Seafood refers to all forms of life in the sea, which are regarded as food by people. Most definitions include shellfish and fish. Forms of shellfish placed under pier seafood include crustaceans, molluscs, and echinoderms. Mammals like whales and dolphins are no longer classified under seafood because their consumption has reduced worldwide. Sea vegetables are forms of sea life hence they fall under seafood.
Fish forms a vital part of sea life and are widely consumed on Redondo Beach. Fishes are classified into different categories basing on different criteria. The criteria used in this article bases on the part of the sea the organisms occupy and migratory characteristics. Under this criteria, there are four main classes of fish that live in sea water and fresh water bodies. The classes are, pelagic, demersal, diadromous, and fresh water fish.
Palagic fish live on the surface of the sea or ocean. They rarely reach the bottom unless in special circumstances. Pelagic fish can be further classified as large predator and small forage fish. The predator group feeds on the small forage fish and other organisms in the water. Marlin, swordfish, salmon, mackerel, tuna, salmon, and sharks are among organisms in this group. The forage sub-group includes anchovies, menhaden, sprats, herring, and sardines. Forage fish accumulate less toxin compared to their predators. They feed on planktons.
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 fish. Their bodies allow them to occupy both salty sea water and fresh water. Therefore, they migrate between seas and fresh water bodies depending on the season. Some fish types in this group also belong to the groups named above. Major examples of diadromous fish are lamprey, eels, shad, and salmon. They mostly feed on plankton but they can also feed on various forms of water plants.
Fresh water bodies are occupied by fishes in the freshwater fish category. Bodies that contain fresh water include ponds, streams, and lakes. Fishes under this group are mainly raised on farms. Statistics show that most consumed fish worldwide are raised on farms in freshwater masses. Major types of fish in this classes include trout, tilapia, carp, and catfish.
Sea organisms can be prepared in many different methods. Major ones include baking, microwaving, poaching, steaming, pan frying, broiling, and grilling. The type of sea organism may determine the method used although some can be prepared using several methods. When preparing, all parts that cannot be consumed such as intestines, shells, and scales are removed. It is possible to prepare some organisms whole without subdividing them while others must be divided into pieces.
Prepared seafood can be served together with other foods and ingredients. Surplus can be preserved through refrigeration, salting, steaming, smoking, or roasting among other methods. Prepared food should always be kept separate from the raw one to avoid cross-contamination. And before preparation, the food should be checked for freshness.
Fish forms a vital part of sea life and are widely consumed on Redondo Beach. Fishes are classified into different categories basing on different criteria. The criteria used in this article bases on the part of the sea the organisms occupy and migratory characteristics. Under this criteria, there are four main classes of fish that live in sea water and fresh water bodies. The classes are, pelagic, demersal, diadromous, and fresh water fish.
Palagic fish live on the surface of the sea or ocean. They rarely reach the bottom unless in special circumstances. Pelagic fish can be further classified as large predator and small forage fish. The predator group feeds on the small forage fish and other organisms in the water. Marlin, swordfish, salmon, mackerel, tuna, salmon, and sharks are among organisms in this group. The forage sub-group includes anchovies, menhaden, sprats, herring, and sardines. Forage fish accumulate less toxin compared to their predators. They feed on planktons.
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 fish. Their bodies allow them to occupy both salty sea water and fresh water. Therefore, they migrate between seas and fresh water bodies depending on the season. Some fish types in this group also belong to the groups named above. Major examples of diadromous fish are lamprey, eels, shad, and salmon. They mostly feed on plankton but they can also feed on various forms of water plants.
Fresh water bodies are occupied by fishes in the freshwater fish category. Bodies that contain fresh water include ponds, streams, and lakes. Fishes under this group are mainly raised on farms. Statistics show that most consumed fish worldwide are raised on farms in freshwater masses. Major types of fish in this classes include trout, tilapia, carp, and catfish.
Sea organisms can be prepared in many different methods. Major ones include baking, microwaving, poaching, steaming, pan frying, broiling, and grilling. The type of sea organism may determine the method used although some can be prepared using several methods. When preparing, all parts that cannot be consumed such as intestines, shells, and scales are removed. It is possible to prepare some organisms whole without subdividing them while others must be divided into pieces.
Prepared seafood can be served together with other foods and ingredients. Surplus can be preserved through refrigeration, salting, steaming, smoking, or roasting among other methods. Prepared food should always be kept separate from the raw one to avoid cross-contamination. And before preparation, the food should be checked for freshness.
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