Yellow-lipped fish Tuna Flounder Rainbow trout Cod Yellow croaker Horse mackerel Salmon Baja moray eel Clams Oysters Oysters Arkshells Bamboo razor clams Swan eggs Miscellaneous clams Clams Flesh and Jono Pellets Scallops Arkshells Mussels Anchovy Herring Pomfret Pomfrets Eel Skate Octopus Squid Shrimp Monster Shrimp Northern shrimp Lobster Shrimp Prawns Grylls Grylls Gray shrimps Shrimp Gray shrimp Roraimundi Crab Jumbo crab Kwanung Crab Green Crab Snow Crab Stone Crab Chinese Velvet Abalone Sea Urchin Sea Cucumber Sea urchin, sea cucumber, sea cucumber, chelid crab, sauropod, snapping crab, white shrimp, eagle-clawed shrimp, sea intestines, sea hare, sea jelly

Kelp, Scientific name Laminaria japonica Aresch

Classification Brown Algae, Brown Algae (this is the only class), Kelp, Kelp, Kelp Family, Kelp Genus.

Alias kombu, jiangbai.

Describe a kind of brown algae, grows in the seabed on the rocks, shaped like a belt, contains a lot of iodine quality, can be used to extract iodine, potassium and so on. It is called kombu when used in Chinese medicine.

It is also an alga, and the part that looks like a root is just a rhizome that plays a role in fixation, and the part that looks like a leaf is called a phyllode.

What are the common seafood

Common seafood are:

1, fish (live)

Yellow croaker, Ya piece of fish, small mouth fish, turbot, sea blackfish, Mr. fish, Miss fish, sea eel, sea catfish, sea lure fish, sea rabbit fish, boss fish, tanner's fish, mortar and stone, the United States red, perch, Spanish mackerel, tongue fish, braid fish, sea carp.

2, fish (chilled)

sandfish, big opium, sea eel, big Luzi, salmon, smallmouth bass, stickleback

3, fish seafood

boss fish, yellow croaker, monkfish, plucked fish, Gaji fish, sea pontoon fish, octopus, sardines, redheads, big head fish, chang fish, pointed fish, swordfish, Mr. Fish, spaghetti fish, blackfish, thrown bar fish, pike, pangasius fish, and other fish. The fish, pike, pangolin carp, red swordfish, river swordfish, mixed fish, cinnamon fish, big head of treasure, nine rabbit fish, fat head of fish, dish fish head, tuna, eight belt fish island fish, with the music fish, octopus, woo fish.

4, shellfish (live)

Xiayi shellfish, red Ri Luo, red fan Bao, tamarisk king, large conch, Korean snail, Ubao snail, bird shells, navel snail, swan eggs, mango shellfish, white cloud shellfish, butterfly shellfish, Baihua Shellfish, Miss Shellfish, Tiger Shellfish, Red Shellfish, Longan Shellfish, Glass Shellfish, Hairy Fresh Seed, Ma clams, oyster shells, Red Shellfish, Arctic Shellfish, elephant trunk mussels, sea red, sea red, hairy red, small tamarisk, pencil Tamarix.

5, shrimp

Lobster, lobster, shrimp, shrimp, shrimp, green shrimp, sea shrimp, Lugu shrimp, bamboo shrimp, peach blossom shrimp, shrimp, shrimp, red shrimp, silverfish.

6. Meat (chilled)

Bird shell meat, clam meat, oyster meat, fresh scallop meat, scallop meat, eel meat, sea intestines, corbiculae, squid whiskers, fresh fish miscellanea, fresh fish maw, mackerel roe, swordfish roe, sandfish brain, stinging head, stinging skin, fresh stinging fish, sandfish maw, Mr. fish, tamarisk, kungfu vegetable, sea cucumber, abalone, shark fin.

7, chilled category (hair)

hairy ginseng shrimp, sea dog whip, fish tendons, fish intestines, fish white, fish maw, sand fish skin, Ling fish skin, sand fish throat, silkworm pupae, male silkworm goose, crab brain, red fish roe, casserole.

8, crab

Pike crab, green crab, hairy crab, red crab.

9, algae

Kelp pieces, sea fungus, kelp buckle, longbeard, kelp.

Seafood including which

Sea-grown fish, shrimp, algae, shells and related products directly processed as raw materials.

What are the dried seafood

Including abalone Fish maw (fish maw) Sea cucumber Large shrimp Dried scallops (scallop) Small shrimp Instant sea cucumber Chrysanthemum fins Dried fish fillets Squid shredded scallop Vegetables Stinging skin Shark's fin Shark's meat Shark's skin Yellowtail Yellowtail Clam Dried clams Eel Dried squid Dried squid Dried cuttlefish Dried mahi-mahi Yellowtail Dried silverfish Dried wahoo Dried eel Dried mahi-mahi Sea moss Seaweed Seaweed Dried red fish Dried sea fungus Dried scallops Dried horse mollusks Dried sea carp, sea carp < /p>

What are the top 10 seafood

1. Crab. Rich in protein, omega-3 fatty acids, selenium, chromium, calcium, copper and a large amount of zinc, of which hairy crabs are much more nutritious than other crabs. Omega-3 fatty acids help fight arthritis and lower high blood pressure. Low in calories and saturated fat, it is good for heart health. Note: It can only be consumed occasionally by patients with high blood fat.

2. Smoked salmon and salted raw salmon. Very high in omega-3 fatty acids, which help protect the eyesight of patients with age-related macular degeneration. However, it is high in sodium, with 85 grams providing 20% of the daily sodium requirement. Note: It should not be consumed in excess by people with high blood pressure.

3. Shrimp, crayfish, prawns. Containing large amounts of vitamin B12. also rich in zinc, iodine and selenium, low in calories and fat. Note: high cholesterol content, high cholesterol should not be consumed in excess.

4. Squid. Contains protein, omega-3 fatty acids, copper, zinc, B vitamins and iodine. B vitamins help relieve migraines, phosphorus helps calcium absorption. 100 grams of squid only 70 kcal energy. Note: Do not eat more than a fistful of squid per day, and it's best not to deep-fry it.

5. Oysters. Rich in protein, zinc, omega-3 fatty acids and tyrosine, low cholesterol. The zinc content is very high, which helps to improve male sexual function. Note: 6 oysters contain twice as much zinc as the daily requirement. If oysters are not fresh, they are prone to food poisoning.

6. Scallops. Rich in protein, omega-3 fatty acids, B vitamins, magnesium and potassium, low in calories and free of saturated fat. Eating scallops can help prevent heart disease, stroke and Alzheimer's disease. Note: Compared with other seafood higher energy, dieters should eat properly.

7. Lobster. Rich in iodine, selenium, B vitamins, vitamin E and healthy protein. Low cholesterol and calories. 150 grams of lobster meat contains 33 grams of protein. Note: People with high cholesterol should only eat occasionally.

8. Mussels. Rich in selenium, iron, folic acid, vitamin A, B vitamins, iodine and zinc. Eating mussels is good for thyroid health. Note: 1 small bowl of mussels can meet a day's vitamin B12 requirements, and half of your iodine needs. However, pregnant women should try not to eat them.

9. Octopus. Contains large amounts of B vitamins, potassium, selenium, as well as taurine and iron, does not contain saturated fat. Taurine can lower blood cholesterol, help prevent heart disease, relieve stress. 85 grams of octopus contains 140 kcal. Note: When buying octopus try to pick small, too big and too old is not easy to cook.

10. Conch and clams. Rich in vitamin A and zinc. Protein content is higher than lamb. This type of seafood is high in zinc, which is also good for skin and hair health. Vitamin A helps improve vision. Note: The origin is important, try not to buy offshore, the possibility of pollution is greater.

What are the seafood food

Seafood food: fish, shrimp, crab, seaweed, squid and so on

What are the seafood specialties of Yantai

1 pike crab (three warts pike crab)

The pike crab, the scientific name of the "griddy gazami", commonly known in some places as "white crab". It is commonly called "white crab" in some places. It is so named because the cephalothoracic armor is in the shape of a pike. There are three protrusions in the center of the carapace, so it is also known as "pike crab with three warts". Male umbilicus pointed and smooth, chela grows, shell surface with green; female umbilicus round with downy, shell surface ochre, or spots. Pike crab meat fat and delicious, has a high nutritional value and economic value, pike crab meat is tender, white, rich in protein, fat and a variety of minerals. Pike crab in the winter wandering season individual most robust, generally weighing about 250 grams, the largest up to 500 grams. Female crabs are full of red paste and have an excellent flavor. Pike crabs can be eaten fresh, or steamed, or fried, or fried, or all two halves of the stewed bean paste, is a local resident table dishes.

Pike crabs can also be pickled, that is, fresh pike crabs into the salt brine soaked, can be eaten after a few days, commonly known as the "new wind grab crab. In the past, fishermen due to the high yield of pike crabs, often selected cream full of live crabs, the yellow pick into the bowl, the wind and sun to make it solidify, that is, "crab cakes", the flavor is excellent, but the production is small, the general public is difficult to taste this flavor. In the winter and spring season, the price is sometimes as high as nearly a hundred dollars a catty, the feast if you can see the fresh crab, that is the host of the highest friendship.

Crab is rich in protein and trace elements, the body has a good tonic effect. Crab also has an anti-tuberculosis effect, eating crab is very beneficial to the recovery of tuberculosis.

2 shrimp

Shrimp, the scientific name of the Oriental shrimp, shrimp nutritious, and its meat is soft, easy to digest, weak and need to be recuperated after the disease is excellent food; shrimp is rich in magnesium, magnesium has an important role in regulating the heart's activities, can be very good protection of the cardiovascular system, which reduces the cholesterol content of the blood to prevent hardening of the arteries, and also expand the coronary artery, help prevent hypertension. Coronary arteries, is conducive to the prevention of hypertension and myocardial infarction; shrimp lactation role is strong, and rich in phosphorus, calcium, children, pregnant women, especially beneficial effects; shrimp body is a very important substance is astaxanthin, that is, the surface of the red-colored components, astaxanthin is the strongest one of the antioxidants found, the darker the color indicates that the higher the content of astaxanthin. Widely used in cosmetics, food additives, and pharmaceuticals. Scientists at Osaka University in Japan recently found that shrimp astaxanthin helps to eliminate jet lag due to the reaction of "jet lag".

3 big bamboo vermiculite (vermiculite)

Razor clams, scientific name razor clams, belonging to the mollusks, bamboo razor clams family, the shells are brittle and thin in a long flat square type, up to 14 centimeters long, as thick as an adult's thumb in general, because of two thick shells embracing like a bamboo tube, so it is known as a big bamboo razor clams. Razor clam meat is flavorful and nutritious, and is a popular seafood in Yantai.

Razor clams also have a certain role in medicine. Razor clam meat sweet, salty and cold, used for postpartum cold, hot dysentery, shells can be used to cure stomach diseases, sore throat.

4 clams

Clam meat flavor, nutrient-rich, high protein content, the composition of amino acid species and a reasonable ratio; low fat content, unsaturated fatty acids, high, easy to be digested and absorbed by the human body, there are a variety of vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other essential trace elements, can be used as human nutrition, green food, favored by consumers. People often have a refreshing and pleasant feeling after consuming clams and shellfish, which is undoubtedly beneficial for lifting some troublesome symptoms. According to Chinese medicine, clam meat has the effect of nourishing yin and brightening the eyes, softening hardness and resolving phlegm, and some shellfish have the effect of benefiting the essence and moistening the organs. All people can eat. High cholesterol, high blood fat body and people suffering from goiter, bronchitis, gastric diseases and other diseases are particularly suitable.

Warm tips: clams and other shellfish itself is very rich in flavor, cooking, do not add monosodium glutamate (MSG), should not put more salt, so as not to lose the freshness, shellfish should be spit sand, cooked and eaten. Do not eat more. Clams and other shellfish sex more cold, so the spleen and stomach cold people should not eat more.

In addition, the clams cut raw, used to burn soup dishes, taste is very fresh. There is also a practice, that is, "burning clams", will be stirred into the egg white can stand chopsticks, wrapped in clam meat, put into the frying pan fried, crispy outside and tender inside, the flavor is unique, is in the field can not taste a kind of food.

5 sole (half-smooth tongue sole)

Sole, scientific name half-smooth tongue sole, belongs to the order of plaice. Is a warm temperate offshore large demersal fish, year-round life inhabiting the offshore sea area, it is flat body, body length of about half a meter, both eyes are long on one side, scales are very small, smaller viscera, bone without thorns, tender meat, meat rate is high, smooth taste, fish meat cooked for a long time without old, no fishy taste and odor, belongs to the high-protein, low-fat, high-vitamin, rich in nutrients, enjoys a great reputation on the dinner table, is seafood! Banquet on the first delicacy, the current market price is two hundred to three hundred yuan ......

What are the common types of seafood

There are many types of seafood, including: fish (marine fish, freshwater fish), shrimp, crabs, snails and shellfish, cephalopods (octopus, squid, squid) and so on.

Question added: What does dried seafood include?

Supplementary answer:

The varieties of dry seafood and the method of selection:

1, jellyfish skin: soaked in cold water, will be soaked and washed after the jellyfish skin, drained, put into 80 ℃ water pot out of the water, out of the water in the process, the temperature of the water should always remain between 70 ℃ and 80 ℃. After about 30 seconds, the jellyfish head starts to shrink. At this point, the jellyfish skin is poured out, cooled, and then immersed in an aqueous solution of vinegar essence with a concentration of 1/500 (in summer, the concentration of the aqueous solution can be increased appropriately, and the water is covered with a block). After a few hours of immersion, the jellyfish head returns to its original form and becomes very brittle. The vinegar essence of the aqueous solution is poured out and replaced with fresh water, which can be taken at any time.

2, shark's fin: the thin edge of the shark's fin cut off (because there is a very fine sand, should not be depilated), and then according to the quality of the shark's fin properly heated, stewed in boiling water. Fish the stewed shark's fins in a wooden barrel, pour boiling water, submerge the shark's fins, cover with a lid, keep the temperature, and simmer for a few hours. Then remove the sand on the fins, cut off the fin roots, wash them, and continue to heat and simmer for about 5 hours. Let the simmered shark's fins cool, remove the bones and carrion, rinse with water to remove the fishy odor, and simmer and soak again. Stewing time can be shorter in hot days and longer in cold days. The hair of the shark's fin, avoid using iron.

3, fish belly: thick water hair, oil hair can be. Thin and skinny should be oil hair, not water hair. Oil hair: that is, the pot on the fire, add half a pot of oil, oil heat 30%, the fish maw into the soft pulp, cut open and then put in a frying pan, press with a spoon, WenHuo dip frying. See fish maw blistering turn over to fry; if the oil temperature rises, you can end the pot down; oil temperature drops, and then on the end of the fire, repeated Dunhuang. The length of the frying time, according to the quality of fish maw. The quality of thick fried time is slightly longer, the quality of thin fried time is shorter. Can not be high-fire high-temperature deep-frying, in order to prevent the skin from scorching meat impermeable. Fish maw fried through the standard is: the oil in the pot does not turn flowers, fish maw a pat

on the break, the broken surface was spongy. Fried fish maw put in the pot, first with something to press, and then poured into the boiling water, so that it soaked hair back to soft, and then fished out, squeezed out the water. According to the needs of the dishes made, cut into different shapes, blanch a few times with boiling water, bleach off the oil, raised with boiling water, change the water twice a day. When making dishes, use the hair soup to kill a little, can be burned. Water hair: wash the fish belly with warm water, put the pot with cold water to boil, stew two hours later, wipe the fish belly with a cloth once, change the boiling water to continue to stew bubble. Each time you change the water, the first fish maw with cold water to wash, and then stew with hot water, hair through so far. Development of fish maw, do not touch the shrimp water and crab water, in order to prevent diarrhea.

4, fish bones: first fish bones with warm water to wash, and then soak in boiling water for two hours, to the fish bone swelling up white, into another pot, into the hair soup, into the appropriate amount of raw glutinous rice, steamed about 30 minutes, see the fish bone tender and crisp out, with boiling water to raise, to be used.

5, fish lips: put the fish lips in the basin, add boiling water, cover the lid, repeatedly change the boiling water, let it continue to soak until it can depilate the sand, scrape off the sand particles and black skin, depilate the sand can continue to hair system. After removing the sand, put it in the pot, change the boiling water to continue to develop to be able to extract the bone, extract the bone, keep the shape intact, cut off the edge of the decay, and then soak in water, in addition to the fishy flavor and gelatinous, and keep it in boiling water for spare time. When cooking, cut into different shapes as needed, and kill through with hairy soup.

6, fish skin: can water hair, oil hair. General shark skin thicker, water hair; sturgeon skin thinner, oil hair. Water hair: shark skin on the fire, baked to the sand drop, put the basin, add boiling water, cover the lid, stew until the sand particles fall off, the fish skin out. If some sand particles do not fall off, you can continue to simmer. Fished out, the sand depopulation, and then let go of the water to simmer for 3 hours, and then fished out, inside and outside of the yellow and black skin and rotting meat and other filth to remove net, put the pot blanch once, fished out to continue to water hair. To the fish skin smooth and soft, no fishy odor when the knife, with the hair soup to kill a little, you can burn dishes. Oil hair: sturgeon skin thin, can be wiped clean, baked on the fire soft, cut into 13 cm square pieces with a knife, and then thick and thin pick open, first into the hot oil pot to stimulate a little bit, and then into the warm oil pot slowly dipping and frying, continuous fire, the oil temperature can not be more than fifty percent, will be deep-fried through the skin of the fish. And then stewed in boiling water, so that it swells back to soft, scrape off the black skin, put the pot, add hot water, add a little alkali, remove floating oil, and then replace the hot water, spit out the alkali flavor, with boiling water to keep. When used, sliced into a large slope blade, with open soup to kill a little can be. Because of the thickness of the fish skin, old and young, hair system, should pay attention to the hair of good timely picked out.

7, abalone: first dry abalone wash, and then add boiling water, cover the lid, simmer until the abalone soft, fished in a cool water basin sound chicken Feng class Darutu wine Feng Xun ......

What are the common types of seafood

Types of seafood

1. Fish (live)

Yellow croaker Yako fish smallmouth fish turbot, sea blackfish, Mr. fish, Miss fish, sea eel, sea catfish, sea lu fish, sea rabbit fish, boss fish, leather maker fish, stone fish, the U.S. red, elephant mussels, live abalone, live abalone, live sea cucumber, live intestines, live snappers

2. Fish (chilled)< /p>

2. /p>

Sandfish, big crowfish, big sea eel, big luzi, salmon, smallmouth fish, stickleback fish, boss fish, yellow croaker, ankang fish, plucked fish, gaji fish, sea puffball fish, octopus fish, sardine fish, red head fish, big head fish, chang fish, pointy head fish, swordfish, Mr. fish, noodle fish, blackfish, throwing fish, pike, pangasius carp, red swordfish, river swordfish, miscellany fish, cinnamon fish, big head fish, big head fish, big rabbitfish, fathead fish, dish fish, tuna, octopus, island fish, Tongle fish, octopus, wulffen

3. shellfish (live)

3. shellfish (chilled) Live Fresh)

Haiyi shell, red lilo, red scallop, tamarisk king, big conch, small seafood, Korean conch, bird shell, navel conch, swan's egg, mango shell, white cloudy shell, white cloudy shell, butterfly shell, wildflower shell, miss shell, tiger shell, red dragon shell, longan shell, glass shell, hairy shell, sesame clam, sea oyster shell, red shell, arctic shell, elephants' list, sea red, hairy sea red, small tamarisk, pencil tamarisk, small seafood, small person, fresh, horseshoe shell, black cow's-eye, clam, belt, red seed

Small conch, scented snail, spicy snail, sharp snail, scented wave snail Snail Spicy snail Spicy snail Pointed snail Biodinning snail Sea rabbit Flower snail Steel snail Mussel White clam Sea screw Snail snail Fresh seaweed Lobster Deer's-foot vegetable Kelp thread Kelp slice Kelp fungus Kelp buckle

4. Shrimp

Lobster Lobster baby Lobster Kid Kid Shrimp Skinny shrimp Sea prawns Green prawns Lugu shrimp Bamboo shrimp Peachy shrimp River shrimp Red shrimp

5. Meat (chilled)

Bird's-eye scallop meat Clam meat Oyster meat Fresh scallop meat Fresh scallop dices scallop meat sand fresh meat eel meat sea intestines hairy corbicula fish whiskers fresh fish miscellaneous fresh fish belly mackerel roe swordfish roe sandfish brain stinging head stinging skin fresh sea stinging sand fish belly Mr. fish meat tamarisk mouth kung fu dishes

6. chilled category (chilled)

shuihaifaeng ginseng shrimp sea dog whip fish tendons fish intestines fish white fish belly fish belly sand fish skin ling fish skin sand fish throat silkworm chrysalis male silkworm goose crab brain redfish roe casserole roe

what are the upscale seafood

High-end seafood is basically:

1, sea cucumber, the most famous is Japan's Kanto sea cucumber and Dalian's spiny sea cucumber

2, abalone, the best is Japan's Aomori abalone, South Africa net abalone and Australian net abalone

3, shark's fins The best is the sky nine fins, followed by the sea tiger shark's fins and the Golden Hook shark's fins

4, lobster The best is the Australian and South American lobster

5, fish, fish, fish, and fish. p>

5, fish tuna and salmon

6, shellfish and nine-tailed snail

7, crabs Australia's red crabs and cod crabs in the Americas, in addition to China's hairy crabs are also very famous, but the hairy crabs are freshwater crabs, not seafood.

8 Fish glue, also known as fish glue, the best is slate fish glue, produced in the Nansha area