Non-fish seafood
In China, in addition to these valuable fisheries products, they are engaged in cultivation of marine plantations. Traditionally, these products are present in the diet of the East, Italy, France and Portugal. Non-fish seafood have high nutritional and taste qualities, rich in protein , essential amino acids, minerals , vitamins , macro-and micronutrients. Many members of crustaceans (crayfish, crabs, lobsters, shrimps, lobsters) are used to prepare delicious dishes.
Popular dishes of echinoderms (sea cucumbers, sea urchins, sea cucumbers). Dishes of oysters, mussels, squid, octopus and scallops are no longer exotic in many European countries. Despite the huge variety of non-fish marine products, in the countries of the former Soviet Union are mainly used in food invertebrates and algae. The problem is wide spread of other sea products is associated with extremely low retention period. Nutritional value is very high invertebrates. Meat arctic krill crustacean used in salads, protein paste. Trepangs are high in iodine and iron. The krill meat contains iodine in 100 times, and the sea cucumber - 10,000 times more than beef. Squid are rich in protein (10-20%), fat (0.6-1.5%), essential amino acids and trace elements. The flora of the world's oceans has about 70 species of edible seaweed. In Japan, China, Italy seaweed traditionally eaten on a daily basis. The most widely used is seaweed.
It is used for salads, dressings, toppings and confections even. Cabbage contains 13.6% of proteins, essential amino acids, fatty acids and phospholipids, vitamins B, C, D, and carotene.
The cabbage contains a wide range of macro and microelements, iodine, phosphorus, iron, potassium, magnesium bromide, zinc, manganese, cobalt, etc. Laminaria - an excellent tool for the prevention of atherosclerosis, and thyroid diseases.. Sea products combine well with almost all products: meat, pasta, vegetables. As a rule, non-fish sea products are not used in food separately, and are additive to various dishes. They give it a unique flavor nenadoedlivy accent, which can rightly be judged true gourmets.
For non-fish sea products used for human food, are marine invertebrates - shellfish, clams, octopus and echinoderms, as well as algae. Many of them are of commercial importance.
Popular dishes of echinoderms (sea cucumbers, sea urchins, sea cucumbers). Dishes of oysters, mussels, squid, octopus and scallops are no longer exotic in many European countries. Despite the huge variety of non-fish marine products, in the countries of the former Soviet Union are mainly used in food invertebrates and algae. The problem is wide spread of other sea products is associated with extremely low retention period. Nutritional value is very high invertebrates. Meat arctic krill crustacean used in salads, protein paste. Trepangs are high in iodine and iron. The krill meat contains iodine in 100 times, and the sea cucumber - 10,000 times more than beef. Squid are rich in protein (10-20%), fat (0.6-1.5%), essential amino acids and trace elements. The flora of the world's oceans has about 70 species of edible seaweed. In Japan, China, Italy seaweed traditionally eaten on a daily basis. The most widely used is seaweed.
The cabbage contains a wide range of macro and microelements, iodine, phosphorus, iron, potassium, magnesium bromide, zinc, manganese, cobalt, etc. Laminaria - an excellent tool for the prevention of atherosclerosis, and thyroid diseases.. Sea products combine well with almost all products: meat, pasta, vegetables. As a rule, non-fish sea products are not used in food separately, and are additive to various dishes. They give it a unique flavor nenadoedlivy accent, which can rightly be judged true gourmets.
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