• Fish
  • Squid
  • Shrimp
  • Crabs
  • Octopuses
  • Spiny lobsters
  • Lobsters
  • Sea Kale
  1. Fish


    Frozen fish - this is the fish that has been cooled to -6 °, -8 ° or even lower, if required by the characteristics of the product. You just need to store it in the freezer until the moment when you decide to cook a fish dish. The peculiarity of frozen fish is that it can be stored much longer than chilled fish. Frozen fish retains nutritional value due to the fact that when stored under the influence of low temperatures, most of the moisture inside turns into ice. The main thing here is to properly defrost the fish before cooking. No need to put it under a stream of hot water, the fish will lose all the juice and partially boil. It is best to defrost it in a natural way. Many species of fish glaze, that is, cover the surface with a light layer of ice. This prevents drying out and also makes it difficult for air to flow. So it retains almost all of its nutritional and beneficial properties, supplying your body with a complete set of essential elements.
  2. Squid


    Squids live in almost all climatic zones. Now there are about 200 species. An ordinary squids body length does not exceed 50 cm, and it weighs an average of 200–400 g. And the body length of a giant squid reaches 18 m! All cephalopods have an ink bag. Squid meat is rich in protein and vitamins B6, PP, C and polyunsaturated fats. And besides, there is no cholesterol in his meat.
  3. Shrimp


    Shrimp and other invertebrates are an extremely valuable food item. They are distinguished by high nutritional value, preventive and therapeutic properties. In nutritional value, they are similar to eggs, milk, significantly exceed the value of meat of animals and fish. The matter is primarily in the protein: there is a lot of it and it is rich in essential amino acids. Fat usually does not contain much, but polyunsaturated fatty acids predominate in it. If we talk about minerals, then invertebrates are simply a "concentrate": microelements in them are 50 times more than in meat. Plus a set of vitamins A, D, group B.
  4. Crabs


    Crab meat has a delicate taste, rich in vitamins, micro and macro elements useful for human health. The extremities of the crab are used as food - meat of claws and legs of the crab, phalanx, as well as the so-called “roses” - the joints of the body and legs of the crab.
  5. Octopuses


    The benefit of the octopus is the availability of easily digestible protein, which is necessary for the work of internal organs. In large quantities, it contains polyunsaturated fatty acids, which reduce the risk of diseases of the cardiovascular system. There is a large amount of zinc in the mollusk, which resists the aging process of the skin and improves immunity. With regular use, the body is saturated with vitamin B12, which is a natural antioxidant that is important for oxygen saturation of cells.
  6. Spiny lobsters

    Spiny lobsters

    Delicious exotic delicacy that is not inferior to other seafood in protein content and taste. But some 200 years ago, noble lobster meat was fed to goats. It was considered food for the poor. Only 100 g of product per day increase stress resistance and performance. But the risk of thyroid disease, on the contrary, is reduced.
  7. Lobsters


    There are no differences between lobster and lobster: the English name the crustacean lobsters, the French name the lobster. The latter name is more accepted in Russian, but today the English version is also found in restaurant menus: some restaurateurs find the word “lobster” more sonorous and appetizing, reflecting the high level of cuisine.
  8. Sea Kale

    Sea Kale

    Sugar laminaria and palm-dissected kelp are used in food called “sea kale”. To replenish the daily dose of iodine (in regions with iodine deficiency in water), it is enough for a person to consume about 30-40 grams of fresh kelp daily [source not specified 86 days]. Laminaria is contraindicated in people with hypersensitivity to iodine. Laminaria is used for chronic constipation. Absorbing water and increasing in volume, it irritates the receptors of the intestinal mucosa and reflexively enhances intestinal motility.