Seafood: Product Knowledge

Whether oysters, lobster, or scampi: seafood is considered a fine delicacy that makes something special out of every dish. Find out now which marine animals belong to this category and how varied you can enjoy seafood.

Interesting facts about seafood

The difference between fish and seafood is that all edible ocean creatures that belong to the vertebrates are considered fish. The rest belongs to the seafood and they are divided into three categories.

These are crustaceans, such as lobster and shrimp, shellfish, such as mussels and snails, and cephalopods, such as calamari and octopus.

What all these delicacies have in common is their status as a delicacy. To this day, seafood recipes are served in this country, especially on festive occasions. The ancient Romans even believed that seafood was gifts from the gods. The animals living in all the world’s oceans have retained this unique status to this day. Even if, unlike in the past, you can now easily get shrimp and co. in stores all year round.

Purchasing and storage

In order to protect stocks, biodiversity, and the ecosystem, buy seafood exclusively from sustainable wild catch or aquaculture. You can recognize these goods by seals such as the MSC seal or the ASC or Bioland label. By the way, there is a special rule for shellfish: You should only eat mussels in months with R. This is due to the diet of the marine animals – read more about this in our expert knowledge. When storing seafood, differentiate between frozen goods and fresh goods. Store the former in the freezer up to the date printed on it. For gentle preparation, thaw frozen seafood in the refrigerator.

Store fresh seafood in the fridge and consume as soon as possible. Due to the high protein content, squid and co. spoil extremely quickly. Therefore, consume the delicacy no later than two days after purchase. It is best to seek advice on this from a specialist retailer when making your purchase. This informs you about the maximum storage period.

Seafood cooking tips

Whether grilled, roasted, baked, fried, or raw, seafood offers you endless culinary possibilities. Enjoy several types as pasta frutti di mare, in a paella, or as a seafood risotto. Crustaceans and cephalopods are particularly straightforward. Simply add garlic and lemon juice to taste and sauté the seafood. Then eat the delicacy on its own, in a salad, with noodles, rice or all kinds of vegetables, or as an Asian ingredient in curry or a wok dish. When reheating seafood, the following applies: work quickly and hot, so preferably in the pan.