Any form of sea life that is consumed by human beings as food is referred to as seafood. In most definitions it includes shellfish and fish. Shellfish classified under pier seafood include echinoderms, crustaceans, and molluscs. Reduced consumption of mammals like dolphins and whales has made them to be declassified under seafood. Sea vegetables are also categorized under sea life hence they also form part of seafood.
Fish is consumed a lot on Redondo Beach as a vital part of sea life. Different criteria are used in the classification of fish. This article classifies them according to migratory characteristics and habitat. According to the two criteria, four major classes of fish are available. They leave in both sea and freshwater bodies. The four groups are, demersal, diadromous, freshwater, and pelagic fish.
Palagic fish live on the surface of the sea or ocean. They rarely reach the bottom unless in special circumstances. Pelagic fish can be further classified as large predator and small forage fish. The predator group feeds on the small forage fish and other organisms in the water. Marlin, swordfish, salmon, mackerel, tuna, salmon, and sharks are among organisms in this group. The forage sub-group includes anchovies, menhaden, sprats, herring, and sardines. Forage fish accumulate less toxin compared to their predators. They feed on planktons.
Demersal fish occupy ocean beds or areas near the bed. Examples of fishes in this category include stingrays, grouper, flatfish, and cod. They are more sedimentary when compared to the pelagic group. Their main source of food is crustaceans on the sea bed. Their meat is whiter in color than that of pelagic fish because they do not swim a lot.
Diadromous are migratory. The nature of their body allows their survival in both fresh and salty waters. Therefore, depending on the season, they can migrate between salty and fresh waters. Some fishes that belong to demersal and pelagic group are also found in this group. Diadromous fish group comprises of eels, shad, salmon, and lamprey. Their main source of food is planktons but water plants can also provide food in some cases.
Freshwater fish as suggested by the name occupy water bodies that contain fresh water. Such bodies include ponds, lakes, and rivers among others. Fishes in this group are normally captured for fish farming on farms. They contribute to the largest percentage of all fish consumed world-wide. Major fishes under this category include trout, catfish, tilapia, and carp.
There are many methods used to prepare sea organisms. Some of them include baking, broiling, grilling, microwaving, poaching, steaming, and pan frying. The method used may depend on the nature of fish or shellfish in question although some organisms can be prepared in more than one way. Preparation involves removing the intestines, scales, and other parts that are not edible. Some organisms can be prepared whole while others need to be made into pieces.
Seafood can go together with various ingredients, fruits, and foods. Methods of preservation methods include refrigeration, roasting, salting, steaming, and smoking. Cross-contamination can occur if prepared and raw food are kept together hence, thy must be kept separate. Preservation can affect freshness hence one should check to ensure freshness before cooking.
Fish is consumed a lot on Redondo Beach as a vital part of sea life. Different criteria are used in the classification of fish. This article classifies them according to migratory characteristics and habitat. According to the two criteria, four major classes of fish are available. They leave in both sea and freshwater bodies. The four groups are, demersal, diadromous, freshwater, and pelagic fish.
Palagic fish live on the surface of the sea or ocean. They rarely reach the bottom unless in special circumstances. Pelagic fish can be further classified as large predator and small forage fish. The predator group feeds on the small forage fish and other organisms in the water. Marlin, swordfish, salmon, mackerel, tuna, salmon, and sharks are among organisms in this group. The forage sub-group includes anchovies, menhaden, sprats, herring, and sardines. Forage fish accumulate less toxin compared to their predators. They feed on planktons.
Demersal fish occupy ocean beds or areas near the bed. Examples of fishes in this category include stingrays, grouper, flatfish, and cod. They are more sedimentary when compared to the pelagic group. Their main source of food is crustaceans on the sea bed. Their meat is whiter in color than that of pelagic fish because they do not swim a lot.
Diadromous are migratory. The nature of their body allows their survival in both fresh and salty waters. Therefore, depending on the season, they can migrate between salty and fresh waters. Some fishes that belong to demersal and pelagic group are also found in this group. Diadromous fish group comprises of eels, shad, salmon, and lamprey. Their main source of food is planktons but water plants can also provide food in some cases.
Freshwater fish as suggested by the name occupy water bodies that contain fresh water. Such bodies include ponds, lakes, and rivers among others. Fishes in this group are normally captured for fish farming on farms. They contribute to the largest percentage of all fish consumed world-wide. Major fishes under this category include trout, catfish, tilapia, and carp.
There are many methods used to prepare sea organisms. Some of them include baking, broiling, grilling, microwaving, poaching, steaming, and pan frying. The method used may depend on the nature of fish or shellfish in question although some organisms can be prepared in more than one way. Preparation involves removing the intestines, scales, and other parts that are not edible. Some organisms can be prepared whole while others need to be made into pieces.
Seafood can go together with various ingredients, fruits, and foods. Methods of preservation methods include refrigeration, roasting, salting, steaming, and smoking. Cross-contamination can occur if prepared and raw food are kept together hence, thy must be kept separate. Preservation can affect freshness hence one should check to ensure freshness before cooking.
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