Frozen Sea Food
Squid
Frozen Sea Food Squid are cephalopods in the superorder Decapodiformes with elongated bodies, large eyes, eight arms and two tentacles. Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle.
Octopus
People of some cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.
Cuttlefish
Cuttlefish or cuttles are marine molluscs of the order Sepiida. They belong to the class Cephalopoda, which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy.
Snails
Among land snails, Helix pomatia and Helix aspersa are commonly consumed. ... On an average, snails contain 16 grams of protein per 100 grams of edible meat. 1. This protein is considered to be of high quality because it contains all the essential amino acids required by the human body.
Mussels
Mussels are an under-appreciated wonder sea food. Full of vitamins and minerals, high in protein and low in fat. It is a wonder these culinary stars are not more of a staple in the British diet. However, with more information about the health benefits of mussels than ever before, it’s starting to change.
Clams
The flesh of clams which is somewhat tender or chewy in texture but typically sweet in flavor, is a popular food when steamed, fried or served as an ingredient in chowders and stews. Frozen Sea Food Clam meat consists of the muscles that manipulate each half of the shell, the neck (also known as the siphon) and the foot.
Oysters
Frozen Sea Food Oysters are two small, round pieces of dark meat on the back of poultry near the thigh, in the hollow on the dorsal side of the ilium bone.
Scallops
Scallops are characterized by offering two flavors and textures in one shell: the meat, called "scallop", which is firm and white, and the roe, called "coral", which is soft and often brightly coloured reddish-orange. Sometimes, markets sell scallops already prepared in the shell, with only the meat remaining.
Whelks
The whelk is a sea snail from the family Buccinidae that has elegantly spiraled shells and, when properly cooked, tender and succulent meat.
Crab
Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate and sweet taste. Frozen Sea Food Crab meat is low in fat and contains around 340 kJ (82 kcal) per 85-gram (3 oz) serving.
Shrimps
Shrimp and prawn are types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries.
Langoustine
Langoustines are smaller than lobster, however, growing in size to a maximum of only around 10 inches. Their shells are a light shade of orange and, unlike lobsters' shells, they don't change color when they are cooked.
Lobster
Maine lobsters are clawed lobsters, and have large, meaty claws. ... Lobsters are usually caught in an underwater trap called a “lobster pot,” baited with dead fish. Lobsters usually feed on bottom dwellers like clams, snails, and crabs. Lobsters live in the murk and mud at the bottom of the ocean.
Prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs, some of which can be eaten.
Crayfish
Crayfish are characterized by a joined head and thorax, or midsection, and a segmented body, which is sandy yellow, green, red, or dark brown in colour. The head has a sharp snout, and the compound eyes are on movable stalks.
Krill
Krill are considered an important trophic level connection – near the bottom of the food chain. They feed on phytoplankton and (to a lesser extent) zooplankton, yet also are the main source of food for many larger animals.
Barnacles
Barnacles are edible crustaceans that can easily be cooked and eaten. These creatures can be pulled off by hand or scraped off with a scraping tool. In Spain, there is a dish called Percebes, which is extremely expensive and costs over 200 Euros for only 2 pounds of meat.
Cod
Cod is a fish with flaky, white flesh and a mild flavor. It's packed with protein, B vitamins, and minerals. However unlike many other types of seafood.
Salmon
Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural color of salmon results from carotenoid pigments, largely astaxanthin and canthaxanthin in the flesh. Wild salmon get these carotenoids from eating krill and other tiny shellfish.
Trout
As a group, trout are somewhat bony, but the flesh is generally considered to be tasty. The flavor of the flesh is heavily influenced by the diet of the fish.
Tuna
It's relatively high in protein, but low in calories, which means that it keeps you full longer and stops you from eating more. In one study, adolescents who regularly ate lean fish like tuna for several weeks lost an average of two pounds more weight than the control group that didn't eat fish.
Haddock
haddock is a member of the cod family, though smaller than Atlantic cod, generally weighing 2 to 5 pounds. Frozen Sea Food Haddock's delicate flake and slightly sweet taste give it a wonderful, melt-in-the-mouth appeal. The lean meat has a firm yet tender texture, and the flake is finer than cod.
Sea Bream
The sea bream are sought after because of their mild, white meat, considered as some of the best of any white-meat fish. The larger 800g+ fish provide good size fillets and can be grilled, baked, steamed, poached or pan-fried… and is at its best with lighter, subtler Mediterranean flavors.
Plaice
Plaice is a flat fish that hides in sandy sea beds and can be recognized by its smooth grey or brown skin with red spots. Plaice can be paired with just about any taste or texture. As the meat is very delicate
Ribbon Fish
Ribbonfish tastes similar to flounder and sea trout – mild with a hint of briny, ocean flavor. The texture is delicate, with white, flaky meat.
Sardines
Sardines are a source of omega-3 fatty acids. Sardines are often served in cans, but can also be eaten grilled, pickled, or smoked when fresh. Sardines are related to herrings, both in the family Clupeidae.
Mackerel
As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning.
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