我国海域广阔，江河纵横，拥有大量的海、河产品。中国八大菜系中有不少包含有海、江及河产品的经典菜式，比如松鼠桂鱼、西湖醋鱼、清蒸石斑鱼、蟹肉烩鱼翅等。全世界海鲜的品种数目巨大，有鱼类、虾类、蟹类、软体类及贝壳类，本单元将这些食材相关菜肴的内容拿出来专门学习，增强词汇储备。
Learning Objectives学习目标：
Learn the terms of seafood and freshwater products学习海产及淡水食物的词汇
Memorize some common seafood and freshwater product vocabularies 记住一些常见的海鲜和淡水产品词汇
Practice translating some dishes names练习翻译一些菜名
Functional Expressions 实用表达
1. Rinse the fish.
2. Gut and scale the fish.
3. The fish is scaled.
4. Use fish scissors to gut the fish.
5. Season the fish with ginger before frying it.
6. We can try seasoning the cod with white wine.
7. You need to deal with a live crab.
8. Place live shrimps in boiling water.
9. The shrimp are pink and cooked through.
10. Use lobster and crab shells to make seafood stock.
11. The clams and mussels are opened.
12. Bouillabaisse is a seafood stew.
13. Paella is a classic Spanish dish.
14. Add shrimp, clams and scallops to the fish stew.
15. Do not overcook the mussel.
16. Keep the fish alive in the water.
17. Freeze the fish.
18. Preserve the taste and texture of seafood as possible as we can.
19. The steamed fish is topped with shredded ginger, scallions, and cilantro.
20. Spaghetti and mussels is delightful.
21. Lobster bisque is very rich and delicious.
1.把鱼冲洗一下。
2.将鱼去除内脏和鳞。
3.鱼已经去鳞了。
4.用鱼剪去除内脏。
5.煎之前先用生姜来腌鱼。
6.我们可以试试用芥末来腌鳕鱼。
7.你得处理一只活的蟹。
8.把鲜虾放进沸水中。
9.虾变成了粉红色，煮透了。
10.用龙虾和蟹壳来做海鲜高汤。
11.蛤和贻贝开口了。
12.马赛鱼汤是一种海鲜炖菜。
13.海鲜饭是一道经典的西班牙菜。
14.炖鱼、虾、蛤和扇贝。
15.不要把扇贝煮过头了。
16.把活鱼养在水里。
17.把鱼冰起来。
18.尽量保持海鲜的味道和口感。
19.清蒸鱼上撒有姜丝、葱丝和香菜。
20.意大利面配青口贝很好吃。
21.龙虾浓汤味道香浓可口。
