Non-fish seafood: what are they?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fish and non-fish products of the sea have great nutritional, technical, fodder and even medicinal value. Seafood, as you know, contains a large amount of protein, amino acids, which are so necessary for proper development and good human he alth.

Today, most restaurants offer their customers a variety of dishes from fish and non-fish seafood. They are fried, stewed, boiled and served with original sauces. But even at home, you can cook various seafood dishes quickly and easily. The main thing is to know the secret recipe.

Non-fish seafood

In the seas and oceans, in addition to fish, there is a huge number of different animals and plants. These are marine mammals, and algae, and invertebrates. On the market, non-fish seafood products are in great demand. According to the content, for example, of protein, many seafood are ahead of even chicken eggs and breast in the list. And in terms of richness of taste and satiety acquired after dinner, seafood can overtake even beef and pork.

Man eats bigthe number of marine life. Non-fish products of the sea include octopuses, molluscs, crustaceans and even algae. Dishes in which the main role is played are very popular:

• squid;

• crabs;

• shellfish;

• crayfish;

• lobsters;

• lobster;

• sea urchins;

• oysters;

• mussels;

• octopuses.

If a few decades ago it was rather problematic to get non-fish products from the sea, now most of them are freely sold in ordinary chain supermarkets. Of course, in our country, lobsters or octopuses are a real exotic, worth quite a lot of money. But in the countries of the East, in France, Portugal or Italy, seafood is completely affordable food that appears on the tables quite often.

The high price of seafood in our country is due to the fact that it is rather problematic to store and transport them over long distances. All non-fish products of the sea have a very short shelf life, so for transportation to other countries they are gutted and subjected to emergency freezing. Huge amounts of money are spent on proper transportation. For example, shellfish can only be transported in special containers, which, as you understand, also cost money.

Seaweed

Seaweed is very popular throughout the post-Soviet space. Seaweed is certainly not an exotic dish and has been on the tables for a long time. Russians. The nutritional value of seaweed is incredibly high. Seaweed contains 13 percent protein, amino acids, iron, phosphorus, a huge amount of iodine, zinc and bromine, potassium and magnesium. It is used as an independent dish, as a component of salads, as an addition to various side dishes.

As a rule, non-fish products of the sea are not eaten as independent dishes. They are more often an addition to other foods and recipes.

Dishes from non-fish seafood

Seafood and fish are often used in cooking. Recipes for non-fish seafood dishes are varied and multifaceted. Most often, cooks use squid, crayfish, shrimp, mussels and seaweed for these recipes.

We offer you some simple and easy-to-cook dishes that will be real finds for your cookbook, will delight you with the speed of preparation and will decorate any holiday table.

Fried mussels with potatoes and onions

For cooking you will need:

• 75 grams of mussels;

• 100 grams of potatoes;

• 20 grams vegetable oil;

• 10 grams of onion.

Cooking process

First you need to cook or stew mussels. This is done as follows: non-fish food products of the sea, that is, mussels, are poured with cold water and placed on medium heat. You can also add some greens (dill, parsley), celery root, carrots, half an onion, a little s alt anda couple of black peppercorns. They are usually boiled for about half an hour (20-40 minutes).

If you just want to simmer the mussels, then this is also done with water. Instead, you can use broth or milk. Roots and herbs can also be added (optional). The cooking process takes about twenty minutes.

After you cook the mussels in any of the suggested ways, they should be cooled and cut into small pieces. On a heated frying pan, flavored with vegetable oil, put the chopped pieces of mussels and add finely chopped onions to them.

Serve mussels fried with onions with boiled potatoes. It can be mashed potatoes or large unmashed potato pieces.

Fish and squid meatballs

Of course, any seafood goes well with fish. Fish cakes, zrazy, meatballs are favorite dishes of many. But they will become even tastier if you add seafood to minced fish.

To prepare meatballs from fish and squid you will need:

• Fish fillet - 100 grams.

• Two squids.

• A small piece of loaf or white bread.

• 30 grams of milk.

• S alt, pepper (to taste).

• One raw egg.

• Onion - two small heads.

• Breadcrumbs.

• 20 grams vegetable oil (for frying).

Cooking process

For this dish, it is best to take a ready-made boneless fish fillet. We cut itinto small pieces, weighing about thirty grams each, and pass through a meat grinder. Also, with the help of a kitchen “helper”, we chop onions, boiled squids. To this mixture we add one chicken egg and a roll soaked in milk. Stir the minced meat thoroughly, s alt, pepper and add seasoning for fish (optional).

From the resulting mass we form small cutlets - meatballs, and bread them in breadcrumbs. Fry in any oil until crispy on both sides. If you are preparing such meatballs for children, then it is better to change frying to stewing in the oven.

Serve these dishes from non-fish seafood with any side dish, such as mashed potatoes, boiled rice, buckwheat, pasta, stewed vegetables.

Shrimp with rice and onions

Shrimp is another type of non-fish seafood that is very popular among culinary specialists today. From them you can cook a huge variety of dishes, from light salads to complex stews. Shrimp goes great with a variety of side dishes, but rice and seafood are a particularly popular pairing.

Required products:

• 150 grams of rice;
• one head of onion;
• 150 grams of hard cheese;
• shrimp - 300 grams;
• vegetable oil for frying onions.

Cooking process

To cook shrimp with rice and onions, you first need to cook the rice in the right way. Heshould be crumbly. For this dish, it is better to take long-grain rice, which does not form into a sticky porridge when cooked. Onions must be cut into half rings and fried in vegetable oil until a slight blush.

Shrimp should be cooked in advance so as not to spend a lot of time after assembling the dish. Everyone probably knows how to cook shrimp, because these inhabitants of the seas are very similar in the cooking process to our "native" crayfish. Boil the shrimp in lightly s alted water, remove, cool, free from the shell. You can cut the shrimp arbitrarily, but we advise you to make small pieces so that they do not stand out actively against the background of other ingredients.

In a separate bowl, mix the fried onion and shrimp cut into pieces. S alt the mixture and pepper to taste.

In another bowl, mix grated hard cheese and boiled rice.

Cooking tomato sauce. You can buy it ready-made, but it's better to take the time to make a homemade sauce that's both richer in taste and cheaper in price.

Forming a dish. Put a small pile of rice and cheese on a plate. In the center of the slide we place the shrimp with onions and pour everything on top with tomato sauce. It turns out an amazing color combination. If you add some bright greens to the dish, it will turn out to be even more saturated in color and fragrant in taste.

Bon appetit!