Redondo Beach CA is known for being rich in various forms of aquatic life. Seafood refers to any kind of sea life that is considered by human beings as food. These organisms can be either plants or animals. In the animal category, the major groups are the fish and shellfish. Shellfish include different species of echinoderms, crustaceans, and mollusks. Dolphins and whales were formerly included in this group of food but they are being excluded because their consumption happens rarely these days.
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 fished organisms need to be kept under very cold temperatures to prevent them from spoiling. A refrigerator or a freezer can do the job. Creatures like lobsters, mussels, oysters, and clams should be placed in clean water to keep them alive until when they need to be cooked. Ventilation in the water must be ensured to allow fresh air in. To avoid cross-contamination, raw and cooked foods must never be mixed or kept together.
In the case of frozen sea life, a day or so should be allowed for them to defrost and be ready for cooking. If there is no enough time for proper thawing to occur, one can place the food in a plastic bag and dip the bag in cold water. This should be able to allow the animals or plants to defreeze within a few hours.
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.
There are many other purposes for which these organisms can be used. For instance, fertilizer can be made from some of them. Also, substances such as spirulina tablets and fish oil are derived from sea life.
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 fished organisms need to be kept under very cold temperatures to prevent them from spoiling. A refrigerator or a freezer can do the job. Creatures like lobsters, mussels, oysters, and clams should be placed in clean water to keep them alive until when they need to be cooked. Ventilation in the water must be ensured to allow fresh air in. To avoid cross-contamination, raw and cooked foods must never be mixed or kept together.
In the case of frozen sea life, a day or so should be allowed for them to defrost and be ready for cooking. If there is no enough time for proper thawing to occur, one can place the food in a plastic bag and dip the bag in cold water. This should be able to allow the animals or plants to defreeze within a few hours.
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.
There are many other purposes for which these organisms can be used. For instance, fertilizer can be made from some of them. Also, substances such as spirulina tablets and fish oil are derived from sea life.
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