Subclasses of Edible Sea Creatures

Paper Summary:

This paper analyzes seven types of sea creatures within four subclasses. It presents and discusses classes of fish, shellfish, cephalopods and cartilaginous sea creatures. It then looks at each class to determine the seven types of edible sea creatures. The paper describes culinary considerations that are taken into account with each class and subclass of edible sea creature.

From the Paper:

"Under the cartilaginous category are subclasses of Chondrichthyes, Batoidea, and Pristiformes. The Chondrichthyes has two additional subclasses under cartilaginous fishes: Holocephali and Elasmobranchii. They seem to have popped up on Earth over 450 million years ago having no true bone but have tremendous cartilage and a distinctive jaw. The Holocephili are considered chimaeras. The Elasmobranchi are considered sharks and rays. They can be harmless and is used for fishing sport or commercially. The Batoidea are rays have gill slits, which are alongside the fin and attached to the head near the orbit. They are flat and are considered boneless skeleton with a sturdy expandable substance. They have no dorsal fins and have crushing teeth to eat mollusks and anthropods. The Pristiformes has a saw-like snout and the teeth are entrenched. These cartilaginous fish are shark-like with two dorsal fins and a caudal fin. In addition, the saw captures and kills smaller fishes and also dig up covered crabs and bivalves. The female has a covering over its snout, which avoids injury during birth (Jobling, 2004, p. 175-322)."

Sample of Sources Used:

• Bills, T. and Marking, L. (1988). Control of nuisance populations of crayfish with traps and toxicants. Journal of Program Fish-Culture, 50(2): 103-106.
• Jobling, M. (2004). Environmental Biology of Fishes, 1st Edition. Totowa: Springer Publishing.
• Ozogul, Y. and Ozogul, F. (2004). Effects of slaughtering methods on sensory, chemical and microbiological quality of rainbow trout (Onchorynchus mykiss) stored in ice and MAP. Journal of European Food Research and Technology, 219(3): 211-216.
• Willis, C. et al. (2006). Nitrogen stunning of rainbow trout. International Journal of Food Science & Technology, 41(4): 395-398.
• Shenberger, P. (2005). Home Preservation Fish, HYG-5351-97. The Ohio State University Extension. 3 March 2007 http:ohioline.osu.edu/hyg-fact/5000/5351.html

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