Seafood
Red Abalone
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A variety of very big edible sea snail known as red abalone has become more and more popular due to its high-quality meat; red abalone is considered a luxury and pricey dish, particularly along the Pacific Coasts of Mexico and the United States.
Red abalone is a nutrient-dense seafood option that is good for your body. It is minimal in calories and fat and a great source of lean protein. It additionally contains vital minerals including iron, calcium, and selenium, as well as omega-3 fatty acids, which are good for heart health.
Green Abalone
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The giant sea snail known as green abalone is a type of marine gastropod mollusk. Its meat is highly valued for its exceptional flavor and richness, making it a culinary delicacy. One of the priciest seafoods available is green abalone, which is typically pan-fried and sliced into thick steaks, but it can also be eaten raw or combined with other cuisines.
Mackerel cooked salmon style
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Mackerel and tuna are similar in many other ways, but mackerel are often much smaller and leaner.
As oily fish, mackerels are rich in omega-3 fatty acids. These healthy fats are sources of protein and vitamins A, B6, B12, C, D, E, and K. They are also known to lower blood pressure and cholesterol levels in the body.
Elvers in olive oil
Angulas, often called elvers in English, are worm-shaped, pale crustaceans that are about 3 inches long and considered a delicacy in the Basque country.
Elvers taste really delicate, somewhat like whitebait. Elvers have such a subtle flavor that some people claim they don't taste at all.
Elvers have a tiny crunch and become slippery and soft when cooked. Mature eels are utilized in unagi dishes at sushi restaurants, therefore eels are essential to the global supply of Japanese food.
It's a highly sought-after product that requires careful preparation and is obviously targeted at the gourmet market.
