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Seafood is considered a valuable delicacy for a reason. The dishes prepared from them will make a small happiness of any gourmet. At the same time, it is also an extremely useful product, a whole storehouse of essential elements for the body. That’s why seafood should appear more often in our diet, and not only on holidays. We suggest finding out what their main benefit is and how to find an interesting culinary application for them. And the experts of the popular brand “Maguro”will help us in this.
Friendly Squid
In Asia, squid is called sea ginseng, hinting at their useful properties. How they deserved it, you can understand by trying the Maguro squid fillet. The meat of this shellfish contains a fair amount of the” heart ” macronutrient potassium, powerful antioxidants selenium and vitamin E, stimulating the metabolism of vitamins B3 and B6. In addition, squid is full of amino acids necessary for proper growth and development of the body, so they can be included in the children’s diet. Just make sure that the child is not allergic to seafood.
You can cook anything from squid. We suggest starting with an original salad. Bring a pot of water to a boil, add 1 tsp salt, bay leaf, 2-3 peas of black pepper, a pinch of ground coriander and parsley. We lower 3 squid carcasses into boiling water for 60-90 seconds and immediately remove them. Let them cool down and cut them into shapes. We also cut carrots, celery, bell pepper and green onions thinly. Boil a little string beans and cool. We put lettuce leaves on a serving dish, vegetables and squid on top. Pour the salad with fragrant oil, for example sesame. For piquancy, you can add a little chili pepper.
Delicious intricacies
Squid are also good because not only carcasses, but also juicy elastic tentacles are used for food. The main thing is to find a truly high-quality product, such as Maguro squid tentacles. Like carcasses, they are famous for one valuable property: they have an extremely high content of amino acid-rich, easily digestible protein and at the same time there is no cholesterol at all. Tentacles are useful to eat for the prevention of diseases of the thyroid gland, liver, heart and blood vessels.
Pasta with squid in a creamy sauce will add a little sophistication to the everyday menu. First of all, we put 300 g of fettuccine to cook until half-cooked, after which we throw it into a colander. At this very time, we wash 400 g of pre-thawed squid tentacles in water, dry them on a paper towel and cut them coarsely. Constantly stirring, fry them in a deep frying pan with olive oil for just a couple of minutes. Add 1 tsp of dried garlic, ground cumin, salt and black pepper to taste. Immediately pour in 250 ml of cream and continue to simmer the squid for another 3-4 minutes. Put the spaghetti in the pan, mix well, cover with a lid and simmer for 7-8 minutes over moderate heat. Before serving, garnish the pasta with squid with boiled green peas and parsley.
Shrimp in red velvet
Shrimps have earned a special love, including in our country. Enjoy all the facets of their taste will allow the wild Argentine shrimp “Maguro”. These crustaceans are the record holders in the contentof vitamins B12, E and PP, as well as phosphorus, zinc, magnesium and sodium. They also contain antioxidants that protect cells from destruction and help them better cope with stress. Regular consumption of shrimp increases the production of collagen. And it is known that it makes the skin elastic and tender, hair-thick and shiny, and nails-strong and healthy.
In the cold, tomato soup with shrimp will be very useful. We peel the onion, cut it into several parts. Together with 5-6 tomatoes and 2-3 cloves of garlic, put the onion on a baking sheet with parchment paper, sprinkle with olive oil and put it in the oven under the grill at 180°C for half an hour. When the vegetables are cool, whisk them with a blender in a puree. In a saucepan with heated oil, fry another 2-3 cloves of crushed garlic, a stalk of celery and half a chili pepper with a pinch of salt, curry and oregano.
After defrosting 500 g of Argentine shrimp, we peel them from the shell, fry them on all sides for 2-3 minutes and remove them. Pour 700 ml of chicken broth and tomato puree into a saucepan with spicy frying, bring the soup to a boil, simmer for 20 minutes on low heat. At the end, pour out the fried shrimp and cook for another 3 minutes. Before serving, the bright tomato soup can be decorated with strips of multicolored bell pepper and chives.
Mussels in gold placers
As a rule, mussels are a rare guest on our table. This omission can and should be corrected, best of all with the help of Maguro mussel meat. They are especially rich in vitamin B12 and selenium. The first is actively involved in metabolism, the second is necessary for the proper absorption of iodine. The active substances of shellfish improve the processes of hematopoiesis and the condition of the heart muscle. And they also contain a lot of phospholipids, which allow the liver to better cope with its functions.
The meat of Maguro mussels is produced in boiled and frozen form, so that they are almost ready for use. Long-grain rice with vegetables will organically complement them. Boil 200 g of rice to the state of al dente, throw it into a colander. We pass the chopped onion with grated carrots in a deep frying pan. Then pour out the sweet pepper, chopped into thin strips, and green peas. Next, we spread 300 g of thawed mussels in advance and, stirring constantly, fry until a light golden crust. Add 1 tbsp. l. teriyaki sauce, 1 tsp. turmeric, a pinch of cumin and coriander. We lay the finished rice, mix it and keep it under the lid on low heat for another 5 minutes. Serve the rice with mussels warm, garnished with thin slices of lemon.
Scallops in a warm company
Scallops are an amazing product. It’s not just about its unique taste with sweet and creamy notes. Useful properties make them an extremely valuable delicacy. The vitamins B, PP, calcium, fluorine, iron and copper available in them are absorbed easily and without residue. Frequent use of scallops increases the overall tone, reduces the content of “bad” cholesterol and reduces the risk of cancer. And the Chinese have considered this bivalve mollusk an aphrodisiac since ancient times.
In baked form, scallops are especially tasty and useful. Melt 2 tablespoons of butter in a saucepan and fry the chopped onion head. Add 5-6 feathers of chopped green onions and 100 g of mushrooms, diced. We put the roast in a separate bowl, and pour 100 ml of dry white wine into a saucepan with oil and half evaporate.
We wash and dry 200 g of thawed scallops, pour them into a saucepan, pour 200 ml of cream. Put salt and black pepper to taste, nutmeg on the tip of a knife, simmer for about a minute, stirring continuously. Add the fried mushrooms with onions, then put everything on ceramic molds, sprinkle with grated cheese and put it in the oven at 220°C for just a couple of minutes. If you are cooking scallops for children, take vegetable broth instead of wine.
The gifts of the sea combine refined taste qualities and exceptional benefits in the most successful way. In the brand line of “Maguro” you will find a lot of evidence for this. These are seafood of impeccable quality, extracted in our country with the use of modern technologies and supplied from different countries from leading manufacturers. Thanks to them, you can easily diversify your daily diet and be able to please your relatives with delicious dishes with a sea flavor.