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 occupy the uppermost column of the ocean or sea. They are never found at the bottom except in rare occasions. Fishes in this category can be categorized further into large and small fish. The large category comprises predator fish which feed on the small ones. The group comprises of marlin, swordfish, salmon, sharks, salmon, mackerel, and tuna among others. The small forage fishes include anchovies, sardines, menhaden, sprats, and herring. Forage fish feed on planktons although they accumulate less toxins compared to predator fish.
Demersal fishes are found near or on the ocean or sea bed. Examples include grouper, flatfish, cod, and stingrays. In comparison to pelagic fish, they are more sedimentary. Their food is supplied by crustaceans inhabiting sea beds. They do not swim a lot hence their muscles are less developed. This makes their meat whiter too.
Diadromous are migratory. The nature of their body allows their survival in both fresh and salty waters. Therefore, depending on the season, they can migrate between salty and fresh waters. Some fishes that belong to demersal and pelagic group are also found in this group. Diadromous fish group comprises of eels, shad, salmon, and lamprey. Their main source of food is planktons but water plants can also provide food in some cases.
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 occupy the uppermost column of the ocean or sea. They are never found at the bottom except in rare occasions. Fishes in this category can be categorized further into large and small fish. The large category comprises predator fish which feed on the small ones. The group comprises of marlin, swordfish, salmon, sharks, salmon, mackerel, and tuna among others. The small forage fishes include anchovies, sardines, menhaden, sprats, and herring. Forage fish feed on planktons although they accumulate less toxins compared to predator fish.
Demersal fishes are found near or on the ocean or sea bed. Examples include grouper, flatfish, cod, and stingrays. In comparison to pelagic fish, they are more sedimentary. Their food is supplied by crustaceans inhabiting sea beds. They do not swim a lot hence their muscles are less developed. This makes their meat whiter too.
Diadromous are migratory. The nature of their body allows their survival in both fresh and salty waters. Therefore, depending on the season, they can migrate between salty and fresh waters. Some fishes that belong to demersal and pelagic group are also found in this group. Diadromous fish group comprises of eels, shad, salmon, and lamprey. Their main source of food is planktons but water plants can also provide food in some cases.
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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