An estuary is a partially enclosed coastal body of brackish water with one or more rivers or streams flowing into it, and with a free connection to the open sea. Estuaries form a transition zone between river environments and maritime environments known as ecotone.

Common animals include: shore and sea birds, fish, crabs, lobsters, clams, and other shellfish, marine worms, raccoons, opossums, skunks and lots of reptiles.

Other examples of coastal plain estuaries include the Hudson River in New York, Narragansett Bay in Rhode Island, the Thames River in England, the Ems River in Germany, the Seine River in France, the Si-Kiang River in Hong Kong, and the Murray River in Australia.

Estuary and Delta both are formed at the places where rivers meet the sea or drain their water into the sea. Though both are formed by the rivers, they are not similar….Estuary:

Types of estuaries

• Bar-built estuaries. Bar-built estuaries form when a shallow lagoon or bay is protected from the ocean by a sand bar, sand delta or barrier island.
• Tectonic estuaries. Tectonic estuaries are caused by the folding or faulting of land surfaces.
• Coastal plain estuaries.
• Fjords and rias.

Chesapeake Bay

Maryland, Virginia

Albemarle-Pamlico sound system

Adzhalyk

Earth’s water is (almost) everywhere: above the Earth in the air and clouds, on the surface of the Earth in rivers, oceans, ice, plants, in living organisms, and inside the Earth in the top few miles of the ground.

When fresh water and saltwater meet in an estuary, they do not always mix very readily. Because fresh water flowing into the estuary is less salty and less dense than water from the ocean, it often floats on top of the heavier seawater.

Seawater and water are both liquids and can be used to float larger substances. However seawater is more dense that fresh water so if you mix salt and fresh without mixing, the salt water will stay under the fresh water.

Estuaries and their surrounding wetlands are bodies of water usually found where rivers meet the sea. The mixture of seawater and fresh water in estuaries is called brackish water and its salinity can range from 0.5 to 35 ppt.

Pasta should be cooked in well-salted water but not THAT salty (or impure). Sea water is 35 g salt/liter. I use about 25 g of kosher salt in 4 liters to cook spaghetti.

Egg white solidifies more quickly in hot, salty water than it does in fresh. So a little salt in your water can minimize the mess if your egg springs a leak while cooking. The egg white solidifies when it hits the salt water, sealing up the crack so that the egg doesn’t shoot out a streamer of white.

Lobster boiled or steamed in sea water maintains its characteristic ocean taste. But not every cook has access to a few gallons of the Atlantic Ocean, so boiling or steaming in well-salted water is the next best option. A 4- to 5-gallon pot can handle 6 to 8 pounds of lobster.

Well, instead of just boiling or roasting them, the trick is to salt your boiling water – really go crazy here, you want a. lot. of salt – and then boil your potatoes until the water evaporates.

“Salting the water not only seasons the potato, but it also allows it to boil to a hotter temperature. This in turn cooks the potatoes’ starch more thoroughly, resulting in a more creamy texture [for mashed potatoes],” says Sieger Bayer, Chef and Partner at The Heritage.

If you throw cubed potatoes into a boiling pot of water, the outside will overcook and the inside won’t cook enough. Put your cubes in a pot, cover them with cold water, THEN turn on your stove. Don’t Salt the Water. Like pasta, potatoes absorb both water and salt.

Regardless of what you’ve chosen to do with the peel, your potatoes will cook more quickly if you cut them up into chunks before boiling. You can also leave the potatoes whole; this is best for when you are boiling a starchy potato that can become mushy during the cooking process.