Seafood

Seafood is a source of protein, omega-3 fatty acids, trace elements, and natural marine flavor. It is widely used in Mediterranean, Asian, Nordic, and many other cuisines. It cooks quickly and pairs well with vegetables, sauces, grains, and herbs. Learn more about salad ingredients in the general section.

Various Types of Seafood

Crabs

Crabs are among the most prized types of seafood, valued for their tender meat texture, subtly sweet flavor, and refined presentation. They can be served whole, as fillets, or cleaned – in salads, pasta dishes, soups, or grilled. Crab meat is rich in protein, low in calories, and virtually fat-free, making it an ideal option for those who prefer light, nutritious, yet gourmet cuisine.

Shrimp

Shrimp are tasty, dietary, and nutritious seafood that are widely used in cooking. They can be fried, boiled, baked, served in salads, soups, or as a standalone dish. They are valued for their quick preparation, tender texture, and ability to pair well with a variety of ingredients. This category explores the main types of shrimp and their culinary uses.

Squid

Squid is a popular seafood with a delicate meat texture and a mild oceanic flavor. It can be fried, boiled, stewed, baked, or stuffed, and served in salads, soups, and hot dishes. This product is highly appreciated for its nutritional value, dietary properties, and ability to quickly absorb the flavors of spices, sauces, and other ingredients. This category explores the different types of squid and their culinary uses.

Shrimp: Versatile and Delicate

Shrimp are among the most popular types of seafood, valued for their delicate taste, high nutritional value, and quick preparation. They are rich in protein, iodine, vitamin B12, zinc, and antioxidants. There are many varieties – tiger, king, small cocktail, fresh, frozen, or pre-cooked and frozen. They can be fried, boiled, sautéed, baked, or marinated. Shrimp are used in salads, pasta, soups, warm appetizers, and grilled dishes. They are served with sauces, vegetables, citrus fruits, grains, and herbs. Shrimp go especially well in Asian dishes such as wok stir-fries, ramen, or rice with vegetables. They are often included in cold appetizers, sandwiches, or toasts. For example, a salad with shrimp, avocado, arugula, and olive oil is a light, healthy, and elegant choice for lunch or dinner. Shrimp offer a perfect balance of flavor, texture, and nutrition – a versatile ingredient from the sea.

Squid, Cuttlefish, and Octopus: Texture and Depth of Flavor

Squid, cuttlefish, and octopus are cephalopods with dense yet tender meat and a subtle marine flavor. Squid is the most popular – added to salads, grilled, served with pasta, or deep-fried. Cuttlefish meat is firmer and more aromatic, while octopus requires longer cooking but rewards with tenderness and depth of flavor. Cephalopods can be boiled, stewed, pan-fried, grilled, battered, or baked. Popular dishes include stuffed squid, cuttlefish risotto, and octopus salads. They pair well with lemon juice, garlic, spices, herbs, and oil- or tomato-based sauces. For example, a warm salad with octopus, cherry tomatoes, herbs, and bulgur is a balanced and hearty meal combining softness, texture, and a hint of the sea. Cephalopods are an excellent choice for those who appreciate refined seafood with high culinary potential.

Mussels, Scallops, and Other Bivalves

Bivalve mollusks are delicate seafood with a mild aroma and tender meat rich in protein, zinc, iodine, and omega-3 acids. This group includes mussels, scallops (St. Jacques), oysters, and cockles. Mussels are the most common – available in shells or shelled, fresh or frozen. They are steamed, baked, stewed in sauce, or added to pasta. Mussels and scallops are served with cream, garlic-wine, or tomato-based sauces, on crunchy bread, with rice, or in fish soups. They cook quickly – in just a few minutes, taking care not to dry them out. Scallops are a delicacy with a velvety texture, pan-seared or baked for a few seconds on each side with minimal seasoning. For example, mussels stewed in white wine with garlic and egg emulsion make a harmonious appetizer for dinner or a festive meal. Bivalves are a refined option for both elegant gatherings and nutritious everyday meals.

Seafood in Salads, Soups, and Pasta

Seafood is widely used in various dishes – from light salads to hearty soups and pasta meals. Thanks to its quick cooking time, intense flavor, and attractive appearance, seafood is a staple in Mediterranean and Asian cuisine. In salads, it is combined with vegetables, herbs, grains, oil- or yogurt-based sauces, and tangy fruits – citrus, apples, pineapple. Seafood soups can be light (with shrimp or mussel broth) or richer – with tomatoes, cream, or coconut milk. Pasta with seafood is a classic: fettuccine with shrimp, spaghetti with squid or cuttlefish ink, lasagna with a seafood mix. Seafood adds texture, juiciness, and finesse. For example, pasta with shrimp, lemon zest, and grapefruit is a refined dinner choice with a touch of acidity and marine freshness. These dishes require no complex techniques, yet they look elegant and taste excellent.

Grilled Dishes, Appetizers, and Gourmet Seafood

Seafood is ideal for grilling, cold and warm appetizers, and gourmet dishes. Shrimp, squid, octopus, mussels, and scallops are quickly grilled or pan-seared with little oil – preserving natural flavor and juiciness. They are served with sauces, lemon, herbs, grilled vegetables, or grains. Seafood is a frequent ingredient in appetizers: tartlets, sandwiches, layered salads in glasses, rolls, seafood cocktails. It can be a standalone dish or part of an antipasti platter. For special occasions, seafood platters, oysters on ice, stuffed squid, scallops in cream sauce, or grilled octopus are popular choices. For instance, a mix of grilled shrimp, squid, and white fish fillet served with herbs and an oil-based sauce is an impressive yet light dish with a refined taste. Seafood offers options for both quick snacks and luxurious treats.