types of seafoods

8/22/2019 Types of Seafoods

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TYPES OF SEAFOODS

marine

pelagic

Pelagic fishlive and feed near the

surface or in the water column of

the sea, but not on the bottom of

the sea.

The main seafood groups can be

divided into largerpredator fish

(sharks, tuna, marlin, swordfish,

mackerel, salmon) and smaller

forage fish (herring, sardines,

sprats, anchovies, menhaden).

The smaller forage fish feed on

plankton, and can accumulate

toxins to a degree.

The larger predator fish feed on

the forage fish, and accumulate

toxins to a much higher degree

than the forage fish.

marine

demersal

Demersal fish live and feed on or

near the bottom of the sea.

Some seafood groups are cod,
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flatfish, grouperand stingrays.

Demersal fish feed mainly on

crustaceans they find on the sea

floor, and are more sedentary than

the pelagic fish.

Pelagic fish usually have the red

flesh characteristic of the powerful

swimming muscles they need,

while demersal fish usually have

white flesh.

diadromous Diadromous fish are fishes which

migrate between the sea and fresh

water. Some seafood groups are

salmon, shad, eels and lampreys.

freshwater Freshwater fish live in rivers, lakes

and ponds. Some seafood groups

are carp, tilapia, catfish and trout.

Freshwater fish lend themselves to

fish farming more readily than the

ocean fish, and the larger part of

the tonnage reported here refers

to farmed fish.
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molluscs

bivalves Sometimes referred to as clams,

have a protective shell in two

hinged parts.

A valve is the name used for the

protective shell of a bivalve, so

bivalve literally means two shells.

Important seafood bivalves include

oysters, scallops, mussels and

cockles. Most of these are filter

feeders which bury themselves in

sediment on the seabed where

they are safe from predation.

Others lie on the sea floor or

attach themselves to rocks or

other hard surfaces. Some, such

as scallops, can swim.

Bivalves have long been a part of

the diet of coastal communities.

Oysters were cultured in ponds by

the Romans and mariculture has

more recently become an

important source of bivalves for

food.
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gastropods Aquatic gastropods, also known as

sea snails, are univalve which

means they have a protective shell

that is in a single piece. Gastropod

literally means stomach-foot,

because they appear to crawl on

their stomachs.

Common seafood groups are

abalone, conch, limpets, whelks

and periwinkles.

cephalopods Cephalopods are not protected

with a shell.

Cephalopod literally means head-

foots, because they have limbs

which appear to issue from their

head.

They have excellent vision and

high intelligence.

Cephalopods propel themselves

with a water jet and lay down

"smoke screens" with ink.

Examples are octopus, squid and

cuttlefish. They are eaten in many

cultures. Depending on the

species, the arms and sometimes
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other body parts are prepared in

various ways.

Octopus must be boiled properly

to rid it of slime, smell, and

residual ink. Squid are popular in

Japan.

In Mediterranean countries and in

Britain squid are often referred to

as calamari.

Cuttlefish is less eaten than squid,

though it is popular in Italy and

dried, shredded cuttlefish is a

snack food in East Asia.

crustaceans

shrimps .Shrimp and prawns are small,

slender, stalk-eyed ten-legged

crustaceans with long spiny

rostrums.

They are widespread, and can be

found near the seafloor of most

coasts and estuaries, as well as in

rivers and lakes.

They play important roles in the

food chain. There are numerous
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species, and usually there is a

species adapted to any particular

habitat.

Any small crustacean which

resembles a shrimp tends to be

called one.

crabs Crabs are stalk-eyed ten-legged

crustaceans, usually walk

sideways, and have grasping

claws as their front pair of limbs.

They have small abdomens, short

antennae, and a short carapace

that is wide and flat.

lobsters Clawed lobsters and spiny lobsters

are stalk-eyed ten-legged

crustaceans with long abdomens.

The clawed lobster has large

asymmetrical claws for its front

pair of limbs, one for crushing and

one for cutting the spiny lobster

lack the large claws, but has a

long, spiny antennae and a spiny

carapace. Lobsters are larger than

most shrimp or crabs.
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krill Are like baby shrimps, except they

have external gills and more than

ten legs (swimming plus feeding

and grooming legs). They are

found in oceans around the world

where they filter feed in huge

pelagic swarms.

Like shrimp, they are an important

part of the marine food chain,

converting phytoplankton into a

form larger animals can consume.

. Krill oil contains omega-3 fatty

acids, similarly to fish oil.

aquatic

mammals

. Fin whales are particularly desired

because they are thought to yield

the best quality fluke meat.

Ringed seals are still an important

food source for the people of

Nunavut and are also hunted and

eaten in Alaska.

The meat of sea mammals can be

high in mercury, and may pose

health dangers to humans when

consumed.
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aquatic

reptiles

Sea turtles have long been valued

as food in many parts of the world.

Fifth century BC Chinese texts

describe sea turtles as exotic

delicacies.

Sea turtles are caught worldwide,

although in many countries it is

illegal to hunt most species.

Many coastal communities around

the world depend on sea turtles as

a source of protein, often gathering

sea turtle eggs, and keeping

captured sea turtles alive on their

backs until needed for

consumption.

Most species of sea turtle are now

endangered, and some are

critically endangered.

echinoderms Echinoderms are headless

invertebrates, found on the seafloor

in all oceans and at all depths.

They aren't found in fresh water.

They usually have a five-pointed

radial symmetry, and move,

breathe and perceive with their
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retractable tube feet.

They are covered with a calcareous

and spiky test or skin.

The name echinoderm comes from

the Greek ekhinos meaning

hedgehog, and dermatos meaning

skin.

Echinoderms used for seafood

include sea cucumbers, sea

urchins, and occasionally starfish.

Wild sea cucumbers are farmed

commercially in artificial ponds.

The gonads of both male and

female sea urchins, usually called

sea urchin roe or corals, are

delicacies in many parts of the

world.

jellyfish Jellyfish are soft and gelatinous,

with a body shaped like an

umbrella or bell which pulsates for

locomotion.

They have long, trailing tentacles

with stings for capturing prey.

They are found free-swimming in

the water column in all oceans, and
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are occasionally found in

freshwater.

Jellyfish must be dried within hours

to prevent spoiling. In Japan they

are regarded as a delicacy.

Traditional processing methods are

carried out by a Jellyfish Master.

This involves a 20 to 40 day multi-

phase procedure which starts with

removing the gonads and mucous

membranes.

The umbrella and oral arms are

then treated with a mixture oftable

salt and alum, and compressed.

Processing reduces liquefaction,

odor, the growth of spoilage

organisms, and makes the jellyfish

drier and more acidic, producing a

crisp and crunchy texture.

Only scyphozoanjellyfish belonging

to the orderRhizostomeae are

harvested for food; about 12 of the

approximately 85 species. Most of

the harvest takes place in

Southeast Asia.
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aquatic plants

seaweed Seaweed is a loose colloquial term

which lacks a formal definition.

Broadly, the term is applied to the

larger, macroscopic forms of

algae, as opposed to microalgae.

Examples of seaweed groups are

the multicellularred, brown and

green algae. Edible seaweeds

typically contain high amounts of

fiber and, contrary to terrestrial

plant based foods, they contain a

complete protein.

Seaweeds are used extensively as

food in coastal cuisines around the

world. Seaweed has been a part of

diets in China, Japan, and Korea

since prehistoric times.
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microalgae Other aquatic plants include microalgae

that can be consumed by humans and

animals, such as species ofcyan bacteria

(spirulina).
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SEAFOOD PREPARATION

Steaming

Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. This

method uses the steam from a simmering liquid (usually water, seafood broth, or wine) to

transfer heat to, and cook, a food. It is an excellent choice for preparing delicate seafood

because there is a safe distance between the food and heat source, which helps to protect

against drying. And steaming, unlike poaching or boiling, keeps flavorful juices and nutrients

inside the seafood, rather than letting them escape into the surrounding cooking liquid.

Many steaming vessels (bamboo steamers, pasta pots with a steaming insert, or pans

specifically created for whole fish) are available in stores. Follow the manufacturers instructions

for assembling the equipment and keeping the correct level of liquid in the vessel during

cooking.

To make your own steamer, find a deep, wide pot and fill it about two inches full of cooking

liquid. Placing a few small, heatproof dishes (ramekins or tea cups) in the bottom of the pot and

set a wire rack on top. Tightly cover the pot with a lid and bring the liquid to a simmer. Place the

food to be steamed either directly on the rack or on a small plate on top of the rack and cover

again. This method works especially well for finfish.

For shellfish, such as clams and mussels, try a simpler technique. Bring an inch or less of

cooking liquid to a boil in a pan with a tightly fitting lid. Add the shellfish, cover again, and cook

until most have opened. Discard any unopened shellfish. This technique may also be used for

crabs and lobsters.


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Boost the flavor of steamed seafood by simmering ingredients such as lemon juice, white wine,

onions, shallots, spices, or fresh herbs in the cooking liquid for a few minutes before steaming.

These ingredients will scent the steam and add a subtle, but delicious, flavor directly into the

seafood.

Grilling

Grilling gives a smoky flavor and crisped texture to finfish and shellfish. It works best for

meatier, firmer-fleshed finfish cut in to steaks or fillets with skin. However, flakier finfish, skinless

fillets, and smaller shellfish (that would otherwise slip through the grill grates) can be grilled

using a grill basket. Grill baskets are non-stick wire cageswith a top, bottom, and long

removable handlethat hold food firmly in place so that it can easily be flipped or removed from

the grill.

Prepare seafood for grilling by very lightly spraying both sides of it with olive oil or vegetable oil

(away from direct flames). Spraying with oil rather than brushing or rubbing the oil in with your

hands avoids contact with raw seafood to prevent cross-contamination with other foods you may

be grilling. Once oiled, season seafood with salt and pepper. Or, marinate the seafood in your

favorite combination of juice, herbs, spices and oils. Shake off excess marinade before grilling

to avoid flare-ups.

If using a gas grill, begin by preheating it for at least ten minutes on the highest setting with the

lid closed. For charcoal grills, allow the fire to burn down so that you can comfortably hold your

hand above the coals for only two to three seconds. At the proper cooking temperature, the

coals will glow softly and be covered with a thin layer of ash. Next, clean the grate by scraping it

with a grill brush then wiping it with a wad of paper towels dipped in a light coating of oil (grasp


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the paper towels with tongs to avoid burning your fingers). Both a very hot grill and a clean grill

grate will help prevent seafood from sticking.

Finfish, large shrimp, and scallops may be placed directly on the grill grates and cooked until

opaque. Smaller varieties are easier to turn if placed on water-soaked wooden skewers or in a

grill basket. Shellfish, including mussels, clams and oysters, may be placed directly on the grill

and cooked until their shells openabout five minutes. Discard any that do not open after

cooking. With a little more preparation, whole lobsters and crabs may be grilled, but grilling

lobster tails and king crab legs is an easier (and just as delicious) option.

As a general rule, seafood steaks and whole fish will take about 10 minutes to cook for each

inch of thickness (measured in depth, not length). Thin fillets will take less time. If fillets have

skin, place them skin side down and do not move the fish for at least two minutes to build up a

crust that wont stick. If grilling smaller fillets, make a few shallow slashes through the skin,

which will keep the fillet from curling as the skin cooks and shrinks.

Microwaving

Microwave ovens work by shaking up the water and fat in food, which in turn, makes heat.

Covering food with microwave-safe plastic wrap or putting it in a microwave-safe, covered

casserole dish locks in steam. The combination of inside heating and outside steaming cooks

items in less time than it would take otherwise.

Microwaving is particularly suited to cooking thin, skinless fillets of fish. Begin by arranging the

fish in a single layer in a microwavable dish. Be sure to tuck slim pieces under, or overlap thin

edges to ensure even thickness. This will prevent overcooked, tough ends. Moisten the fish with

a small amount of seasoned liquid or broth, but do not submerge it completely. Microwave on

full power or using the fish setting until the fish is mostly opaque and just begins to flake


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about one and half to five minutes. Allow the fish to stand for a short time after microwaving to

complete the cooking process.

This method works best when cooking small portions or when you dont desire a browned

exterior.

Marinating

Many fish and shellfish benefit from a quick soak in a marinade to boost flavor and help retain

moisture. Even so, use care when choosing marinade ingredients and limit the seafoods time in

the marinade so as not to overwhelm its natural flavor. Usually half an hour is enough time to

add flavor to a delicate piece of seafood: less time is needed if you are using a strong acid in

the marinade, such as lemon juice, which chemically cooks the food and alters its texture.

Experiment with different marinade ingredients, and gradually increase the amounts added or

the time the seafood is kept in the marinade till you achieve a flavor balance you like. Most

marinades consist of varying proportions of oil (flavored or flavorless) an acid (white wine, fruit

juice, or vinegar) and spices or herbs.

For Asian-inspired marinades, choose soy sauce, scallions or sesame oil as the primary

flavoring agents. Marinades with a Southwestern flair might include the flavors of cilantro and

lime. Try flavoring marinades with fresh basil and parsley for an Italian twist. No matter which

combinations you choose, season lightly with saltyou may find that you prefer less because

the seafood is already deeply flavored (and you can always add more salt once the seafood is

cooked).

For easy cleanup, marinate seafood in a food-grade plastic baggie with a re-sealable top.

Always marinate under refrigeration and throw out used marinade to help prevent food borne


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illness. Remove excess marinade from seafood before cooking to help prevent flare-ups when

grilling or broiling.

Thawing

Seafood is extremely perishable. Quickly freezing it at the height of freshness (usually when its

still on the boat or shortly thereafter) is a successful way to keep the flavor and texture. When

purchasing frozen seafood, look for solidly frozen pieces with few ice crystals to ensure they

have not thawed and re-frozen at some point before purchase. Keep the seafood frozen until

you are ready to use it by storing it in the coldest section of your freezer, on a low shelf towards

the back.

When you are ready to use the frozen product, you may safely defrost it in one of the following

three ways: in the refrigerator, under cool running water, or in the microwave.

Refrigerator Thawing

Plan at least a day ahead if you choose to defrost in the refrigerator. It will take about 24

hours to defrost a bulky frozen item, or several pieces of food that have been frozen

together. Place frozen seafood in a clean container to catch the liquid released from the

product as it thaws. If the frozen seafood is not already wrapped in plastic, cover the top

lightly with plastic wrap to protect it from coming in to contact with other foods in the

refrigerator. Place the container on a low shelf and defrost slowly over a day. After

thawing, remove any liquid that has collected in the packaging and use within a day for

optimal freshness and safety.

Cool Water Thawing

Use this method when you have less time, but are able to more closely watch the frozen

seafood. Begin by placing the food in a leak-proof plastic bag (if it is not in one already).


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Submerge the seafood in cold tap water and change the water every thirty minutes until the food

has defrosted. Do not try to speed the process by defrosting in hot water because this will

encourage bacteria on the food to multiply. Cook seafood thawed under cold water immediately

after thawing.

Microwave Thawing

Follow the manufacturers instructions for choosing the appropriate microwave defrost

setting and defrost until the food is cool and pliable. Be careful not to overheatthis will

start the cooking process. Cook seafood that has been microwave-defrosted

immediately after thawing.

Poaching

Poaching is a moist heat method of cooking where food is submerged in a bath of flavorful liquid

thats kept just below the boiling point (160 to 180 degrees). Seafood cooked using this

technique will have a more consistent texture and milder flavor when compared with the same

type that has been grilled, broiled, or baked.

Whole fillets of sturdy finfish, such as salmon, may be poached successfully, while flakier

varieties may become mushy in texture or fall to pieces when the fish is fully cooked. Large

shellfish, including scallops and shrimp, are excellent when poached. Smaller shellfish and

bivalves tend to be less appetizing.

Cooking vessels for poaching are sold in storesmany will be large enough to hold a whole

side of salmon. Most are made of two pieces; one holds the cooking liquid, the other is a

removable insert that keeps the food from directly touching the bottom of the pan.

To make your own poaching vessel, find a heat-safe pot or roasting pan thats deep and wide

enough to fit both the seafood and enough poaching liquid to entirely submerge it. For large


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pieces of fish, its helpful to place a rack along the bottom that easily fits inside the pan. This

helps to prevent breaking or flaking the fish (which becomes very fragile when cooked) as it is

removed from the poaching liquid. Grasp the rack with two sets of heat-proof tongs and carefully

lift the rack with the fish nicely balanced on top.

Find a basic recipe for a poaching liquid that you like and then adjust it to suit your taste

preferences. Many combinations of flavorful broth, herbs, onions, shallots, spices, wine, or

juices complement the natural flavors of seafood. Bring the liquid to a simmer (its helpful to use

a thermometer to make sure the liquid remains below 180 degrees, but above 160 degrees).

Carefully place the seafood in the poaching liquid and cook gently until the texture firms and the

meat just turns opaque. The seafood will continue to cook once it has been removed from the

poaching liquid, so take it out just before it easily flakes or it will fall apart. Serve poached

seafood warm or chilled.

Broiling

Oven broiling adds a nutty, browned flavor and crisp texture to foods and is a quick and

delicious way to cook many types of seafood. Fillets or steaks of finfish, large scallops or

shrimp, and lobster tails are especially tasty when broiled.

Begin by preheating the broiler and adjusting the broiler rack. For thin fillets and small pieces of

seafood, move the rack so that it is only about two inches from the heat source. This will allow

the seafood to evenly brown before it overcooks, or becomes dry. For larger pieces of seafood,

move the broiling rack four to six inches away from the heat source so that the inside cooks

before the outside dries out or becomes tough.

Prepare the seafood as you would for grilling. Ether lightly spray it with oil and season with salt

and pepper or submerge it in a quick marinade and shake off any excess. Place it skin side


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down (if there is skin) on a lightly oiled, heat-proof broiling pan or cookie sheet and cook under

the heating source using the guidelines above.

Thin, delicate fillets will cook quickly and generally do not have to be turned over. Thicker fillets,

steaks and shellfish will need to be turned about half way through cooking to be sure they are

evenly cooked through. Estimate that it will take about eight to ten minutes per inch of fish

thickness for the meat to reach an internal temperature of 140 degrees. If you find that the

seafood is browning too quickly (before the inside cooks through), simply lower the broiling rack

away from the heat source.

Broiled seafood will continue cook and its internal temperature will continue to rise a few

degrees (an average of ten) once it is removed from the heat source. Remove it when it is

almost cooked through. Finfish will just begin to flake and the color will turn from translucent to

almost opaque; shrimp and scallops will feel firm, not mushy when poked with tongs, and the

flesh will have just turned opaque; lobster tails will turn a bright, rosy color and the flesh will turn

from translucent to opaque.

Pan Searing

Pan searing is a technique that works well for cooking fish steaks and thicker, shorter fillets of

fish. If the fish has skin, score it on the skin side with a few vertical slashes. This will help the

fillet from curling because the skin will shrink as it cooks. Dry the fish thoroughly and season

with salt and pepper if desired.

Begin by heating a low-sided, well-seasoned skillet on the stovetop over medium-high heat until

warm. Add about a teaspoon of oil, swirl the pan to evenly coat it, and heat until almost

smoking. Add the seafood, placing the side you wish to present in to the hot pan first. Keep

multiple pieces separated. Do not touch or move the seafood until it is browned on one side.


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You may have to adjust the heat to so that the seafood browns evenly but does not burn. Turn

the seafood once it is about halfway cooked throughyou can guess the halfway point by

looking at the side of the fish, which will appear opaque on the side closest to the bottom of the

pan and translucent on the side that is facing up. It may be useful to use two large, flat spatulas

to help you flip the fish. Continue cooking on the second side until the fish begins to reach a

final cooking temperature of 140 degrees, or the meat just begins to flake and becomes opaque.

Remove from the pan, rest two minutes, and serve.

Baking

Baking surrounds food with even, dry heat and is an excellent method for cooking whole fish.

Smaller, delicate pieces of fish do not respond as well to baking and require a coating of

breadcrumbs, or a splash of broth or olive oil to keep them moist. Most varieties of shellfish tend

to dry out as they cook in the oven unless a combination of cooking techniques steaming while

baking, or pan searing then bakingis used (see below for more details).

To roast a whole fish, preheat the oven to about 450 degrees. Make a few vertical slashes on

each side of a cleaned fish. (This will help ensure even cooking and flavors). If desired, you may

soak the fish in a quick marinade; tuck a few herbs, spices, or other flavorings inside; or simply

spray it with a little oil and season with salt and pepper. Place the fish on a rimmed cookie sheet

or shallow pan to catch any juices that escape. As the fish roasts, baste it with the juices that

accumulate in the bottom of the pan until the flesh at its thickest point just begins to flake and

turns from translucent to opaque. Estimate that it will take about eight to ten minutes per inch of

thickness for the fish to cook through. Rotate the pan about half way through cooking time to

cook evenly.


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Baking Used With Other Cooking Techniques

Baking is sometimes combined with other cooking techniques to more evenly and quickly cook

food, or to keep baked foods from drying out. The two best examples of this are steaming while

baking, or pan searing then baking.

To steam while baking, simply splash your favorite combination of flavorings and a liquid (broth,

juices, wine, or water) over seafood in a shallow baking pan. The amount of liquid will vary

depending on the amount of seafood you are cooking, but figure that it should cover about a

quarter of the seafood. Cover tightly with aluminum foil and bake in a 425 degree oven till the

seafood has cooked through. Or, prepare foil packets by placing seafood on one half of a large

piece of foil, adding desired seasonings and a splash of liquid or oil to just moisten the surface

of the seafood. Fold the other side of the foil over the seafood as you would when folding a

piece of paper in half. Seal the three sides by folding and crimping the edges to make a

packet. Estimate the cooking time for the packets by using the same eight to ten minutes per

inch guideline as explained above; however, add up to two minutes to the final cooking time to

account for the heat having to makes its way through the foil.

Pan searing then baking allows the surface of the seafood to brown and crisp, while making

sure the middle of the seafood cooks through evenly. Begin by heating an oven-proof skillet on

the stovetop over medium-high heat until warm. Add about a teaspoon of oil, swirl the pan to

evenly coat it; and heat until almost smoking. Add the seafood, keeping multiple pieces

separated. Do not touch or move the seafood until it is browned on one side. You may have to

adjust the heat to so that the seafood browns evenly but does not burn. Carefully flip the

seafood, and then place in a 425- 450 degree oven to finish cooking. Cook until the second side

is brown, and the thickest part of the seafood is just starting to flake and is almost fully opaque.

Rest two minutes and serve.


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types of seafoods

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