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 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 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 fish occupy ocean beds or areas near the bed. Examples of fishes in this category include stingrays, grouper, flatfish, and cod. They are more sedimentary when compared to the pelagic group. Their main source of food is crustaceans on the sea bed. Their meat is whiter in color than that of pelagic fish because they do not swim a lot.
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.
There are many methods used to prepare sea organisms. Some of them include baking, broiling, grilling, microwaving, poaching, steaming, and pan frying. The method used may depend on the nature of fish or shellfish in question although some organisms can be prepared in more than one way. Preparation involves removing the intestines, scales, and other parts that are not edible. Some organisms can be prepared whole while others need to be made 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 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 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 fish occupy ocean beds or areas near the bed. Examples of fishes in this category include stingrays, grouper, flatfish, and cod. They are more sedimentary when compared to the pelagic group. Their main source of food is crustaceans on the sea bed. Their meat is whiter in color than that of pelagic fish because they do not swim a lot.
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.
There are many methods used to prepare sea organisms. Some of them include baking, broiling, grilling, microwaving, poaching, steaming, and pan frying. The method used may depend on the nature of fish or shellfish in question although some organisms can be prepared in more than one way. Preparation involves removing the intestines, scales, and other parts that are not edible. Some organisms can be prepared whole while others need to be made 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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