3/7/2023 0 Comments The fish heads omahaAlong with this perfection in freezing and packaging, fast cross-country transportation in reliable super-chilled trucks and planes makes it possible for a market in Omaha or Phoenix to sell fish as good as anything found in the fish markets of Boston and Seattle. This kind of efficiency brings many varieties of high-quality frozen fish to the market at very affordable prices. Worldwide, the fishing industry has developed fishing boats that double as floating processing plants, with the capability of cleaning, dressing, portioning, packaging, and freezing fish within hours after they are pulled from the water. Today tilefish, mullet, squid, rock shrimp, wolfish, goosefish, shark, squid, and octopus, along with many other previously unfamiliar varieties of fish and mollusk that were once considered ethnic in our cuisine, are as common in markets as cod, flounder, and salmon. In America this campaign is having a great deal of success. The main objective of this effort is to introduce unfamiliar species of fish and shellfish to consumers while providing interesting and appetizing new suggestions on how to prepare them. This revived interest in seafood is also, in part, due to a successful long-term marketing effort conducted by the seafood industry. This is odd when you consider that in North America salt and freshwater alone, there are more than 500 species of fish, crustaceans, and mollusks for sale on the commercial market, and more than twice that number on the worldwide market.ĭuring the past 30 years, however, fish and shellfish have become more and more popular since consumers have discovered that seafood is a low-fat, high-protein alternative to meat. Between the two continents, now only a small percentage of the 15,000 or so recorded edible fish are harvested for human consumption, along with a few popular varieties of shellfish like crab, shrimp, lobster, clam, oyster, and scallop. The ponds were constantly fed freshwater by the same aqueducts supplying the city with water.īut as centuries passed many of the species of fish and shellfish enjoyed by the Greeks and Romans lost favor throughout Europe and North America. The market fish mongers sold live crawfish, sea turtles, lobsters, oysters, mussels, and every imaginable species of salt and freshwater fish. The market in Rome featured vast ponds containing live fish brought there from the Mediterranean in tanker ships, and fish from rivers and lakes from all over Italy were sold in sacks of water. The Romans, following in the steps of the Greeks before them, were fond of fish and were quick to embrace such aquatic treasures as crawfish, red mullet, conger and moray eel, swordfish, electric ray, and sturgeon. Fossilized evidence and ancient rock paintings from around the world show that people have been successfully catching and eating a wide variety of seafood for more than 100,000 years. In these waters there are more than 20,000 recorded species of fish≱5,000 of which are edibleand about 35,000 species of shellfish. About 70% of the earth’s surface is covered with salt water, and 4% of land surface (another 1% of the earth’ total surface) is covered with fresh water.
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