrine glands. Constant consumption of these seafood in combination with B vitamins has a very beneficial effect on preserving and maintaining potency in men.
In addition, the gifts of the ocean act as a sedative. It has been noticed that if you dine on one of these products, deep and restful sleep is guaranteed.
Crustaceans – crabs, shrimp, krill, lobsters, lobsters and crayfish. The most accessible products for us are shrimp and krill processing products. IN culinary purposes Shrimp meat is used boiled and poached to prepare hot and cold appetizers, as well as stuffed dishes. The taste of shrimp, like crabs, is delicate, with a slightly sweet aftertaste, which is explained by the carbohydrate content in their meat. Shrimp and crab meat is very valuable due to its rich protein and mineral content. This is a real protein food with low fat content. There is especially a lot of iodine in it - almost a hundred times more than in beef.
Shrimp meat is rich in sodium, potassium, calcium, magnesium, sulfur, phosphorus, iron, aluminum, copper, zinc, manganese, lead and other trace elements - it contains almost half of the periodic table.
Chemical composition raw meat shrimp: proteins -14.1-22%, fats - 0.7-2.3%, carbohydrates - 0.3-4.9%, minerals -1.5-7.2%. There are a lot of shrimp and vitamins in raw meat.
What are the benefits of crabs and shrimp? Their protein is especially rich in taurine. This amino acid actively nourishes muscles and blood vessels, maintaining their elasticity and keeping them in good shape all the time. In addition, pharmacists use taurine to prepare eye drops that improve the condition of the eye muscles, retina and cornea.
Krill is a small shrimp-like crustacean - a valuable protein product containing, along with vitamins and minerals, up to 22% protein. The first product derived from krill was Ocean paste. However, for cooks and gourmets this is really gourmet product, which can be used for preparing cold dishes and hot appetizers, first and second courses and baked goods.
Cephalopods - squid and octopus. The mantle and head with tentacles are considered edible. A real storehouse of protein substances are squid and octopus; their meat is valued primarily for high content proteins (up to 20%). The meat of large octopuses contains up to 9-10% fat. Their tissues contain a lot of extras active substances, promoting the release digestive juice and giving a unique taste culinary products. By chemical composition The meat of squid and octopus is different big amount water and low fat content. It contains vitamins C and group B, as well as a number of microelements. The culinary uses of squid are quite wide. They are used to prepare hot and cold appetizers, first and second courses – stuffed and baked. Squid meat is especially widely used for preparing minced meat for dumplings, cabbage rolls, rolls, pies, etc.
In Japan and China, squid is eaten raw, dried, pickled, baked and fried. Even eyes and suckers dried in a frying pan are eaten. They are said to taste like nuts.
By the way, it is better to cook squid for 5 to 10 minutes or even 40-45 minutes, otherwise their meat will be tough.
Bivalves – mussels, scallops and oysters. Mussels (black shells) are distinguished by their high nutritional value and balanced content of essential amino acids, polyunsaturated fatty acids, phosphatides, macro- and microelements, water-soluble B vitamins. Man ate mussels 60-70 thousand years ago. This fact became known thanks to archaeological finds. Mussels are mollusks that live in colonies. They cover large stones in clusters, sticking to them with special threads called byssus. In ancient times, these threads were used to produce fabrics from which women sewed clothes for themselves. At the same time, shellfish harvesting was the main type of fishing.
In the modern world, mussels are also a delicacy. More than one and a half million tons are caught annually.
Mussels, delicate in taste, contain a large amount of protein (exceeding beef and fish in the amount of protein), and are low in calories. The presence of mineral salts, iron, phosphorus and vitamins in mussels makes them very useful. Some scientists consider mussels to be nature's Viagra. A mussel becomes a commercial product when it increases in size to 7-8 cm; before that it needs to live for 14 months. Mussel meat is consumed in combination with vegetables, mayonnaise, and various salads are made. Pairs well with cereals and potatoes.
Mussels are active filter feeders. By filtering sea water through themselves and thereby purifying it of contamination, mollusks accumulate harmful substances and microorganisms. One individual passes 70-80 liters of water through itself. By accumulating protozoan poison, mussels become dangerous. Protozoan cells contain the strongest nerve poison, saxitoxin. Of course, in the cells of protozoa there is negligible amount of it, but mussels can accumulate dangerous amounts of this poison.
Our stores sell mostly imported mussels, but there are already farms that grow mussels on their farms. And here we must treat this with caution. Why? Yes, because in order for the mussels to be completely cleansed of the saxitoxin poison accumulated in them, the mollusks must be kept in clean sea running water for at least a month. And there is no certainty that all farmers who grow mussels for sale do this. Boiling is also useless; the poison does not decompose under the influence of high temperature.
In England, for example, they believe that shellfish can be eaten when the name contains the letter p, that is, from September to April. Poisonous mussels have a specific smell of spoiled canned food, their shell is thin, brittle and light in color. Mussels are only tasty when they are caught in the cold season.
The scallop is the most valuable bivalve mollusk. Scallops have even more protein and iodine than shrimp and are low in calories.
Great scallop muscle is rich in Omega-3 fatty acids. The caviar sac contains large amounts of riboflavin and vitamin B5, as well as zinc. The mantle and muscle of scallops, which is especially delicious, are considered edible. Scallop muscle is a high-protein product with a pleasant color, taste and aroma. It's easy to prepare: just thaw and fry in butter, seasoning to taste. It can be widely used for preparing snacks, boiled, fried and stewed dishes.
The edible part of oysters is only 5-8% of the entire oyster. Oyster meat is superior in nutritional value to the meat of fish such as carp and pike perch. It contains up to 14% protein, 0.3-2.2% fat, vitamins B, C, D, vital elements such as phosphorus, iron, cobalt, calcium, magnesium, iodine. Live oysters with lemon juice are the most delicious.
Washed and cooled oyster meat has a pleasant, refreshing taste. In cooking, oysters are used boiled and fried, most often deep-fried. By the way, eating just six oysters provides half of your daily needs for iodine, calcium, phosphorus, iron and copper. By the way, oysters are sold all over the world (both in fashionable restaurants and cheap eateries) in only one form - fresh, but in our country, with rare exceptions, oysters are sold only frozen, which means that you eat them raw (thawed ) is strictly forbidden, even if you really want to. Oysters cannot be defrosted and eaten without heat treatment. They are eaten raw only on the day of the catch. However, fresh oysters also pose a threat.
The thing is that oysters often contain bacteria that are close relatives of Vibrio cholerae, but they give rise to a different disease. Healthy “swallowers” of oysters develop gastroenteritis, similar to classic poisoning - with nausea, vomiting and other “delights”.
In people with liver problems, the bacterium enters the bloodstream and causes severe shock, which can be fatal. Only fresh oysters with the shells tightly closed can be eaten.
Insidious bacteria do not change the appearance of oysters in any way. Therefore, if you do not want to play Russian roulette with French delicacy, switch to heat-treated oysters - this is the only acceptable way. However, this also applies sea fish- in its raw form it may contain “relatives” of cholera.
Echinoderms - sea cucumber, sea cucumber and cucumber. Dried, boiled, frozen and canned products are prepared from sea cucumbers and cucumaria. Sea cucumbers have a very unique shape, more like cucumbers, which is why they are sometimes called “ sea cucumbers" But it doesn’t always look like a “cucumber”: it all depends on the state of the animal - a moving sea cucumber resembles a worm-like creature, and if it is frightened, the body rounds and becomes almost spherical.
Sea cucumber meat contains less protein than the meat of oysters, mussels and scallops, but it contains significantly more minerals: chloride and sulfate salts, compounds of phosphorus, calcium, magnesium, iodine, iron, manganese, copper.
Sea cucumber contains a thousand times more copper compounds and a thousand times more iron compounds than fish, a hundred times more iodine compounds than other marine life, ten thousand times more iodine than beef, pork and lamb.
Sea cucumbers contain vitamins: C, B12, thiamine and riboflavin. Japanese doctors prescribe sea cucumber to overworked and weakened people, which in the Far Eastern countries is called “sea ginseng.” Eating sea cucumbers helps relieve fatigue and restore strength. These shellfish are best used for appetizers, main courses and first courses (fish soups).
Seaweed - red, brown and green. Sea kale(kelp), and partly also green algae - ulva, perhaps the only type of algae that is eaten.
Seaweed is the only vegetable raw materials for the production of stabilizers, thickeners and gelling agents, such as agar, agaroid, sodium alginate, alginic acid, etc. These substances are indispensable in the production of marshmallows, marmalade, creams, ice cream, mayonnaise, etc. Of the variety of types of seaweed, kelp is used for the production of dishes Japanese and sugary. For better preservation, it is prepared dried and frozen. Greatest value seaweed represents a source of minerals and vitamins A, C and group B. The iodine contained in cabbage makes it indispensable for the treatment and prevention of thyroid diseases; in terms of iodine content, kelp ranks first among seafood. Cobalt and nickel contained in seaweed prevent disturbances in the functioning of the pancreas and promote insulin secretion. In addition, sea kale contains microelements necessary for the normal functioning of the adrenal glands and pituitary gland - magnesium and manganese, respectively. Per 100 g of product there are: proteins -0.9 g, fat - 0.2 g, potassium - 970 mg, calcium - 40 mg, magnesium - 170 mg, phosphorus -55 mg, iron - 16 mg, and calorie content - only 5 kcal Low calorie content makes it possible to use seaweed for obesity. For culinary purposes, seaweed is used to prepare side dishes, seasonings for meat and fish dishes, salads, components of first courses, as well as for the production of canned food in combination with vegetables, krill meat, cucumaria, etc.
Seafood is an excellent source of iodine and easily digestible protein. While meat protein takes about five hours to digest in the body, seafood protein takes only two to three hours to digest. It is very important that the seafood is only “first fresh”, otherwise you can be seriously poisoned. In stores there are shrimp, mussels, oysters, etc. most often sold frozen. Once defrosted, they cannot be re-frozen.
In many countries of the world, the basis of the diet of residents is not bread or meat, but seafood dishes, since they are faster to prepare, easier to digest and better absorbed. Fighters for proper nutrition Seafood is increasingly recommended! And such a menu is your insurance against:
—cardiovascular diseases. Beneficial features benefits of seafood are that they contain unique polyunsaturated fatty acids omega-3 and omega-6. Once in the body, they reduce the level of bad cholesterol in the blood.
—excess fat accumulation. 100 grams of mussels contain only 3 grams of fat, shrimp - 2, and squid even less - 0.3 grams. The calorie content of seafood is also striking in record low numbers - 70-85 kilocalories. For comparison, 100 grams of veal contains 287 kilocalories. The benefits of shrimp, crabs and other seafood are obvious!
—disorders of the digestive tract. If the body processes meat protein in about five hours, then it processes seafood protein twice as fast. After all, compared to game meat and domestic animals, seafood has much less coarse connective tissue, and therefore, marine life is a more useful product than meat.
—thyroid diseases. The beneficial properties of seafood lie in a huge amount of a deficient microelement - iodine. It is not produced by the human body, as is the case with other trace elements, but is found only in some products. But it is enough to eat 20-50 grams of crabs or shrimp, and your daily iodine requirement is provided. This means there is “fuel” for the functioning of the thyroid gland and brain. In Japan, the country with the most “seafood” cuisine in the world, there is only one case of thyroid disease per million inhabitants. This is what real means healthy eating! Unlike artificially iodized products (salt, milk, bread), iodine from seafood does not disappear at the first encounter with sunlight and oxygen.
—emotional overload. It has been noticed that peoples living near seas and oceans are more friendly to each other than their counterparts from the outback. This is largely due to their diet based on seafood. The strong friendship of vitamins B, PP, magnesium and copper unites almost all seafood. This is the main formula for balance and a cheerful disposition. And phosphorus guarantees complete and unconditional absorption of all B vitamins. The benefits of seafood are obvious!
—decreased libido. They say that Casanova, before a love date, ate up to 70 oysters for dinner, washing them down with champagne. This is because seafood is considered a powerful aphrodisiac and promotes the production of the “passion hormone” testosterone thanks to high concentration zinc and selenium. True, we do not recommend repeating such a feat in the name of love. Even one serving light salad from crustaceans and mollusks can give a similar effect.
So, the benefits of eating crabs, shrimp and other seafood are undeniable - they are rich in proteins, fats, vitamins and mineral elements, including phosphorus, calcium, iron, copper, iodine. It’s not for nothing that in those countries where seafood is widely consumed, people get sick less and live longer!
Seafood dishes have long become popular, and they have more and more supporters. The range of seafood is gradually expanding. If before shrimps were almost exotic, now there are many people who speak knowledgeably about taste qualities mussels, cuttlefish and octopus. Whatever seafood we prefer, they are all delicacies.
Of course, shrimp are the most consumed food in Russia: they are not only tasty, but also quite affordable. Shrimp contains a lot of protein and minerals. They contain almost a hundred times more iodine than meat. Calcium is essential for immune system, thyroid gland, hematopoiesis, kidneys, bones, muscle tissue. Potassium is essential for the heart and blood vessels. Zinc improves the condition of skin and nails. Sulfur regulates the functioning of the sweat and sebaceous glands, improves immunity, reduces allergic reactions. All these elements are found in shrimp. And also phosphorus, copper, aluminum, iron, vitamins A, D, E, B12. The only drawback of shrimp is that they contain a lot of cholesterol. Therefore, despite all their usefulness, you should not eat them every day.
As a rule, shrimp are sold boiled and frozen. They cook very quickly - just a few minutes. Shrimp can be boiled, fried, stewed, or marinated. When choosing shrimp, pay attention to their appearance. The shell should be shiny and there should be no black specks on it (this indicates that the shrimp are old).
Squids are no less popular. This is a storehouse of protein. In addition, they contain many essential amino acids and extractives that promote the secretion of digestive juices. There is more protein, vitamins B6 and PP in squid than in meat and fish. There are also vitamins B1, B2 and C. In addition, they are full of phosphorus, iron, copper and iodine - more than milk, veal and fish. In many countries, squid is considered a delicacy. They are boiled, fried, baked, pickled, dried.
Lobsters (lobsters) and spiny lobsters are also considered the most exquisite delicacies. Both of them belong to decapod crustaceans. Lobsters even look like crayfish.
There are a great many types of lobsters and lobsters: the first - about 100, the second - 36. Their meat is very tender, contains many easily digestible proteins, vitamins, macro- and microelements. They can be boiled, baked, fried. The meat is tasty without any seasoning, but if you want to experience the true pleasure of eating, you can first marinate it in wine or add a little vinegar or wine, as well as a bay leaf, Kenyan pepper and a sprig to the water in which you boil the lobster or lobster parsley
The mussels are also very tasty. The edible part of these mollusks is the muscle with the mantle and entrails. They are rich in protein, fat, carbohydrates and microelements (selenium, potassium, calcium, sodium, magnesium, iodine, boron, cobalt, manganese, phosphorus, iron), vitamins A, B1, B2, B6, PP, C, they also contain provitamin D3.
Mussels can be purchased peeled or in shells. When preparing these shellfish, do not overuse spices: they can clog the taste. tender meat. Cleaned meat should be thoroughly washed before cooking and then boiled or fried. Mussels in shells are boiled in water, broth or wine until the shells open. If any shells do not open, they should be thrown away. Mussel meat goes well with various foods.
Scallops are also a delicacy. This is a mollusk with a rounded shell, the upper valve of which is flatter, the lower one more convex.
The edge of the shell is straight, protruding from the front and back in the form of protrusions. The surface is decorated with radial or concentric ribs, often with spikes or scales. They are sold, however, without shells. The most delicious part of the scallop is the muscle. In this meat, which has a beneficial effect on nervous system, contains a lot of protein, potassium, calcium, magnesium, iron, phosphorus, zinc, iodine, B vitamins.
Scallops are usually fried in oil and then salt and pepper. You can also boil them - in salted water, no longer than 10 minutes. This mollusk can be used to make salads, aspic, cutlets, and stuffed cabbage rolls and dumplings with its meat. Some gourmets claim that scallops taste like crab.
Crab meat is usually sold as fillets. Its main component is easily digestible protein. It also contains a powerful antioxidant taurine, which helps improve vision, unique polyunsaturated fatty acids omega-3, which support the cardiovascular system, calcium, potassium, magnesium, iron, zinc, copper, vitamins B1, B2, PP, C. Copper and zinc, by the way, help the body fight infections.
They are easy to prepare - just boil them.
One of the recognized and long-known delicious seafood is oysters. They contain a lot of copper, iron, nicotinic acid, phosphorus and especially zinc. They also contain large amounts of vitamin B12, as well as omega-3 fatty acids.
Oysters have a strong reputation for enhancing sexual desire and potency.
Atlantic oysters, which have a thick round or slightly elongated flat shell (5-12 cm), are usually eaten raw. Pacific (Japanese), with an elongated curved fragile shell (up to 30 cm), are baked in the shell, put in soups and stews, and also eaten raw. They are especially popular in Europe.
Determining the freshness of an oyster is easy. The sink must be closed, weighty (there is sea water), and the oyster itself is meaty. You need to open the sink using a strong, not very wide knife, starting from the side and carefully loosening the doors. Raw oysters are eaten with lemon juice. Firstly, it destroys harmful bacteria, and secondly, it balances the taste, because oysters are quite fatty. Instead of lemon, you can use vinegar or wine essence.
Oysters can also be poached, baked, or fried.
Due to their high protein content, eating a lot of oysters is not recommended.
Perhaps the most rare dish on our table there are sea snails. It is an ideal source of magnesium (other foods high in magnesium are high in calories) and is also rich in vitamin B6. Snails help fight stress and also increase sexual activity. There are several types of edible sea snails. abalone- a large mollusk with a flat gray-brown shell, which has a wide bell. The length of the mollusk reaches 20 cm. It is eaten fresh (boiled, stewed, fried), dried, salted and canned. If you prefer fresh snails, remember: they must be alive, and they need to be cooked for no more than 30 seconds, otherwise the meat will become tough.
The whelk is also a large mollusk. It has a spirally twisted shell, also reaching 20 cm in length. They eat its “leg” (the muscular outgrowth of the abdominal wall). Beautiful orange meat serves as a source of protein and microelements (especially a lot of iodine and fluorine). Preparing trumpet is not difficult. It should be lightly beaten, steamed or in acidified water for no more than 10 minutes, and then served with lemon, vinegar, and olive oil. The meat can also be baked or made into soups.
A relative of the whelk is the periwinkle (shore snail, littorina). This is a small mollusk with a thick spherical shell. Most often they are boiled directly in the sink.
PRAWN DISHES
Shrimp with tomato garlic sauce
500 g shrimp, 4 cloves of garlic, 500 g tomatoes, 1 small onion, 2-3 tbsp. spoons of olive oil, 4–5 tbsp. tablespoons dry white wine, 0.5 teaspoon granulated broth, rosemary leaves, thyme, white ground pepper, salt.
Clean the shrimp. Cut the garlic into thin slices. Pour boiling water over the tomatoes, peel them and cut into large cubes. Finely chop the onion.
Heat the oil and fry the onion and garlic in it until transparent. Add shrimp, stir, fry for 2-3 minutes. Then add the tomatoes and simmer a little.
Pour in the wine, pepper and salt to taste, season with broth, stir. Add finely chopped rosemary and thyme, stir and simmer for another 2-3 minutes.
Salad with shrimp
12 large raw shrimp, 1 head lettuce, 2 sweet and sour apple, 1 red onion, 4 baguette slices, 3 tbsp. spoons of apple cider vinegar, 8 tbsp. tablespoons vegetable oil, lemon juice, sugar, ground white pepper, salt.
Clean the shrimp. Wash the salad, dry it, chop it finely. Wash the apples, dry them, remove the core, cut the pulp into slices, sprinkle with lemon juice.
Prepare the dressing. Combine vinegar with sugar, salt and pepper. While whisking, pour in 6 tbsp. spoons of vegetable oil. Then add finely chopped onion and stir.
Fry shrimp in 1 tbsp. spoon of vegetable oil. Cut the baguette into cubes and fry in the remaining oil.
Combine salad, apples and shrimp, pour over dressing, stir. Sprinkle the finished salad with fried bread.
Shrimp salad with champignons
300 g peeled shrimp, 50 g canned champignons, 3–4 tbsp. spoons lemon juice, 0.5 tomatoes, 1 tbsp. a spoonful of olive oil, parsley, lettuce, bay leaf, black peppercorns, ground white pepper, salt.
For the sauce: 80 g mayonnaise, 1 tbsp. spoon of ketchup, 1 teaspoon of soy sauce, 1 teaspoon of cognac.
Bring water to a boil, add bay leaf, peppercorns and salt, boil. Dip the shrimp, cook for about 5 minutes, drain in a colander and dry.
Finely chop the mushrooms. Wash the greens, dry them, chop finely. Cut the tomato into slices.
Combine shrimp, mushrooms and herbs, season with lemon juice and oil, salt and pepper to taste, stir.
Prepare the sauce: combine mayonnaise, ketchup, soy sauce and cognac, mix thoroughly.
Line the bottom of the salad bowl with lettuce leaves, place tomato slices on them, and top with a mixture of shrimp and mushrooms. Pour over the sauce and let it brew slightly. Before serving, garnish with parsley sprigs.
Chinese fried shrimp
400 g shrimp, 2 egg whites, 2 tbsp. spoons of melted milk visceral fat, 1 tbsp. spoon of cognac, 1 tbsp. spoon of starch, monosodium glutamate, salt.
Peel the shrimp, rinse, dry, salt, and let steep for 15 minutes.
Beat egg whites with starch. Place shrimp in the resulting mixture and stir.
Heat the melted fat and fry the shrimp in it, stirring vigorously. Place them on a paper napkin and dry them from excess fat.
Heat the remaining fat in the pan again, put the shrimp in it again, pour in cognac, a little water, add monosodium glutamate to taste and fry for 2 minutes, stirring constantly.
Shrimp with tomatoes Chinese style
500 g peeled shrimp, 2-3 tomatoes, 2 egg whites, 2 tbsp. spoons of starch, 1 tbsp. spoon of cognac, pork fat, monosodium glutamate, salt.
Wash and dry the shrimp meat. Lightly beat the whites with salt and starch. Place shrimp in the resulting mixture and stir. Wash the tomatoes, remove the core and seeds, and chop finely.
Melt the fat and place the shrimp in a deep frying pan and fry them until tender, stirring constantly. Then transfer to a paper napkin and dry off excess fat.
Melt the remaining fat in the pan again, put the tomato in it, pour in cognac, salt, add a little monosodium glutamate, and stir. Then add shrimp and fry quickly.
Greek style shrimp
500 g boiled peeled shrimp, 200 g feta cheese, 2 fresh tomatoes, 2 fresh cucumber, 0.5 cans of pitted olives.
Brown the shrimp on the grill or in the oven and place on a plate. Place diced cheese, cucumber and tomato slices, and olives around.
Spanish style garlic shrimp
16 large raw shrimp, 3 cloves of garlic, 4 tbsp. tablespoons olive oil, ground hot pepper, salt.
Peel the shrimp, wash and dry. Cut the garlic into thin slices.
Heat the oil over high heat, add pepper and stir. Add shrimp and garlic to boiling seasoned oil. Fry for 3-4 minutes, constantly stirring or shaking the pan, making sure that the garlic does not burn. Ready dish Place on warmed plates.
Shrimp with cheese and wine sauce
300 g boiled peeled shrimp, 1 onion, 4 tomatoes, 2 cloves of garlic, 100 g cheese, 200 ml white dry wine, 50 g breadcrumbs, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of chopped parsley, 2 tbsp. spoons of chopped oregano, ground white pepper, salt.
Finely chop the onion. Pour boiling water over the tomatoes, peel them and cut into cubes. Grate the cheese on a medium grater.
Fry the onion in vegetable oil until transparent, add the tomatoes, pour in the wine. Simmer for 5 minutes and remove from heat.
Finely chop the garlic, combine with breadcrumbs, cheese and herbs, mix thoroughly.
Place shrimp in the pan and pour over them wine sauce, salt and pepper to taste, sprinkle with cheese mixture. Bake in a moderately preheated oven for 10 minutes.
Shrimp aspic
500 g shrimp, 1 lemon, 1 carrot, 1 egg, 10 g gelatin, allspice, salt.
Boil the shrimp in salted water with allspice, drain in a colander, dry, cool and peel.
Boil carrots, peel, cut into slices. Hard boil the egg, cool, peel and cut into slices. Cut the lemon into slices.
Pour gelatin with lukewarm water. When it swells, dilute with the hot broth in which the shrimp were cooked and dissolve.
Pour some jelly onto the dish. When it sets, add shrimp, carrot and lemon slices, and egg slices. Pour in the remaining jelly and cool.
Shrimp in wine
700 g raw unpeeled shrimp, 1 onion, 150 ml dry white wine, 100 ml cream, 3 tbsp. spoons of butter, 2 tbsp. spoons of cognac, 1 tbsp. spoon of tomato paste, bay leaf, ground white pepper, salt.
Peel the shrimp, rinse and dry. Finely chop the onion. Melt the butter and fry the shrimp in it for 1 minute. Add salt and pepper to taste, pour cognac over it and set it on fire. When the flame goes out, add onion, tomato paste, bay leaf, and pour in wine. Bring to a boil, simmer over low heat for 5 minutes. Then pour in the cream, stir and heat for another 1 minute. Transfer the shrimp to a heated dish, and boil the sauce over high heat for 1 minute, strain and pour over the shrimp.
Shrimp in French
500 g boiled peeled shrimp, 250 g boiled chicken fillet, 100 g cheese durum varieties, 0.5 lemon, 0.5 cans of olives, curry, mayonnaise.
Cut the chicken fillet into thin strips or separate into fibers. Grate the cheese on a coarse grater.
Combine shrimp, olives (white stones), chicken meat, season with lemon juice and curry, add mayonnaise to taste, stir. Place the resulting mixture in shallow molds and sprinkle with cheese. Bake in a moderately preheated oven for 6-8 minutes.
Turkish shrimp güvech
400 g peeled raw king prawns, 100 g champignons, 1 pod of sweet red pepper, 1 pod of green sweet pepper, 80 g of hard cheese, 60 g of butter, 100 ml of tomato juice, 4 green onions, 1 clove of garlic, turmeric, ground white pepper, salt.
Set aside 100 g of shrimp. Cut the rest in half. Wash the champignons thoroughly and cut into thin slices. Bell pepper wash, dry, remove seeds and membranes, cut into large cubes. Finely chop the garlic. Green onions cut in small pieces. Grate the cheese on a coarse grater.
Melt the butter and lightly fry the chopped shrimp with garlic in it. Then add sweet pepper, stir and fry a little. Add mushrooms and green onions, pour in tomato juice. Heat, stirring, until all the liquid has evaporated. Add salt and pepper to taste.
Place the resulting mixture in a pot and sprinkle with cheese. Bake in the oven for 5-7 minutes (the cheese should be completely melted).
Lightly salt the remaining shrimp, sprinkle with turmeric, fry in butter and place on the finished dish.
Shrimp in rosettes
500 g boiled peeled shrimp, 100 ml heavy cream, butter, bread crumbs, ground white pepper.
Finely chop the shrimp.
Grease porcelain rosettes with butter and place shrimp in them. Pour cream over them, pepper to taste, sprinkle with bread crumbs. Place a piece of butter on top.
Place the outlets in the preheated oven. Bake for 6–7 minutes.
Shrimp in sugar syrup
500 g peeled raw shrimp, 2 egg whites, 50 g starch, 200 g flour, 100 g sesame oil, water, salt.
For syrup: 200 g sugar, 200 ml water.
Wash the shrimp, cut each into two or three parts. Beat the whites, combine with starch diluted with water, add flour, salt to taste. Add enough water to form a dough consistency thick sour cream, to stir thoroughly. Place shrimp in the dough and stir until the dough sticks to them.
Heat oil in a frying pan and fry shrimp in it. Boil syrup from water and sugar, cool until room temperature and then pour over the prepared shrimp.
Shrimp in orange juice
800 g peeled raw shrimp. 1 orange, 1 onion, 150 ml cream, 1 tbsp. spoon of butter, 5 tbsp. spoons of brandy, ground black pepper, salt.
Wash the shrimp, make cuts along the backs, remove the black veins. Wash the orange, dry it, cut off the zest. Cut half the zest into thin strips. Squeeze the juice from the pulp. Peel the onion, cut in half or into quarters.
Melt the butter and put the onion and chopped zest into it, pour in the juice. Bring to a boil and simmer for 1 minute. Add shrimp and simmer for a few minutes, turning occasionally. Then pour in the brandy, heat until the liquid has evaporated by half, add salt and pepper to taste. After this, transfer the shrimp to a heated bowl and place in a warm place. Remove the onion from the juice formed when cooking the shrimp, pour the cream into the sauce, and mix thoroughly. If necessary, add salt and pepper. Add shrimp to the sauce, simmer for 1 minute and serve immediately.
Instead of onions You can use shallots.
Shrimp "Festive"
600 g raw peeled tiger prawns, 300 g frozen green peas, 2 medium carrots, 100 g leeks, 6-7 broccoli florets, 2-3 tbsp. spoons of tomato paste, 4 tbsp. tablespoons vegetable oil, 1 teaspoon sugar, 0.5 teaspoon ground ginger, cayenne pepper, salt.
Peel the carrots, wash them, cut them into cubes. Bring 200 ml of salted water to a boil, put carrots and peas in it, cook for about 6 minutes.
Cut the leek in half lengthwise and then chop it thinly. Heat oil, fry onions, carrots and tomato paste in it. Then add shrimp and fry. After this, add peas, ginger, sugar, pepper to taste, mix.
Transfer the finished dish to a salad bowl and garnish with boiled broccoli florets.
SQUID DISHES
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.
Squid brizol
1 kg squid carcasses, greens.
For the batter: 2 eggs, flour, water, salt.
For frying: vegetable oil.
Remove film from squid carcasses. Cut each carcass in half and beat thoroughly (the carcass should increase in size by about one and a half times).
Prepare the batter. Beat eggs with salt. Add enough flour and water to make a dough with the consistency of thick sour cream. To stir thoroughly.
Heat oil in a frying pan. Dip the squid carcasses into the batter, fry on both sides until golden brown, place in a bowl and let sit for half an hour. After this, roll each carcass into a tube, place it on a dish, and sprinkle with chopped herbs.
Squid with vegetables in sour cream sauce
900 g squid fillet, 5 pcs. carrots, 1–2 onions, 1.5 tbsp. spoons of flour, 5–6 tbsp. spoons of vegetable oil, 0.5 cups of sour cream, 0.5 teaspoons of sugar, 3-4 buds of cloves, salt.
Wash the squid fillet, boil in lightly salted water, cool, cut into strips and fry in boiling oil for 5 minutes.
Wash the carrots, peel and cut into cubes. Cut the onion into half rings or thin slices. Fry onions and carrots in small quantity oil, add a little water and simmer until tender. Add salt to taste, season with ground cloves, stir.
Combine squid with vegetables and mix.
Prepare the sauce. Fry the flour in a small amount of oil until light golden brown, add sour cream, mix thoroughly so that no lumps form, then dilute the sauce with 125 ml of hot water, add sugar, salt to taste. Cook over low heat, stirring constantly, for 8-10 minutes, until the sauce thickens to the consistency of thick sour cream.
Pour the resulting sauce over the mixture of squid and vegetables, place the dish in the oven and cook until cooked for 10–15 minutes.
Squid with cheese and garlic
500 g squid fillet, 3 eggs, 4–5 cloves of garlic, 150–200 g processed cheese, 130 g mayonnaise, herbs, salt.
Peel the squid, wash thoroughly, and place in boiling salted water. Once the water boils again, cook over low heat for 3-5 minutes. Cool, cut into strips.
Hard-boil the eggs, cool, peel and chop finely.
Finely chop the garlic and mix with mayonnaise. Grate the cheese on a coarse grater.
Combine squid, eggs, cheese, garlic with mayonnaise, finely chopped herbs, mix thoroughly.
Squid stuffed with cabbage
500 g squid carcasses, 300 g fresh white cabbage, 300 g of tomato sauce, 2 onions, 3 eggs, vegetable oil, ground red pepper, salt.
Clean the squid carcasses, wash them, and lightly beat them.
Finely chop the cabbage, simmer with oil and a small amount of water until half cooked.
Hard-boil the eggs, cool, peel and finely chop. Finely chop the onion and fry lightly.
Combine cabbage, eggs and onion, add salt and pepper to taste, mix thoroughly.
Stuff the prepared carcasses with the resulting mixture, lightly fry in hot oil, and pour in tomato sauce. Simmer covered for 30–40 minutes on low
Squid kebab
450 g squid tentacles, 1 lime, 20 g green onions, 2 tbsp. spoons of finely chopped chili pepper, 2 tbsp. spoons of chopped cilantro or mint, 1 tbsp. spoon of sugar, 1 tbsp. spoon of olive oil.
Prepare the marinade. Combine chili pepper, herbs, sugar, vinegar and olive oil, mix thoroughly. Clean the squid tentacles, cut into pieces 15–20 cm long, and place in the marinade. Marinate for 1–1.5 hours.
Thread the prepared tentacles onto skewers. Grill for 3-4 minutes, turning the skewers constantly.
Wash the green onions, dry them, chop them coarsely, and lightly bake them on the grill. Warm up the marinade slightly.
Serve kebabs with heated marinade, green onions and chopped lime.
Squid with red wine
700 g squid carcasses, 1 onion, 2 cloves of garlic, 500 g tomatoes, 0.6 cups dry red wine. 0.5 teaspoons sugar, 3 teaspoons chopped parsley, cinnamon stick 2–2.5 cm long, White bread without crusts, olive oil, ground white pepper, salt.
Clean the squid carcasses, wash thoroughly, dry, cut into rings. Finely chop the onion. Grate the garlic on a medium grater. Pour boiling water over the tomatoes, peel them and chop finely.
Heat olive oil in a deep frying pan, fry onion and garlic in it. Then add the squid and stir. Cook over low heat, stirring until the rings turn brown. After this, add tomatoes, sugar and cinnamon, salt and pepper to taste, stir, pour in wine. Simmer over low heat in an open container until the rings become soft. If the sauce has not thickened by this time, transfer the squid to another bowl and simmer the sauce over low heat until the desired consistency.
Cut the bread into triangles, fry on both sides until golden brown.
Place the squid on a plate, pour the sauce over it, and arrange the croutons around.
Squid in nut batter
450 g squid, 0.5 cups of any nut kernels, 0.5 cups flour, 2 cups bread crumbs, 1 egg, vegetable oil, water, salt.
Peel the squid, gut it, scrape it, wash it thoroughly, dry it, cut it into rings.
Finely chop the nuts, combine with bread crumbs and mix.
Beat the egg with 1 tbsp. spoon of vegetable oil, 1 tbsp. spoon of water and salt.
Dredge the squid rings in flour, dip in the beaten egg, and then roll in the nut and crumb mixture. Fry in plenty of boiling oil.
Squid in garlic sauce
300 g squid carcasses, 1 head of garlic, 50 g garlic stalks, 50 g leeks, 1 tbsp. spoon of dry white wine, 2 tbsp. spoons of melted fat, 1 teaspoon of vinegar, 2 teaspoons of starch, 3 tbsp. tablespoons vegetable oil, fennel seeds, anise, allspice, monosodium glutamate, salt.
Pour squid carcasses cold water, soak for 1 hour, then gut, peel, wash thoroughly, cut into large squares. Boil in lightly salted water, place in a sieve, and dry.
Prepare the sauce. Finely chop the garlic stalk. Chop the garlic cloves. Finely chop the leek. Combine garlic and onion, add salt to taste, add a little monosodium glutamate, pour in wine and vinegar, add starch diluted with a small amount of water. To stir thoroughly. If the sauce turns out to be very thick, dilute with a small amount of boiled water.
Heat the fat and fry the squid in it over high heat for 1 minute. Remove from heat, place on paper towel, and dry to remove excess fat.
Prepare allspice oil: heat vegetable oil with fennel, anise, allspice for 5-6 minutes, and then strain. Place the squid in the fragrant oil, stir, and pour in the sauce. Heat through and serve immediately.
DISHES FROM MUSSELS AND SCALLOPS
French fried scallops
700 g scallops, 250 ml milk, 0.75 cups flour, 100 g olive oil, 1 lemon, 1 tbsp. a spoonful of chopped parsley, 2 teaspoons of chopped savory, 0.25 teaspoons of freshly ground allspice, 1.5 teaspoons of salt.
Cut the scallops in half lengthwise, rinse thoroughly, add milk and soak in it for about 5 minutes.
Combine flour with pepper and salt, mix. Roll the scallops in the resulting mixture.
Heat 6 tbsp. spoons of olive oil, fry the scallops in it until a light brown crust forms. Place on a plate.
Pour the remaining oil into the frying pan. Heat until it darkens slightly. Pour hot oil over the scallops and sprinkle them with parsley and savory. Place lemon slices around.
Mussels with coriander in French
2 kg mussels, 2 shallots, 20 g butter, 200 ml dry white wine, 1 teaspoon chopped fresh coriander.
For the sauce: 1 egg, 1 teaspoon mustard, 5 teaspoons mussel broth, 1 teaspoon wine vinegar, 1 teaspoon chopped coriander, 200 g vegetable oil, ground white pepper, salt.
Wash the mussels in the shells thoroughly in several waters. Peel and chop the onion. Heat the butter in a saucepan, fry the onion in it, pour in the wine. Bring to a boil, add mussels. Then add coriander and cover the dish with a lid. Cook until the shells open. After this, immediately remove them from the pan.
Prepare the sauce. Grind the egg with mustard. Continued to grind, gradually pour in vegetable oil. Pour broth and vinegar into the resulting mass, add coriander, salt and pepper to taste, mix thoroughly.
Remove one shell from each mussel. Place the shells with mussels on a dish and pour over the sauce. Serve the remaining sauce separately.
Mussels a la Marinière
4 kg of mussels, 400 ml of dry white wine, 100 g of butter, 1 onion, parsley, ground white pepper.
Wash the mussels in their shells thoroughly in several waters, pour in wine, add half the oil, coarsely chopped onion and pepper. Heat until shells begin to open. After this, shake the pan once or twice.
Place the opened mussels on a plate. Boil the broth in which they were cooked by two-thirds, add the remaining oil and stir. Pour broth over mussels and serve immediately.
Scallop salad with cabbage and apples
400 g boiled scallop, 200 g white cabbage, 2 apples, 3 eggs, 50 g pitted olives, 150 g mayonnaise, salt.
Finely chop the scallop meat. Chop the cabbage thinly, add a little salt, and grind until juice forms. Peel and core apples, cut into thin slices or strips. Hard boil the eggs, cool and peel. Separate the whites from the yolks. Cut the whites into strips, chop the yolks.
Combine scallop meat, cabbage, apples and egg whites, season with mayonnaise and mix. Sprinkle with chopped yolks and garnish with olives.
DISHES FROM LOBSTER AND LOBSTER
How to choose lobsters? Please note that the “sea crayfish” must be alive. If it doesn't move, it probably died, released toxins and began to decompose.
How to cook lobster? Lobsters are considered a delicacy all over the world. Chefs prepare them themselves, not trusting their assistants. It is important to braise, fry or boil the lobster for a certain amount of time. It is calculated according to a special scheme, depending on the size and method of preparation. Not everyone decides to cook it; a mistake will cost a lot of money.
Lobster in tomato-cognac sauce
1 lobster (about 1 kg), 1 onion, 1 carrot, 1 shallot, 2 cloves of garlic, 2 tomatoes, 2 tbsp. spoons of ghee, 40 g butter, 3 tbsp. spoons of cognac, 1 teaspoon of tomato paste, 200 ml of dry white wine, 0.5 teaspoons of sugar, juice of 0.5 lemon, 1 tbsp. a spoonful of chopped parsley, 1 bay leaf, 1 sprig of tarragon, ground cayenne pepper, salt.
Put a bay leaf in the water, bring to a boil, lower the lobster, cook for about 1 minute, remove from heat and let it brew for about 3 minutes. Remove the lobster from the broth, cut off the claws, open them, remove the meat. Separate the tail and cut into four parts. Cut open the head and extract the contents. Remove the caviar. Fry the lobster pieces in melted butter for 3-4 minutes.
Finely chop the onions and shallots. Wash the carrots, peel and finely chop. Stew onions and carrots with tarragon in half the butter. Then add the fried lobster, pour in 2 tbsp. spoons of cognac, wine. Cover the dish with a lid and simmer over low heat for 6–7 minutes.
Pour boiling water over the tomatoes, peel them, chop finely and add to the lobster. Also add tomato paste, parsley and sugar.Mix. Simmer covered for another 10 minutes.
Prepare a paste from the contents of the head, caviar and the remaining butter, rub through a fine sieve. Place the resulting mass over the lobster, pour in the remaining cognac, salt and pepper, pour in lemon juice, and stir.
Lobsters with herb crust
500 g lobsters, 1 clove garlic, 100 g olive oil, rosemary, sage, basil, fennel seeds, bay leaf, salt.
Keep the lobsters in a cool place for 2 hours, and then boil in salted water for 3 minutes at a high boil. Cool.
Combine olive oil, crushed fennel seeds, chopped herbs, garlic and bay leaf, heat, let sit in a warm place for 1 hour, then strain. Squeeze out the sediment.
Cut the boiled lobsters lengthwise, remove the entrails, place on a baking sheet, pour in half the oil, and let it soak in. After this, pour the remaining oil over the lobsters and lightly salt them. Bake in a preheated oven for 1 hour. Cut the finished lobsters into four parts.
Lobster in Polynesian style
1 lobster, 500 ml lime juice, 1 tbsp. a spoonful of chopped parsley. 1 tbsp. a spoonful of ground ginger, Tabasco sauce.
Pour lime juice over the lobster meat, add parsley and ginger, mix thoroughly. Place in the refrigerator and marinate for 12 hours. Season the finished lobster with Tabasco sauce to taste.
Lobsters with champagne
2-3 medium lobsters, 3 tomatoes, 1 cucumber, 1 carrot, 1 onion, 2 apples, 200 g cauliflower, 200 g cod, 20 g celery, 500 ml champagne, 0.5 cup mayonnaise, 3 tbsp. spoons of canned green peas, 1 bay leaf, 1 clove bud, vegetable oil, ground white pepper, salt.
Bring salted water to a boil, add celery and then lobsters. Cook until the lobsters turn red and the shells begin to separate from the meat. Cool, clean.
Finely chop the onion. Wash the carrots, peel them, cut them into thin strips or small cubes. Lightly fry the onions and carrots, add salt and pepper to taste, add bay leaves and cloves, pour in champagne. Warm over low heat for 10 minutes, then add the lobster meat and cook a little.
Boil the cod in salted water, cool, and chop finely. Wash the cucumber, dry it, chop finely. Cauliflower disassemble into inflorescences, boil in salted water, cool. Wash the tomatoes, dry them, cut off the tops, and remove the cores. Chop the core.
Combine cod, cucumber, cabbage, tomato cores, green pea. Season with mayonnaise and mix. Fill the tomatoes with the resulting mixture.
Place the lobsters on a plate and place them next to them stuffed tomatoes. Decorate the finished dish with apple slices.
Siamese-style lobsters
300 g boiled meat lobsters, 1 onion, 1 egg, flour, vinegar, milk, vegetable oil, ground ginger, ground white pepper, salt.
For the sauce: 3 onions, 1 clove of garlic, 150 ml of tomato puree, 0.5 teaspoon of chopped ginger, vegetable oil, ground white pepper, salt.
Finely chop the onion, add vinegar, vegetable oil, ginger, pepper and salt to taste, mix. Place pieces of lobster meat into the resulting mixture. Marinate in a cool place for about 1 hour.
Prepare the sauce. Finely chop the onion and garlic, fry in vegetable oil with ginger. Add tomato puree, salt and pepper to taste, bring to a boil and remove from heat.
Prepare a dough with the consistency of liquid sour cream from flour, eggs, milk and salt. Dip lobster pieces into the dough and quickly fry in boiling oil.
Place the finished lobster on a plate. Serve the sauce separately.
Lobster in ginger sauce
1 lobster (750–800 g), 1–2 onions, 3–4 ginger root slices, 0.75 cup broth, 2 teaspoons corn flour, 2 tbsp. tablespoons of water, sesame oil, sugar, ground white pepper, salt.
Peel the lobster, wash the meat in running water, dry with a paper towel, finely chop, sprinkle with half the flour. Finely chop the onion.
Fry the lobster pieces in boiling oil over high heat, add onion, ginger, a little sugar, salt and pepper to taste, mix thoroughly.
Pour in the broth, bring to a boil, simmer over high heat for 1 minute. After this, stirring vigorously, add the remaining flour diluted with water and immediately remove the dishes from the heat. Let it brew slightly.
Lobsters with Tartar sauce
1 kg lobsters, 2 faces, 2 tbsp. spoons of finely chopped onions, 1 tbsp. spoon of chopped parsley, 1 tbsp. spoon of finely chopped gherkins, 1 tbsp. a spoonful of capers, 250 g of mayonnaise, juice of 1 lemon, salt.
Boil lobsters in salted water with a little lemon juice, cool, and peel. Hard-boil the eggs, cool, peel and chop finely.
Prepare the sauce: combine mayonnaise with eggs, onions, parsley, gherkins, capers and the remaining lemon juice, mix thoroughly.
Place the lobster meat on a plate and pour the sauce over it.
Lobster necks with bananas
4 peeled lobster necks, 2 bananas, 1 onion, 2 cloves of garlic, 3 tbsp. spoons grated cheese durum varieties, 1 glass of vegetable oil.
For the sauce: 500 ml milk, 2 tbsp. spoons of flour, 2 tbsp. spoons of butter, 2 tbsp. spoons of grated Parmesan cheese, 1 bay leaf, 0.3 teaspoons of grated nutmeg, ground pink pepper, salt.
Prepare the sauce. Put in milk nutmeg and bay leaf, salt and pepper to taste, stir. Sauté flour in oil until golden color, add it to the milk and mix thoroughly so that no lumps form. Then add cheese and stir. Heat the resulting mixture over low heat, stirring continuously, until it thickens. Remove from heat, remove bay leaf.
Peel the bananas, cut them in half lengthwise, fry them in boiling oil, and then dry them to remove excess fat.
Finely chop the onion and garlic and fry in hot oil until golden brown. After this, add the lobster necks and, stirring, fry them for 8-10 minutes.
Place bananas in a baking dish, then lobsters with onions and garlic. Pour over the sauce and sprinkle with cheese. Bake in a preheated oven for 15 minutes.
Oriental lobster
450–500 g boiled lobster meat, 1 cup broccoli, 1 egg, 1 cup bean sprouts, 250 ml canned water chestnuts, 1 clove garlic, 125 ml chicken broth, 2 teaspoons vegetable oil, 2 teaspoons rum, Peking leaves cabbage, ground white pepper, salt.
Finely chop the garlic, lightly fry in oil, add pieces of lobster meat, stir. Pour in the broth and rum, add broccoli, bean sprouts, and water chestnut. Add salt and pepper to taste, stir and simmer lightly. Beat the egg, mix with part of the broth and, stirring constantly, pour the mixture into the bowl and remove it from the heat. Do not boil.
Place the finished dish on Chinese cabbage leaves and serve immediately.
Mexican lobster
450 g lobster meat, 2 tomatoes. 1 pod of green sweet pepper, 2 cups breadcrumbs, 125 ml cream, 60 g butter, 0.5 teaspoon ground cumin, 0.25 teaspoon ground allspice, ground red pepper, salt.
Cut the lobster meat into small pieces. Wash the tomatoes, dry them, chop them finely. Wash the sweet pepper, dry it, remove seeds and membranes, and chop finely. Combine the ingredients and place on a baking sheet with high sides or in a non-stick pan.
Combine the cream with cumin, allspice and red pepper, lightly salt. Pour half of the resulting mixture into the mold.
Melt butter, mix with breadcrumbs. Pour the mixture into the mold and smooth it out. Drizzle with remaining cream.
Bake in an oven preheated to 190°C for half an hour.
Serve the finished dish hot.
Lobster dumplings
250 g lobster meat, 1 tbsp. a spoonful of finely chopped onions, 50 g ham, 2 eggs, 6 tbsp. spoons of vegetable oil, 5 tbsp. spoons of flour, 250 ml of milk, breadcrumbs, vegetable oil for deep frying, ground nutmeg, ground black pepper, salt.
Bring vegetable oil to a boil, fry the onion in it until transparent, add finely chopped ham and flour, stir. Stirring constantly, pour in the milk in a thin stream (be careful not to form lumps).
Simmer briefly over low heat, then add salt and pepper to taste, season with nutmeg.
Cool the resulting mass, form it into balls, dip them in beaten eggs, and roll in breadcrumbs. Fry the pieces in boiling oil until golden brown.
CRAB DISHES
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 the males are dietary option. You can tell what gender a crab is by turning it belly up. The female has eggs under her tail, but 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. It's really delicious!
Crabs in Chinese
3 small crabs, 1–2 dessert spoons of cognac, 1 tbsp. salt.
Wash the crabs, steam until cooked, cool. Remove the meat from the shell, from the claws and caviar, arrange the components separately from each other. Pour cognac over them, add ginger, salt and pepper to taste, stir.
Wash and dry empty shells. Place the meat from the shell in one, the meat from the claws in the other, and the caviar in the third. Steam over high heat for 5-6 minutes and serve immediately.
You can serve vinegar with the crabs.
Chinese crab salad with fruits
1 jar canned meat crabs, 1 pickled apple, 2 pickled plums, 6-7 cauliflower florets, 1 small carrot, 1 small celery root, 1 egg, 1 teaspoon soy sauce, lemon juice, salt.
Drain the crab meat in a colander, dry it, and cut into small pieces. Finely chop the apple and plums. Peel the carrots and celery root, boil in salted water, cool, and chop finely. Boil the cauliflower in salted water, drain in a colander, dry and cool.
Hard-boil the egg, cool, peel and finely chop.
Combine apple, plums, carrots, celery and cabbage, mix, put in a salad bowl, pour over soy sauce.
Place pieces of crab meat on top and sprinkle with lemon juice. Sprinkle the finished salad with chopped egg.
Fried crabs
500 g crab meat, 50 g hard cheese, 15 g parsley, 1 egg, 1 clove garlic, 0.5 cup breadcrumbs, 5 tangerine cloves, 250 g vegetable oil, 250 ml cream, ground red pepper, salt.
Chop the crab meat. Grate the cheese on a coarse grater. Crush the garlic. Wash the greens, dry them, chop finely. Beat the egg with cream, salt and pepper to taste.
Lightly fry the crab meat in a small amount of oil, add garlic, stir. Dip the fried meat in egg-cream mixture, roll in breadcrumbs, fry in boiling oil until crispy golden brown. Place in a salad bowl, sprinkle with cheese and herbs, and garnish with tangerine slices.
DISHES FROM SNAILS AND OYSTERS
Oysters with lemon juice
10 fresh oysters, lemon juice, salt.
Wash the oyster shells thoroughly, open them with a special knife, and separate the small shells. Dip deep shells with oysters into ice-cold salted water, rinse in it, and transfer to a plate sprinkled with finely crushed ice.
Serve fresh lemon juice separately.
Oysters with mushrooms in wine sauce
6 oysters, 6 medium fresh champignons, 1 lemon, 1-2 tbsp. tablespoons butter, 50 ml dry white wine, 1 teaspoon flour, herbs, ground white pepper, salt.
Wash the oyster shells thoroughly in salted water, open them, remove the meat, and place it in a saucepan. Pour in a little water and lemon juice, add butter. Simmer over low heat.
Wash the champignons thoroughly, cut into strips, and simmer in lightly salted water. Bring the wine to a boil, mix with flour, salt and pepper to taste. Heat, stirring, until the sauce thickens.
Wash the greens, dry them, chop finely.
Place hot oysters in heated porcelain rosettes (two per serving), place champignons on top, pour sauce over them, sprinkle with herbs.
Snail Plakia
1 kg snails, 4-5 onions, 2 slices of celery root, 5-6 cloves of garlic, 2 tbsp. spoons of flour, 2 tbsp. spoons of tomato puree, 4–5 slices of lemon, 0.75 cups of vegetable oil, 1 teaspoon of ground red pepper, salt
Wash the snails thoroughly, changing the water several times, and then boil them in salted water. Cool and remove from shells. Finely chop the onion. Wash the celery root, dry it, and chop it finely. Chop the garlic.
Heat vegetable oil, fry onion, garlic and celery in it. Then add flour, stir and lightly fry. Add pepper, add tomato puree, mix again. Lightly dilute the sauce with the broth in which the snails were cooked. Bring to a boil, add snails, stir. Transfer the resulting mixture into a mold and place lemon slices on top. Bake until done in a preheated oven.
Serve the finished plakia cold.
Snails "Napoleon"
600 g peeled snails, 3 cloves of garlic, 120 g soft processed cheese, 120 g Roquefort cheese, 1 tbsp. spoon of lemon juice, 125 ml dry white wine, 2 tbsp. spoons of butter, 4 tbsp. spoons of thick cream, 1 tbsp. a spoonful of cognac, dill, ground black pepper, salt.
Pour a mixture of wine and lemon juice over the snails. Marinate for 30 minutes and then fry in butter with chopped garlic. Add salt to taste.
Prepare the sauce. Grate Roquefort cheese on a coarse grater, grind with melted cheese using a blender, add cream and cognac, salt and pepper to taste, mix thoroughly and cool.
Mix the snails with the sauce and heat over low heat for 1–2 minutes. Sprinkle the finished dish with chopped dill.
Oysters with spicy tomato sauce
40 oysters, 200 ml tomato sauce. 1 onion, 1 celery root, 1 tbsp. a spoonful of horseradish, lemon juice, sugar, herbs.
Prepare the sauce. Finely chop the onion. Wash the celery root, peel it, and grate it on a coarse grater. Combine tomato sauce with onion and celery, add horseradish, a little lemon juice and sugar, mix.
Wash the sinks thoroughly, open them, remove small sashes. Place the oysters on a plate and garnish with sprigs of herbs. Spicy sauce submit separately.
Oysters baked with zest
24 oysters. 2 cloves of garlic, 1 lemon, 100 g butter, coarse salt.
Wash the oyster shells thoroughly, open them, and pour the juice from each into a bowl. Remove small flaps, clean the lower flaps from splinters.
Sprinkle a baking tray with a thick layer coarse salt, level it out. Arrange the oysters so that the shells do not tilt.
Strain the juice drained from the shells and pour into the frying pan. Add garlic, crushed with a knife. Heat over low heat until half the liquid has evaporated. After this, remove the garlic and add melted, slightly cooled butter to the juice, whisking the mixture.
Wash the lemon, dry it, remove the zest from it using a fine grater. Sprinkle the zest over the oysters. Drizzle with butter sauce. Bake under preheated grill for 5 minutes.
Snails with mustard sauce
200 g peeled raw snails, 2 tbsp. spoons of mustard, 3 tbsp. tablespoons vinegar, 100 g olive oil, 15 g parsley, ground black pepper, salt.
Wash the snails, place them in boiling salted water, bring to a boil again, and cook for 5 minutes. Remove from heat, cool in broth to room temperature.
Combine mustard with vinegar and olive oil, salt and pepper to taste. Beat with a whisk until a homogeneous thick mass is formed. Add finely chopped parsley and stir.
Place snails on a dish and pour sauce over them.
Based on materials from the book by Galina Sergeevna Vydrevich
" 100 best dishes from seafood. "
Lives in the waters of the World Ocean great amount animal and plant organisms. Many of them have long been used by humans as food. Commercial seafood has high nutritional value. They contain a lot of complete protein (7.3-22.5%), vitamins important for the human body, primarily group B, as well as macro- and microelements.
According to biological and anatomical characteristics, seafood products are divided into groups: invertebrates- crustaceans, bivalves and cephalopods, echinoderms, gastropods; seaweed- seaweed; marine mammals- baleen whales.
Crustaceans include crayfish, crabs, lobsters, lobsters, shrimp and krill. Their body consists of a cephalothorax, abdomen (neck), five pairs of legs and is covered with a hard shell. The front legs have claws. Crustacean meat has high taste and nutritional value.
Cancers- These are river invertebrate animals. Crayfish with a length of at least 9 cm are of commercial importance. The meat of the neck and claws is used as food. Sold live or boiled. Canned food is made from crayfish.
Crabs- large marine crustaceans. In the USSR, the main commercial value is the Kamchatka crab, whose weight is usually 0.8-5.0 kg. Only male crabs are processed. The meat of the limbs and abdominal part (abdomen) is used for food. Raw crab meat is gelatinous, grayish in color, after cooking it is white, fibrous, with a peculiar delicate taste, characteristic of crustaceans.
Crab is produced from natural canned food(main products) and frozen products: boiled-frozen crabs (sets of limbs in shell in boxes or bags), boiled-frozen crab meat.
Lobster are large sea crayfish that live in the warm waters of the Atlantic. The average weight of a lobster is 4-6 kg. In terms of meat quality, they are the most valuable of crustaceans. In the USSR, lobsters are caught in small quantities in the Black Sea. Lobsters are sold in live, fresh-frozen and boiled-frozen forms. Natural canned food is produced from them.
Lobsters- sea crayfish that live in the warm waters of the Atlantic and Pacific oceans. They are similar to lobsters, but do not have claws. The nutritional value of meat and use are similar to lobsters.
Shrimps- small sea crustaceans from 5 to 35 cm in length. In the USSR, the main shrimp fishery is carried out on Far East. The meat of shrimp is used as food from the neck, which makes up 38-45% of the crustacean’s weight. In fishing areas, shrimp are sold in live and chilled forms. The bulk of shrimp goes on sale after freezing: raw-frozen and boiled-frozen shrimp, undivided or cut (necks in shell). Boiled and dried meat and natural canned food are also produced from shrimp. Shrimp are consumed as independent dish prepare soups and salads.
Krill- small Antarctic shrimp. It is used to produce a valuable protein product - Ocean paste, which is used in food production and cooking. Krill is used to produce boiled frozen meat in granules (in film bags or blocks) and canned food (Primorsky krill meat, Antarctic Salad shrimp meat).
Shellfish distinguish between bivalves and cephalopods.
Bivalves- These are invertebrate organisms whose body is enclosed in a bivalve shell. The edible part is the fleshy body, consisting of the adductor muscle and the mantle. Shellfish meat has a high content of glycogen (up to 6%) and minerals (up to 3-4%). It has a gelatinous consistency, good taste, easily digestible and used for gourmet dishes. Oysters, mussels and scallops are of commercial importance. For food purposes, only live mollusks with tightly closed shells are used.
Cephalopods- large predatory animals, the body of which consists of a body and a head with tentacles, which during life also play the role of legs. Squids are of commercial importance, and to a lesser extent, octopuses and cuttlefish.
Squids are widespread in the waters of the World Ocean. They are mined in the Far East. The squid's body shape is cylindrical, average length (without tentacles) is 15-60 cm, weight is 70-600 g. The mantle, tentacles and liver are used as food. Squid meat is suitable for dietary nutrition. It is used to prepare cold appetizers, main courses, fillings for pies and other culinary products.
Squids are produced in frozen and dried forms. Frozen squids are sold undivided or cut up (with the entrails removed) - with head and tentacles, carcass, headless (fillets), tentacles with head.
They produce salted and dried products: salted and dried squid (fillets), shredded squid, semolina, tentacles. The production of hot smoked squid has been mastered. Currently, they also produce canned food in a wide range.
Echinoderms They are marine animals of various shapes. They have commercial significance holothurians - sea cucumber, cucumber and sea urchin, living in the Far Eastern seas. The tissues of sea cucumber and cucumaria contain many biologically active substances, so these animals have not only food, but also medicinal value. Preparations used in the treatment of cancer and other diseases, as well as tonic tinctures, are obtained from sea cucumbers.
Gastropods.- These are soft-bodied animals with a shell on their back. Trumpeter, rapana and abalone are of commercial importance.
Seaweed- these are plants that grow in the seas and oceans at a depth of up to 200 m. For food purposes, brown algae of the genus Laminaria are used, the trade name is sea kale. Its leaves (thallus) reach a length of 15 m, width - 50 cm, thickness - 5 cm. Sea kale is harvested in the waters of the northern and Far Eastern seas.
Sea kale is rich in vitamins, macro- and microelements, especially bromine and iodine, therefore it is used in therapeutic nutrition for diseases of the thyroid gland and cardiovascular. It goes on sale mainly in the form of canned food: Sea kale in tomato sauce, Seaweed with vegetables in tomato sauce; It is also produced in frozen and dried forms.
Marine mammals live in the waters of Antarctica and the North Pacific Ocean. Only baleen whales are used in food production. Their fishery is currently insignificant. The meat of baleen whales is similar to beef in the structure of muscle tissue, composition and taste. It is separated from the bones, processed and frozen into blocks. This meat is used for the production of canned food, semi-finished products, culinary and sausage products. Edible whale oil is used in the margarine industry, and the liver, rich in vitamins A, - to obtain fortified fat and medications.
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