Английский язык: Сборник текстов и упражнений. Дьякова Н.П. - 24 стр.

куриное мясо, яйцо, молочные продукты и красное мясо животных. Эскимо-
сы, как известно, питаются исключительно рыбой. Исследования показали,
что у эскимосов значительно меньше случаев сердечных заболеваний, псо-
риазом и бронхиальной астмой, чем у датчан (coronary heart disease,
psoriasis, bronchial asthma).

   V. Summarize the text.



                                   Text 9
                             FISHERY PRODUCTS

     The primary mode of processing fishery products is now freezing, which has
increased in importance over the years and is used for 23% of fishery production.
Fresh products account for 20% of global production followed by curing and can-
ning at 15% and 12%. Curing implies preservation practices like drying, smoking
and salting, which like canning, avoid the need for refrigeration. The remaining
30% of fishery production is used industrially, mainly in the form of fish meal
and is not directly eaten by people.
     Among the majority of fishery products (those used directly as food), there is
a wide range in the portion of the product that is consumed. Larger fishes range
from 25% to 75% edible portion of the total weight. In other words fishes with big
heads and fins like rockfish might yield fillets that weigh only one fourth the
weight of the live fishes but meatier fishes like salmon yield up to three quarters
edible weight. Of course, small fishes like anchovies and sardines are eaten
whole, either dried or canned. Among shellfish, shrimp have about 50% edible
portion while oysters may have only about 7%. Seaweed products are usually
100% edible.
     There are over 200 taxonomic families of animals and plants that yield fishery
products. These organisms include algae, fin fish, crustaceans, molluscs, mam-
mals and others. In most cases, it is the muscle tissue of an animal that is eaten,
cooked or uncooked, but there are as many variations for eating fishes and shell
fishes as one can imagine. Often we consume fishery products without realizing
it, unless we read labels very carefully. Substances extracted from seaweeds occur
in a wide range of food and nonfood products.
     Among sea urchins, sturgeon, herring and other fishes, the eggs (caviar) or
gonads (roe) can be important products. This brings us to the three «s» words in
fishery products: sushi, sashimi and surimi.
     Sushi refers to a rice preparation that is sticky and slightly sweet (sour) over
which various fishery products, usually raw, are placed. Sea urchin roe, raw squ-
id, fish roe, boiled octopus, raw shrimp and raw pieces of fish of many kinds (fre-
quently salmon) are served with sushi rice in sushi bars. Often the sushi prepara-
tions are wrapped with a type of seaweed called nori. Sushi bars are now popular
in the USA and many countries around the world including Russia.
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