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 is consumed a lot on Redondo Beach as a vital part of sea life. Different criteria are used in the classification of fish. This article classifies them according to migratory characteristics and habitat. According to the two criteria, four major classes of fish are available. They leave in both sea and freshwater bodies. The four groups are, demersal, diadromous, freshwater, and pelagic fish.
Palagic fish inhabit ocean or sea surfaces. They only reach sea floors shortly and in special circumstances. Further classification can be done to pelagic fish category to produce two more sub-categories, that is, predators and forage fish. Predators are big in size and feed on forage fish among other aquatic organisms. Marlin, tuna, salmon, swordfish, salmon, sharks, and mackerel are some of the predator fish types under the pelagic group. The forage sub-category comprises of sprats, herring, sardines, anchovies, and menhaden. Level of toxin accumulation in forage fish is lower than that of the predators. Plankton is the main food source.
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.
The nature of diadromous fishes is to migrate with seasons. They are adapted to living in salty as well as freshwater. This allows them to change habitats between the two water types seasonally. Some demersal and pelagic fishes are also in the diadromous group. Examples include shad, salmon, lamprey, and eels. They eat water plants and planktons in most cases.
Fresh water masses are home for freshwater fish. Such bodies comprise of ponds, lakes, and streams. Fish farming is the main source of fishes under this category. According to statistics most fish consumed worldwide are from freshwater on farms. Trout, carp, catfish, and tilapia are some of the major examples.
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.
It is possible to serve prepared seafood with various ingredients and other foods. Preservation can be done through refrigeration, steaming, smoking, roasting, and salting among other techniques. Raw and prepared foods should be kept apart to avoid possibility of cross-contamination. Only fresh food should be prepared if it had been preserved for a long period.
Fish is consumed a lot on Redondo Beach as a vital part of sea life. Different criteria are used in the classification of fish. This article classifies them according to migratory characteristics and habitat. According to the two criteria, four major classes of fish are available. They leave in both sea and freshwater bodies. The four groups are, demersal, diadromous, freshwater, and pelagic fish.
Palagic fish inhabit ocean or sea surfaces. They only reach sea floors shortly and in special circumstances. Further classification can be done to pelagic fish category to produce two more sub-categories, that is, predators and forage fish. Predators are big in size and feed on forage fish among other aquatic organisms. Marlin, tuna, salmon, swordfish, salmon, sharks, and mackerel are some of the predator fish types under the pelagic group. The forage sub-category comprises of sprats, herring, sardines, anchovies, and menhaden. Level of toxin accumulation in forage fish is lower than that of the predators. Plankton is the main food source.
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.
The nature of diadromous fishes is to migrate with seasons. They are adapted to living in salty as well as freshwater. This allows them to change habitats between the two water types seasonally. Some demersal and pelagic fishes are also in the diadromous group. Examples include shad, salmon, lamprey, and eels. They eat water plants and planktons in most cases.
Fresh water masses are home for freshwater fish. Such bodies comprise of ponds, lakes, and streams. Fish farming is the main source of fishes under this category. According to statistics most fish consumed worldwide are from freshwater on farms. Trout, carp, catfish, and tilapia are some of the major examples.
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.
It is possible to serve prepared seafood with various ingredients and other foods. Preservation can be done through refrigeration, steaming, smoking, roasting, and salting among other techniques. Raw and prepared foods should be kept apart to avoid possibility of cross-contamination. Only fresh food should be prepared if it had been preserved for a long period.
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