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Variety of Seafood and Fish
Sea food generally means fish of different varieties. Fish range from bass to halibut to other more exotic varieties. But it is just not the fish that comprise the sea food. Other things like lobsters, crabs, roe also make up the whole ensemble. We can define some of the popular varieties of seafood.
Lobsters are found in the cold seas and are the most popular shell fish. They come in many different varieties but the most relished are the American Lobsters and the European ones. Lobsters can be easily grilled, baked, steamed or simply boiled and served with a butter sauce.
Salmon is one of the popular fish featured on any seafood restaurant. It is pink in color and is the source for omega3 fatty acids which are very effective in reducing the risk of heart diseases.
Tuna is one of the most commonly consumed fish. Fresh tuna is a great source of protein and at the same time it is low in saturated fats. Grilled tuna makes for a very delicious meal indeed.
Cod is a mild variety of fish which has low-fat content and is fairly popular in North America. Cod livers are used to make cod-liver oil which has nutritional value and contains Vitamin A, Vitamin D and omega-3 fatty acids which are helpful in reducing the risk of heart disease.
Halibut is derived from the Dutch word Heilbot and is a kind of flat fish which lives in both the North Pacific and North Atlantic Oceans.
Caviar is one of the most popular delicacies in many countries around the world. It is in fact processed and salted sturgeon eggs and has the distinct status of being the food for the rich since it is very expensive.
Crabs are the cousins of lobsters and shrimps and are hugely popular as seafood. They are cooked by steaming them whole or cracking them open to fill in rich sauce. Crab legs are particularly popular and delicious.
Shrimps are considered to be rich in proteins and can be cooked in any possible manner but the method should be perfect so as not to spoil it. |
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