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 occupy the uppermost column of the ocean or sea. They are never found at the bottom except in rare occasions. Fishes in this category can be categorized further into large and small fish. The large category comprises predator fish which feed on the small ones. The group comprises of marlin, swordfish, salmon, sharks, salmon, mackerel, and tuna among others. The small forage fishes include anchovies, sardines, menhaden, sprats, and herring. Forage fish feed on planktons although they accumulate less toxins compared to predator fish.
Demersal fishes inhabit ocean beds and the areas surrounding the bed. Groupers, cod, stingrays, and flatfish are some of the examples. Fish in pelagic group are less sedimentary than those in demersal group. Crustaceans living on ocean floors are the major food source. Muscles are less developed due to less swimming activity. Less developed muscles make their meat to be whiter.
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.
Fresh water masses are home for freshwater fish. Such bodies comprise of ponds, lakes, and streams. Fish farming is the main source of fishes under this category. According to statistics most fish consumed worldwide are from freshwater on farms. Trout, carp, catfish, and tilapia are some of the major examples.
Preparation of sea organisms is possible through various methods. Most commonly used methods are steaming, pan frying, broiling, baking, microwaving, grilling, and poaching. Each sea organism has it own suitable method of preparation although some can be prepared in more than one method. Preparation involves removing parts that cannot be consumed like scales, shells, and intestines. Whether dividing is needed or not depends on the type of an organism.
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 occupy the uppermost column of the ocean or sea. They are never found at the bottom except in rare occasions. Fishes in this category can be categorized further into large and small fish. The large category comprises predator fish which feed on the small ones. The group comprises of marlin, swordfish, salmon, sharks, salmon, mackerel, and tuna among others. The small forage fishes include anchovies, sardines, menhaden, sprats, and herring. Forage fish feed on planktons although they accumulate less toxins compared to predator fish.
Demersal fishes inhabit ocean beds and the areas surrounding the bed. Groupers, cod, stingrays, and flatfish are some of the examples. Fish in pelagic group are less sedimentary than those in demersal group. Crustaceans living on ocean floors are the major food source. Muscles are less developed due to less swimming activity. Less developed muscles make their meat to be whiter.
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.
Fresh water masses are home for freshwater fish. Such bodies comprise of ponds, lakes, and streams. Fish farming is the main source of fishes under this category. According to statistics most fish consumed worldwide are from freshwater on farms. Trout, carp, catfish, and tilapia are some of the major examples.
Preparation of sea organisms is possible through various methods. Most commonly used methods are steaming, pan frying, broiling, baking, microwaving, grilling, and poaching. Each sea organism has it own suitable method of preparation although some can be prepared in more than one method. Preparation involves removing parts that cannot be consumed like scales, shells, and intestines. Whether dividing is needed or not depends on the type of an organism.
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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