Seafood

A fish is an aquatic, anamniotic, gill-bearing vertebrate animal with a tough cranium to protect the brain, but lacking limbs with digits. Fish can be grouped into the more basal jawless fish and the more common jawed fish, the latter including all living cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break from the long tradition of grouping all fish into a single class (Pisces), modern phylogenetics views fish as a paraphyletic group that includes all vertebrates except tetrapods. In English, the plural of "fish" is fish when referring to individuals an

thumb|Lobsters awaiting purchase in Trenton, Maine

The Caridea, commonly known as caridean shrimp or true shrimp (from Ancient Greek καρίς, καρίδος (karís, karídos, "shrimp"), are an infraorder of shrimp within the order Decapoda. This infraorder contains all species of true shrimp. They are found widely around the world in both fresh and salt water. Many other animals with similar names – such as the mud shrimp of Axiidea and the boxer shrimp of Stenopodidea – are not true shrimp, but many have evolved features similar to true shrimp.

thumb| |alt=A seafood platter composed of shrimp, oyster, snail and crab.

A shrimp (: shrimp (US) or shrimps (UK)) is a common name typically used for crustaceans with an elongated body and a primarily swimming mode of locomotion – usually decapods belonging to the Caridea or Dendrobranchiata, although some crustaceans outside of this order are also referred to as "shrimp".

Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

Pescetarianism ( ; sometimes spelled pescatarianism) is a dietary practice in which seafood is the only source of meat in an otherwise vegetarian diet. The inclusion of other animal products, such as eggs and dairy, is optional. According to research conducted from 2017 to 2018, approximately 3% of adults worldwide are pescetarian.

Dendrobranchiata is a suborder of decapods, commonly known as prawns (though this may be ambiguous). There are 540 extant species in seven families, and a fossil record extending back to the Devonian. They differ from related animals, such as Caridea and Stenopodidea, by the branching form of the gills (hence their scientific name Dendrobrachiata) and by the fact that they do not brood their eggs, but release them directly into the water. They may reach a length of over and a mass of , and are widely fished and farmed for human consumption.

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.

foodborne illness

Herring are various species of forage fish, belonging to the order Clupeiformes.

species of cnidarian sea anemone

squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere

foodborne illness that typically results from eating spoiled old fish

poisoning from toxins present in bivalve mollusks that have been ingested

flesh from sharks

processed fish preserved in an airtight container

types of seafood that are consumed worldwide

syndrome of shellfish poisoning

Conpoy or dried scallop is a type of Chinese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.

syndrome of shellfish poisoning

thumb|300px|Whitebait is the immature fry of fish, in this case of sardines and anchovies caught on the [[French Riviera]] Whitebait is a collective term for the immature fry of fish, typically between long. Such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine-meshed fishing nets. Whitebaiting is the activity of catching whitebait.

aspect of history

Pellonulinae is a subfamily of freshwater herrings belonging to the family Clupeidae. Extant species are found in Asia, Africa and Australia, and members of the family occurred in North America in the Eocene. == References ==

flesh from eels

Seafood that is caught or farmed in ways that consider the long-term vitality of harvested species

syndrome of shellfish poisoning

species of mollusc

paste made of fish meat

dish consisting of battered or breaded fried fish

removal of a live crab's claws

type of social event involving the consumption of seafood

thumb|Japanese kourayaki, or blended crab tomalley and roe baked in its shell

syndrome of shellfish poisoning