Seafood, Meat & More

Seafood, including fish and snail, crayfish, offers an ideal nutritional package and is an important part of a healthy diet. Eating fish and other seafood has been shown to improve brain, eye, and heart health.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish.
Fish and other seafood may be humanity’s most important food, after cereals, furnishing about 15 percent of the world population’s protein intake.

Because fish spoils quickly and is thus highly perishable, what has been the norm is to have them dried, smoked, salted, pickled, or fermented when not eaten fresh. Even when these practices are no longer strictly necessary for the preservation, the distinctive alterations in taste that they produce have cultivated a continuing demand for fish preserved in these ways. For instance, Stockfish is a result of preservation but it has a unique taste that has sustained its practice.

The same thing goes for dried fish (Mangala).

A major consideration in cooking fish or shellfish is to avoid overcooking. The rule of thumb is that fish should be cooked 10 minutes per inch, measured through the thickest part of the fish, with an additional 5 minutes required if the fish is cooked in a sauce. The time should be doubled for frozen fish.