Classification of non-fish seafood and fish. Families and species of fish

Topic 11. Non-fish seafood

In addition to fish, invertebrates (crustaceans, mollusks and echinoderms), seaweed and marine mammals are used for food purposes.

11.1. Crustaceans. Features of the structure. Chemical composition and nutritional value. Use in nutrition

Crustaceans include: crabs, shrimp, crayfish, lobsters, lobsters, krill.

Invertebrate meat has high nutritional value, preventive and medicinal properties.

Their nutritional value is similar to eggs and milk. Meat has a high protein content (up to 23%), which is dominated by biologically valuable essential amino acids: arginine, tryptophan, tyrosine, cystine, histidine. Invertebrates are rich in mineral salts, especially microelements, the content of which exceeds that of domestic animal meat by almost 50, and in some cases, 100 times. They contain less than 1% fat, but their increased biological value is explained by the predominant content of polyunsaturated acids. They contain vitamins B, C and provitamin D.

Among crustaceans, Kamchatka is valued crab , males of which have a mass from 1.2 to 4.2, females are smaller (from 0.8 to 2 kg), in order to preserve reproduction, fishing of females is prohibited. Edible meat is found in the claws, walking limbs and abdomen. The meat, when raw, has a gelatinous, greyish-blue consistency and an elastic, red consistency when cooked.

They are sold raw or cooked and frozen, as well as in the form of canned food. Canned food is prepared from the meat of crab limbs. The limbs boiled in sea water are cut up, the meat is removed, sorted, placed in jars lined with parchment, and sterilized at a temperature of 107 o C.

Based on the quality of meat taken from different parts of crab legs and claws, and on organoleptic indicators, natural canned crab is divided into the highest (Fensi) and 1st (A - grade) grades (designated F and A).

Boiled frozen meat and crab legs should stored at a temperature not higher than – 18 o C for no more than 3 months, and at 0-2 o C – no more than 2 days. Crab meat must be fresh, without signs of spoilage, darkening or yellowing, or foreign tastes or odors.

Shrimps widely distributed in the oceans, in the Barents and Black Seas. The bear shrimp, grass shrimp, comb shrimp, white shrimp, and brown shrimp are of commercial importance.

Shrimp (sea crustaceans) are a valuable food product; Black Sea shrimp are 5-10 cm long, Far Eastern shrimp are 15 cm and higher, their weight is 15-20 g. Shrimp meat is tender and tasty, rich in proteins (about 25%). Shrimp contain vitamins A, D and B.

Depending on the cutting, shrimp can be whole (uncut) or cut (neck in shell with or without intestines, neck without shell and entrails). Edible meat is located in the tail part of the body - the neck.

Shrimp are sold live, chilled and boiled, raw and boiled-frozen, in the form of boiled-dried meat, and also in the form of natural canned food.

Shrimp are frozen in blocks at a temperature of –25 to –30 o C, and boiled and cut shrimp are frozen in plastic bags, which are heated with hot water before use.

For raw frozen shrimp, the consistency of the meat after defrosting should be elastic, but slightly weakened is allowed; The color of the meat is light, the taste and smell when cooked are characteristic of fresh meat, without extraneous or discreditable tastes and odors.

For boiled-frozen meat, the consistency of the meat after thawing should be dense, perhaps dry, and the color should be white with a pinkish outer layer without darkening or yellowing. Before eating, shrimp must be immersed in boiling salted water and cooked raw for 15-20 minutes, boiled for 3-5 minutes.

Cancers They are sold live or cooked. Sorted by length (from the eye to the end of the tail plate) into selected ones above 13 cm, large ones 11-13 cm, medium ones 9-11 cm, small ones 8-9 cm.

Crayfish have a clean surface and a hard shell, no growths are allowed.

Live crayfish are packed in baskets or boxes with gaps, layered with straw or dry seaweed. The crayfish are placed in dense rows with their bellies down and their necks tucked in. Depending on the size of the container and size, they are packed in no more than 200 pieces.

In the retail chain, crayfish are stored in a darkened room at a temperature of 3 o C for no more than two days.

Before cooking, the crayfish are washed in cold water, then dipped in hot salted water (30 g of salt per 1 liter of water) and boiled for 5-7 minutes. Crayfish are also boiled in beer or kvass.

Crayfish cooked alive have a tucked neck, while those cooked asleep have an elongated neck; the latter are defective and are not allowed for sale.

Crayfish meat is white, tender, contains about 20% protein, 0.5 fat and 1% carbohydrates. They are sold in stores only when it is cold, the sales period is no more than 12 hours.

Lobsters and lobsters are mined in the Atlantic Ocean, North and Mediterranean Seas. They go on sale frozen and canned. Store at a temperature of – 18 o C for up to 8 months.

Krill. Small ocean shrimp. Juice is extracted from fresh raw materials by pressing, then pasteurized for 10 minutes at 90-95 o C. Coagulation of the protein occurs, the protein is separated, crushed and frozen at – 30 o C in the form of briquettes. Briquettes are wrapped in parchment and cellophane.

Frozen briquettes of Ocean protein paste should be dense, pink or red, without signs of oxidized fat. The consistency after thawing is granular or curd-like, the taste and smell are pleasant. Can be stored at – 18 o C for up to 8 months, at – 10 o C for no more than 30 days.

The waters of the World Ocean are home to a huge number of animal and plant organisms. Many of them have long been used by humans as food. Commercial seafood has high nutritional value. They contain a lot of complete protein (7.3-22.5%), vitamins important for the human body, primarily group B, as well as macro- and microelements.

According to biological and anatomical characteristics, seafood products are divided into groups: invertebrates- crustaceans, bivalves and cephalopods, echinoderms, gastropods; seaweed- seaweed; marine mammals- baleen whales.

Crustaceans include crayfish, crabs, lobsters, lobsters, shrimp and krill. Their body consists of a cephalothorax, abdomen (neck), five pairs of legs and is covered with a hard shell. The front legs have claws. Crustacean meat has high taste and nutritional value.

Cancers- These are river invertebrate animals. Crayfish with a length of at least 9 cm are of commercial importance. The meat of the neck and claws is used as food. Sold live or boiled. Canned food is made from crayfish.

Crabs- large marine crustaceans. In the USSR, the main commercial value is the Kamchatka crab, whose weight is usually 0.8-5.0 kg. Only male crabs are processed. The meat of the limbs and abdominal part (abdomen) is used for food. Raw crab meat is gelatinous, grayish in color, after cooking it is white, fibrous, with a peculiar delicate taste characteristic of crustaceans.

Natural canned food (the main product) and frozen products are produced from crabs: boiled-frozen crabs (sets of limbs in shell in boxes or bags), boiled-frozen crab meat.

Lobster are large sea crayfish that live in the warm waters of the Atlantic. The average weight of a lobster is 4-6 kg. In terms of meat quality, they are the most valuable of crustaceans. In the USSR, lobsters are caught in small quantities in the Black Sea. Lobsters are sold in live, fresh-frozen and boiled-frozen forms. Natural canned food is produced from them.

Lobsters- sea crayfish that live in the warm waters of the Atlantic and Pacific oceans. They are similar to lobsters, but do not have claws. The nutritional value of meat and use are similar to lobsters.

Shrimps- small sea crustaceans with a length of 5 to 35 cm. In the USSR, the main shrimp fishery is carried out in the Far East. The meat of shrimp is used as food from the neck, which makes up 38-45% of the crustacean’s weight. In fishing areas, shrimp are sold in live and chilled forms. The bulk of shrimp goes on sale after freezing: raw-frozen and boiled-frozen shrimp, undivided or cut (necks in shell). Boiled and dried meat and natural canned food are also produced from shrimp. Shrimp are consumed as an independent dish, soups and salads are prepared.

Krill- small Antarctic shrimp. It is used to produce a valuable protein product - Ocean paste, which is used in food production and cooking. Krill is used to produce boiled frozen meat in granules (in film bags or blocks) and canned food (Primorsky krill meat, Antarctic Salad shrimp meat).

Shellfish distinguish between bivalves and cephalopods.

Bivalves- These are invertebrate organisms whose body is enclosed in a bivalve shell. The edible part is the fleshy body, consisting of the adductor muscle and the mantle. Shellfish meat has a high content of glycogen (up to 6%) and minerals (up to 3-4%). It has a gelatinous consistency, good taste, is easily digestible and is used for gourmet dishes. Oysters, mussels and scallops are of commercial importance. For food purposes, only live mollusks with tightly closed shells are used.

Cephalopods- large predatory animals, the body of which consists of a body and a head with tentacles, which during life also play the role of legs. Squids are of commercial importance, and to a lesser extent, octopuses and cuttlefish.

Squids are widespread in the waters of the World Ocean. They are mined in the Far East. The squid's body shape is cylindrical, average length (without tentacles) is 15-60 cm, weight is 70-600 g. The mantle, tentacles and liver are used as food. Squid meat is suitable for dietary nutrition. It is used to prepare cold appetizers, main courses, fillings for pies and other culinary products.

Squids are produced in frozen and dried forms. Frozen squids are sold undivided or cut up (with the entrails removed) - with head and tentacles, carcass, headless (fillets), tentacles with head.

They produce salted and dried products: salted and dried squid (fillets), shredded squid, semolina, tentacles. The production of hot smoked squid has been mastered. Currently, they also produce canned food in a wide range.

Echinoderms They are marine animals of various shapes. They have commercial significance holothurians - sea ​​cucumber, cucumber and sea urchin, living in the Far Eastern seas. The tissues of sea cucumber and cucumaria contain many biologically active substances, so these animals have not only nutritional, but also medicinal value. Preparations used in the treatment of cancer and other diseases, as well as tonic tinctures, are obtained from sea cucumbers.

Gastropods.- These are soft-bodied animals with a shell on their back. Trumpeter, rapana and abalone are of commercial importance.

seaweed- these are plants that grow in the seas and oceans at a depth of up to 200 m. For food purposes, brown algae of the genus Laminaria are used, the trade name is seaweed. Its leaves (thallus) reach a length of 15 m, width - 50 cm, thickness - 5 cm. Sea kale is harvested in the waters of the northern and Far Eastern seas.

Sea kale is rich in vitamins, macro- and microelements, especially bromine and iodine, therefore it is used in therapeutic nutrition for diseases of the thyroid gland and cardiovascular diseases. It goes on sale mainly in the form of canned food: Seaweed in tomato sauce, Seaweed with vegetables in tomato sauce; It is also produced in frozen and dried forms.

Marine mammals live in the waters of Antarctica and the North Pacific Ocean. Only baleen whales are used in food production. Their fishery is currently insignificant. The meat of baleen whales is similar to beef in the structure of muscle tissue, composition and taste. It is separated from the bones, processed and frozen into blocks. This meat is used for the production of canned food, semi-finished products, culinary and sausage products. Edible whale oil is used in the margarine industry, and liver, rich in vitamin A, is used to obtain fortified fat and medical preparations.

Caviar

Fish roe- a valuable and nutritious product. The main components of caviar are proteins and fats.

Sturgeon caviar (black). This caviar is produced in granular cans, barrels, pasteurized cans, as well as pressed and poached caviar from raw beluga, kaluga, sturgeon, stellate sturgeon, and thorn caviar.

Granular jarred caviar made from large and medium strong grains from light to dark gray in color. Caviar is packaged in metal varnished jars.

Grainy barrel caviar prepared rarely, from grains of all sizes and any color.

Granular pasteurized caviar obtained from canned granular caviar of the 1st or 2nd grade. The caviar is placed in jars, hermetically sealed, pasteurized, and cooled.

Pressed caviar produced from weak grains, unsuitable for preparing granular caviar.

IN Depending on the quality, granular jar caviar is produced in the highest, 1st and 2nd grades.

Granular pasteurized caviar is not divided into varieties. Depending on the quality, pressed caviar is divided into the highest, 1st and 2nd grades.

Salmon caviar (red). Caviar is prepared from Far Eastern salmon and is mainly granular. Antiseptics (urotropine), vegetable oils (olive, sunflower, etc.) and glycerin are added to salted caviar. The oil prevents the caviar from sticking together, and the glycerin prevents it from drying out and softens the bitter taste in the caviar. Caviar is packaged in barrels and jars.

Based on quality, salmon caviar is divided into 1st and 2nd grades.

Roe of other fish. In addition to sturgeon and salmon, caviar is produced from roach, carp, ram, pike, pike perch, perch, pollock and other fish. The caviar of these fish is prepared punched, preserved with table salt with or without the addition of sodium benzoate. Caviar is packaged in barrels, metal and glass jars, and in jars made of aluminum foil laminated with propylene.

Breakout caviar is not divided into varieties.

Defects of caviar include the taste of “grass” and silt, which depends on the nature of the fish’s diet and habitat on muddy soils, pungency - a weak sourish taste that occurs during improper storage, bitterness - the result of rancidity of fats or excess salt.

They use all types of caviar as a snack.

Packaging, storage of caviar. Caviar is packaged in glass jars, metal jars, aluminum foil laminated with polypropylene, and barrels. Jars of caviar are packed in wooden, plywood, or corrugated cardboard boxes.

Sturgeon caviar is stored in jars at temperatures from -2 to -4° C for 2.5 months. without preservatives, pressed sturgeon - no more than 8 months, punched in jars - no more than 5 months, medium-salted sturgeon in barrels - no more than 4 months, granular pasteurized sturgeon without preservatives, packaged in glass jars - no more than 8 months, in metal - no more than 10 months. from the date of manufacture. Granular salmon caviar is stored at temperatures from -4 to -6 C° with antiseptics for 12 months, without antiseptics - 4 months. from the date of manufacture.

Caviar is marked by applying symbols on jars of granular salmon caviar in three rows: the first row is the date of production (the number is two digits, the month is two digits, the year is the last two digits of the current year); second row - assortment sign - the word “caviar”; third row - plant number (up to three digits), shift number (one digit), fishing industry index - letter “P” (not applied to lithographed cans); on jars of sturgeon caviar - in two rows: the first row - the date of manufacture (decade - one digit -1,2, 3), the month - in two digits, the year - one last digit; the second row is the number assigned to the master (one or two digits).

Among non-fish food products of the sea, the most commercially important are crustaceans (crabs, lobsters, shrimp, lobsters, crayfish), bivalves (mussels, scallops, oysters) and cephalopods (squid, octopus), echinoderms (sea cucumbers, sea urchins), and seaweed.

These foods have higher nutritional value than fish. Invertebrate meat proteins are complete and have a high content of essential amino acids.

Eating invertebrate products improves body tone, promotes metabolism, and reduces cholesterol levels in the blood.

Crabs mined in the Far East. The greatest commercial value is the Kamchatka crab, whose weight reaches 5 kg. Meat from the limbs of males and the abdomen is used for food. Canned crab meat is produced: Crabs in their own juice, Smoked crab meat in oil, etc. Raw and boiled crab limbs, boiled meat in shell and without shell are also produced in frozen form. Crab is used for salads, aspic, first and second courses.

Shrimps They are mined in the Pacific, Black, Barents and other seas. The edible part of the shrimp is the neck. The meat is tasty and tender. They produce canned natural shrimp, as well as frozen fresh shrimp (raw and boiled). They are used for snacks and hot dishes.

Lobsters and lobsters reach 40-65 cm in length. They are mined off the coast of Japan, South America, and Australia. Prepared live and frozen.

Cancers found in all rivers and lakes. Delivered live to places of consumption. In catering establishments, crayfish are used mainly boiled as an appetizer, as well as for preparing salads and soups.

Oysters distributed in the Black Sea and the Far East. Oyster meat is easily digestible, has a whitish-greenish color, a pleasant taste, and the smell resembles the smell of a fresh cucumber. They are released live, and the meat is frozen, dried and canned.

Mussels found in all seas of Russia, especially in the Black Sea. The meat has a pleasant taste and is very nutritious. They produce mussels in frozen and dried form, and also make canned food from them. Salads, soups, cabbage soup, and cutlets are prepared from mussels.

Scallop- the largest and most valuable mollusk, common in the Far East. The muscle and mantle of the scallop are used as food. Its meat is very pleasant and tastes like crabs. Available in dried and frozen form. Used for salads, soups, borscht, cabbage soup and cabbage rolls, in the production of canned food (scallop meat with rice).

Squid distributed in all Far Eastern seas. The edible parts are the body, tentacles and liver. Squid meat is dried, frozen, and canned. Salads, casseroles and cutlets are prepared from squid meat.

Trepang lives in the Pacific Ocean. The body is cylindrical, covered with tubercles, and tastes like well-cooked cartilage from sturgeon heads. Sea cucumbers are produced boiled-dried, boiled-frozen and in the form of canned food. Used for appetizers, first and second courses. Sea cucumber dishes go well with cucumber, onion and tomato sauces.

Sea kale- brown or dark brown algae. With the addition of seaweed, marmalade, dragees, caramel, and marshmallows are produced; it is frozen, dried and canned food, salads, vegetable soups, and hodgepodges are made from it. It is recommended to use it for cardiovascular diseases, in the diet of patients with atherosclerosis, and for thyroid disease.

The most valuable of them - crustaceans, mollusks and algae contain: a large amount of proteins (up to 22%), minerals (sodium, potassium, iron, iodine, copper, sulfur, phosphorus up to 7%), vitamins B, PP, C, D ; fat, glycogen, enzymes, tonics and other microelements necessary for the functioning of the human body. Due to the content of microelements and tonic substances, seafood is used in medicine and nutrition.

Crustaceans. These include crabs, shrimp, lobsters, lobsters and crayfish. Their meat is very tender.

Crabs. Canned crabs are used in cooking. The cans are opened and, after removing the paper and bone plates, pieces of pulp with a red surface are separated from small individual white fibers. Crabs are used in the preparation of portioned dishes - salads, appetizers and main main courses. Pieces of crab are used to decorate various fish dishes; They are included in side dishes and sauces.

Shrimp are swimming crayfish weighing up to 100 g. The edible part is the abdomen located in the tail part. Shrimp meat is second only to crab in taste. Shrimp are supplied fresh-frozen, boiled-frozen, boiled-chilled, and also canned.

Frozen shrimp are thawed in air or water and, after washing, boiled in boiling salted water for 3–4 minutes. Shrimp are used in their natural form, and for cooking, the neck is freed from the shell. Shrimp are included in salads, appetizers, soups, main courses or serve as a decoration for fish dishes.

Lobsters and lobsters– large sea crayfish weighing 5–10 kg. They can come fresh-frozen, boiled-frozen, or canned. Lobsters and spiny lobsters have the greatest nutritional value when they are supplied live and boiled without prior preparation, placed in boiling salted water.

Frozen crustaceans are pre-thawed in air or water for 1–3 hours. Lobsters and lobsters are used in their natural boiled or fried form, and canned ones are used for preparing various cold and hot dishes.

Squid- cephalopods weighing up to 350 g, although some specimens reach 750 g. Squid comes in the form of canned food or frozen semi-finished product. They are thawed in cold water, the surface film is removed, then washed 2-3 times. Squid is boiled in salted water (2 liters of water and 15 g of salt per 1 kg) for 4–5 minutes and cooled in the broth. Boiled squid is cut and used to prepare cold and hot dishes.

Fish. She is useful to everyone. Low-fat fresh fish is the most useful. Fish contains complete proteins (17-19%) with a well-balanced composition of amino acids. Compared to proteins from slaughtered animals, fish proteins contain several times less connective tissue proteins, so fish products are more easily digested. The digestibility of proteins in fish products is higher than in meat products. However, fish broths are more extractive than meat broths.

Based on fat content, fish are divided into lean (up to 4% fat), medium fat (4-8%) and fatty (more than 8% fat). Fish oils contain more unsaturated fatty acids than fats from slaughter animals. In therapeutic nutrition, mainly lean and moderately fatty fish are used (pollock, goby, flounder, crucian carp, macrorus, ice fish, navaga, river perch, pike perch, cod, hake, pike, sea bass, herring, whitefish, etc.).

Of the vitamins, fish contains B vitamins (B1, B2, PP) and, most importantly, a large amount of vitamins A and D, which are absent in the meat of slaughtered animals. Cod liver oil is especially rich in vitamins A and D.

Fish, mainly marine fish, contain a variety of substances and are relatively high in iodine. Sturgeon and salmon caviar has great nutritional value. It contains about 30% complete proteins, 10-13% easily digestible fats, a lot of vitamins A, D, E, group B, phosphorus and iron. Therefore, this product is indicated for a number of diseases, such as anemia. However, the high cholesterol content is a contraindication for consuming caviar for atherosclerosis.

When cooking fish with heat, a number of nutrients are lost, which depend on the method of heat treatment. Thus, skinny fish taste better when fried, and fatty fish taste better when boiled, but these methods of heat treatment are associated with increased losses of proteins and fats. The greatest losses of vitamins and minerals occur when boiling fish, and smaller losses occur when frying. Cooking fish cutlets reduces nutrient loss by approximately 1.5 times.

Indicators of a benign fish: bulging eyes; the cornea is transparent; the gills are bright red, the mucus is transparent, the scales are glossy; muscle tissue is dense, gray-white; the meat is difficult to separate from the bone. Poor quality fish have brown, grayish-red gills; eyes sunken, reddened; scales peel off easily; the meat along the spine is reddish; muscles are flaccid, separated from bones; when pressing with a finger on the tissue, the hole does not align; the smell is putrid, after cooking the broth is opaque, with an unpleasant odor.

Non-fish seafood. Unfortunately, non-fish seafood products are unfairly rarely used in the diet. The study of the riches of the oceans, seas, as well as terrestrial vegetation, in the interests of human nutrition, is only in its initial stages. However, some positive practical experience has been accumulated in the use of the “gifts” of the sea - various types of invertebrates and algae - in rational and medicinal nutrition.

Sea kale has low nutritional value, but it is rich in iodine and stimulates intestinal motility. Sea kale has a better effect on cholesterol metabolism in atherosclerosis than the mineral iodine or nicotinic acid. There is also evidence of the anti-sclerotic effect of laminarin, carrageenan and other algae. Therefore, it is no coincidence that these seafood products are effectively used in therapeutic diets for atherosclerosis.

A number of snacks can be prepared from seaweed. So, dried seaweed is sorted and soaked in cold water for 10-12 hours (7-8 liters of water per 1 kg of cabbage), washed, poured with cold water, quickly brought to a boil and boiled for 15-20 minutes; the broth is drained; add warm water to the cabbage and cook for another 15-20 minutes; Canned cabbage is used directly. Salads and vinaigrettes are prepared with seaweed (after marinating it); seaweed is added to vegetable caviar, chopped herring, liver pate and other dishes. You can also prepare a vegetable salad with seaweed: boiled seaweed is poured with marinade, boiled and left for 8-10 hours, then mixed with other salad ingredients (onions, cucumbers, apples, etc.), seasoned with vegetable oil.

Invertebrates that are more often used in food include squid, shrimp, scallops, crabs, sea cucumbers, lobsters, and crayfish. All of them contain complete proteins (3-18%), little fat (1%), various vitamins and are rich in microelements. The amount of microelements in the meat of crustaceans (crabs, shrimp, crayfish, lobsters, etc.) is almost 10 times greater than in fish, and more than 15 times higher than their content in the meat of terrestrial animals. The nutritional value of invertebrate meat is similar to eggs and milk and is more valuable than the meat of terrestrial animals. These products are used for preparing salads, soups, main courses, etc.

You can prepare a vegetable salad from shrimp (shrimp meat is combined with boiled potatoes, fresh cucumbers, apples, green peas, green onions, seasoned with vegetable oil) and snacks (shrimp are boiled, salads and aspic are prepared from peeled necks).

“Ocean” krill paste (small shrimp) is a product of high biological value. In terms of the amount of protein, it is close to fish, cottage cheese, and meat. The paste contains a sufficient amount of unsaturated fatty acids, copper, iodine, fluorine and other microelements. It is one of the easily digestible products and has a beneficial effect on hematopoiesis and fat metabolism.

From the “Ocean” paste you can prepare both snacks (paste is simmered, cooled, mixed with boiled rice, eggs, potatoes, vegetables, mayonnaise) and pate (paste, lightly sautéed onions, boiled egg, bread soaked in milk, passed through a meat grinder ; combine the mass with softened butter and beat, add grated apples; sprinkle with chopped egg or green onions when serving).