Non-fish food products of the sea. Rapan dishes

MINISTRY OF EDUCATION AND SCIENCE OF UKRAINE

ODESSA NATIONAL UNIVERSITY NAMED AFTER I.I. MECHNIKOV

INSTITUTE OF INNOVATIVE AND POSTGRADUATE EDUCATION

Department of Economics and Modeling of Market Relations

Control module work

discipline: "International Economics"

"Characteristics of the world commodity market for seafood."

Performed:

4th year student, 2 groups

areas of training "Finance and Credit"

Stepanova G. E.

Supervisor:

Doctor of Geography

Dergachev V. A.

Odessa - 2014

Introduction

Section 1. Classification of fish and seafood

Section 2. Production and consumption fish products in the world

Section 3. Trade and prices of fish products in the world

Applications (Table 1)

Introduction

Sales of fish and seafood in the world are growing steadily. In 2009-2013, global sales of fish products increased by 13.1% and in 2013 amounted to 147.3 million tons. According to BusinesStat forecasts, in 2014-2018, sales of fish and seafood in the world will grow by an average of 2.5% in year.

Since fish is a perishable commodity, specific requirements are imposed on it and significant capacities are needed for its processing. In 2013, 85.6% of the world's fish production was for human consumption, and the rest was

used for non-food purposes: in the production of fishmeal, fish oil, glue, for pharmaceutical purposes, as a raw material for the direct preparation of feed for fish farms, as well as for fur farming.

In 2013, the production of fish and seafood in the world amounted to 154.5 million tons, which is 13.5% higher than in 2009. The leading national producers were China, India and Indonesia. China remains by far the largest producer of fish and seafood in the world with a production volume of 55.5 million tons in 2013.

The growth in the production of fish and seafood is mainly due to the development of fish farming. Fish farming is a rapidly growing industry, as no one can guarantee the constant quality of caught, that is, wild, fish. In 2009-2013, the global volume of fish and seafood farming increased by 22.8% and in 2013 amounted to 68.2 million tons. In 2014-

By 2018, the volume of fish farming in the world will grow at a faster rate than fishing.

Section 1

Classification of fish and seafood

In the review, the data are detailed depending on the method of processing fish and seafood:

Live fish (ornamental fish, trout, eel, carp and other live fish)

Fresh or chilled fish

Frozen fish

Frozen, fresh or chilled fillets, minced meat and other fish meat

Salted, dried and smoked fish

Ice cream, fresh or chilled seafood

Canned fish and seafood

Non-food products from fish and seafood

Live fish is the most valuable raw material from which culinary products with high nutritional and taste properties. For varieties live fish do not subdivide.

Chilled is a fish that has undergone a cold treatment, the temperature of which is close to the freezing point, but the freezing of the juices of the fish has not yet begun. The fish retains freshness the longer, the faster cooling was carried out after the catch. The time from the moment of catching to the moment of cooling the fish should not exceed 3 days. Chilled fish is put on sale by species names, whole, gutted, decapitated or with a head.

Frozen fish with proper organization of freezing and proper storage preserves the properties of fresh fish for a long time. Frozen fish is classified:

By type of freezing (artificial air, natural, brine)

By species name

According to the degree of cutting

Fish fillet prepared from fresh or chilled fish. The fillet does not require cleaning and cutting, it is very convenient for cooking various dishes. Minced meat is prepared from ice cream or chilled fish fillets. The most common minced cod, pollock, blue whiting and other fish.

Salted, dried and smoked fish is produced in whole or varying degrees cutting. This category includes salted herring, sprat Baltic, Caspian, Black Sea, herring, sprat, anchovy, Far Eastern anchovy. Salted herring is the most common type of product among salted products. They are divided according to the place of catch,

cutting, salting method, size, degree of salinity and varieties. Salted salmon - salmon and Caspian and Baltic salmon - are valuable delicacy products with high taste qualities. By quality, they are divided into 1st and 2nd grades. Far Eastern salmon include chum salmon, pink salmon, red (sock salmon), chinook salmon, sim, etc. Salted fish include

fish of all families, except for herring, anchovy, sturgeon, salmon, smelt, ocean horse mackerel and mackerel. The method of cutting can be any.

Seafood includes all varieties of edible inhabitants of the seas and oceans, except

vertebrates (whales, fish):

Shellfish (lobster, lobster, shrimp, crabs)

Bivalves (scallops, mussels, oysters) Analysis of the global fish and seafood market in 2009-2013, forecast for 2014-2018 34

Cephalopods (octopuses, squids)

Echinoderms (sea urchins, sea cucumbers, sea cucumbers)

Canned and preserves from fish and seafood are fish products, after pre-treatment hermetically sealed in a container and subjected to sterilization for a certain time.

Non-edible fish and seafood products include inedible fish roe and milt (fertilized roe for fish farming, recognizable by the presence of black dots that are the eyes of the embryos), salted milk and roe (for example, cod or mackerel),

used as fishing bait. These products can be distinguished from caviar substitutes by their inherent sharp bad smell and by the fact that they are usually supplied without packaging (in bulk). Also, non-food products include waste from fish, crustaceans, mollusks and other aquatic invertebrates. This category includes the scales of sprat, smelt or similar small fish, fresh or canned, which is used to prepare pearl essence, to cover imitation pearls, fish bladders, intestines and waste

fish skins used for the production of glue, fish heads and other fish waste.

Section 2

Seafood - nutritional value,
a brief description of.

Today, a large place in public enterprises
food is occupied by fish and seafood dishes.

Due to its high nutritional value and its
taste features - Fish and seafood have
great importance in human nutrition.

Fish and seafood dishes are widely used as
V daily diet both adults and
children's and diet food.

Fish is one of the most valuable food products. By
for its nutritional and taste qualities, it can
compete with the best varieties meat products.

Fish meat and seafood contain most
vitamins A and O that our body needs,
almost all vitamins group B, a as well as vitamins H and
RR; essential fats and proteins. Separately, you can
highlight the role of fish oil in the human body, in
which in large quantities are
polyunsaturated fatty acid and vitamin D group.
The protein of fish meat is easily absorbed by the human body,
compared to the protein found in animal meat.

Also, fish meat contains almost all the necessary
for the human body mineral elements, especially
can be distinguished: phosphorus, calcium, potassium and so on.

Fish and seafood great for all types
cooking. They are used both cold and
hot, goes well with various types
side dishes.

A wide range of dishes prepared from
fish and seafood is able to satisfy the taste of the most
refined gourmets.

Characteristics of seafood by calorie content:

Seafood - are healthy, environmentally friendly
food.

squids- in 100 grams of squid fillet-110 kcal; proteins -
18%; fats - 4.20%; carbohydrates - 0%.

Squid meat is usually sold in the form
frozen semi-finished product. Before you start
cooking, thaw the semi-finished product, remove from
film surface, rinse thoroughly in water and
boil for three to five minutes in salted water. Finished
squids are cooled and used for their intended purpose.

Shrimps- in 100 grams - 95 kcal; proteins -18.9%; fats -2.2%;
carbohydrates -0%.

Crabs- in 100 grams - 96 kcal; proteins - 16%; fats - 3.6%;
carbohydrates - 0%.

Crab and shrimp meat has exceptional
gastronomic and delicacy properties. Meat
This crustacean has a valuable source of protein and mineral elements. So in the meat of shrimp and crabs,
iodine is a hundred times more than in beef meat.

Crab meat, goes on sale in the form of ready-to-cook
use and soldered in vacuum packaging fillet.
Shrimps are usually sold frozen.
Frozen shrimp boiled in boiling salted
water and cook for 15-20 minutes. Further, we use it for its intended purpose.

mussels- in 100 grams - 50 kcal; proteins - 9.1%; fats -
1.5%; carbohydrates - 0%.

The edible parts of mussels are a muscle with a mantle and
entrails. The meat is boiled in salted water and
processed into canned food. Mussel meat is recommended
in dietary nutrition, especially for patients
atherosclerosis.

oysters- in 100 grams - 88 kcal; proteins - 17.5%; fats -2%;
carbohydrates-0%.

Oyster meat contains all essential amino acids
V required quantities for the human body. On
the table is served only impeccably fresh oysters.
We open the sink, remove the small sash. Special
gourmets pour lemon juice over oyster meat and eat
raw. Oysters can be sprinkled with grated cheese and baked in
oven directly on the deep oyster doors.

Lobsters and lobsters- in 100 grams - 88 kcal; proteins -17.5%;
fats - 2%; carbohydrates -0%.

TO non-fish seafood include:

Shellfish (crabs, shrimp, including krill, lobsters, lobsters, and crayfish);

Mollusks (bivalves - mussels, scallops, oysters);

Cephalopods (squid, octopus);

Echinoderms (trepangs, sea urchins);

Seaweed(kelp (seaweed)).

Seafood is a source of complete proteins (18...20%). which are dominated by essential amino acids (arginine, tyrosine). Microelements (iodine, copper, zinc, cobalt, manganese, etc.) also play a particularly important role. Seafood contains vitamins B1, B2, B5, B12, C and provitamin D. marine products in nutrition, it helps to reduce cholesterol in the blood, restore normal vascular permeability, increases the overall tone of the body, has a positive effect on metabolism, and improves blood formation.

Crustaceans. Crabs, shrimps, including krill, lobsters, lobsters and crayfish are of commercial importance.

Kamchatka crab is valued more than other crustaceans. Its males have a mass of 1.2 to 4.2 kg. Edible crab meat is found in the claws, limbs, and abdomen. Raw meat has a gelatinous texture of a grayish-blue color, and boiled - an elastic texture of a reddish color. Crabs are used to make canned food. Crabs in own juice, and also sold in boiled and boiled-frozen form.

They produce an assortment: boiled-frozen Norwegian crab, boiled-frozen tropical crab, claws of the Norwegian crab, boiled-frozen blue crab, boiled-frozen claws and limbs of the Kamchatka crab. Boiled-frozen crab meat should be stored at a temperature not higher than -18 ° C for no more than 3 months, and at a temperature from 0 to 2 ° C -2 days.

Shrimp (marine crustaceans) have a length of 3 to 35 cm. large shrimp they are caught in the Far East, they are called shrimp-bear cub, herbal shrimp; comb, white, pink and brown shrimp. Black Sea shrimp have a length of 5 ... 10 cm, and Far Eastern - 15 cm or more, their weight is 15 ... 20 g. Shrimp meat is tender and tasty, located in the tail part of the body - the neck, rich in proteins (about 25%). Dry matter content up to 30%. Shrimp meat contains vitamins A. D and group B.

Depending on the method of cutting, shrimp are either whole (uncut) or cut (GOST R 51496-99). Shrimps are traded in live, chilled and boiled form, boiled-frozen, in the form of boiled-dried meat and in the form of canned food. Shrimps are frozen at a temperature of -25 to -30 ° C in blocks, and boiled chopped - in plastic bags. For frozen shrimp (GOST 20845-2002), the consistency of meat after defrosting should be elastic, slightly weakened, the color of the meat is light, when boiled, the taste and smell fresh meat, free of foreign and damaging tastes and odors.

In boiled-frozen shrimp, the consistency of meat after thawing should be dense, dryish is allowed, the color is white with a pink cover without darkening and yellowing of the meat. Krill is a small oceanic shrimp. Juice is extracted from fresh krill raw materials by pressing, then it is pasteurized for 10 minutes at a temperature of 90...95°C. During pasteurization, protein coagulation occurs, which is separated and frozen at a temperature of -30 ° C to obtain Ocean paste. Store paste "Ocean" at a temperature of -18 ° C for up to 8 months, at 10 "C - no more than 30 days.

Lobsters are large crustaceans, the length of which is 40 ... .75 cm, weight 4..5 kg. Lobsters are harvested in the Atlantic Ocean, North and Mediterranean Seas. Edible meat is found in the claws and neck of lobsters. Lobsters are sold in boiled-frozen form and in the form of canned food. In boiled-frozen form, they should have a clean and dense pale-colored shell. Pink colour, elastic and dense white meat. Boiled-frozen Lobsters are stored at -18°C for up to 5 months.

Spiny lobsters are sea crayfish that do not have claws. The length of spiny lobsters is on average 40 cm, weight is about 4 kg, but there are also small ones - weighing 350 ... 400 g. They are released in the same form as lobsters. Crayfish are sold live and boiled. They are sorted by length: selected - more than 13 cm, large - from 11 to 13 cm, medium - from 9 to 11 cm and small - from 8 to 9 cm.

Crayfish must have a clean surface and a hard shell, growths and damage are not allowed. Live crayfish are packed in baskets or boxes with gaps, shifting with straw, moss or dry algae (up to 200 pieces in one package). In the store, live crayfish are stored at a temperature of 3 s for no more than 2 days, and boiled in the presence of cold - no more than 12 hours.

Shellfish. Mollusks include bivalves (mussels, oysters, scallops) and cephalopods (squid, octopus). Mussels are bivalve mollusks caught in the seas of the Far East, in the Sea of ​​Azov and the Black Sea.

Mussels have a tender, tasty and nutritious, opaque meat that has high content vitamins A, D and group B, minerals (up to 4%). Mussels are used live and for cooking. In frozen form, mussels are sold without wings.

Boiled mussel meat looks like protein hard boiled egg, dark gray or yellow color. Mussels are used in boiled and boiled-dried form, as well as for the preparation of marinades, canned food.

Oysters are mined in the Black Sea (5...6 cm long), in the Far East (up to 20 cm long). Oyster meat has a peculiar chemical composition, discriminating taste and tonic effect on nervous system. Oyster meat contains up to 6% glycogen, iodine, phosphorus, B vitamins.

At a temperature of 10 ° C, oysters can remain alive for 10 ... 15 days, and at temperatures below -3 ° C, they die. Shell flaps should be tightly closed (stored under oppression).

Eat live oysters, wash the shell cold water, open and remove the small sash. At the same time, the meat remains on the deep sash.

Squeezing oysters for meat lemon juice or they immerse the meat on a short time into the cold under - salt water or melting ice, and then swallowed whole, without chewing. The meat of oysters is pale greenish in color, with a slight smell of fresh cucumber.

Sea scallops have a shell in the form of a triangle with a rounded base. The color of the shell is yellow-gray. Catch them on Far East. Scallop shell size 12...13 cm, weight about 200 g.

Scallop meat is tasty, reminiscent of crab meat, contains vitamins, especially group B, minerals. Fillet goes on sale scallop frozen. In accordance with GOST 30314-95, scallop fillet blocks must be whole, clean, dense with flat surface. The color of the fillet is from white, white-gray, pink-cream to orange. The consistency after defrosting is elastic, and after cooking it is dense and soft. The taste and smell (after cooking) are pleasant, characteristic of boiled scallop cape. The presence of foreign impurities is not allowed. Scallop meat is used in boiled and dried form, as well as for making salads, minced meat, meatballs and other dishes. Deadline storage of meat at a temperature of -18 ° C no more than 2 months.

Squids and octopuses are cephalopods.

The body of these mollusks has a body and a head with tentacles and nipples. Squids are harvested throughout the year in the Far Eastern seas. The weight of squids is 70...750 g. Squids (GOSG R 51495-99) are sold frozen in the form of fillet, carcass, tentacles with a head, squid rings and in the form of canned food. Squid meat should have a clean surface of natural color, a dense, elastic texture after thawing, a smell without extraneous and discrediting shades. Before eating, squid meat is soaked and boiled in salted water. Frozen squid fillets, carcasses, tentacles are stored at -16 °C for 6 months.

Octopuses are large invertebrate marine animals with long tentacles. Octopus meat goes on sale in ice cream, smoked form, in the form of shish kebab (frozen pieces on a stick) and in the form of canned food.

These include trepangs, sea urchins. Trepangs have a body cylindrical shape and soft tentacles on the body. For this body shape they are called sea ​​cucumber. Trepangs are mined weighing 120 ... 130 g.

The body of the trepang consists of a muscular membrane and viscera. The muscular coat is a valuable food product.

Trepang meat tastes like boiled cartilage sturgeon fish. Behind medicinal properties trepang meat in the East is called sea ​​ginseng. On sale come: boiled-dried trepang, salted-dried, frozen trepang and in the form of canned food. At sea ​​urchin for food purposes, only caviar is used, which includes proteins (up to 20%), fats (from 10 to 35%).

Seaweed. Seaweeds are plants that grow in the seas and oceans at a depth of up to 200 m. Several types of brown algae, called sea kale, are used for food. They are large, lamellar leaves growing at a depth of 15-20 m.

Seaweeds are rich in proteins, carbohydrates, vitamins 81, B2, D, carotene, mineral salts (especially bromine, iodine), so seaweed is used as remedy with cardio vascular diseases for patients suffering from atherosclerosis. Harvested sea kale (kelp) in dried and frozen form, Frozen produced in the form of briquettes. From seaweed produce canned goods. From the group of red algae, agar and agaroid are obtained, which are used in confectionery industry(for jelly, marmalade and other products).

Assortment, classification of complex hot seafood dishes

Most cooking methods are applicable to seafood, which means that they can be fried, stewed, baked, boiled in water or steamed, each time achieving a different texture and taste result.

Currently, you can cook almost any seafood dishes, because all of them, without exception, go well with each other, as well as with fish, with rice and dough, with many vegetables and even with champignons.

Table 3. Assortment of hot complex dishes seafood

View heat treatment seafood
Stews	Calamari stewed in sour cream Squid fillet beat off, cut thin slices, salt, pepper, roll in flour and fry in butter until formed golden brown. Separately, fry the onion, cut into rings, put it on top of the squid, pour sour cream and simmer under the lid for 10 minutes. Serve for garnish boiled potatoes.
baked dishes	Oysters baked with mushrooms in milk sauce. The pulp of oysters is stewed with the addition of oil and lemon juice, then stewed mushrooms and sauce are added. The mass is stirred, brought to a boil, laid out in deep shells, poured with medium-thick milk sauce, sprinkled with grated cheese, sprinkled with butter and baked. Served on a plate covered with paper towels.
fried foods	Fish cut with squid. Boiled squids are passed through a meat grinder along with raw fillet fish; add bread soaked in water or milk, browned onion and again passed through a meat grinder. Salt, pepper are added to the mass, thoroughly knead and form cutlets, meatballs, meatballs. Roast and serve as usual.
Dishes from boiled meat	Stuffed calamari For minced meat, dice tomatoes, zucchini, onion and garlic and simmer in vegetable oil. Cut the egg and add to the minced meat; salt, pepper, mix. Boil squids in broth (dip in boiling water), dry with a napkin, stuff, breaded in flour and fry on both sides in in large numbers vegetable oil. To prepare the sauce, fry the garlic in vegetable oil, add sour cream, cream, bouillon cube, ground pepper, diced tomato and hold on fire for 1 minute. Put the fried squids in the sauce, add dill, garlic and simmer for 2 minutes.

The technological process of preparing complex hot seafood dishes

Dishes from boiled meat of seafood. Boiled and stewed meat of cephalopods, bivalves and crustaceans has a soft and delicate taste, due to which it is widely used not only in rational, but also in dietary and therapeutic nutrition. Depending on the type of raw materials, spices, spices, seasonings, aromatic roots are used when cooking and poaching seafood. The amount of seasonings and spices introduced depends on taste and smell. natural products seas. So, the meat of squid, scallop, oysters should be boiled and stewed without the addition of spices and aromatic roots. Rakov, raw uncut shrimp, trumpeter should be boiled with the addition of bay leaves, black peppercorns and aromatic roots. They are served with complex vegetable side dishes and sauces (sour cream, tomato, Dutch and its derivatives).

Fried meals. These dishes are classified into the following groups: portion breaded, small pieces fried in natural and breaded form, stuffed, from chopped natural and cutlet mass. For frying, you can use all seafood raw or pre-boiled. Roasting clams in in kind accompanied by an intense release of juice (38-81%), which slows down the formation of a crust. Prolonged thermal exposure contributes to severe dehydration, drying out, due to black finished product, despite the pronounced taste and smell, acquires an organoleptically unacceptable texture. Therefore, it is advisable to cook dishes from fried breaded meat. The presence of breading ensures the rapid formation of a crust, prevents the release of juice and ensures that the finished product is juicy, with pronounced palatability and aroma characteristic of this type of raw material. Frying breaded semi-finished products in deep fat at a temperature of 180-190 ° C contributes to the most intensive formation of a crust, due to which the duration of frying does not exceed 2-3 minutes. To bring the product to a state of culinary readiness, it must be kept for 4-20 minutes in an oven at a temperature of 200-220 ° C. Products from chopped mass are fried in the main way at a temperature of 140-160 ° C until a uniform color appears, with their subsequent exposure to obligatory in the oven for 3-5 minutes. Main fried seafood dishes are served with complicated side dish and sauces: tomato, sour cream with onions, onions, etc. Fried mollusk meat in batter goes well with fresh vegetables (tomatoes, cucumbers), olives and parsley, celery. fried stuffed products from cuttlefish, squid, cucumaria, trepang, which are distinguished by high taste and aromatic properties, can be sold in their natural form, without sauce. Submission to fried foods a piece of cancer oil finished goods Not only savory taste and aroma, but also significantly increases their calorie content.

Seafood stews. Stewed dishes are distinguished by juiciness, softness, high taste and aromatic properties. Suitable for cooking stews raw materials that require long-term thermal exposure (trepang, cucumaria, trumpeter, seaweed), which do not have a pronounced taste and aroma. Stew seafood in broth, sauces with the addition of a set of vegetables, seasonings and spices. Cucumaria, trepang, sea kale for full-fledged ready meals should be stewed together with animal products (beef, pork, poultry, fish) and vegetables. Stewing fried oysters, mussels, scallops in milk with the addition of onions, spices provides a very mild taste. Squids, oysters can also be stewed raw, but the sauce for stewing is used with a thicker consistency. It should be noted that the duration of stewing meat of squid, scallops, oysters and crustaceans should not exceed 20-30 minutes, since a longer thermal effect not only worsens the organoleptic characteristics of ready-made dishes, but also digestibility and digestibility.

Baked meals. Roasting seafood makes it possible to preserve the taste and smell characteristic of this product to the maximum extent, and, if necessary, change the specific organoleptic qualities. The meat of molluscs, crustaceans is baked raw, boiled, stewed, fried and stuffed. It is most advisable to bake seafood not in its natural form, but in a sauce or under sauces. The presence of sauce provides finished products with juiciness, tenderness and increase nutritional value. The most complete composition is obtained by baking seafood together with side dishes, which are used as raw, boiled, fried vegetables, and crumbly cereals, pasta. Unusually spectacular are dishes baked in "shells" (oysters, scallops, mussels). When baking raw meat of squid, oysters, scallops, the following technological feature should be observed: prepared mollusk meat is introduced into the ready-made thick sauce and brought to a boil. At the same time, due to the release of a large amount of juice from the meat (28-49%), the sauce liquefies, acquiring the required consistency. Then the prepared mixture is laid out in portioned frying pans, chill molds, and in case of mass production, baking sheets and baked in an oven at a temperature of 240-260 ° C. For faster formation of a crust on the surface and giving a pronounced taste and aroma, the product is smeared with sour cream, egg, sprinkled with grated cheese. Baked seaweed dishes have high taste qualities. The amount of input boiled cabbage depends on the type of main product. When preparing second courses from vegetables (mushroom hodgepodge), the amount of seaweed should not exceed 45-50%, vegetable cutlets 60-75 %. Unique flavor and seaweed also gives taste to meat and offal dishes. Sea kale in the amount of 15-20% by weight finished semi-finished product used in cooking fish cakes, meatballs, zraz, rolls. The combination of boiled chopped seaweed, carrots, vegetable, butter, eggs and semolina allows you to get highly valuable culinary products (casseroles).

Table 4. Technology for preparing hot complex seafood dishes

	Name of the dish	Cooking technology
From bivalves (oysters and mussels)	Mussels or oysters baked in tomato sauce	The semi-finished product is boiled, chopped, placed in a pan, boiled potatoes are placed around ( mashed potatoes), pour sauce, sprinkle with cheese and bake. Served in a serving pan. It is allowed to bake in a deep sash, sprinkling the muscle with salt, grated cheese and drizzling with oil. When serving, the sashes are placed on a dish covered with a napkin and decorated with greens.
From sea scallop	Sea scallop julienne	The scallops are defrosted, washed in a running cold water. The scallops, cut in half, are laid out in coconut bowls, greased with oil. Melt on low heat in a frying pan butter, then pour flour into it and mix. Pour in the cream, stirring constantly. Add salt, pepper and nutmeg Continuing to stir the sauce until it thickens. ready sauce pour scallops in cocottes. Sprinkle the scallops with thickly grated cheese on top and put the cocotte makers for 18 - 20 minutes in hot oven keeping it at 200°C.
From trepangs	Trepangs with vegetables	Prepare using zucchini, cabbage, tomatoes, herbs. Pieces of sea cucumbers and vegetables are fried, broth is added and stewed until tender.
From squid	Calamari baked in sour cream	Squids are defrosted in hot water, peeled and cut into strips 1-2 cm wide. Fry, without adding oil, in a pan until moisture evaporates over high heat (2-4 minutes). At this time, melt the butter, mix with flour, then with squid. On a baking sheet with high walls, spread the squids, adding sour cream, and salt. Sprinkle with grated cheese on top and put in a preheated oven until the cheese is browned.
From shrimp	Shrimps baked with sour cream or milk sauce	Shrimp pulp is placed on a greased pan, slices are placed around fried potatoes, pour sour cream sauce, sprinkled with cheese and baked.
from crabs	Crabs in milk sauce	To do this, the crab meat is cut together with boiled champignons, seasoned steam sauce, put in the sink, poured with milk sauce, seasoned cancer oil, sprinkle with cheese, drizzle with butter and bake. When serving, decorate with greens and claws.

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