CATDOLL : CATDOLL: Is seaweed considered seafood?

1. Is seaweed considered seafood?

Nori is not considered seafood.

Although Porphyra species are distributed in cold, temperate, subtropical and tropical waters, the species diversity is richer in subtropical to temperate waters. The geographical distribution of Porphyra in China also follows this pattern, mainly distributed in the intertidal zone from the Yellow Sea to the Bohai Sea to the southeast coast.

In addition, there are a few species of laver distributed along the coasts of Taiwan and Hainan Island, and their distribution has regional characteristics. The laver species naturally distributed in the Yellow Sea and Bohai Sea are mainly Laver yezoensis, Laver gansu and Laver hemiphyllum, while those in the southeast coast are mainly Laver haitanensis, Laver guigui and Laver chang.

Additional information:

Nori is nutritious and delicious. It is rich in protein, inorganic compounds, unsaturated fatty acids, vitamins and minerals. The protein content is as high as 25% to 50%. Nori has a strong ability to absorb nitrogen and phosphorus and fix carbon. Its cultivation also plays an important role in the restoration and improvement of shallow sea eutrophication.

Nori is rich in vitamins. The content of vitamin C in nori is higher than that in oranges, and the content of carotene, vitamin B1, B2 and vitamin E is higher than that in eggs, beef and vegetables. The content of niacin, choline and inositol in nori is also high. However, the values ​​of nori vary greatly between different nori, which is related to the nori species, the sensitive growth period and processing method of nori.

Reference source: Baidu Encyclopedia - Nori

2. Is seaweed a seafood product?

Aquatic products are a general term for animals or algae produced in the ocean, rivers, and lakes, as well as related service or processing industries.

Nori is an algae that grows on shallow sea rocks and is a type of aquatic product.

3. Is laver a freshwater product?

no

Porphyra is a general term for marine algae that grow alternately in the sea. It belongs to the Rhodophyceae family and the Rhodophyceae class. The algae are membranous and are called thalluses. They are purple or brown-green in color. The shape varies with the species. Porphyra is a marine red algae. The thallus is composed of a layer of cells embedded in a thin layer of colloid and is dark brown, red or purple. Porphyra has a disc-shaped holdfast and filamentous rhizomes. It grows on rocks in shallow intertidal zones. There are many species, mainly Porphyra yezoensis, Porphyra haitanensis, and Porphyra gansuensis. Artificial cultivation has been carried out in coastal areas of China. In the early 21st century, China's Porphyra production ranked first in the world. It is rich in protein, iodine, phosphorus, calcium, etc. It can be used for food and medicine [20]. Porphyra can also be used as medicine to make traditional Chinese medicine, which has the effects of resolving phlegm and softening hard masses, clearing away heat and promoting diuresis, and nourishing the kidney and heart. Porphyra is often mistaken for a plant because it can photosynthesize; however, biologists generally believe that it is not a true plant because it does not have true vascular tissue (xylem and phloem), unlike seagrass. In addition, several cyanobacteria are related to nori. Large nori grows mostly in cold regions. Artificially cultivated species include Porphyra yezoensis and Porphyra haitanensis.

4. Is seaweed seafood?

As for seaweed, it is not considered seafood, but at most a marine product. Other seaweeds of the same type include kelp, etc.

The method of making seaweed is as follows:

Seaweed and egg soup: Crack the eggs into a bowl, add some salt, and shred them. Rinse the seaweed, add appropriate amount of water to the pot, turn down the heat after the water boils, and pour the beaten egg liquid into the boiling water in the middle. Add the washed seaweed, appropriate amount of salt, sesame oil, and chopped green onions.

Nori and radish soup: Wash and slice the white radish; put broth and ginger slices into a casserole and bring to a boil; add radish slices and bring to a boil over high heat; turn to low heat and cook for 3 minutes; add nori and salt and cook until the nori floats and becomes loose, drizzle with sesame oil and sprinkle with coriander before serving.

Nori tomato sushi: Wash the rice and add appropriate amount of water to steam it. Stir the steamed rice and wait until the temperature drops. Mix the rice with salt, sugar and white vinegar in the ratio of 1:3:5. Spread the eggs a little thicker and cut into wide strips for later use. Peel the lettuce, cut into wide strips and blanch it. Cut the ham into wide strips. Spread the sushi mat on the chopping board, put nori slices on it, evenly spread the cooled rice, put the lettuce strips, ham strips, and egg strips in the middle, roll them into a tube with the sushi mat, cut them into suitable sizes with a sharp knife, pour ketchup on them and arrange them on a plate.

Nori crisps: Cut the nori into small pieces with scissors; put the nori into a larger container, pour in sesame oil and mix well; then add white sesame seeds and salt and mix well; spread the mixed nori evenly on the baking tray; bake in an oven preheated to 140 degrees for 12-15 minutes; take out and let cool until it becomes crispy.