Cooking World

Lobsters are relatively divided into three species – American, European and Norway and each of them are esteemed for their gourmet flavor. The American lobster can be found only near the east coast of North America, while two others are fished round British waters, as well as other European countries.
Crustaceans, lobsters have a hard shell of dark green color in the living animal, which became bright red when boiled. They grow by forming a new shell - larger one in place of the previous small one. When young they moult frequently, but when they become adult, they settle on the seabed and shed their shells only every one or two years.
European lobster needs five years to reach an average weight of 3lb but they can live up to 15 years. They can also grow to bout 10lb, but are tastiest between 1lb and 3lb.
Lobster is a low-fat, low-calorie and low-cholesterol food which is delicious enjoyed fresh from harbors and restaurants around all littoral towns.

British fish and shellfish is well-known and very popular in Europe; it has great many various types of fish, prawns, lobster, mussels, oysters, crab and scallops. Fresh fish can be easily bought in most coastal towns, and also in the big cities, where restaurants have well-organized supplies. Restaurants please their clients with delicious dishes, though the best seafood dishes are frequently the simplest.
Fish farming has become widely spread and contributed to creation of significant industry in the Highlands and Islands, that made once expensive treasured salmon relatively inexpensive. Both salmon and trout, which is one more commonly farmed fish, are often smoked and served cold with only bread and butter. Herring, once the main fish in Scotland, is still popular.
They say now that the traditional methods of boiling lobsters, langoustines and other sea products alive is cruel as it can take very long time for the animals to die. Some advise to freeze them for at least two hours before boiling or cooking, or experienced chefs or fishmongers may kill them quickly by cutting through the nerve centers.

The record sum - 75000 dollars - paid one Chinese restaurant for a huge African tiger fish with gold scales. And all because of some superstitions! According to the Chinese traditions, this fish is a symbol of well-being and prosperity.
According to Reuters news agency, the fish in weight of 105,82 lbs and about 5,74 feet long was caught near to the coast in the south of China. The restaurant has agreed to show publicly a surprising fish with shimmer gold scales.
Gold fish has cost for the restaurant 580000 yuans (about 75000 US dollars). However this sum is below that declared on auction - 100000 dollars, but this price three times exceeds the price paid 3 years ago for huge African tiger fish of the same weight.
The Chinese information service noted, that the gold fish will be on sale for 2,5 dollars for kg, when for the restaurant it cost more than 1500 dollars. At the same time the management of the restaurant does not explain such significant financial losses.