Shellfish are all forms of marine life that are regarded by humans as food. The seafood is mainly fish and seafood. Have fresh frozen fish, scallops and prawns delivered to your home for a delicious seafood dinner. Documents d'orientation et information réglementaire sur les fruits de mer et la salubrité des fruits de mer.

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Shells are all forms of marine creatures that are considered by man as nourishment. The seafood is mainly seafood. Shellfishes are various types of mollusks, shellfishes and thallions. From a historical point of view, marine animals such as cetaceans have been eaten as nourishment, but to a smaller degree nowadays.

Seafood, such as some algae and micro algae, is consumed worldwide as seafood, especially in Asia (see Seafood category). While not generally in the United Kingdom, in North America the concept of "seafood" is expanded to include freshwater species that are humanly consumed, so that all eatable marine species can be called seafood.

Cultivating and breeding seafood is known as acquaculture, for seafood as fishmonger. Shellfish are often differentiated from meats, although they are still animals and are ruled out by a rigorous veggie dieta.

Shellfish are an important dietary proteinaceous resource in many dietary settings around the globe, especially in the coast. The majority of the seafood crop is human eaten, but a significant part is used as feed for the breeding of other species of sea creatures or for the rearing of livestock. Several seafood (kelp) are used as nutrition for other crops (fertilizer).

This way, seafood is indirect used to make other foods for humans to eat. Seafood is also used to make oils and spiruline pills. Several seafood are used for feeding marine life to marine life or to pet animals, such as the cat, and a small part is used in medical or industrial applications for other uses (leather).

Harvest, process and consumption of seafood are old customs with archeological proofs that go back to the Palaeolithic. 1 ][2] Findings in a seabed at Pinnacle Point in South Africa suggest that Gaysapiens (modern humans) already picked seafood 165,000 years ago,[1] while the Neanderthals, an endangered mankind comparable to the early Gaysapiens, have been feeding seafood in places along the Mediterranean coastline since about the same age.

Isotope analyses of the skeleton remnants of Tianyuan man, a 40,000-year-old East Asian man, showed that he was a regular consumer of fresh waterfishes. 4 ][5] Archaeological findings such as shellfish heaps,[6] thrown away fishbones and cavern painting show that seafood were essential for life and were eaten in large amounts.

Where there are early specimens of settled communities (although not necessarily continuously occupied), such as in Lepenski Vir, they are almost always associated with fisheries as the main aliment. Old Nile was full of seafood; clean and dry seafood was a basic diet for a large part of the people.

Eating was different depending on the richness and situation of the family. There was a widespread presence of sea food (squid, octopuses and shellfish) on the Hellenic Isles and along the seas. Sometimes they were freshly-selling, but more often they got salt. One of the steles from the small Bohemian town of Akraiphia on Lake Copais from the end of the third cent. BC provides us with a price table for them.

9 ] Saltwater body was yellow fin-thunny, redfish, stingray, stingrays, and swordish. The other freshwater species were hake, carps and the less valued cels. That is why these pelagic animals were sometimes permitted to slow death at the tables. However, at the beginning of the emperor's time this tradition came to an abrupt end, which is why it was possible to show muslims on the festival of Trimalchio (see Satyricon) as a feature of parvenus, which bore its visitors with an outmoded depiction of deadfishes.

Contemporary research into the reproduction cycle of marine organisms has resulted in the emergence of breeding and improvement of breeding and acquaculture technologies. A better comprehension of the dangers of consuming uncooked and uncooked seafood has resulted in better conservation and workmanship. fishFish are water vortebrates that are lacking extremities with numbers that use lobes to breath and whose head is shielded by solid bones or cartilaginous skull.

Seafood (food). Overall for fish: Mollusc mollusks ( "soft" from Roman molluscs) are invertebrate creatures with smooth structures that are not segmentated like seabream. Totally for other water animals: Water mammalsSea marine sediments constitute a varied group of 128 types, which are dependent on the sea for their livelihood. 26 ] In Taiji in Japan and the Faroe Islands, the dolphin is a traditional nourishment and is sacrificed in harpoons or prowling game.

Ringed seabirds are still an important staple diet for the Nunavut people[28] and are also harvested and ate in Alaska. 29 ] The flesh of mammalian animals can be rich in quicksilver and present risks to human health when ingested. See: feeding mammal, cetacean, sealing?

43 ] Seaweed is widely used as a foodstuff in seaside cuisine around the globe. 44 ] Seaweed is also used in many of Europe's most ancient communities, in Iceland and West Norway, on the Atlantic coasts of France, in North and West Ireland, in Wales and some coastlines of South West England[45] as well as in Nova Scotia and Newfoundland.

See: algae, seaweeds, aquaculture of seaweeds, laver (seaweed) microphytesMicrophytes are microscopical microorganisms and can be algae, germs or fungi. Micro-algae are another kind of water plants and include those that can be eaten by man and beast. Certain types of water bacterias can also be used as seafood, such as spiralina ( "spirulina" in the picture), a kind of cyano-bacterium.

It is a spoilable foodstuff, so it must be consumed quickly or disposed of; it can only be stored for a limited period of ingestion. Newly caught fillets of fillet are sold in many places on a crumbled or chilled frozen sheet. The most common location for crustaceans is near waters, but with the arrival of reefer and lorry transports, crustaceans have also become available upcountry.

There are many ways to conserve the long time value of your catch. Dryness (complete drying) is often used to conserve species such as Atlantic coelacanth. Partly dried and salted is favoured for preserving seafood such as herrings and mackerels. Fishes such as smoked and frozen sirloin, bluefin tuna and herrig.

The majority of fillets are made before preservation, but some small species (e.g. sardines) are only de-headed and eviscerated before preservation. Sea food is the most important global resource for high value protein: 14-16% of global consumption of human derived from animals; more than one billion humans depend on seafood as their main resource for human derived from animals.

50 ][51] Seafood is one of the most frequent allergenic foods. It is recommended by the UK FASA to eat at least two servings of seafood a week, one of which should be full of flavour. More than 100 different kinds of seafood are available around the UK coastline. Fishes like mackerels or herrings are full of long-chain omega-3s.

White fishs such as shellfish and Cod are very low in fats and calorie, which in combination with omega-3 enriched fishs such as jackfish, sardine, freshwater albacore, rainbow bass, rainbow bass, rainbow bass and sea bass can help to prevent cardiac diseases and to promote the development of healthy bone and tooths. More than 33,000 different types of invertebrates and many more have been described.

55 ] Bromophenols made from seaweed give sea creatures an odour and flavour that is missing in sea water and invertebrate fishwatch. In addition, a chemicals compound named propionate di-methyl sulfoniopropionate (DMSP), which is found in blue and yellow seaweed, is transmitted to wildlife in the maritime diet. Dimethylsulfide (DMS) is formed during degradation and is often emitted during the heating of crustaceans and molluscs.

Small amounts of it produce a special odour, which is associated with the sea, but in large amounts gives the appearance of rotting algae and old freshwater pearls. 56 ] However, only a small number of types are consumed by people. Pisces and crustaceans have a inherent propensity to focus amalgam in their body, often in the guise of methymercury, a very poisonous organometallic combination of the two.

High in the dietary chains, such as sharks, swordfishes, royal mackerels, albacore tunas and tilefishes contain higher levels of amalgam than others. The reason for this is that quicksilver is retained in the muscular tissue of aquatic organisms and when a predator is eating another aquarium, it takes over the whole physical load of it.

Pisces purify less efficiently than enriching Methylquicksilver, so the concentration of tissues increases over the years. For example, high in the dietary cycle, types accumulate physical loads of quicksilver, which can be tenfold higher than the types they use. Skip high to: a c Inman, Mason (October 17, 2007).

Skip Up ^ African Bone Tools Dispute Keys Idea About Human Development National Geographic News Articles. High Jumping ^ "Neanderthals Eaten Crustaceans 150,000 Years ago: Study". September 15, 2011. Yaowu Hu, Zhao, C; Yu, J; Hong Shang, Haowen Tong, M; Olaf Nehlich, O; Wu Liu, W; Yu, J; Wang, C; Trinkaus, M; Richards, M (2009).

Leap to the top ^ First ever proof of significant early contemporary human in China PhysOrg. com, July 6, 2009. Leaprochain nach oben ^ Coastal Shell Middens and Agricultural Origins in Atlantic Europe. Leap up ^ "Fishing history: Jumping to the top: a d Basis: FAO FishStat 22 July 2012.

Hop up high ^ Dalby, p.67. JPEG UP Synopsis of a Roman jigsaw puzzle filmed on July 17, 2011 at the Wayback Machine..... High Jumping^ Adamson (2002), p. 11. Jumping upwards ^ Adamson (2004), p. 45-39. Skip to top of the page with ^ "ASFIS species for fisheries statistics". Nutrition and Agriculture Organization.

Skip up ^ "Definition of Calamari". Hop up ^ * Rudloe, Jack and Rudloe, Anne (2009) Shrimp: Skip high to: a s Steven Nicol & Yoshinari Endo (1997). the world' s krill fishery. Nutrition and Agriculture Organization. High jumping ^ Pompa, S.; Ehrlich, P. R.; Ceballos, G. (2011). Leaplan de Sprung nach oben ^ "Les autochtones de l'Alaska disent que le forage pétrolier menace le mode de vie".

Highjump ^ Nguyen, Vi (November 26, 2010). Skip up ^ "Greenpeace: High Jumping ^ Palmer, Brian (March 11, 2010). High jumping ^ Matsutani, Minoru (September 23, 2009). Skip rock ^ "Eskimo Art, Inuit Art, Inuit Art, Dominican Native Artwork, Dominican Artwork, Dominican Aboriginal Artwork". Skip up ^ "Seal Hunt Facts". Accessed July 24, 2011.

Highjump ^ Johnston, Eric (September 23, 2009). Highjump ^ Schafer, Edward H. (1962). Leap to the top ^ Ceites (June 14, 2006). Agreement on International Trade in Endangered Species of Wild Fauna and Flora. Leap up ^ Settle, Sam (1995). Leap to the top ^ International Union for Nature Conservation.

"Red list of endangered IUCN species." Hop up, Charlie. Leap upwards ^ Omori M, Nakano E (2001). Hsieh, Yun-Hwa P; Leong, F-M; Rudloe, J (2001). "Jellyfishes for food." Hsieh, Yun-Hwa P (2004). "The" Historical China Kitchen and Grocery Technology" (PDF). Jumping upstairs ^ Smith, G.M. 1944.

Highjump ^ K.H. Wong; Peter C.K. Cheung (2000). Chemistry of foodstuffs. High ^ "Seaweed as human food". Jumping up ^ "Spotlight moderators in foam over the foam". Hip up ^ N. Narain and Nunes, M.L. Marine Animal and Plant Products. Manual of Meat, Poultry and Seafood Quality, L.M.L. Nollet and T. Boylston, ed.

The World Resources Institute, The sexually sexually sexually sexually, The web cam, The webcam. Archivé le 7 février 2007 à la Wayback Machine. High Jumping ^ "La Rosa Logistics Inc 14-Jan-03". Leap to the top ^ World Health Organization[1]. Highjump ^ Tidwell, James H.; Allan, Geoff L. (2001). "Eco-effects and economics of seafood production and fisheries".

Jeopardy up ^ Slovenko J (2001) "Aphrodisiacs-Then and Now" Zeitschrift für Psychiatrie und Recht, 29: 103 et seq. McMurray P and Ingber S (2007) Look at the oysters: Shucker' s Field Guide Page 15, Pan Australia. Jumping up ^ FishBase: Seafood Business (2009) Seafood Handbook editor James Peterson:

John Wiley & Sons' comprehensive guide to procurement, purchasing and preparation. Jumping upwards ^ "Fish and shellfish". High ^ "Common allergens". Anaphylaxis Network. High Jumping^ Boehm, I (2008). "and radio contrast agents. Leap up ^ Oceana study exposes seafood fraud nationwide Oceana, February 2013.

Boom up ^ "'Only 50 more years' for saltwater fish", BBC News. Jeopardy ^ "The Status of the Fishing Fleet[permanenter toter Link]", The State of World Fisheries and Aquaculture : 2004. Seafood Could Collapse by 2050, Experts Warn, Jumping up ^ Is seafood Haram or Halal?

Leap up ^ Yoreh De'ah - Shulchan-Aruch Archived on June 3, 2012 at the Wayback Machine. On ^ "Everything that is in the water: everything that.... does not have flippers and sheds, you must not eat" (Deuteronomy 14:9-10) and is "an abomination" (Leviticus 11:9-12). Hoist high ^ "''''Summa Theologica'''. High jumping ^ Walkup, Carolyn (December 8, 2003).

"but the bait for the meal stays." High Jumping ^ Connie Mabin (March 2, 2007). "Lent, parishes brighten up the brood of fish." Highjump ^ Carlino, Bill (February 19, 1990). "The seafood celebrities are designed to'lure' fasting observers." Adamson, Melitta Weiss (2004) Medieval Times Greenwood Press.

C Alasalvar, Miyashita K, Shahidi F und Wanasundara U (2011) Handbook of Seafood Quality, Safety and Health Applications John Wiley & Sons. This is a story of food and gastronomy in Greece Routledge. The Seafood Industry, Granata LA, GJ Jr and Martin RE (ed.) (2012): Types, products, workmanship and safety John Wiley & Sons.

Green, Aliza (2007) Field Guide to Seafood : How to Identify Green, Aliza (2007) Field Guide to Seafood : How to Identtify Green, Aliza (2007) Field Guide to Seafood : How to Identify Books Green, Aliza (2007) Field Guide to Seafood : How to Significant Green, Aliza (2007) Field Guide to Seafood : How to Identify Shellfish Green, Aliza (2007) Field Guide to Seafood : How to Shellfish Green, Aliza (2007) Field Guide to Seafood : How to Identify and Green, Aliza (2007) Field Guide to Seafood : How to Shellfish Green, Aliza (2007) Field Guide to Seafood : How to Identify and Green, Aliza (2007) Field Guide to Seafood : How to Market Green, Aliza (2007) Field Guide to Seafood : How to Identifyquist Green, Aliza (2007) Field Guide to Seafood : How to Quirk Green, Aliza (2007) Field Guide to Seafood : How to Identify New Green, Aliza (2007) Field Guide to Seafood : How to Sure Green, Aliza (2007) Field Guide to Seafood : How to Identify New Green, Aliza (2007) Field Guide to Seafood : How to B Green, Aliza (2007) Field Guide to Seafood : How to Identify New Green, Aliza (2007) Field Guide to Seafood : How to New Green, Aliza (2007) Field Guide to Seafood : How to Identify New Green, Aliza (2007) Field Guide to Seafood : How to New Green, Aliza (2007) Field Guide to Seafood : How to Identify and Green, Aliza (2007) Field Guide to Seafood : How to and Green, Aliza (2007) Field Guide to Seafood : How to Identify and Green, Aliza (2007) Field Guide to Seafood : How to and). McGee, Harold (2004) on food and cooking: Peterson, James and editor of Seafood Business (2009) Seafood Handbook: John Wiley & Sons' comprehensive guide to procurement, purchasing and preparation.

Genuine science, great hacks and good eating O'Reilly Media. Regenensteinn J M and Regensteinn J M ( "Religious Law on Groceries and the Seafood Industry", 2000) In: G J Flick Jr and L M Davis (Eds) (2000) Sea and fresh water product manual, CRC Press. "Eco-effects and economics of seafood production and fisheries".

C Alasalvar, Miyashita K, Shahidi F und Wanasundara U (2011) Handbook of Seafood Quality, Safety and Health Applications, John Wiley & Sons. For Ainsworth, Mark (2009) Food and Seafood: identification, production, use and learning. Andrew Anderson, James L (2003) The International Seafood Trade Woodhead Publishing. Babal, Ken (2010) Seafood Sense: Truth about Seafood Nutrition and Safety

Botana, Luis M (2000) Seafood and freshwater toxins: Boudreaux, Edmond (2011) The seafood capital of the world: Crafting of Fish and Game (2000): A complete photo guide to clean and cook your Wild Harvest inhouse. Fratelli JO and John Ash (2011) Wild Alaskan Seafood Globe Pequot.

The Seafood Industry, Granata LA, Martin RE and Flick GJ Jr (2012): Types, products, workmanship and safety John Wiley & Sons. Expert Der Guide to Select ing, Preparation, and Cooking a World of Seafood, gelehrt von den Masters Quarry Books. Green, Aliza (2007) Field Guide to Seafood Quirk Books. Luten, Joop B (ed.) (2006) Seafood Research From Contaminants: From Focus To Dish:

Quality, safety and processing of wild and farmed Wageningen Academic Pub. McDermott, Ryan (2007) Towards more efficient seafood consumption advice. Madeison Books (2007) 1.001" Fine Arts for Children's Health (2007) 1.001 Fruit de la mer pour le chapitre "Poissons et fruits de mer", S. 256-357. MURDOK Books (2010) Seafood: Dinner for friends Murdoch books. MURDOK ("Murdoch", 2004) Essential Seafood Cookbook MURDOK Books.

and Yaktine AL (Eds) (2007) Seafood Choices: About, Joan (2003) The Newfoundland and Labrador Seafood Cookbook Breakwater Books. Parkinson, Anthony (2006), Lulu Seafood Cuisine,. Paston-Williams, Sara (2006) Fish: Petzke, Karl (2007) Financial Times: A definitive guide to understanding, choosing and preparing healthy, delicious and ecologically sustainable seafood John Wiley and Sons.

Lisa (2011) Seafood Safety: The FDA must enhance oversight of imported seafood and make better use of limited resources DIANE Publishing. Sweetser, Wendy (2009) The Connoisseur's Guide to Fish & Seafood Sterling Publishing Company. "There is a new new York". C and Woolfitt A (2006) Cornish Fishing and Seafood Alison Hodge Publishers.

Upton, Harold F (2011) Seafood Safety: Willkinson A ( (2005) Full textbook Struik. The Wikimedia Commons has seafood medium. Wiki voyage has a seafood itinerary.

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