Redondo Beach CA is widely known for the wide variety of aquatic life it contains. Seafood refers to all forms of sea life consumed by humans as food. The forms of life can be either animals or plants. Fish and shellfish are the major organisms in the animal category. Shellfish subcategory includes different varieties of crustaceans, mollusks, and echinoderms. This category of food formerly included whales and dolphins but that changed because they are not widely consumed nowadays.
In the group of plants, several sea plants are consumed as food by people in different parts of the world. Microalgae and seaweeds are part of such plants. The sea also has plants that are called sea vegetables. Mariculture or aquaculture refers to the science of farming or cultivating sea life for consumption by humans. If the organisms being reared are fish, the process is referred to as fish farming. On the contrary, harvesting wild sea life for human consumption is called fishing.
These organisms are primarily fished to make human food although they may also form food for fish and other farm animals. Large deposits of most minerals required by human bodies exist in these organisms. Examples of such minerals include fats, proteins, vitamins, iron, zinc, and phosphorus. Aquatic life forms the bulk of the diet for the coastal population. All the important nutrients required by the body are derived from them. Flesh from sea life is not grouped as meat even though some vegetarians do not include it in their diets.
After fishing, the animals and plants should be kept in a cold place preferably the coldest part of the refrigerator. Creatures that need to be alive at the time of cooking such as lobsters, mussels, clams, and oysters must be kept in clean water. Proper ventilation must be ensured to allow them to breathe and stay alive. Cooked and raw foods should be kept separately to avoid contamination.
If the food is frozen, it must be allowed sufficient time to defrost before cooking. In case time is a limiting factor for proper thawing to occur, they should be placed in a polythene bag and placed in cold water. It should take a few hours for the defrosting to finish.
Soap and hot water should be used to wash hands after and before touching sea creatures. One must ensure that all surface bacteria are removed before cooking. This may be achieved by washing using cold water. Keeping cooked food separate from raw one helps in preventing cross-contamination which is a common but very dangerous issue. Proper disposal must be done to contaminated foods because they cause serious health problems when eaten.
Aquatic foods can be prepared and conserved through many other ways besides refrigeration. Among them include baking, grilling, microwaving, stir frying, broiling, canning, pan frying, steaming, and poaching. Some methods are suitable for use on specific creatures. Aquatic food may be served together with other vegetables, foods, and ingredients.
These organisms are used for many other purposes besides food. For instance, they can be used to make fertilizer. Substances like spirulina tablets and fish oil are also common derivatives.
In the group of plants, several sea plants are consumed as food by people in different parts of the world. Microalgae and seaweeds are part of such plants. The sea also has plants that are called sea vegetables. Mariculture or aquaculture refers to the science of farming or cultivating sea life for consumption by humans. If the organisms being reared are fish, the process is referred to as fish farming. On the contrary, harvesting wild sea life for human consumption is called fishing.
These organisms are primarily fished to make human food although they may also form food for fish and other farm animals. Large deposits of most minerals required by human bodies exist in these organisms. Examples of such minerals include fats, proteins, vitamins, iron, zinc, and phosphorus. Aquatic life forms the bulk of the diet for the coastal population. All the important nutrients required by the body are derived from them. Flesh from sea life is not grouped as meat even though some vegetarians do not include it in their diets.
After fishing, the animals and plants should be kept in a cold place preferably the coldest part of the refrigerator. Creatures that need to be alive at the time of cooking such as lobsters, mussels, clams, and oysters must be kept in clean water. Proper ventilation must be ensured to allow them to breathe and stay alive. Cooked and raw foods should be kept separately to avoid contamination.
If the food is frozen, it must be allowed sufficient time to defrost before cooking. In case time is a limiting factor for proper thawing to occur, they should be placed in a polythene bag and placed in cold water. It should take a few hours for the defrosting to finish.
Soap and hot water should be used to wash hands after and before touching sea creatures. One must ensure that all surface bacteria are removed before cooking. This may be achieved by washing using cold water. Keeping cooked food separate from raw one helps in preventing cross-contamination which is a common but very dangerous issue. Proper disposal must be done to contaminated foods because they cause serious health problems when eaten.
Aquatic foods can be prepared and conserved through many other ways besides refrigeration. Among them include baking, grilling, microwaving, stir frying, broiling, canning, pan frying, steaming, and poaching. Some methods are suitable for use on specific creatures. Aquatic food may be served together with other vegetables, foods, and ingredients.
These organisms are used for many other purposes besides food. For instance, they can be used to make fertilizer. Substances like spirulina tablets and fish oil are also common derivatives.
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