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Types of Seafoods - TLE 10
Types of Seafoods - TLE 10
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Seafoods

  1. 1.  is any form of marine life regarded as food by humans.  the term seafood applies also to any fresh water life eaten by humans  The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture or mariculture
  2. 2.  is part of a large group of invertebrate animals comprising approximately 93,000 recognized living marine species. These include animals such as snails, squids, octopi, clams, mussels, scallops and oysters that constitute popular yet extravagant foods. Molluscs are especially popular in France, New England, Japan and China. Molluscs have a somewhat rubbery taste and are often cooked in butter and seasonings. They are primarily eaten for lunch and dinner. Molluscs can be eaten for breakfast but aren't considered traditional breakfast foods.
  3. 3.  Mollusks are commonly fried, grilled, breaded, sautéed or mixed with vegetables or made into a salad. Potential meal ideas can include fried or grilled calamari, breaded calamari rings, oyster casinos, Thai mussels with squash, fried clams with blue cheese dip, bay scallop rolls, mussels mariniere, and a seafood stew with sausage, tomatoes, herbs and wine.
  4. 4.  certain oysters, clams and mussels are tagged with labels indicating that they were harvested and processed in accordance with the national shellfish safety controls. Choosing the right molluscs is important for proper health. Because molluscan shellfish eat by filtering food from the surrounding water, they may accumulate bacteria, viruses and chemicals at a much higher concentration than the rest of the environment. You are therefore advised to throw away any shellfish if their shells are cracked or broken. Not all post-harvest treatments designed to eliminate contaminants are equally effective, so raw oysters should be avoided, especially by people at risk for particular food-borne illnesses.
  5. 5. include the crabs, lobsters, crayfish,shrimp, krill, barnacles brine shrimp, copepods,ostracods and mantis shrimp. Crustaceans are found in a wide range of habitats - most are free living freshwater or marine animals many crustaceans, especially the larger decapods (crabs, lobsters, shrimp, and prawns) are eaten by humans and are therefore important to human economies. Krill are also caught in large amounts. Small planktonic crustaceans, such as copepods, water fleas, and krill, are major links between the photosynthetic phytoplankton and larger carnivores such as fish and whales in marine food webs. Other crustaceans are crucial in recycling nutrients trapped in the bodies of dead organisms.
  6. 6.   spiny-skinned invertebrates that live on the ocean floor. The word echinoderm means "spiny skin." No echinoderms are found in fresh water. Modern-day echinoderms have five-fold symmetry (they are pentameral), having arms or rays in multiples of five.  Sea cucumbers are also considered a delicacy in some countries of south east Asia; particularly popular are the pineapple rollerThelenota ananas (susuhan) and the red Halodeima edulis. They are well known as bêche de mer or Trepang in China and Indonesia. The sea cucumbers are dried, and the potentially poisonous entrails removed. The strong poisons of the sea cucumbers are often psychoactive, but their effects are not well studied. It does appear that some sea cucumber toxins restrain the growth rate of tumour cells, which has sparked interest from cancer researchers.avoid those with sunken eyes. The skin should be shiny, moist and firm and the scales firmly attached. There should be a faint sea fresh aroma.
  7. 7.  Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance as food additives.The food industry exploits their gelling, water-retention, emulsifying and other physical properties. Agar is used in foods such as confectionery, meat and poultry products, desserts and beverages and moulded foods. Carrageenan is used in salad dressings and sauces, dietetic foods, and as a preservative in meat and fish products, dairy items and baked goods.
  8. 8. In Asia, Nori (in Japan), Zicai (in China), and Gim(in Korea) are sheets of dried Porphyra used in soups or to wrap sushi. Chondrus crispus (commonly known as Irish moss orcarrageenan moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds. Porphyra is a red alga used in Wales to make laver. Laverbread, made from oats and the laver, is a popular dish there. Affectionately called "Dulce" in northern Belize, seaweeds are mixed with milk, nutmeg, cinnamon, and vanilla to make a common beverage.
  9. 9. In Asia, Nori (in Japan), Zicai (in China), and Gim(in Korea) are sheets of dried Porphyra used in soups or to wrap sushi. Chondrus crispus (commonly known as Irish moss orcarrageenan moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds. Porphyra is a red alga used in Wales to make laver. Laverbread, made from oats and the laver, is a popular dish there. Affectionately called "Dulce" in northern Belize, seaweeds are mixed with milk, nutmeg, cinnamon, and vanilla to make a common beverage.

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