Fish and Seafood
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In the countries of the Mediterranean fish and seafood is one of the major components of the diet of the inhabitants of the region. They probably play an important role in the human diet since the beginning of its history. Among the remains of the ancient societies of the Stone Age, archaeologists are still faced with the traces that they ate before the beginnings of agriculture. Seafood (frutti di mare) is a variety of marine animals such as crustaceans and molluscs. The group of crustaceans include lobster, crawfish, crabs and prawns. We can distinguish among molluscs: oysters and other shellfish, snails and cephalopods: cuttlefish, squid, octopus. Fish meat and seafood are very valuable in terms of nutrient. Contain high quality protein and iodine, phosphorus, potassium, calcium and vitamins A and D. crustaceans and molluscs are also a source of B vitamins, particularly niacin and cobalamin. Because of the wholesomeness as well as their diverse, delicious taste of the Mediterranean diet everyday ingredient. Nothing gourmet, do not resist the temptation to try shrimp, octopus, mussels or squid, tuna and meat is the inspiration for many cooks. Fish and seafood are served not only as a main dish. Many wonderful salads and appetizers is prepared based on fish and frutti di mare. |
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