seafood
Sign in to savethumb| |alt=A seafood platter composed of shrimp, oyster, snail and crab.
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Seafood refers to edible animals from the sea, such as shrimp, oysters, snails, and crabs, as shown in a typical seafood platter. It is an important food source for people around the world, providing protein and other nutrients from marine life.
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Article
16 sectionsContents
- History
- Types of seafood
- Processing
- Consumption
- Texture and taste
- Health benefits
- Health hazards
- Mislabelling
- Sustainability
- In religion
- See also
- References
- Citations
- Sources
- Further reading
- External links
thumb| |alt=A seafood platter composed of shrimp, oyster, snail and crab.
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia.