Common Types of Seafood
Seafood refers to a wide range of creatures, such as fish, crustaceans, mollusks, cephalopods and more – each with their own distinctive flavor, nutritional value and uses in the kitchen. Each type has its own advantages over others in this regard.
Fish: Always a go-to in any kitchen, fish is high in protein and can be served raw or cooked. Plus, it’s packed full of omega 3 fatty acids which may aid in improving heart health by decreasing inflammation.
Crustaceans: Crustaceans, such as shrimp, crabs and lobster, are prized for their sweet flavor and tender texture. They can be boiled, steamed, baked or grilled; they also appear in soups, stews and stir-fries.
Shrimp: Succulent shrimp is often the cheapest seafood option available, boasting low fat and high protein levels. They can be steamed, boiled or fried and make delicious additions to pasta dishes and salads.
Prawns: These low-cost shellfish can be eaten either raw or cooked. They make for great additions to soups, stews and stir-fries with bold flavors such as garlic, ginger and chili peppers.
Oysters: Oysters are an exquisite seafood option that can be enjoyed both raw and cooked. Popular coastal cultures around the world enjoy them, they’re widely available in most markets.
Octopus: Octopus differs from other shellfish in that it cannot easily be tenderized. To achieve a soft texture, pound or tumble the flesh and then cook it quickly.
Cuttlefish: Though this mollusk is relatively rare, it can be cooked in much the same way as other mollusks. You have your pick of preparations: steaming, grilling or pan-frying.
Lobster: Although lobster is one of the more expensive seafood options, it’s also an incredibly tasty choice that can be steamed, boiled or baked. They’re popular in sushi and sashimi dishes as well.
Abalone: Abalones are mollusks that can be cooked and used in various dishes. Their delicate taste makes them ideal for Asian cuisines.
Snails: Snails are small crustaceans found in the ocean that add flavor to dishes. They come in various colors and can be smoked, baked or grilled to enhance the dish.
Scallops: Scallops are an oceanic mollusk with a sweet flavor that pairs nicely with other seafood ingredients. They make delicious additions to salads, pasta dishes and vegetable side dishes alike.
Other Types of Seafood:
Seafood comes in a wide range of colors, textures, tastes and nutritional content. Each has its own distinctive qualities which make them valuable additions to any diet.
Select Fresh Seafood:
Eating seafood that isn’t fresh can have serious health risks, including high levels of mercury and other contaminants. To reduce this risk, purchase seafood that has a mild oceanic aroma and firm texture for best results.
Use Safe Thawing Methods:
When thawing frozen seafood, use cold running water to prevent bacterial growth. Thawing should take place either in the refrigerator or another cool, dark location.