SEAFOOD

What is seafood?

Seafood refers to edible aquatic animals that inhabit seas and oceans, encompassing a wide variety of species including crustaceans and mollusks. It is a key ingredient in many cuisines around the world, valued for its unique flavor, texture, and nutritional value. Seafood is not only delicious, but it also plays a significant cultural role in various coastal regions, where culinary traditions are closely tied to fishing and harvesting.

Properties of Seafood

Seafood is known for its numerous health benefits, making it a popular choice for those seeking a balanced diet:

• Rich in Proteins: Provides high-quality proteins essential for tissue building and repair, as well as for maintaining muscle mass.
• Low in Fat: Most seafood is low in saturated fats, making it a healthier option compared to red or processed meats.
• Omega-3 Fatty Acids: Many seafood, especially fish, are rich in omega-3 fatty acids, which are beneficial for cardiovascular health and can help reduce inflammation in the body.
• Vitamins and Minerals: Seafood is an excellent source of various B vitamins, such as B12 and niacin, as well as essential minerals like zinc, iron, iodine, and selenium, which are important for various biological functions such as red blood cell production and immune system maintenance.
• Antioxidants: Some seafood contains antioxidants that help combat oxidative stress and reduce the risk of chronic diseases.

Seafood Varieties

Seafood is classified into two main groups:

1. Crustaceans: This group includes:
   • Shrimp and Prawns: Very popular in Mediterranean tapas and dishes.
   • Crabs and Lobsters: Appreciated for their tender and sweet meat.
   • Crayfish: Versatile in various preparations, from sautéed dishes to sauces.
2. Mollusks: They are divided into several categories, such as:
   • Bivalves: Including mussels, clams, oysters, and scallops, which are consumed both raw and cooked.
   • Gastropods: Such as sea snails and octopuses, used in a variety of dishes.
   • Cephalopods: Squid and cuttlefish, famous for their texture and flavor, often fried or grilled.

Top Seafood Exporting Countries

The top seafood exporting countries are:

1. China: The world's largest producer and exporter of seafood, with a wide variety of species including shrimp, mollusks, and fish.
2. Spain: Known for its rich fishing tradition and the quality of its seafood, including octopus, prawns, and oysters, which are essential in the Mediterranean diet.
3. Norway: Leading exporter of salmon and other fish, known for its sustainability in fishing.
4. United States: Exporter of seafood such as lobsters, crabs, and mussels, especially from the East Coast.
5. Thailand: An important producer of shrimp and other crustaceans, with a strong presence in the global market.

Types of Seafood in Spain

Spain is famous for its varied seafood offerings, many of which are essential in its regional cuisine:

1. Prawns: Red prawns from Denia are especially appreciated for their sweet flavor and texture.
2. Octopus: Used in traditional dishes like "pulpo a la gallega," where it is cooked and served with paprika and olive oil.
3. Mussels: Common on the coast and widely used in recipes like steamed mussels or in sauces.
4. Clams: Highly valued in Galician cuisine, used in stews and rice dishes.
5. Lobsters: Popular in tapas and rice dishes, especially in paella.
6. Oysters: Consumed fresh and considered a delicacy