Sea Food Collection (page 7)

Person preparing dressed crab, Norfolk, England, july

Licensed cockle pickers unloading bags after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Lobster pots on quayside of harbour, Craster, Northumberland, England, july

Licensed cockle pickers unloading from boat after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Licensed cockle picker unloading and weighing cockles after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Licensed cockle pickers with quad bike in inflatable boat, unloading after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Fisherman fishing for clams, clamming boat with pump scoop dredge, Poole Harbour, Dorset, England, july

Licensed cockle pickers vehicles on shore during picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Licensed cockle pickers unloading and weighing cockles after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Lobster fishing boat at harbour of fishing village Burnmouth, Scottish Borders, Scotland, july

Person preparing cooked lobster, Norfolk, England, july

Licensed cockle pickers unloading bags from boats after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Licensed cockle picker holding cockles in hands after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Licensed cockle pickers landing boat and unloading after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Bags of harvested cockles after picking from cockle beds, Foulnaze Bank, between Lytham and Southport, Ribble Estuary, Lancashire, England, november

Lobster pots on quayside of harbour, Burnmouth, Scottish Borders, Scotland, july

Dungeness crab (Cancer magister). This crab is found in the cold waters along the Northwest coast of North America. It feeds on clams, other crustaceans and small fish

Eating mussels

Prawns and rice, thermogram
Prawns and rice. Thermogram of cooked prawns and rice in a bowl. The colours show variations in temperature. The scale runs from white (warmest), through yellow, orange

Edible sea urchin. The meat inside the spiny casing is edible. Photographed in Sardinia

Black sea bass (Centropristis striata) ready to be cooked. Photographed in Sardinia

Octopuses (Octopus vulgaris) ready to be cooked. Photographed in Sardinia

Sardinian cockles ready to be cooked. Photographed in Sardinia

Squid on sale at a market. Photographed in Thailand

Cooked lobster on a dish

Fish ready to be cooked including a greater weever (Trachinus draco, left), black bullhead catfish (Ictalurus melas, centre), and a black scorpionfish (Scorpaena porcus, right)

Green-lipped mussels on sale at a market. Photographed in Thailand

Shrimps at a market
Shrimps on sale at a market. Photographed in Thailand

Battered seafood on a plate consisting of octopus, calamari and squid

Oyster. One half of a European oyster (Ostrea edulis), which is cultivated for its flesh. Seafood is a good source of protein, although it can provoke allergies in some people

Seafood plate
Seafood platter comprising mussels, squid rings, prawns and oysters. Seafood is a good source of protein, but can provoke allergies in some people

Red snapper fish on a roasting tray

Tuna steaks

Salmon

Haddock fillets

Flouring salmon fillets prior to frying

Prawn salad. Prawns are shellfish that are rich in protein and iodine, which is important in the formation of thyroid hormones

Mackerel fish tails

Paella in a pan. This saffron-flavoured Spanish dish is made with varying combinations of rice, vegetables, meat, chicken and seafood

Prawns. Cooked peeled prawns on wooden skewers. Prawns are a good source of protein and iodine

Prawn kebabs
Barbequed prawn kebabs with peppers, aubergines and courgettes. Prawns are a good source of protein and iodine

Mackerel tails. This oily fish is a rich source of vitamin A, D and B6. Research has shown that fish oil, especially from mackerel (Scomber scombrus), can reduce the risk of heart disease

Edible crab
Cooked edible crab (Cancer pagurus). Crab meat is an excellent source of protein

Fish and chips
Fish & chips with mushy peas and lemon wedges

Mussels in a vacuum pack. Mussels are bivalve (two-shelled) molluscs, which contain high levels of protein, vitamins and minerals

Fish and bread meal. Fish fillets in a bowl with a piece of bread. Fresh fish is an excellent source of protein and oils. Bread can be used to soak up excess oil

Crabs (order Decapoda). This crustacean is highly prized as a seafood delicacy. Its meat is found inside its hard exoskeleton, and is a good source of protein and several minerals

Gurnard

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"Seafood: A Feast for the Senses" Indulge in a culinary journey through the depths of the ocean as we explore the tantalizing world of seafood. From ancient Roman mosaics depicting lavish feasts adorned with succulent treasures from the sea, to Edouard Manet's exquisite portrayal of oysters on canvas, seafood has always captivated our senses. Imagine yourself savoring a Cataplana, a specialty dish that transports you to Portugal with its rich flavors and aromas. This traditional copper pot brims with an assortment of delectable shellfish, cooked to perfection by Jules Harder, San Francisco's first chef at Palace Hotel. As you venture further into this aquatic realm, witness lobster boats navigating the Atlantic coast of Maine and Canada, their nets filled with these prized crustaceans. In St Andrews, New Brunswick, vibrant signs beckon you towards restaurants where colorful decorations create an inviting atmosphere for indulging in fresh catches. Travel across Europe to Roussillon in France and discover Desclaux factory's jars and tins overflowing with anchovies – a true delicacy renowned for their intense flavor. Meanwhile, on Milos Island in Greece's Aegean Sea region lies Mandrakia village where drying octopus hangs like delicate ornaments under the Mediterranean sun. X-ray your way into understanding lobsters' intricate anatomy while marveling at their striking red shells. And let us not forget about oysters – whether served on ice or meticulously arranged atop sushi rolls bursting with raw fish goodness – they epitomize elegance and refinement. Seafood is more than just sustenance; it is an art form that ignites our taste buds and nourishes our souls. So dive deep into this gastronomic adventure as we celebrate the wonders of sea bounty from around the world. Bon appétit.