Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefi ts

In Asian countries, seafood is directly used for several culinary purposes, whereas in the west, it is exclusively used for the extraction of important food hydrocolloids including agar, carrageenan, and alginates. Availability almost throughout the year and relatively easy collection potential make macroalgae an inexpensive food source. With the advancement of biological and marine sciences, identifi cation and large scale culturing of edible microalgae (blue-green algae) have also become a reality, and later they have been introduced into different food applications.