What high-end seafood are there?

High-grade seafood includes: Japanese Kanto sea cucumber and Dalian sea cucumber, Aomori net abalone, South African net abalone and Australian net abalone, Tianjiu wing, sea tiger wing and golden hook wing, Australian lobster and South American lobster, tuna and salmon, scallop and Kyubi no Youko snail, Australian red crab and American cod crab, and jelly.

Seafood cooking skills

Seafood is mainly fresh. It is suggested that crabs and fish be steamed, common shrimps boiled, and lobsters and shellfish sashimi eaten raw.

It is suggested that abalone juice should be poured on steamed sea cucumber for the best nutritional effect. After lobsters and mussels are stung, the remaining internal organs can be used to cook porridge.