Any form of sea life that is consumed by human beings as food is referred to as seafood. In most definitions it includes shellfish and fish. Shellfish classified under pier seafood include echinoderms, crustaceans, and molluscs. Reduced consumption of mammals like dolphins and whales has made them to be declassified under seafood. Sea vegetables are also categorized under sea life hence they also form part of 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 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 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.
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 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 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.
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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