Seafoods As Cooking Ingredients

Seafoods As Cooking Ingredients. Seafoods are foods from bodies of water which can be referred to as sea animal or any foods -- plants that is cooked as food or fresh eaten by human beings. I grew up in the Philippines and seafoods are part of our daily meal including the rice which is our staple food. Seafoods can be an ingredient used for various meals like pasta, noodles and vegetables.

According to wikipedia -- seafoods are "similar animals from fresh water and all edible aquatic animals are collectively referred to as seafood".

One type of seafoods are fishes that is eaten by humans as well as other animals -- it is a water animal.

Seafoods are very rich in protein, calcium and other minerals and vitamins essential to our health, but there are precautions when eating fish.

In this hub, I will discuss seafoods as cooking ingredient.

• Lobster, clams, shrimp and fish as cooking ingredients for pasta
• Shrimp and crabmeat as cooking ingredients for noodles, you can also add chili on it
• Lobster, clams, shrimp and fish for stir fry and other vegetables
• Tuna as cooking ingredients for tuna sandwiches

Seafoods are used in different cultures as cooking ingredients in different magnitude or amount.

Fishes

Trout, tuna, scad, snapper, tilapia, carp, catfish, cod, anchovy, eel, haddock, halibut, mackerel, salmon, sardines, herring

Seaweeds variety of seaweeds are used as appetizers mixed with other herbs and spices or vegetables like tomatoes

Mollusks and crustaceans like shrimps, squid, lobsters, clams are mainly used in pasta-- noodles as cooking ingredients

Safety precautions when eating fishes

According to the United States Food and Drug Administration US-FDA there are safety precautions when perusing fishes as part of the meal as they contain mercury which is poisonous. Women who are in their childbearing years and and children : extra precautions and safety:

1. Don't eat shark, swordfish, mackerel and tilefish as they contain "high levels of mercury".
2. .Eat only up to 1twelve (12) two average meals a week of a variety of seafoods which have low levels of mercury like tuna,salmon,pollock and catfish. Albacore has lower level of mercury than canned tuna.
3. According to the FDA always "monitor local announcement in the area about the safety of fishes caught in the locality. If no advice is available, just "eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week".

Health Benefits of seafoods

• Nutrients and minerals in seafood can help in brain development. It is good even for memory and old people are enjoined to eat seafoods as they are rich in Omega3 DHA
• Seafoods are rich in vitamin A -- eyes and skin health, Calcium for bones and Vitamin D - for absorption of Calcium
• It prevents goiter
• Helps in reproduction
• The role for seafood in the functionality of the human bodyis that it normalize body functioning
• it is healthy for your heart-- eating less fat which are saturated and has lots of omega 3 can lower cholesterol
• Good for those who have hypertension problems and avoiding it as it is low in cholesterol level
• It helps in rheumatoid arthritis (need more research on this)

Fish has 110 -140 calories per 4 ounces -- and 20-25 g of Protein and 1-5 g of protein

• Fish can be stored in freezer and defroze it five hours before you cooked it so that it will become soft.
• Signs that fish will be disposed is when it has bad smell already
• Choose fresh fish in farmers market -- eyes are not red, they are not soft - still firm