Sea reptiles and poei. About crab sticks

They began to sell seafood - just heaps. Even crabs in shells, even purified mixtures of production exotic countries. For a person who takes care of his health, all this abundance is only at hand; what to expect from seafood, how to cook it, how to eat it?

Let's start with what is meant by seafood. These are squids, shrimps of different breeds, crabs, sea ​​shellfish(midi and oysters), trepangs and other interesting invertebrates that are traditionally eaten by seaside and ocean dwellers. Together with squids, octopuses hit the shelves - most often octopus fry, which, undoubtedly, they learned to grow artificially.

In addition, to this glorious company from a nutritional point of view are added grape snails, which are difficult to call marine inhabitants, and crayfish that live in fresh water.

Full length portraits

Shrimps - decapod floating crayfish. After crabs, these are the most valuable crustaceans, their meat is even more tender than crab meat. Just like crabs, they have a shell, but it is soft and does not protect well from a predator. The edible part of the shrimp is the belly. It is a source of proteins minerals and vitamins. A small belly of a shrimp contains almost half of the periodic table! In its mass, iodine is almost 100 times more than in beef, and only about 1% fat!

Shrimp meat is similar in composition and properties to crayfish and crab meat.

squids
- marine predators. Giant specimens can reach 12 meters, and a common commercial squid weighs up to 750 grams. The main edible part of the mollusk is the mantle, in which all vital organs are hidden, it makes up to 50% of the total weight of the squid. The head and tentacles are also edible. In nutritional terms, squid is protein, extractive, minerals, B vitamins and trace elements and vitamin C. Squid meat contains 11 - 20% protein, 0.6 - 1.5% fat.

Squid meat can be equated in its properties to cuttlefish or octopus meat.

Trepangs.
For external resemblance to cucumbers (although it is very distant), they are also called " sea ​​cucumbers"The back of the trepang is covered with spikes. Moreover, the larger the spikes, the more valuable the trepang! There are fewer proteins in trepang meat than in shrimp or squid, but more minerals: chloride and sulfate salts, compounds of phosphorus, calcium, magnesium, iodine ( 10,000 times more than in beef), iron (1000 times more than in fish), manganese, copper (1000 times more than in fish), etc. In the countries of the East, trepang is called sea ​​ginseng. It really has healing properties.

mussels
. Mussels are mollusks, found naturally in almost all waters of the world. Now they are also almost universally grown on special farms. Mussels are very rich in composition, have practically no fat in the meat, but it is important to properly collect and cook them: they feed by driving water and sand through their mantle, and often this very sand remains on the gourmet's teeth.

Not everyone loves the “anatomy” of mussels, but no matter how they look, this is a very useful “bastard” that can diversify your table.

The composition of mussels is similar to snails, but mussels contain more iodine.

Common to all seafood is the benefits for the body that they bring. Despite the fact that they have no fat (well, almost none), seafood is different great content beneficial trace elements and especially - iodine, which is extremely important for the inhabitants of the middle of the continent, especially those striving to normalize their weight. Recall that iodine is necessary for the normal functioning of the thyroid gland, and therefore it must be included in the diet - in the form of dietary supplements, seaweed or seafood!

The energy value of any type of listed seafood is approximately 70 kcal per 100 g. And this is almost pure protein enriched with useful substances. In terms of protein content, only the protein itself competes with seafood. chicken egg. So the recommendation “eat 100-150 g of protein per day” is easy to satisfy “cheap in calories” with squid or shrimp - 200 g of squid will “cost” 140 kcal, and at the same time provide you with everything you need.

Fortunately, globalization allows you to eat raw, freshly delivered to Moscow by plane directly from the oyster and squid fishing grounds (for example, as a component of sushi), but you can indulge in frozen seafood at least all year round.

True, they are not cheap: the most popular frozen mixes cost at least 200 rubles, and, say, individual Russian squids - 60. Everything would be fine, but in the process at least some heat treatment seafood “sit down” in mass by about half. So to get 500 g finished product you need to take a kilogram of raw feedstock.

For the price, and not for the rarity, seafood is proudly named sea ​​delicacies, although we would advise people who take care of themselves, along with fish Thursday, to put into practice, say, “seafood” Friday. Luxurious but useful!

Good traditional boiled shrimp“for beer”, and besides, the most ungifted culinary young man is able to cook them. Experience shows: for this same beer you need to count one and a half kilograms unpeeled shrimp per capita consumption. But from smoked and salted savory squid it is better to abstain, or at least dose the amount.

Seafood can not be considered “living souls” even for partial vegetarians (we are not talking about full vegans - we are always talking about them separately). By the way, squids do not seem to be considered “animals” (but are considered reptiles) by the Orthodox Church, and they are allowed to be eaten during many fasts, although if you keep fasting because of sincere faith, and not for the good of the body, consult with the priest of your parish.

It is difficult to advise how to lose weight exactly “on bastards”. Recall our calculation of calories: 200 g of squid or shrimp is 140 kcal, which, with a diet of 1200 kcal, will allow you to meet your protein needs very economically. Well, everything else - vegetables in the form of soup or salad, and some fruit. Shall we try?

Recipes “for an amateur”

GAZPACHO WITH SHRIMP

A glass (100 g) of boiled-frozen small shrimp (pre-thaw);
2 cloves of garlic;
1 bunch cilantro or parsley (to taste)
Half peeled fresh cucumber;
little green Bell pepper;
A bunch of green onions;
400 - 500 g ripe tomatoes;
Tablespoon wine vinegar;
Salt, ground black pepper.

The components are whipped in a blender, brought to a boil. If necessary, you can add water. Boiling vegetable mix add shrimp and cook for another minute. Can be eaten hot and cold.

In principle, instead of shrimp, you can use a frozen “seafood mix, cleaned”, usually consisting of mussels, chopped squid, octopuses, shrimp.

SQUID IN SOUR CREAM SAUCE

500 g squid;
2 tablespoons of butter and a tablespoon of flour;
A glass of sour cream;
salt, pepper to taste.

Defrost squid, peel and cut, cut into strips.

Salt, pepper, roll in flour and fry. Place in saucepan.

Pour in sour cream. Close the lid and simmer small fire until done (about 2 minutes).

Arrange on a platter along with the sauce. Sprinkle with herbs. Serve boiled as a side dish cauliflower, potatoes or rice.

PIE WITH MUSSELS BELOMORSKIY

Peeled mussels or a mixture of seafood - 1 kg.
Yeast dough - 1 kg.
Sour cream 20% fat - 500 g.
2 squirrels.
Onion - 2 pcs. (optional)
Salt, black pepper.
Spices to taste.
Roll out the dough into a thin plate, slightly lift the edges. Bake for approximately 15 minutes in a preheated oven. Mix frozen mussels or a mixture of seafood with chopped onions and sour cream, egg whites, salt, pepper, put on the dough and bake until the dough is ready (about 20 minutes). In this pie, the main thing is the maximum filling!

AN OLD RECIPE FOR THE thrifty

After you and your friends have eaten shrimp, don't throw away the shells. Choose from them eyes, put on parchment on a baking sheet and dry. Drying takes a long time, the aroma is inhuman. What happened, grind into flour. This is the so-called cancer flour, which can add flavor and piquancy to any fish sauce or soup. I must say that once you have shown perseverance in the manufacture of this semi-finished product, you will continue to look with regret at the discarded shrimp shells ...

ABOUT CRAB STICKS

A fake of minced fish - crab sticks - is not as harmless as it seems. On the one hand, what's wrong? Well, fish and fish, only painted and “perfumed”. On the other hand… Look at the packaging!

Surimi, minced fish. Everything would be fine, can you imagine how long, where and how this stuffing was stored? And how was it prepared? Starch. Already worse. egg white or egg powder. Dyes, flavors, preservatives, flavor stabilizers.

In total, two types of protein, starch and a certain amount of chemistry are combined in a stick. total calories 100 g of sticks - from 100 to 120 kcal, which seems to allow them to be eaten safely, on the other hand, the percentage of protein is negligible, and useful substances after all the technological procedures and almost none at all.

Checking the quality of sticks is easy. Weld them. Poor-quality ones stick together into a lump with a pronounced taste of starch, high-quality ones - into a lump with a taste of fish.

So remember, using chopsticks for salads or snacks at work, that this is still not the seafood itself, but a cheap and not always high-quality fake.

In squid, there is a lot of not only grace, but also vitamins B6 and B12. Both of them reduce the level of homocysteine ​​in the blood - an amino acid, the excess of which affects the walls of the arteries (with all the consequences negative consequences). Order grilled squid - you can't go wrong.

Anabolizer

Crab is a shock portion of zinc. And zinc is the element that is directly involved in the synthesis of the three main anabolic hormones: testosterone, growth hormone and somatomedin-C. Thus, after the crab, your every movement will be rewarded with muscle growth.

Belkonos

Sardines are known to be ideal for those gaining muscle mass: contained in them fatty acid ideally transport protein to muscle tissue. So remember that scallops cope with this task just as well. They also contain potassium, which lowers blood pressure.

muscle builders

You can’t argue against the truth: for every calorie in shrimp, there is more protein than in the chicken itself, no matter how big the shrimp is. They are also high in vitamin D, which keeps testosterone levels high in the body. Grilled shrimp with garlic and lemon is the best.

Fat controllers

The best source of protein in the drying stage? Of course, mussels. They are low in fat and low in calories (as a bonus, their iodine content keeps the thyroid healthy). Well, manganese prevents jumps in blood sugar (this is so that you do not experience crazy hunger soon after taking mussels).

Energy producers

The word clams refers to any bivalve molluscs (except mussels and oysters). Order soup with them - and get a double dose nutrients conquering fatigue. In the usual portion - the daily rate of iron, the lack of which leads to a lack of energy for vigorous life. And also a decent dose of vitamin C.

shrink

The American Journal of Epidemiology reports that the substance selenium, when ingested, actually improves cognitive functions instantly. In half of the usual restaurant lobster - almost two-thirds daily allowance this selenium. In general, witty jokes over a lobster dinner will work better than ever.

Libido boosters

You can’t sneak them in 30 minutes before “activity”, and no one promises you an immediate effect, but it’s been proven that oysters contain rare amino acids (D-aspartic acid and NMDA), regular use which increases the level of libido.

From the light lips of some ancient Russian, this expression went - "reptiles of the sea." And tightly stuck to all sorts of crabs, shrimp, squid, mussels and oysters. The compatriots of that Rusich considered it a shameful thing to consume them for food. They left the "reptiles" to be eaten by eccentric foreigners.

DRAWING by Gleb ANDROSOV

Hi, neighbor!

The French dealt a tangible blow to the "principled position" of the Russians. They didn’t have such a concept as “sea reptiles”, they had “cuttlefish food”, which they put on the same level with the “food of the gods”. Well, how could the Russian nobility manage without it, without the “food of the gods”? So sea delicacies arrived on the tables of their nobility.

The people were in no hurry to follow the aristocrats. Only in the middle of the last century, squids, and then shrimp, made their way into our menu with sin in half. And the seafood market began to be somehow designated. And in the early 2000s, there was a real boom.

Compatriots, having jumped over the wreckage of the Iron Curtain, got the opportunity to travel around the world. And an indispensable component of any foreign trip is acquaintance, voluntary or involuntary, with foreign cuisines. Those who did not go “over the hill” and did not eat foreign dishes were also drawn to everything new and unusual. And the market tried to satisfy this curiosity. Even though it wasn't cheap.

If the purse of an average eater still somehow pulled an uncut squid carcass, then the shrimp is the smallest, in the shell for many it was no longer affordable. What can we say about large tiger shrimps, crabs, scallops and other exotic gifts of the deep sea?

But just ten years have passed, and market experts have called a third of the seafood that appeared on the store shelves "mass consumption foodstuffs." You can, of course, argue with them, because "mass" in this case the concept is very arbitrary.

Fish and meat of marine mammals are not classified as seafood by experts. This group includes:

* the so-called bivalves - oysters, mussels and scallops;
* cephalopods - octopuses, sea cuttlefish and squids;
* crustaceans - shrimps, crabs, lobsters;
* echinoderms - trepangs, sea urchins, cucumaria and sea cucumbers;
* seaweed - kelp and bubbly fucus, spirulina, ulva ( sea ​​salad), porphyry, and lithotamnia.

Half of what has been named is unknown to our eaters, who live far from commercial sea routes. Well, I don’t know, for example, what kind of miracle is this - bubbly fucus or sea porphyry. Never heard of Cucumaria. True, with the spines of a sea urchin, I somehow wounded my legs and arms in the warm sea ... And I saw cuttlefish. In one of the famous hypermarkets. I was surprised not so much by the sight of the "sea reptiles" themselves, as by the price tags on them. Young peeled - 999 rubles per kilogram.

However, we do not really encroach on cuttlefish. For most Russian seafood lovers, squid remains the only affordable alternative.

Shrimp in trade

According to marketing services, 70% of Russians periodically diversify their diet with squid. Of these, 40% buy cephalopods at least once a month, 63% - no more than once every 2 - 3 months.

IN Soviet times the domestic fishing fleet caught cephalopods in the wide expanses of the oceans. And even in times of general shortages, American, Argentinean, Namibian, New Zealand, Peruvian, Arabian squids were sold in Russian stores under the brand name "Ocean" ...

Now domestic vessels do not go to very distant seas, and if they do, they sell their catch to local markets. There are not enough modern capacities for processing squid in their native country, therefore mollusks are sent to China, where these same capacities are available. But far from being ecological.

For example, the skins are cleaned there and the tentacles are bleached. Most often - hydrogen peroxide. It seems like a blond is made from a brown hair ... Meanwhile, the skin of a squid is an indicator of its freshness, regardless of whether this sea reptile is laid out on the counter in a chilled or frozen form.

The situation is similar in another segment of the seafood market - shrimp. Russia, catching annually (according to official data) about 4 million tons of shrimp, providing the markets of Korea, Japan and the USA, supplies only 10% of the fishery to its own market. The rest is import. The fact is that it is easier for domestic fishing companies to extract and immediately sell their products on foreign market, making a significant profit, rather than organize difficult process her pre-treatment and home deliveries.

The most common commodity in the consumer shrimp market is frozen shrimp. According to experts, northern red shrimp are most often imported to Russia, followed by northern chilim and red comb shrimp. By the way, red - they are red in their raw form. Northern shrimps are supplied only boiled and frozen.

Not only cold-blooded shrimp come to our market, but also warm-water crustaceans. IN industrial scale they are grown on shrimp farms. And they call it "royal". Strictly speaking, there are no "royal" shrimp in nature. Under this name, all large warm-water shrimp are united. With the exception of brindle, so named because of the specific color of the shell.

We mainly receive such shrimp grown in China, India and Bangladesh. The packaging must indicate that this is an aquaculture product. Despite its impressive size, meat in king prawn only 30% of the total weight, the rest is the head.

There are other "sea vermin" to which this status - "marine" - today can be given with a considerable degree of conventionality. From the depths of the ocean, "reptiles" moved to industrial farms, became aquaculture. And this has had a noticeable effect on their presence in retail.

Mollusk - agricultural culture

An observant buyer noted: the assortment of the seafood trading shelf has become more diverse over the past three or four years. Mainly due to canned products. If more recently such a mollusk as a mussel remained in the category expensive delicacies, now its price can claim to be democratic. And, accordingly, on a wide consumer demand.

In support of this is the recent message of the Ministry of Agriculture of Russia about the imminent decision on the issue of reducing the VAT rate on mussels, oysters, scallops and seaweed: from 18 to 10%. After that, all of the listed products should become much cheaper already this year.

shellfish and sea ​​kale actually equal to agricultural products. And they become on a par with other most popular and socially important goods, for which VAT is provided at a rate of 10% - with meat, milk, eggs, cereals, vegetable oil, flour, salt, sugar. The actual reduction in taxes will lead to an increase in catches and sales.

In addition, Russia plans to completely abandon the import of mussels and oysters. As an import substitution - to increase own production molluscs in the Kuban and Crimea. Only one oyster farm on Lake Donuzlav on the western coast of Crimea this year promises to fully provide Russian market oysters.

At the same time on Black Sea coast Krasnodar Territory settled mussel farms. They say that this is not so difficult, but very profitable. The technology consists in a complete imitation of the "life" of mussels in natural conditions.

Collectors are placed in the sea - a kind of structure suspended under water from nylon ropes, floats and cargoes. In spring and autumn, during the breeding season, the sea is teeming with microscopic mollusk larvae, which are looking for a place to settle/fix. And they find these very artificial collectors. The owner of such a "farm" can only monitor the development of mussels, drive away poachers, and harvest in a year. During this time, the mollusk increases in size up to 7 - 8 cm and becomes a commercial seafood. One plantation is capable of producing 300 - 500 tons of mussels annually.

Mussels and oysters, although they belong to the same class, have many differences. Mussels are smaller than oysters, unpretentious and can move along the bottom. Oysters lead a "sedentary" lifestyle. In no case should mussels be eaten raw, and oysters, on the contrary, are most often served raw (though in their habitats). Although mussels are considered a delicacy, their cost is much less than the cost of oysters - mussels are much easier to breed.

What mussels, what oysters contain few calories with enough in large numbers protein, micro and macro elements, vitamins, so they have a considerable set useful qualities common to all seafood. With one very important “but” ... In the course of their life, these mollusks, like a filter, pass through themselves great amount water, absorbing all the evil spirits from it.

Do you still want to taste this delicacy - raw oyster? ..

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In Soviet criminal law there was a concept of "exceptional cynicism". It was a qualifying sign that aggravated guilt. It remained in the Criminal Code of Ukraine and Belarus, but disappeared from the Criminal Code of the Russian Federation.

In the consumption of seafood, Russia is far behind the West.

Seafood has already ceased to be exotic, but it is not yet possible to talk about their mass consumption - relatively high prices and the lack of a culture of their consumption are affecting. Yet the demand for seafood is growing.

Once upon a time, sea reptiles instilled fear in people. They frightened naughty children, legends were written about them, and they became heroes of adventure novels. Since ancient times, people have believed that monsters live in the depths of the sea. For example, among peoples Northern Europe There is a legend about "krakens" - sea monsters attacking ships. And Aristotle wrote about terrible animals with suckers and tentacles. Stories about sea monsters - giant squids, or architeutis - became real horror stories ...

reptiles nutritious

Seafood is high nutritional properties. They have a lot of protein, vitamins and few calories (the latter perfectly meets the requirements of today's fashionable practice). healthy eating). Crab is rich in phosphorus and iron, squid is rich in potassium, and shrimp is high in calcium. The meat of marine inhabitants is useful for anemia and atherosclerosis, it normalizes blood clotting, reduces the risk of blood clots, and removes toxins from the body.

Seafood can be fresh, raw-frozen, that is, past shock freezing, and boiled-frozen, which, after defrosting, are ready for use. Each commodity item of seafood has its own characteristics. So, for example, unpeeled "beer" shrimp is sold only boiled and frozen, and royal and tiger shrimp always subjected to shock freezing.

The Russian seafood market, in terms of assortment, is approaching the European one. In parallel with the growth of incomes of the population, the demand for seafood is also growing. People began to go to restaurants more often to try unusual dishes from octopuses or lobsters, and buy a bag of shrimp home - to beer. Conventionally, the seafood market can be divided into two categories. The first segment includes an inexpensive segment: shrimp, peeled and in shell, squid - carcasses, fillets, rings, - mussels, Seafood Cocktail. The top segment (over $10 per kg) is made up of black brindle and royal freshwater shrimp, lobsters and lobsters, scallops, octopuses and crabs. Market participants note an annual increase in consumption regular shrimp in shell (their cost is comparable to the price of sausage) by 20-30%, and the consumption of marine exotics is growing by 40-50% per year.

The article is published in an abridged version. Read its full text in the Russian Focus magazine.

Sea reptiles and poei

For the love of experimentation, I tried many different marine reptiles and nasty things. Well, like ostyons - such mollusks that resemble a gray leaky eye. They are good to drink tomato sauce seasoned with black pepper and lemon juice. We ate both mussels and oysters, and scallops. And to call them reptiles of the sea, in fact, a hand does not rise. These are delightfully tender, completely harmless clams. I would still classify squids, cuttlefish and octopuses as reptiles, well, of course, sea ​​urchins and trepangs - sea worms. This is really bastards appearance. But they have great taste. Squids, cuttlefish and octopuses are slightly rubbery, soft pink. They are sold in different form: carcasses, tentacles and fillet briquettes or whatever. It is important to thoroughly clean these carcasses, free them from the insides, eyes and rubbish, and octopus tentacles from plastic suction cups. Some peel the squid from the skin, this, in my opinion, is optional. Cuttlefish should have their sepia bag removed, with their ink. Well, about sepia a little later. Boil squid for a short time, 7-15 minutes, but you can not cook. You can fry in tomato with onions. There is one more lovely way cooking squid - Romanesque: cut the peeled squid into circles, roll them in batter like the one used to make zander-orly, and deep-fried. It turns out something like donuts, a little smaller. In Spain, Romanesque squid is sold in any tavern, even the most unpretentious.

In contrast to these types of reptiles, others, in general, are probably reptiles, too, but are inaccessible to us. It's about about lobsters - long purple crayfish of tropical seas; about our crabs, of which the most famous “chatka” are large king crabs; lobsters, Boston lobsters and other sea crayfish, as well as various kinds and types of shrimp.

Shrimp can be the size of a finger knuckle, but there are smaller ones, such as Black Sea shrimp the size of a pinky fingernail. They were once sold for 10 kopecks a glass in boiled in Odessa. They competed with seeds. Now this can only be remembered. These are the smallest shrimp. And the largest were the necks of shrimp, three-quarters of the size of a palm. I remember that raw shrimp are very popular in Paris, as well as boiled, languid pink shrimp, holding a tomato on their paws. These shrimp lie on the ice, like the most recent prostitutes: their poses are very defiant and insolent.

Shrimps are good, of course, with beer, but they are good on their own. Boil them in heavily salted water and add lavrushka, pepper and a little cinnamon at the end. This gives the shrimp an extraordinary and discriminating taste. In America, headless shrimp predominate, which, it turns out, deprives them of their European charm. True, it should be noted that the American kebab (shishke-bab) from large shrimp more than stupid.

Asian shrimp fried in dough tastes very good, especially hot.

In Spain, I have tried poeya in some places, but the best poya that I managed to eat there is the one prepared by my millionaire friend Sebastian. He, like his staff and his university friends, lives in a high-rise apartment, which differs from his friends' apartments in that he does not have a computer and his apartment is only three-story, not four-story, but a swimming pool has been built behind this apartment for many years, and between the pool and the house there is a brazier with withered, as if centuries old, bundles of firewood and brushwood. A brazier of such dimensions that a frying pan with a diameter of more than a meter is placed on it. And on this hot frying pan, under a blazing dry fire, olive oil, cuttlefish are stacked, small pieces chicken, snails, shrimps, small lobsters and something else, greens and, of course, rice - thin, washed, clean. From all these cuttlefish rice turns yellow, the way we are used to seeing rice in Central Asian and Azerbaijani pilafs. In abundance of oil, nothing burns. Oh, I forgot to say that it definitely includes oysters and other shellfish. This pilaf is called poey. This is the national Catalan dish. And its most important characteristic is that it is very large. So, wherever we eat poeyu, it's always gigantic portions. But only at Sebastian's did I see a super-giant portion, which the five or six of us nevertheless ate calmly.

The most graceful and beautiful of all sea crayfish are spiny lobsters. The coloration of their shells from coffee with milk without chicory to purple, but not ink, but rather violet, long ballet torsos, bent at the joints, as for modern dances, limbs, long, dashingly thrown back, smartly dashing mustaches ... Very good lobster salad, it is especially good because, apart from lobsters, there is nothing there.

The octopus, this little sage of the shelf, seems scary to us thanks to V. Hugo's Toilers of the Sea, and almost unknown thanks to domestic sea workers. It's a pity. He is meatier and tenderer than a squid and cuttlefish, because he leads a sedentary lifestyle, this is Oblomov among his kind, like a squid - Stolz. Ilya Ilyich is somehow closer and to my liking.

Trepangs - sea worms, once lay in bulk in our fish stores and were taken only by gourmets and mouth-waterers. Now here - no gourmets, no mouth-waterers, there is absolutely no demand. And in fried they were once good and not inferior to the sailboat and scallop, which, however, is not bad even raw, straight from the shell, white and flat.

And we even sold oysters in the "Oceans". One and a half rubles a piece. But I didn't dare. I know that oysters should be eaten fresh, but where can we get freshness at our distance from the sea and speeds? We do not live under the king.

I enjoyed fried oysters only in 1984 in Seville. At the same time, enjoy. Ours is painfully squeamish. A little like vermicelli, meatballs or naval pasta - just to the side. To my side. Well, I ate. Their meat is bright orange, and the taste is like any normal fried oyster, that is, it is noticeably different from a raw oyster, perhaps. When I visited Spain again and without the company of tourists, I ate raw oysters for all the past and coming years.

In fact, oysters should be eaten cold-fresh, from heavy shells lined with mother-of-pearl, flavored with lemon and black pepper, with cold champagne or strict white wines.

In Odessa, when imported, even in the hungry 70s, a pile of mussels cost from 20 kopecks to fifty kopecks. The thin white flesh inside the shell resembles chicken. However, in order to feel some satiety with mussels, you need to turn a whole mountain of them.

Now there are no mussels or almost none. They fell victim to the fateful struggle... Odessans with chemistry and Odessa crap with Odessans.

I once ate canned food "Kukumaria with kelp." Didn't understand.