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Fish & seafood

Fish and seafood species, freshness, safety, storage, nutrition, buying cues and cooking techniques.

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Quinnoa currently groups 50 articles under Fish & seafood.

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Fish & seafood · Food safety

Smoked Salmon: Is It Raw or Cooked, and How Is It Made?

“Smoked salmon” can describe two very different processes. Cold-smoked salmon is cured with salt and exposed to smoke at low temperature without a full cooking treatment, leaving a silky texture similar to cured raw fish. Hot-smoked salmon receives enough heat to cook and coagulate the fish proteins, producing a firm, flaky texture. Refrigerated cold-smoked salmon is ready-to-eat but deserves particular attention because of Listeria risk.

4 min read
Fish & seafood · Nutrition & composition

Surimi: What It Is, What Fish It Is Made From, and Its Nutrition

Surimi is a fish-protein paste made by mincing, washing, and concentrating fish muscle to remove part of the fat, pigments, and soluble compounds. Alaska pollock is a common raw material, although other fish can be used. To make imitation crab sticks, manufacturers usually add starch, salt, sugar or sorbitol, egg white, oils, flavorings, and color. It still provides fish protein but is not nutritionally identical to a fillet.

4 min read
Fish & seafood · Nutrition & composition

Sea Moss: What It Is, What Nutrients It Contains, and Why It Became Popular

“Sea moss” is a market term rather than one standardized species or nutrient profile. It often refers to Irish moss, Chondrus crispus, but other red seaweeds are also sold dried, powdered, encapsulated, or as gel. These seaweeds contain polysaccharides and minerals including iodine, yet concentrations vary greatly. Recent testing of commercial sea moss products also found wide variation in microbial quality and detected selected metals.

4 min read