Non-fish seafood products: what are they? Fish and non-fish seafood - nutritional value What is the value of non-fish seafood.
Topic 11. Non-fish seafood
In addition to fish, invertebrates (crustaceans, mollusks and echinoderms), seaweed and marine mammals are used for food purposes.
11.1. Crustaceans. Features of the structure. Chemical composition and nutritional value. Use in nutrition
Crustaceans include: crabs, shrimp, crayfish, lobsters, lobsters, krill.
Invertebrate meat has high nutritional value, preventive and medicinal properties.
Their nutritional value is similar to eggs and milk. Meat has a high protein content (up to 23%), which is dominated by biologically valuable essential amino acids: arginine, tryptophan, tyrosine, cystine, histidine. Invertebrates are rich in mineral salts, especially microelements, the content of which exceeds that of domestic animal meat by almost 50, and in some cases, 100 times. They contain less than 1% fat, but their increased biological value is explained by the predominant content of polyunsaturated acids. They contain vitamins B, C and provitamin D.
Among crustaceans, Kamchatka is valued crab , males of which have a mass from 1.2 to 4.2, females are smaller (from 0.8 to 2 kg), in order to preserve reproduction, fishing of females is prohibited. Edible meat is found in the claws, walking limbs and abdomen. The meat, when raw, has a gelatinous, grayish-blue consistency and an elastic, red consistency when cooked.
They are sold raw or cooked and frozen, as well as in the form of canned food. Canned food is prepared from the meat of crab limbs. The limbs boiled in sea water are cut, the meat is removed, sorted, placed in jars lined with parchment, and sterilized at a temperature of 107 o C.
Based on the quality of meat taken from different parts of crab legs and claws, and on organoleptic indicators, natural canned crab is divided into the highest (Fensi) and 1st (A - grade) grades (designated F and A).
Boiled frozen meat and crab legs should stored at a temperature not higher than – 18 o C for no more than 3 months, and at 0-2 o C – no more than 2 days. Crab meat must be fresh, without signs of spoilage, darkening or yellowing, or foreign tastes or odors.
Shrimps widely distributed in the oceans, in the Barents and Black Seas. The bear shrimp, grass shrimp, comb shrimp, white shrimp, and brown shrimp are of commercial importance.
Shrimp (sea crustaceans) are a valuable food product; Black Sea shrimp are 5-10 cm long, Far Eastern shrimp are 15 cm and higher, their weight is 15-20 g. Shrimp meat is tender and tasty, rich in proteins (about 25%). Shrimp contain vitamins A, D and B.
Depending on the cutting, shrimp can be whole (uncut) or cut (neck in shell with or without intestines, neck without shell and entrails). Edible meat is located in the tail part of the body - the neck.
Shrimp are sold live, chilled and boiled, raw and boiled-frozen, in the form of boiled-dried meat, and also in the form of natural canned food.
Shrimp are frozen in blocks at a temperature of –25 to –30 o C, and boiled and cut shrimp are frozen in plastic bags, which are heated with hot water before use.
For raw frozen shrimp, the consistency of the meat after defrosting should be elastic, but slightly weakened is allowed; The color of the meat is light, the taste and smell when cooked are characteristic of fresh meat, without any foreign or discreditable tastes and odors.
For boiled-frozen meat, the consistency of the meat after thawing should be dense, perhaps dry, and the color should be white with a pinkish outer layer without darkening or yellowing. Before eating, shrimp must be immersed in boiling salted water and cooked raw for 15-20 minutes, boiled for 3-5 minutes.
Cancers They are sold live or cooked. Sorted by length (from the eye to the end of the tail plate) into selected ones above 13 cm, large ones 11-13 cm, medium ones 9-11 cm, small ones 8-9 cm.
Crayfish have a clean surface and a hard shell, no growths are allowed.
Live crayfish are packed in baskets or boxes with gaps, layered with straw or dry seaweed. The crayfish are placed in dense rows with their bellies down and their necks tucked in. Depending on the size of the container and size, they are packed in no more than 200 pieces.
In the retail chain, crayfish are stored in a darkened room at a temperature of 3 o C for no more than two days.
Before cooking, the crayfish are washed in cold water, then dipped in hot salted water (30 g of salt per 1 liter of water) and boiled for 5-7 minutes. Crayfish are also boiled in beer or kvass.
Crayfish cooked alive have a tucked neck, while those cooked asleep have an elongated neck; the latter are defective and are not allowed for sale.
Crayfish meat is white, tender, contains about 20% protein, 0.5 fat and 1% carbohydrates. They are sold in stores only when it is cold, the sales period is no more than 12 hours.
Lobsters and lobsters are mined in the Atlantic Ocean, North and Mediterranean Seas. They go on sale frozen and canned. Store at a temperature of – 18 o C for up to 8 months.
Krill. Small ocean shrimp. Juice is extracted from fresh raw materials by pressing, then pasteurized for 10 minutes at 90-95 o C. Coagulation of the protein occurs, the protein is separated, crushed and frozen at – 30 o C in the form of briquettes. The briquettes are wrapped in parchment and cellophane.
Frozen briquettes of Ocean protein paste should be dense, pink or red, without signs of oxidized fat. The consistency after thawing is granular or curd-like, the taste and smell are pleasant. Can be stored at – 18 o C for up to 8 months, at – 10 o C for no more than 30 days.
The waters of the World Ocean are home to a huge number of animal and plant organisms. Many of them have long been used by humans as food. Commercial seafood has high nutritional value. They contain a lot of complete protein (7.3-22.5%), vitamins important for the human body, primarily group B, as well as macro- and microelements.
According to biological and anatomical characteristics, seafood products are divided into groups: invertebrates- crustaceans, bivalves and cephalopods, echinoderms, gastropods; seaweed- seaweed; marine mammals- baleen whales.
Crustaceans include crayfish, crabs, lobsters, lobsters, shrimp and krill. Their body consists of a cephalothorax, abdomen (neck), five pairs of legs and is covered with a hard shell. The front legs have claws. Crustacean meat has high taste and nutritional value.
Cancers- These are river invertebrate animals. Crayfish with a length of at least 9 cm are of commercial importance. The meat of the neck and claws is used as food. Sold live or boiled. Canned food is made from crayfish.
Crabs- large marine crustaceans. In the USSR, the main commercial value is the Kamchatka crab, whose weight is usually 0.8-5.0 kg. Only male crabs are processed. The meat of the limbs and abdominal part (abdomen) is used for food. Raw crab meat is gelatinous, grayish in color, after cooking it is white, fibrous, with a peculiar delicate taste characteristic of crustaceans.
Natural canned food (the main product) and frozen products are produced from crabs: boiled-frozen crabs (sets of limbs in shell in boxes or bags), boiled-frozen crab meat.
Lobster are large sea crayfish that live in the warm waters of the Atlantic. The average weight of a lobster is 4-6 kg. In terms of meat quality, they are the most valuable of crustaceans. In the USSR, lobsters are caught in small quantities in the Black Sea. Lobsters are sold in live, fresh-frozen and boiled-frozen forms. Natural canned food is produced from them.
Lobsters- sea crayfish that live in the warm waters of the Atlantic and Pacific oceans. They are similar to lobsters, but do not have claws. The nutritional value of meat and use are similar to lobsters.
Shrimps- small sea crustaceans with a length of 5 to 35 cm. In the USSR, the main shrimp fishery is carried out in the Far East. The meat of shrimp is used as food from the neck, which makes up 38-45% of the crustacean’s weight. In fishing areas, shrimp are sold in live and chilled forms. The bulk of shrimp goes on sale after freezing: raw-frozen and boiled-frozen shrimp, undivided or cut (necks in shell). Boiled and dried meat and natural canned food are also produced from shrimp. Shrimp are consumed as an independent dish, soups and salads are prepared.
Krill- small Antarctic shrimp. It is used to produce a valuable protein product - Ocean paste, which is used in food production and cooking. Krill is used to produce boiled frozen meat in granules (in film bags or blocks) and canned food (Primorsky krill meat, Antarctic Salad shrimp meat).
Shellfish distinguish between bivalves and cephalopods.
Bivalves- These are invertebrate organisms whose body is enclosed in a bivalve shell. The edible part is the fleshy body, consisting of the adductor muscle and the mantle. Shellfish meat has a high content of glycogen (up to 6%) and minerals (up to 3-4%). It has a gelatinous consistency, good taste, is easily digestible and is used for gourmet dishes. Oysters, mussels and scallops are of commercial importance. For food purposes, only live mollusks with tightly closed shells are used.
Cephalopods- large predatory animals, the body of which consists of a body and a head with tentacles, which during life also play the role of legs. Squids are of commercial importance, and to a lesser extent, octopuses and cuttlefish.
Squids are widespread in the waters of the World Ocean. They are mined in the Far East. The squid's body shape is cylindrical, average length (without tentacles) is 15-60 cm, weight is 70-600 g. The mantle, tentacles and liver are used as food. Squid meat is suitable for dietary nutrition. It is used to prepare cold appetizers, main courses, fillings for pies and other culinary products.
Squids are produced in frozen and dried forms. Frozen squids are sold uncut or cut up (with the entrails removed) - with head and tentacles, carcass, headless (fillets), tentacles with head.
They produce salted and dried products: salted and dried squid (fillets), shredded squid, semolina, tentacles. The production of hot smoked squid has been mastered. Currently, they also produce canned food in a wide range.
Echinoderms They are marine animals of various shapes. They have commercial significance holothurians - sea cucumber, cucumber and sea urchin, living in the Far Eastern seas. The tissues of sea cucumber and cucumaria contain many biologically active substances, so these animals have not only nutritional, but also medicinal value. Preparations used in the treatment of cancer and other diseases, as well as tonic tinctures, are obtained from sea cucumbers.
Gastropods.- These are soft-bodied animals with a shell on their back. Trumpeter, rapana and abalone are of commercial importance.
Seaweed- these are plants that grow in the seas and oceans at a depth of up to 200 m. For food purposes, brown algae of the genus Laminaria are used, the trade name is sea kale. Its leaves (thallus) reach a length of 15 m, width - 50 cm, thickness - 5 cm. Sea kale is harvested in the waters of the northern and Far Eastern seas.
Sea kale is rich in vitamins, macro- and microelements, especially bromine and iodine, therefore it is used in therapeutic nutrition for diseases of the thyroid gland and cardiovascular diseases. It goes on sale mainly in the form of canned food: Seaweed in tomato sauce, Seaweed with vegetables in tomato sauce; It is also produced in frozen and dried forms.
Marine mammals live in the waters of Antarctica and the North Pacific Ocean. Only baleen whales are used in food production. Their fishery is currently insignificant. The meat of baleen whales is similar to beef in the structure of muscle tissue, composition and taste. It is separated from the bones, processed and frozen into blocks. This meat is used for the production of canned food, semi-finished products, culinary and sausage products. Edible whale oil is used in the margarine industry, and the liver, rich in vitamin A, is used to obtain fortified fat and medicines.
The nutritional value of fish and non-fish seafood products cannot be overestimated. Fish contains more complete proteins, and its muscles contain little coarse connective tissue and are therefore much more tender and juicier than the meat of warm-blooded animals.
The chemical composition of fish meat, as well as the ratio of edible and inedible parts depend on the biological species, area and time of catch, age of the individual, etc. On average, fish contains 8-27% proteins. Their amino acid composition is quite close to the optimal amino acid composition of human food. It is especially significant that the proteins in the meat of many species of fish of oceanic origin (cod, horse mackerel, pollock, haddock, sardine, mackerel, sea ruffe, etc.) contain significant amounts of three essential amino acids - lysine, methionine and tryptophan.
Fish muscles are usually light, light gray or pinkish in color. But herring, sturgeon, tuna and other species also have dark meat, or so-called brown muscle. In terms of nutritional value, it is no lower than white meat and is distinguished by a high content of iron, sulfur, some proteins and vitamins, and fat.
Fish oils are liquid, easily digestible, contain a lot of unsaturated fatty acids, but are very unstable: they easily oxidize when exposed to air and at the same time turn brown (“rust”). The largest amount of fatty acids is contained in fats obtained from fish liver; there are fewer of them in muscles.
The fat content in fish depends on its type, time of catch and can vary widely - from 0.5 to 33%. The older the fish, the larger it is and, as a rule, the fattier it is. The exceptions are pike, beluga, burbot, and mullet, whose meat becomes coarse and less tasty with age. Fish oil is a significant source of arachidonic acid, biologically important for the human body.
The minerals contained in fish tissues are characterized by exceptional diversity, which is explained by their abundance in water. Sea fish contains a lot of calcium, potassium, phosphorus, sulfur, chlorine, sodium, and magnesium. In addition, fish is rich in microelements - iron, copper, zinc, cobalt, iodine (in particular, cod), etc. Sea fish, quite naturally, contains more minerals than freshwater fish.
Extractive substances are contained in small quantities, but greatly affect the taste and aroma of fish products and dishes. In addition to free amino acids, organic acids, and carbohydrates, ammonia (mainly in freshwater) and trimethylamine (mainly in seawater) are present, which give it a specific odor.
The presence of many vitamins in fish - A, C, D, E, B1, B2, B12 - allows us to classify it as a vitamin-rich food.
Vitamin A is found in relatively large quantities in fish oil, obtained mainly from the liver and other organs and tissues of fish (in particular, cod, tuna, Japanese eel), and from the adipose tissue of marine mammals (seals, whales, etc.). Vitamin D is found in the meat of various fish, most of all in Atlantic herring, mackerel, and tuna.
The seas and oceans store enormous wealth of non-fish food products: crayfish, crabs, mollusks, squid, cuttlefish, sea cucumbers, all kinds of edible algae, etc. These products have the same nutritional benefits as fish, and in some cases even surpass it. For example, mussel fat is characterized by a high content of phosphatides and polyunsaturated fatty acids, especially arachidonic acid.
Among edible algae, seaweed holds a special place. It contains (in dry weight) about 60% carbohydrates, 13% proteins, 2% fat and 3% mineral salts. Minerals are represented by potassium, calcium, magnesium, iron, phosphorus, iodine, bromine, cobalt, manganese, zinc, etc. in quantities exceeding their content in common vegetables. Due to its high iodine content, seaweed is also used as a valuable remedy for the prevention of atherosclerosis and the treatment of goiter patients. Sea kale also contains carotene, vitamins C, D and group B.
Plant plankton, or phytoplankton, is of great nutritional interest. These are aquatic plants that move passively through seawater and are capable of accumulating nutrients in their cells. Thus, seaweed is rich in vitamins A, C, D, K, group B, in particular B1, B2, B6, B12, and mineral elements.
Among the resources of the seas, bivalve mollusks, mussels, and squid, among cephalopods, can be used in fur farming.
Squid are hunted all year round; in the Far East - from May to December. The main commercial species is the Pacific squid, which belongs to the family Ommastrephidae.
The weight of the squid varies from 90 to 750 g, but specimens weighing 180-250 g predominate. When cutting, they obtain (% of the animal’s weight): body - 51.9-54.6, tentacles - 17.6-20.1, liver - 2.4-6.4, other internal organs - 12.2-15.6, chitinous plate - 0.2-0.3, ink sac - 6.3-10.6. The body and tentacles have nutritional value.
The nutritional value of squid meat, judging by its amino acid composition, is quite high.
Squid meat is rich in extractives, as well as vitamins B6 (0.061-0.130 mg%) and PP (1.277-3.150 mg%). In the squid body, per 1 kg of dry matter there are 175-240 mcg of vitamin B)2 and 7500-11,000 mcg of vitamin B2 (Lagunov and Rekhina, 1967).
The chemical composition of meat is, as a rule, within the following limits (%): nitrogenous substances - 16.80-24.0, lipids - 0.2-3.1, ash - 1.1-2.6, moisture - 71- 80. On a crude basis, the liver has a very high lipid content (up to 36%). The mantle contains more lipids than the tentacles. Squid lipids are rich in essential fatty acids, especially arachidonic acid. The lipids of the mantle and tentacles are dominated by phospholipids (50-55%), and in the liver - triglycerides (49.6% of the total lipids). A large amount of phosphatides increases the biological value of the product (Shchenikova, Smirnova, 1972; Shevtsov, Dolbnina, 1975).
When squid is processed for food purposes, more than 40% waste remains, consisting mainly of heads and tentacles. According to Efimova (1973), they contain (on average): crude protein - 17, digestible protein - 15.3, crude fat - 0.4, glycogen - 1. 100 g of product contains 75 kcal of metabolic energy. The optimal rates for feeding these products to minks have not been sufficiently studied.
A beneficial effect on improving the quality of hair in minks when feeding them squid was noted by Efimova, as well as Polish fur farmers (Jezewska, Jagietto, 1975).
The main commercial species of bivalve mollusks in our country include mussels, as well as oysters and scallops.
They are hunted from the middle of the third ten days of September until almost the end of May. During the summer months, fishing stops as mussels breed at this time.
The nutritional value of meat decreases in summer. According to the literature, during the spawning period, mussel meat contains toxic substances (Greenbart, Zambriborshch, 1968).
The common mussel (Mytilus edulis) occupies a significant place in the fishery. A variety of the common mussel is the Black Sea mussel (M. edulis galloprovincialis). Its shell is small, its length ranges from 7.5 to 11 cm, and its body weight ranges from 15 to 30 g.
In the Far Eastern seas, a very large mussel (M. dynkeri), which is sometimes called a black shell, is caught. It has a massive, black shell 20-25 cm long, body weight is 100-150 g.
The mass of the mollusk contains from 16 to 30% meat, in which 54% of the air-dry matter is protein.
Table 34 presents comparative data on the amino acid composition of mussel meat proteins and proteins of other products of animal origin.
Mussel lipids are characterized by a high content of essential polyunsaturated fatty acids (from 29.6 to 44.9% of the total fat in meat), including linoleic acid 11 -12.9%, arachidonic acid 18.6-32% (Lagunov and Rekhina, 1967 ). Mussel lipids are accompanied by a large amount of phosphatides, which also increases the nutritional value of the product.
The most important component of mussel meat is carbohydrates (glycogen). On average, the dry matter of meat contains 6%.
The mineral composition of mussel meat is extremely diverse, including the content of microelements. In terms of the amount of manganese (0.262-0.409 mg%), mussel meat is 3 times higher than pork and beef liver, and it belongs to products containing a relatively large amount of this microelement. According to Korobkina et al. (1965), mussel meat is relatively rich in cobalt (0.013-0.024 mg%).
Due to calcareous inclusions (pearls), some samples of mussel meat are characterized by a high ash content. The formation of such inclusions is explained by the body’s protective reaction to an ingested foreign body.
According to Korobkina et al. (1965), vitamin B6 (0.0575-0.885 mg%), PP (0.96-1.63 mg%) is found in raw meat. In terms of B12 content, mussel meat (80-200 mcg/kg) is significantly higher than cod (16 mcg/kg), cottage cheese (5 mcg/kg), and eggs (5 mcg/kg).
Live mussels are stored in air at different temperatures, which determines the duration of storage. Thus, at 5 °C mussels remain alive for 4 days, at 10 °C for 3 days, and at 15 °C for 2 days. The number of dead mussels in these cases does not exceed 10%. Mussel meat is best preserved frozen if it is pre-heated (blanched) before freezing. At temperatures from -18 to -20 °C, boiled frozen meat is stored for no more than 3 months, and at temperatures from -8 to -13 °C - no more than a month (Kovalchuk, 1968).
When cooking frozen invertebrates and their products, a large loss of mass occurs, reaching 55% of the original mass (on average 24-45%).
The possibility of using mussel meat for feeding minks was shown in the works of Yuzovitsky and Zaitsev (1968). The nutrients contained in it are digested by minks in the following amounts (%): dry matter - 73.4, protein - 85.6, fat - 68.3 and ash - 21, organic matter - 79.7.
Mussel meat has a beneficial effect on the growth and development of young minks. During the experiment, the blood of the experimental animals was monitored for hemoglobin content; no deviations from physiological norms were observed. In this regard, it can be assumed that there are no iron-binding factors in meat. Feeding animals with mussel meat in an amount of up to 56% of the digestible protein of the diet (compared to the usual type of feeding) makes it possible to raise minks of a standard color with high live weight and excellent hair quality.
Young animals left to breed from the experimental groups, when kept during the breeding season on diets with mussel meat within the range of up to 56% of the digestible protein of the diet, did not reduce their reproductive abilities. The viability of puppies and the final results of the young animals did not differ from animals raised on diets with meat and fish feed (Yuzovitsky, 1972).
The nutritional benefits of mussel meat were also studied in productive herds of silver-black foxes and blue foxes (Zaitsev, 1975). At the same time, an experiment was carried out on adult minks left for reproduction. These experiments, carried out during the breeding season, from the end of February to April, proved that non-edible mussel meat, while improving the taste properties of the diet, does not cause deviations from physiological norms and does not reduce the reproduction rates of animals. The observations made made it possible to recommend a complete replacement of muscle meat in the diet of fur-bearing animals during the breeding season, with a specific gravity in the feed mixture of up to 60% of the metabolic energy of the meat-fish group. Mussel meat should be boiled before inclusion in the diet.
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The nutritional value of fish and non-fish seafood products cannot be overestimated. Fish contains more complete proteins, and its muscles contain little coarse connective tissue and are therefore much more tender and juicier than the meat of warm-blooded animals.
The chemical composition of fish meat, as well as the ratio of edible and inedible parts depend on the biological species, area and time of catch, age of the individual, etc. On average, fish contains 8-27% proteins. Their amino acid composition is quite close to the optimal amino acid composition of human food. It is especially significant that the proteins in the meat of many species of fish of oceanic origin (cod, horse mackerel, pollock, haddock, sardine, mackerel, sea ruffe, etc.) contain significant amounts of three essential amino acids - lysine, methionine and tryptophan.
Fish muscles are usually light, light gray or pinkish in color. But herring, sturgeon, tuna and other species also have dark meat, or so-called brown muscle. In terms of nutritional value, it is no lower than white meat and is distinguished by a high content of iron, sulfur, some proteins and vitamins, and fat.
Fish oils are liquid, easily digestible, contain a lot of unsaturated fatty acids, but are very unstable: they easily oxidize when exposed to air and at the same time turn brown ("rust"). The largest amount of fatty acids is contained in fats obtained from fish liver; there are fewer of them in muscles.
The fat content in fish depends on its type, time of catch and can vary widely - from 0.5 to 33%. The older the fish, the larger it is and, as a rule, the fattier it is. The exceptions are pike, beluga, burbot, and mullet, whose meat becomes coarse and less tasty with age. Fish oil is a significant source of arachidonic acid, biologically important for the human body.
The minerals contained in fish tissues are characterized by exceptional diversity, which is explained by their abundance in water. Sea fish contains a lot of calcium, potassium, phosphorus, sulfur, chlorine, sodium, and magnesium. In addition, fish is rich in microelements - iron, copper, zinc, cobalt, iodine (in particular, cod), etc. Sea fish, quite naturally, contains more minerals than freshwater fish.
Extractive substances are contained in small quantities, but greatly affect the taste and aroma of fish products and dishes. In addition to free amino acids, organic acids, and carbohydrates, ammonia (mainly in freshwater) and trimethylamine (mainly in seawater) are present, which give it a specific odor.
The presence of many vitamins in fish - A, C, D, E, B1, B2, B12 - allows us to classify it as a vitamin-rich food.
Vitamin A is found in relatively large quantities in fish oil, obtained mainly from the liver and other organs and tissues of fish (in particular, cod, tuna, Japanese eel), and from the adipose tissue of marine mammals (seals, whales, etc.). Vitamin D is found in the meat of various fish, most of all in Atlantic herring, mackerel, and tuna.
The seas and oceans store enormous wealth of non-fish food products: crayfish, crabs, mollusks, squid, cuttlefish, sea cucumbers, all kinds of edible algae, etc. These products have the same nutritional benefits as fish, and in some cases even surpass it. For example, mussel fat is characterized by a high content of phosphatides and polyunsaturated fatty acids, especially arachidonic acid.
Among edible algae, seaweed holds a special place. It contains (in dry weight) about 60% carbohydrates, 13% proteins, 2% fat and 3% mineral salts. Minerals are represented by potassium, calcium, magnesium, iron, phosphorus, iodine, bromine, cobalt, manganese, zinc, etc. in quantities exceeding their content in common vegetables. Due to its high iodine content, seaweed is also used as a valuable remedy for the prevention of atherosclerosis and the treatment of goiter patients. Sea kale also contains carotene, vitamins C, D and group B.
Plant plankton, or phytoplankton, is of great nutritional interest. These are aquatic plants that move passively through seawater and are capable of accumulating nutrients in their cells. Thus, seaweed is rich in vitamins A, C, D, K, group B, in particular B1, B2, B6, B12, and mineral elements.
Animal plankton, or zooplankton, plays a huge role in nutrition, as it is the richest source of protein. This group of non-fish products includes the shrimp-like crustacean krill, which is used in nutrition in the form of a protein product - Ocean paste.
Fish and non-fish seafood products can be subjected to all known methods of heat treatment. The weight loss in this case is 18-20%, which is half as much as in cattle meat.
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