, Dubai Marina , Dubai, UAE

04-3627955

0 stars - based on 0 reviews

European Restaurants, Seafood Restaurants


, Bur Dubai , Dubai, UAE

04-3939001

0 stars - based on 0 reviews

Seafood Restaurants


Fish Market , Mina Road , Abu Dhabi, UAE

02-6732266

0 stars - based on 0 reviews

Arabic Restaurants, Lebanese Restaurants, Seafood Restaurants


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Non-Veg

Burj Al Arab , Jumeirah , Dubai, UAE

04-3017600

0 stars - based on 0 reviews

Seafood Restaurants


Near Nasa Cargo, Opposite Airlink Intl , Cargo Village , Dubai, UAE

04-2826264

0 stars - based on 0 reviews

Seafood Restaurants


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Non-Veg

Opposite Al Majaz Park , Al Wahda , Sharjah, UAE

06-5599554

0 stars - based on 0 reviews

Seafood Restaurants


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Non-Veg

Abu Dhabi Co-op building,Near Al Noor Hospital , Khalifa Street , Abu Dhabi, UAE

02-6277204

0 stars - based on 0 reviews

Seafood Restaurants


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Non-Veg

, King Faisal Street , Sharjah, UAE

06-5724417

0 stars - based on 0 reviews

Seafood Restaurants


Near Marks & Spencer, Salahuddin Road , Deira , Dubai, UAE

04-2271803

0 stars - based on 0 reviews

Seafood Restaurants


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Non-Veg

Near Saravana Bhavan Rest , King Faisal Street , Sharjah, UAE

06-5724417

0 stars - based on 0 reviews

Seafood Restaurants


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Non-Veg

Page 1 of 8

Seafood Restaurants

A vast majority of the world population lives in coastal regions. The populous in the coastal regions have always looked to the sea as a source of food. Since ancient times, man has been consuming fish from the sea and other water bodies and seafood is often a healthy and staple part of the diets of many regions and cuisines. Seafood is consumed all over the world; it offers the world’‘s prime source of high-quality protein: 14–16% of the animal protein consumed world-wide; over one billion people rely on seafood as their primary source of animal protein. Fish is among the most common food allergens. Iceland, Japan, and Portugal are the greatest consumers of seafood per capita in the world. It is recommended by dieticians all over the world that at least two portions of seafood should be consumed each week, one of which should be oil-rich. There are many different types of seafood available around the coastal areas. Oil-rich fish such as mackerel or herring are rich in long chain Omega-3 oils. These oils are found in every cell of the human body, and are required for human biological functions such as brain functionality. Whitefish such as haddock and cod are very low in fat and calories which, combined with oily fish rich in Omega-3 such as mackerel, sardines, fresh tuna, salmon and trout, can help to protect against coronary heart disease, as well as helping to develop strong bones and teeth. Shellfish are particularly rich in zinc, which is essential for healthy skin and muscles as well as fertility. While most cuisines include seafood, one of the major cuisines that are almost entirely based on seafood is the Japanese cuisine. The seafood of the cuisine includes: Finned fish, Marine mammals, Shellfish, Crab or kani, Roe, Processed seafood, and seaweed. As Japan is an island nation, its people eat a lot of seafood. Meat-eating has been rare until fairly recently due to restrictions of Buddhism. Nevertheless, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi which are dried skipjack tuna flakes. An exception is shojin ryori, vegetarian dishes developed by Buddhist monks. However, the advertised shojin ryori at public eating places includes some non-vegetarian elements. Seafood is generally considered to be any form of marine life regarded as food by humans. Seafoods include fish, molluscs like octopus and shellfish, crustaceans like shrimp and lobster, and echinoderms like sea cucumber and sea urchins. Edible sea plants, such as some seaweed and microalgae, are also seafood, and are extensively eaten around the world, particularly in Asia. In North America, though not usually in the United Kingdom, the term seafood is also applied also to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. The collecting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinct from meat, though it is still animal and is excluded in a strict vegetarian diet. Seafood is a significant foundation of protein in many diets around the world, specifically in coastal areas. There are over 32,000 species of fish, making them the most varied group of vertebrates. Nevertheless, only a small amount of species are usually eaten as food fish. The principal food fish species groups are: Catfish, Clam, Anchovy, Crab, Eel, Carp, Herring, Cod, Haddock, Lobster, Salmon, Sardine, Scad, Snapper, Tilapia, Trout, Mackerel, Halibut, and Tuna. Other food species are: Basa, Kingfish, John Dory, Bluefish, Bombay duck, Bass, Black cod or Sablefish, Bream, Brill, Butter fish, Dorade, Flounder, Blowfish, Dogfish, Lingcod, Mahi Mahi, Monkfish, Mullet, Grouper, Lamprey, Orange roughy, Pike, Pollock, Patagonian toothfish which is also called Chilean sea bass, Pomfret, Sablefish, Sanddab, Pompano, Sea bass, Sturgeon, Surimi, Shark, Tilefish, Turbot, Skate, Sole, Swordfish, Wahoo, Whitefish, and Whiting. Types of roe eaten as food are: Ikura or salmon roe, Caviar which is sturgeon roe, Kazunoko or herring roe, Masago which is Capelin roe, Lumpfish roe, Tobiko which is Flying-fish roe, and Shad roe. Shellfish food includes crustaceans and mollusks including: Crawfish, Lobster, Crab, Clam, Shrimp, Abalone, Cockle, Loco, Conch, Octopus, Cuttlefish, Mussel, Oyster, Snail, Periwinkle, Squid, and Scallop. Fish is a highly perishable product. The fishy smell of dead fish is due to the breakdown of amino acids into biogenic amines and ammonia. Live food fish are frequently transported in tanks at high expenditure for an international market that prefers its seafood killed directly before it is cooked. This procedure originally was started by Lindeye. Delivery of live fish without water is also being explored. While some seafood restaurants keep live fish in aquaria for display purposes or for cultural beliefs, the mainstream live fish are kept for dining customers. The live food fish trade in Hong Kong, for example, is estimated to have driven imports of live food fish to more than 15,000 tonnes in 2000. Worldwide sales that year were estimated at US$400 million, according to the World Resources Institute. If the cool chain has not been followed correctly, food products usually decay and become harmful afore to the validity date printed on the package. As the possible harm for a consumer when eating rotten fish is much larger than with other food products, the U.S. Food and Drug Administration (FDA) has introduced regulation in the USA necessitating the use of a time temperature indicator on certain fresh chilled seafood products. Seafoods can be readied in a diversity of ways. It can be uncooked or raw like sashimi. It can be cured by marinating like escabeche, pickling like pickled herring, or smoking like smoked salmon. Or it can be cooked by baking, frying like fish and chips, grilling, poaching like court-bouillon, or steaming. Many of the preservation techniques used in different cultures have since become needless but are still done for their subsequent taste and texture when consumed. Some common seafood dishes are: Bouillabaisse, Bokkoms, Ceviche, Crab stick, Sashimi, Seafood birdsnest, Curanto, Fish and chips, Crappit heid, Croquette, Fish ball, Kamaboko, Fishcake, Fishstick, Gefilte fish, Rakfisk, Remoulade, Fish slice, Fish chowder, Kipper, Poke (Hawaii), Pompano en Papillote, Lox, Paella, Quenelles Lyonnaises, Rissole, Smoked salmon, Soused herring, Stargazy pie, Surimi, Cioppino, Bourdeto, Surströmming, Sushi, and Tuna fish sandwich.