Source of precious trace elements, seafood products are divided into several groups: marine fishes or saltwater fishes like bas and cod, freshwater fishes like eel and pike, shellfishes or crustaceans like shrimp or langoustine, and mollusks like oyster, mussel and scallop shell. Poached or grilled, steamed or even left raw, these fish and seafood can be cooked in every possible way.
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