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Recipes
 National
Seafood Week is with us again. Many
people automatically think of items such as prawns, crab and mussels when the
word seafood is mentioned, however the term actually covers any edible form of
life which comes from the sea, namely fish, shellfish and seaweed.
National
Seafood Week is held every year to make people aware that not only is
seafood quick and easy to cook, but it has the added benefit of being low
in fat and a good source of protein, vitamins, minerals and omega-3 fatty acids.
For these reasons, as well as the fact it's delicious, we are all now being
urged to eat seafood twice a week. So what better time to start than during
National Seafood Week.
To
celebrate National Seafood Week, we've put together a
little information about the various types of seafood available plus, of course,
lots of seafood recipes.
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Fish come
in many forms: flat such as turbot and plaice; round such as salmon and sea
bass; large such as swordfish and tuna; small such as anchovy and whitebait;
white such as cod and haddock; oily such as sardines and mackerel and there is
truly a fish suitable for every occasion and every cooking method. |
Picture ©
Seafish.org |
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Picture © Fotolia.co.uk
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Shellfish can be divided into two main groups – crustaceans which have a
segmented body, legs and an exoskeleton such as lobsters, prawns, crab and
crayfish and molluscs such as whelks, mussels, clams and squid (calamari). |
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Seaweeds are a common food in certain oriental cuisines such as Japanese and are
now gaining favour as an edible seafood in the western diet although items such
as laver bread have been eaten in the UK for centuries. Other well
known varieties include Carrageen, Nori, Wakame, Konbu. |
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