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SEAFOOD

Seafood refers to all edible products of sea fishing except vertebrates (fish, whales). Seafood is used not only for human consumption but also in medicine and in the chemical industry. Virtually every type of seafood has extremely useful properties, which have a beneficial effect on the health and well-being. Seafood is widespread in the seas around the world, and the most popular of them are the subject of aquaculture.

Seafood can be divided into the following types:

Most popular in Russia are shrimp, cephalopods and mussels.

Shrimps
There are about 2000 species of shrimp in the world, but not all have commercial value. All kinds of shrimp can be divided into two large groups - cold water and warm water.

Shrimp contains a complex of vitamins, among them provitamin A, which is useful for vision and is the source of youthful skin. It contains almost all the B vitamins which are good for bones, hair and nails; vitamin D and E which protect the circulatory system, as well as vitamin C – a guarantee of good immunity. In addition to vitamin composition, the use of shrimp is in the mineral balance. The shrimps contain omega 3 in quantity needed by the body, in addition to magnesium, calcium, potassium, iron, phosphorus, fluorine, copper, selenium, zinc, chromium and, of course, iodine. The minerals give the body valuable reserves of vital energy, and iodine stimulates the thyroid gland. 100 gr. shrimp contain the daily requirement of iodine, which is a hundred times more than in beef meat.

Squids
There are more than 800 species of cephalopods in the world. They are common in all the oceans at all depths, but most of them prefer to live in the bottom layer or the bottom of the ocean. Their sizes range from a few centimeters to 18 meters (giant squid). The main types of cephalopods are squid, octopus and cuttlefish.

Mussels
Mussels – the most common marine bivalve mollusk that lives in the coastal zone of the Atlantic and Pacific oceans and seas. Most of the mussels are produced in the Atlantic ocean, and almost 6 times less is caught in the Pacific ocean. In addition, mussels are an object of cultivation in many countries. The main suppliers of mussels in Russia are New Zealand, Chile and China. Mussels are very easy to prepare in many different ways: fried, boiled, baked, dried, salted, marinated, smoked and even eaten raw.

Mussels contain vitamins A, B1, B2, B4, B5, B6, C, D3, E, PP, micro - and macro-elements include iron, calcium, cobalt, magnesium, sodium, phosphorus, potassium, selenium,and iodine. Mussels contain enzymes that improve digestion. They are also rich in minerals and important amino acids. Mussels contain glycogen, which is called animal starch, which is a storehouse of energy and helps to maintain an optimal level of glucose in the blood. The glycogen content of mussels are superior to other products, including cheese. It is because of this element that mussel meat has a sweet flavor. The use of mussel meat is an effective prevention of heart disease. Moreover, it reduces the risk of developing cancer and arthritic deformities. Besides being a source of energy, mussels help to get rid of depression and melancholy, improve metabolism, stimulate blood circulation and strengthen the immune system.