Fresh Seafood is Delicious

Fresh seafood is considered a true delicacy by a great many people around the world; especially for those that live in locations far removed from the ocean. It not only possesses a delicate yet delightful flavor, but it is also one of the healthiest sources of proteins and oils available in a natural form. It is a staple of many traditional cultural diets and is recognized world-wide as an important source of nutrition.

A local fish market is the ideal place in which to find the best in fresh and available seafood. These markets are easy to find if you live near a coast line. However, if you’re not in a position to travel to the coast, they can be harder to locate but not impossible to find. Most major metropolitan areas include at least one dedicated fish market, but in areas that do not, fresh fish can often be found at a local grocery store.

As previously mentioned, however, a coastal fish market is by far the best place to find the freshest in fish, and other seafood. These markets house many of the top predators in the ocean, and are often the only places to find the various species during certain seasons. They stock larger fish and have a greater variety of choice than do many of the lower regions in which they are found. Many of the contaminants found in seafood from other areas are absorbed into the flesh, and are not recognizable while in the fresh environment. When these fish die, their remains can have a foul odor and even taste.

The various types of seafood found at the local market are constantly in a state of preparation. This means that the various fish, crabs, lobsters, shrimp, and other species are always fresh as new buyers can only experience freshness. The sellers of these creatures are regularly monitored by their managers so that quality standards are always at least as good as ever.

The best time to visit a seafood market is during peak season. The fish are generally at their freshest and therefore the prices are usually more affordable. This is also the best time to evaluate the fish and ensure that you get a good quality product. Some supermarkets also offer a buy one, get one free policy which can be rather good in saving money and stocking up on species that are in season.

The milder climates of the south and Gulf Coast regions are perfect for shrimp and other crabs to be caught commercially. The Gulf of Mexico stock such species as crab and lobster year round. The National Fish andHunts Association regulations strict limits on the catch of certain species. This results in an abundance of fresh seafood during those seasons.

The regularly scheduled catches are not only plentiful, they are also of major commercial importance to local economies. The harvesting seasons of many species are carefully monitored to make sure that commercial opportunities are not compromised. Some of these species can last for months stored on icehouses so to not have to be harvested until the customer orders. Others must be consumed within a few days of capture.

Of course these fish are naturally available but if you are looking for clubbing fish try a fish from a reputed area, get a friend or neighboring who can recommend a good spot to fish and tell him the recommend word to use to find it. These fish may be available in the supermarket one day soon, but until then here is a list of some of the more variate fish in the tropical or subtropical areas of the world.

King Salmon – calico salmon, blue salmon, pink, skipjack and silver salmon are either cultivated or wild. King caviars are very popular as a form of import and are most often found in Europe. Sandy flatfish like the Atlantic perch and the yellowtail are also very popular as well as grouper and grouper roe. Rock salmon, pink salmon, cherry salmon, chlorinated pink salmon, Alaska salmon, silver salmon and tinker pink are Also available.

Sockeye Salmon – the most popular of the Pacific salmon species. It is native to the Vancouver Island and the nev Ross River where it goes to spawn. It averages 10 pounds and 30 inches in length but has been known to reach 79 pounds. Its flakey meat is very mild in flavor and very high in fat. The best way to cook salmon is to bake, broil, poach, steam, deep fry, pan fry or grill.

Sucker Salmon – this fish is a member of the barramundi family and is closely related to the Pacific sucker. It is found in warm coastal waters of the Atlantic Ocean from Cape Cod to Brazil. It is a fast growing fish, reaching 8-12 inches in its first year and has a life expectancy of 3 to 4 years. The Sucker Salmon is considered to be more oily than other Pacific fish. Its flesh is very pink in color and is high in fat and will remain moist after cooking.

Food, Lifestyles