Morski plodovi

Za britanski bend pogledajte stranicu Sifud (ben). Za kineski film pogledajte stranicu Morski plodovi (film). Za jedenje same ribe pogledajte stranicu Riba kao hrana.

Morski plodovi su bilo koja hrana iz mora

Morski plodovi su bilo koji oblik morskog života koji ljudi smatraju hranom. Primarno uključuje ribe i školjke.

Školjke obuhvataju razne vrste mekušaca, rakova i bodljokožaca. Nekada su morski sisari kao što su kitovi i delfini takođe bili konzumirani kao hrana, a ovo se u modernom dobu sve ređe događa. Jestive morske biljke, kao što su neke morske trave i mikroalge, često se jedu širom sveta — pogotovo u Aziji (pogledajte kategoriju za morsko povrće). U Severnoj Americi, iako ne i u Ujedinjenom Kraljevstvu, termin seafood važi i za slatkovodne organizme koje jedu ljudi, tako da se svi vodeni živi organizmi mogu smatrati morskim plodovima.

Lovljenje ili hvatanje ovih organizama inače je poznato kao ribarenje ili lov, a kultivacija i uzgajanje hrane iz mora kao akvakultura ili ribogojstvo u slučaju riba. Morska hrana se obično razlikuje od mesa, s tim da i dalje može da bude životinja i da se izuzima iz vegetarijanske dijete. Morski plodovi su važan izvor proteina u mnogim dijetama širom sveta, pogotovo u priobalnim područjima.

Većinu morskih plodova konzumiraju ljudi, ali značajan deo se koristi i kao hrana za ribe u ribnjacima ili na drugim životinjskim farmama. Neki plodovi (npr. kelp) koriste se kao hrana za druge biljke (đubrivo). Tako se plodovi indirektno koriste za proizvodnju druge hrane koju jedu ljudi. Produkti kao što je riblje ulje i spirulina takođe se dobijaju iz morskih plodova. Neki se koriste za hranjenje organizama u akvarijumima ili kućnih ljubimaca (npr. mačaka), a određeni čak i u medicini ili za industrijske neprehrambene svrhe (koža).

Vidi još

• Ajkulino meso
• Meduza
• Trovanje morskim plodovima

Izvori

• Adamson, Melitta Weiss. Food in Medieval Times Greenwood Press. 2004. ISBN 978-0-313-32147-4..
• Adamson, Melitta Weiss Regional Cuisines of Medieval Europe: A Book of Essays. . Routledge. 2002. ISBN 9780415929943. .
• Alasalvar C, Miyashita K, Shahidi F and Wanasundara U Handbook of Seafood Quality, Safety and Health Applications. . John Wiley & Sons. 2011. ISBN 9781444347760. .
• Athenaeus of Naucratis The Deipnosophists; or, Banquet of the learned Vol 3, Charles Duke Yonge (trans) 1854. H.G. Bohn.
• Dalby, A. Siren Feasts: A History of Food and Gastronomy in Greece. . Routledge. 1996. ISBN 978-0-415-15657-8. .
• Granata LA, Flick GJ Jr and Martin RE (eds) The Seafood Industry: Species, Products, Processing, and Safety. . John Wiley & Sons. 2012. ISBN 9781118229538. .
• Green, Aliza. Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market Quirk Books. 2007. ISBN 9781594741357..
• McGee, Harold. On Food And Cooking: The Science and Lore of the Kitchen Simon and Schuster. 2004. ISBN 9780684800011..
• Peterson, James and editors of Seafood Business Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation. . John Wiley & Sons. 2009. ISBN 9780470404164. .
• Potter, Jeff. Cooking for Geeks: Real Science, Great Hacks, and Good Food O'Reilly Media. 2010. ISBN 9780596805883..
• Silverstein, Alvin; Silverstein, Virginia B. & Silverstein, Robert A. (1995). The Sea Otter. Brookfield, Connecticut: The Millbrook Press, Inc. ISBN 978-1-56294-418-6. OCLC 30436543. 
• Regensteinn J M and Regensteinn C E "Religious food laws and the seafood industry" In: R E Martin, E P Carter, G J Flick Jr and L M Davis (Eds). Marine and freshwater products handbook. CRC Press. 2000. ISBN 9781566768894. .
• Snodgrass, Mary Ellen. Encyclopedia of Kitchen History. 2004. ISBN 9781579583804..
• Stickney, Robert. Aquaculture: An Introductory Text CABI. 2009. ISBN 9781845935894..
• Tidwell, James H.; Allan, Geoff L. (2001). „Fish as food: aquaculture's contribution Ecological and economic impacts and contributions of fish farming and capture fisheries”. EMBO Reports. 2 (11): 958—963. PMC 1084135 . PMID 11713181. doi:10.1093/embo-reports/kve236. 

Literatura

• Alasalvar, Cesarettin; Miyashita, Kazuo; Shahidi, Fereidoon (2011). Handbook of Seafood Quality, Safety and Health Applications. Udaya Wanasundara. John Wiley & Sons. ISBN 978-1-4443-4776-0. 
• Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. 2009. ISBN 978-1-4354-0036-8. 
• Anderson, James L. (2003). The International Seafood Trade. CRC Press. ISBN 978-1-85573-456-2. 
• Babal, Ken; Gionta, Rosemarie Alfieri (2010). Seafood Sense. ReadHowYouWant.com, Limited. ISBN 978-1-4587-9942-5. 
• Botana, Luis M. (2000). Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection. CRC Press. ISBN 978-0-8247-4633-9. 
• Boudreaux, Edmond. The Seafood Capital of the World: Biloxi's Maritime The History Press. 2011. ISBN 9781609492847..
• Creative Publishing. Preparing Fish & Wild Game: The Complete Photo Guide to Cleaning and Cooking Your Wild Harvest Creative Publishing Int'l. 2000. ISBN 9780865731257..
• Fraioli JO and John Ash. Wild Alaskan Seafood Globe Pequot. 2011. ISBN 9780762760473..
• Granata LA, Martin RE and Flick GJ Jr The Seafood Industry: Species, Products, Processing, and Safety. . John Wiley & Sons. 2012. ISBN 9781118229538. .
• Green, Aliza. The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters Quarry Books. 2010. ISBN 9781592536535..
• Green, Aliza. Field Guide to Seafood Quirk Books. 2007. ISBN 9781594741357..
• Luten, Joop B (Ed.). Seafood Research From Fish To Dish: Quality, Safety and Processing of Wild and Farmed Fish Wageningen Academic Pub. 2006. ISBN 9789086860050..
• McDermott, Ryan. Toward a More Efficient Seafood Consumption Advisory ProQuest. 2007. ISBN 9780549183822..
• Madison Books 1,001 Foods to Die For Chapter on "Fish and seafoods. str. 256—357. . Andrews McMeel Publishing. 2007. ISBN 9780740770432. .
• Murdoch Books. Seafood: Food for Friends Murdoch Books. 2010. ISBN 9781741969597..
• Murdoch. Essential Seafood Cookbook Murdoch Books. 2004. ISBN 9781740454124..
• Nesheim MC and Yaktine AL (Eds). Seafood Choices: Balancing Benefits and Risks National Academies Press. 2007. ISBN 9780309102186..
• Over, Joan. The Newfoundland and Labrador Seafood Cookbook Breakwater Books. 2003. ISBN 9781550811988..
• Parkinson, Anthony. Traditional Italian Seafood Cuisine Lulu.com. 2006. ISBN 9781847289315..
• Paston-Williams, Sara. Fish: Recipes from a Busy Island National Trust Books. 2006. ISBN 9781905400072..
• Petzke, Karl. Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood John Wiley and Sons. 2007. ISBN 9780764587795..
• Shames, Lisa. Seafood Safety: FDA Needs to Improve Oversight of Imported Seafood and Better Leverage Limited Resources DIANE Publishing. 2011. ISBN 9781437985948..
• Sweetser, Wendy. The Connoisseur's Guide to Fish & Seafood Sterling Publishing Company. 2009. ISBN 9781402770517..
• Robson, A. (2006). „Shellfish view of omega-3 and sustainable fisheries”. Nature. 444 (7122): 1002. doi:10.1038/4441002d. 
• Trewin C and Woolfitt A. Cornish Fishing and Seafood Alison Hodge Publishers. 2006. ISBN 9780906720424..
• UNEP (2009) The Role of Supply Chains in Addressing the Global Seafood Crisis UNEP/Earthprint
• Upton, Harold F. Seafood Safety: Background Issues DIANE Publishing. 2011. ISBN 9781437943832..
• Wilkinson A. Complete South African Fish & Seafood Cookbook Struik. 2005. ISBN 9781770072893..

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