Fish & Seafood 
Red King Crab Lollipops 
Alaskan Red King Crab Legs 
Seafood Cakes - Crab or Smoked Salmon 
Snow Crab Cocktail Claws 
King Crab Legs 
12 Seafood Stuffed Mushrooms 
Shrimp & Crab Parmesan Dips 
Stuffed Sole with Scallops & Crabmeat 
Seafood Glossary Enjoying seafood is an excellent way to eat healthy and
enjoy delicious meals. The following is a primer to help consumers select and
enjoy seafood items. General Seafood Terms Blacken: To sear fish or seafood in a
cast iron frying pan or grill with high heat. The item is usually heavily
coated with a blackening seasoning and typically cooked rare in the center. Broil: To cook an item in the lower
section of the oven where heat contacts the item from above. This method is
good for browning the topside of a fillet or other seafood. Ceviche: Also spelled cebiche or seviche. A form of citrus marinated seafood salad. Ceviche originated
in Peru. Chowder: A rich soup using seafood,
vegetables and either a tomato based or dairy based broth. Bisque: A rich spicy soup containing
lobster, shrimp or other seafood. Fillet: A cut of fish which consists
of one boneless side of the fish, either skin on or skin off. Farm raised: Seafood
which has been grown in containment and fed a controlled diet. Omega 3: Fish oil is an important
source of Omega 3 fatty acids; eicosapentaenoic acid
(EPA) and docosahexaenoic acid (DHA). Omega 3 fatty
acids found in fish oil have numerous clinically proven health benefits. Sustainable: The ability of a
population to be harvested and still reproduce enough for population levels to
remain constant. Wild caught: Seafood that have existed
naturally and harvested from the environment. Seafood Items Catfish: This fish has white meat and
a delicate flavor. Catfish are easily farm raised. Calamari: Squid, prepared a variety of
ways. Calamari is popular in several cuisines. Clams: A large group of shellfish. The
most popular are hard clams which are eaten raw, steamed or in dishes such as
chowders. Conch: This term is often applied to
species of whelk, caught along the USA eastern seaboard. Whelk
are large mollusks, similar to snails. The meat is tough but has a
distinctive flavor. Whelk or "Conch" meat is popular in Oriental
cuisine for dishes such as sushi. It is also popular in Caribbean cuisine and
is used in chowders and other recipes. Lobsters: Large crustaceans, highly
prized as a seafood delicacy. Northern or American lobsters come from Canada or
the Eastern USA. A second lobster is the spiny or rock lobster, found in the
Caribbean and Mediterranean. Mahi-mahi: Dolphin fish; a brightly
colored pelagic fish. Mahi mahi
is a white fish with a distinctive flavor. The meat is high in Omega 3 oil. Mahi mahi is often grilled or
broiled. Mussels: Small shellfish, popular in
Mediterranean and other cuisine. Oysters: Shellfish,
often served raw or steamed in the shell. Shrimp: A term for several species of
small crustaceans. Wild American shrimp include white shrimp (Litopenaeus setiferus), brown
shrimp (Farfantepenaeus aztecus),
pink shrimp (Penaeus duorarum),
royal red shrimp (Pleoticus robustus
or Hymenopenaeus robustus)
and rock shrimp (Sicyonia brevirostris) Salmon: A group of
fish, most sought after are Pacific salmon, of which there are several
species. Salmon are available wild caught or farm raised.
Salmon is known for it's
visually appealing orange or pink flesh and high Omega 3 oil content. Tilapia: A small, farm raised fish,
with a mild white flesh. Copyright ®2005-2009 eNewsletterSolutions.com. All rights reserved
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