Seafood - health from the depths
Seafood belongs to the most remarkable delicacies, when properly prepared it tastes really delicious! It is worth to get to like it because it is a real repository of nutritional values. In Italian seafood is called frutti di mare– this name and the English one have been adopted and are used all around the world. It appeared during the reign of Augustus III on Polish tables. Live oysters imported from France were eaten in the residences of aristocrats, they were an exclusive delicacy of artists and generals in the interwar years. Frutti di mare was (and still is) considered an aphrodisiac. Apparently, Casanova who was famous for his love conquests ate up to 50 oysters for breakfast for increased sexual efficiency!
For more than 200 years, these edible marine or freshwater unripe animals have been the national delicacy of the French, and in Mediterranean countries and on antipodes, they have belonged to the traditional food of the population living there for centuries. They are available in the form of preserves on the market (in natural brine, in white wine, in various sauces, e.g. sea, Catalan, vermicelli, smoked or marinated), frozen (in a shell, partly or wholly peeled, raw or already cooked) and of course fresh.
A big advantage of seafood is the short cooking time, which allows to prepare the meal as quickly as possible, it can also be used in the kitchen in many different ways. It works well as a starter and a small snack, as an ingredient for salads, exquisite soups and main dishes. Some are raw (oysters), but they can also be baked, chewed, cooked, fried or stuffed.
Seafood is a treasure trove of nutrients. That is why, whenever possible, we should reach for it, not only because of the taste value.
- It is a valuable source of easily digestible, high-quality protein.
- It has less cholesterol and fat than animal meat.
- It has low calorie products, can be eaten by overweight people and those with cardiovascular problems.
- It contains valuable omega-3 fatty acids used in the prevention and treatment of many civilization diseases.
- It is rich in fat soluble vitamins A, E and D and group B vitamins (B6, B5, PP and B12).
- It contains a large amount of iodine, necessary for proper thyroid function.
- It provides selenium, which has an antitumor effect.
- It provides fluoride responsible for a good condition of teeth and bones.
- It is full of iron, magnesium, calcium and zinc (the richest source of zinc is oysters, which is why they are considered a strong aphrodisiac.).
What about the calories? Seafood itself does not provide too much of them, it all depends on the preparation. When cooked, and not fried in deep fat, it is a very dietary snack. For example: a boiled lobster is 80 kcal/100 g, cooked shrimps - about 100 kcal/100 g, oyster meat - 85 kcal/100 g, octopus - 59 kcal/100 g.
The source from which seafood comes from is very important. The best come from Atlantic waters because it contains less harmful chemicals.
Seafood is divided into three groups:
1. Mussels (molluscs): oysters, mules, scallops and a large group of mussels appearing under the name of "edible clams". These are freshwater and saltwater molluscs, which have a flattened side body, covered with shells.
2. Shellfish: crabs, lobster, crawfish, shrimps
3. Cephalopods: squid and octopus
Calamari are cephalopods which are included in seafood, they have slightly gummy, delicate sweet-tasting meat and what is important, they are a natural aphrodisiac. There is frozen and fresh calamari. We can fry squids in deep fat, choke, bake or cook soup from them. Appetizing rings can be served with a sauce, a salad and even as tripe. Perfectly cooked calamari should be crispy on the outside and soft in the middle. The success of fried and cooked calamari lies at the time of its preparation. It can be fried and boiled very briefly on strong fire or very slowly on low heat. Calamari cannot be cooked as "average", because then it is rubbery. It is most commonly served with butter and garlic, re-inserted into the shell or as a component of other dishes.
Octopus are eight-headed cephalopods, existing in a temperate climate. It is cooked in the same way as calamari. The meat of octopus is defined by gourmets as one of the most delicate meats that can be tasted just after cooking so it melts in the mouth. Octopus meat should be crushed until it loses its elasticity. If the octopus is not cleaned, the anus and mouth should be removed, then it should be turned over to the other side, removed of the insides, the suction cups and the ends of the arms. Smaller specimens are fried whole in batter. We can come across frozen octopus which is already cleaned and cut into pieces in the markets. Salads, soups, stew with vegetables and pasta can be made from them. It should be noted that the meat of the octopus loses its butteriness when cold, because the collagen contained in them solidifies, but it is still delicious.
Crabs can be found in the Mediterranean and the Atlantic Sea. They are sold live with or without a shell. They can be roasted, cooked in water or steamed. In trade, they occur as frozen and canned. Crabs have very delicate meat, it is white in the claws and dark in the armor. The meat is suitable for a soufflé and for salads. During cooking, the crab's armor changes color to intensely red.
Shrimps – we have written a separate article about shellfish: SHRIMP – A HEALTHY DELICACY FROM THE SEAS. WHY SHOULD YOU EAT THEM? We invite you to reading it.
Oysters are molluscs, found in the Mediterranean, in the Atlantic and Pacific oceans. They were loved by the ancient Romans, and many centuries later, the famous lover Casanova was a big fan of them. Oysters have a semi-liquid and gelatinous consistency and a delicate taste. Gourmets eat them straight from the shell, sprinkled with lemon juice. What we feel first and foremost is the taste of sea water. The first rule to follow - the dish must be fresh. When buying oysters, we check whether the shell is closed. If it is open, we gently knock on the oyster - if it closes, everything is fine, but when it remains open, we have to give it up. Oysters are served raw with ice and a hint of lemon juice, but we can also bake, fry, choke and cook them. Soups can also be prepared from them.
Mussels (mules) are shellfish, they are simply delicious and have a delicate taste. They have smooth and thin shells, ranging from brown to violet-black. The meat is white, it has a delicate, sweet taste. Preserves, frozen and fresh, in shells or peeled are available for sale. At present, most of the mussels available on the market come from breeding, which is carried out in a very ingenious way. Mussels are grown on ropes attached to grass floating on the surface of the sea. This makes it easy to locate them and they can grow in their natural environment. The collection takes place 2-3 years after the mussel reaches the desired size. Mussels can be steamed, choked in their own sauce, baked in the oven or on the grill. Preserved mussel meat is less firm than fresh. Preserved mussels are ready for serving, but they can also be gently broiled or served in salads and soups. Mussels should be boiled or cooked until the shells are opened, when closed, they are not suitable for eating.
Scallops live in warm seas and oceans. They have shells with a 15-cm diameter, surrounding a white, big muscle and a dark orange soft roe, otherwise coral. Their meat is white and delicate in taste. When choosing fresh scallops, it is worth to pay attention to the color of the meat - it should be creamy, without discoloration and damage. When buying live scallops, we should check whether the shell is closed, or closes when touched - if so, the scallops are fresh. Otherwise they are not suitable for eating. Scallops can be served in a pan fried, grilled or breaded in an egg and bread crumbs. We fry them very briefly so they remain juicy. Well prepared scallops have a similar texture to octopus meat.
Lobsters resemble the crayfish, they have dark blue, dark brown or dark green armor, which in contact with boiling water changes color to red. Their meat is white, thin and delicate. On our market, there are frozen raw Canadian and Greenlandic lobsters. Lobsters can be stewed, baked, cooked in water and steamed. They can be served cold or hot with stewed vegetables.
Fresh, frozen and canned seafood is available in the nationwide World Cuisines Deli and in our mobile store. FISHMOBILE KITCHENS OF THE WORLD. Detailed information is provided by deli employees - the contact list of all locations can be found on our website, tab DELI. Detailed information and contact to the mobile store can also be found on our website, under the tab FISHMOBILE KITCHENS OF THE WORLD.
Orders for larger quantities and custom orders can be made by calling: 22 785 95 20 or by sending an email to: firstname.lastname@example.org