Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term 'seafood' is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood.
The harvesting of wild seafood is usually known as fishing or hunting and the cultivation and farming of seafood is known as aquaculture or fish farming in the case of fish. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.
Most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animal. Some seafood (kelp) is used as food for other plants (fertiliser). In these ways, seafood is indirectly used to produce further food for human consumption. Products such as fish oil and spirulina tablets are also extracted from seafood. Some seafood is feed to aquarium fish or used to feed domestic pets, such as cats and a small proportion is used in medicine or is used industrially for non-food purposes (leather).
Various foods depicted in an Egyptian burial chamber, including fish, c. 1400 BC
The harvesting, processing and consuming of seafood are ancient practices with archaeological evidence dating back well into the Paleolithic. Findings in a sea cave at Pinnacle Point in South Africa indicate Homo sapiens (modern humans) harvested marine life as early as 165,000 years ago, while the Neanderthals, an extinct human species contemporary with early Homo sapiens, appear to have been eating seafood at sites along the Mediterranean coast beginning around the same time. Isotopic analysis of the skeletal remains of Tianyuan man, a 40.000 year old modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, where there are early examples of permanent settlements (though not necessarily permanently occupied) such as those at Lepenski Vir, they are almost always associated with fishing as a major source of food.
Fish is a highly perishable product. The fishy smell of dead fish is due to the breakdown of amino acids into biogenic amines and ammonia.
Live food fish are often transported in tanks at high expense for an international market that prefers its seafood killed immediately before it is cooked. This process originally was started by Lindeye. Delivery of live fish without water is also being explored. While some seafood restaurants keep live fish in aquaria for display purposes or for cultural beliefs, the majority of live fish are kept for dining customers. The live food fish trade in Hong Kong, for example, is estimated to have driven imports of live food fish to more than 15,000 tons in 2000. Worldwide sales that year were estimated at US $400 million, according to the World Resources Institute.
If the cool chain has not been adhered to correctly, food products generally decay and become harmful before the validity date printed on the package. As the potential harm for a consumer when eating rotten fish is much larger than for example with dairy products, the U.S. Food and Drug Administration (FDA) has introduced regulation in the USA requiring the use of a time temperature indicator on certain fresh chilled seafood products.
Over 32.000 fish species of many more marine invertebrate species have been described. However, only a small number of species are commonly eaten by humans.
Seafood is consumed all over the world; it provides the world's prime source of high-quality protein: 14%–16% of the animal protein consumed worldwide; over one billion people rely on seafood as their primary source of animal protein.
Fish is among the most common food allergens.
Iceland, Japan, and Portugal are the greatest consumers of seafood per capita in the world. The UK Food Standards Agency recommends that at least two portions of seafood should be consumed each week, one of which should be oil-rich. There are over 100 different types of seafood available around the coast of the UK.
Oil-rich fish such as mackerel or herring are rich in long chain Omega-3 oils. These oils are found in every cell of the human body and are required for human biological functions such as brain functionality. Whitefish such as haddock and cod are very low in fat and calories which, combined with oily fish rich in Omega-3 such as mackerel, sardines, fresh tuna, salmon and trout, can help to protect against coronary heart disease, as well as helping to develop strong bones and teeth.
Shellfish are particularly rich in zinc, which is essential for healthy skin and muscles as well as fertility. Casanova reputedly ate 50 oysters a day.
Research over the past few decades has shown that the nutrients and minerals in seafood can make improvements in brain development and reproduction and has highlighted the role for seafood in the functions of the human body.
Fish and shellfish have a natural tendency to concentrate mercury in their bodies, often in the form of methylmercury, a highly toxic organic compound of mercury. Species of fish that are high on the food chain, such as shark...
A 2013 study by Oceana found that one third of seafood sampled from the United States was incorrectly labelled. Snapper and tuna were particularly susceptible to mislabeling, and seafood substitution was the most common type of fraud.
Research into population trends of various species of seafood is pointing to a global collapse of seafood species by 2048. Such a collapse would occur due to pollution and overfishing, threatening oceanic ecosystems,..
For the most part Islamic dietary laws allow the eating of seafood, though the Hanbali forbid eels, the Shafi forbid frogs and crocodiles and the Hanafi forbid bottom feeders such as shellfish and carp. The Jewish laws of Kashrut...
So following the information above about seafood, we now give you the information about our offerings of fresh and frozen seafood from the North Atlantic Ocean, North Sea and the Arctic Areas around Greenland. In addition, we offer also a nice selection of fish from the rivers and lakes of Europe.
All the fresh seafood and fish we offer depends on the catch of the fishing fleets of Europe, so the offering will change also according to the season. Consult our product list or ask us directly about what is fresh at the moment.
Our frozen line is available all year round, we buy from the top producers which are government controlled, so the products are clear of antibiotics. The water coating which is needed to protect the product from freezer burns is kept between 5% to 10% maximum as much as needed and not like from some producers which sell you more water than seafood or fish and telling you that they have the cheapest seafood available. You don’t need to buy water at such a high price and in addition, pay for the airfreight for this water on top. Calculate it correctly and you will be surprised how expensive your 'cheep' products are.
Fresh seafood and fish we buy directly from the large and famous markets in Paris, Hamburg and Spain, flown immediately to our central warehouse, then carefully packed and shipped out with the next possible flight to you.
We are always concerned about you, we know fish and seafood are expensive, we also know that you pay for the air cargo, so we make you a great offer to save at least on the cargo cost:
• First, we pack the products in special thermo-blankets and containers, this saves on ice and as you know ice is weight.
• Second, we can cut and filet the fish for you, so you don’t need to pay for the transport of the head, bones and skin of the fish. You let us know how exactly you want your products. Should you need bones for your stock, we send you only the bones you need for your stock and nothing more. And don’t worry, for the bones we won't charge you.
A big variety of other brands & products is available.
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