Edible shellfish

class of marine invertebrates

class of echinoderms

thumb|right|Raw Oyster|oysters opened and presented on a plate thumb|right|A Prawn cocktail|shrimp cocktail Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens.

species of mollusc

species of echinoderm

species of echinoderm

Hemicentrotus pulcherrimus is a species of sea urchin, the only one in the monotypic genus Hemicentrotus. It was first described by the American engineer and marine zoologist Alexander Agassiz in 1864 as Psammechinus pulcherrimus. Its range extends along the coasts of Korea, Taiwan and China, and in Japan from Kyūshū to Ishikari Bay. An edible species, it is harvested from Kyūshū to Fukui, in the Sea of Japan.