Seafood

Seafood refers to edible marine animals that live in the sea and in freshwater lakes and rivers such as fish (e.g., salmon, tuna, trout, and tilapia) and shellfish (e.g., shrimp, crab, and oysters).

Fresh Seafood

Nutrition

Fish and shellfish are excellent sources of high quality protein, beneficial oils and many important vitamins and minerals. An average serving of fish or other seafood (approximately 5 ounces cooked fish) provides 50-60 percent of an adult's daily protein needs and only 200 calories.

Low in fat

All seafood is low in fat - less than 5% fat - and nearly all seafood is low in cholesterol. Although shrimp is higher in cholesterol than most types of fish and shellfish, it is still lower in saturated fat and total fat than most meats and poultry.

2 servings per week

Based on a number of studies, the American Heart Association suggests we enjoy at least 2 servings of baked or grilled fish each week, especially oily fish because they contain Omega 3 fatty acids. Fish that are high in omega-3 fatty acids include: salmon, mackerel, lake trout, herring, sardines, and albacore tuna.

Vitamin D

Oily fish are also among the best dietary sources for naturally occurring Vitamin D. Vitamin D is important for absorption of calcium. Both Calcium and Vitamin D are the nutrients essential for strong bones.

Pok coy seafood

Minerals

Seafood is also an excellent source of minerals including: iodine, which is critical to thyroid gland functioning and metabolism; iron is crucial for red cell formation; zinc, for wound healing and sexual function; and niacin -vital for a healthy skin and metabolism. Oysters, scallops, clams and mussels are also terrific sources of iron and zinc. Oysters and mussels have nearly three times as much iron as most meats and oysters are one of the best food sources of zinc.

Omega 3- Fatty Acids

Omega-3 fatty acids are the highly unsaturated fatty acids commonly found in fish oils. Omega-3 fatty acids are found in all types of seafood. The richest sources of Omega-3 fatty acids are ocean fish, such as salmon, tuna and mackerel. Omega -3s can inhibit blood clotting and improve blood flow. They relax our arteries, help keep them from becoming clogged with plaque, and improve blood circulation in the heart. They also lower the circulating levels of blood fats and blood pressure and thus reduce the likelihood of heart attacks.

A

• Aguachile - A traditional Mexican dish made from shrimp, marinated in lime juice, chili peppers, and other seasonings.
• Alaska pollock as food - A species of fish commonly used in processed foods like fish sticks and imitation crab meat.
• Amnesic shellfish poisoning - A form of poisoning that occurs from consuming shellfish contaminated with domoic acid.
• Canned fish - Fish that has been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat.

C

• Caridea - A taxonomic group of shrimp within the decapod order, known for their wide distribution in both fresh and salt water.
• Carpaccio - Originally an Italian appetizer consisting of thin slices of raw meat or fish, seasoned with sauces and spices.
• Ciguatera fish poisoning - A form of food poisoning caused by eating fish contaminated with ciguatoxins, common in tropical and subtropical waters.
• Clupeinae - A subfamily of the family Clupeidae, which includes herrings, sardines, and their relatives.
• Conpoy - Dried scallops used in Chinese cuisine, known for their unique flavor and texture.
• Consider the Oyster - A classic essay by M.F.K. Fisher that muses on the history, culinary uses, and cultural significance of oysters.
• Crab boil - A spice mixture used to season the water in which crabs or other shellfish are boiled.
• Crab meat - The meat found within a crab, known for its delicate taste and texture.
• Declawing of crabs - The practice of removing one or more claws from a live crab to encourage regeneration and to prevent the crab from defending itself.
• Dendrobranchiata - A suborder of prawns, including many species commonly consumed as food.
• Depuration - The process of purifying shellfish (like oysters, clams, and mussels) by holding them in clean water to eliminate contaminants.
• Diarrheic shellfish poisoning - A gastrointestinal illness caused by consuming shellfish contaminated with certain toxins.

E

• Eel as food - Refers to the various ways eels are prepared and consumed around the world, often considered a delicacy.
• Fish - Aquatic animals that are caught or farmed for food, sport, or aquariums, with thousands of species consumed globally.
• Fish collar - A cut of fish taken from the clavicle area, prized for its flavor and often grilled.
• Fish company - Businesses involved in catching, processing, or selling fish and seafood products.
• Fish fry - A meal containing battered or breaded fried fish, often accompanied by various side dishes.
• Fish paste - A seasoned paste made from ground fish and other ingredients, used as a condiment or food ingredient.
• Fruits de mer (chocolate) - A type of confectionery resembling seafood, made of chocolate and other sweet ingredients.

H

• Herring - A type of small, oily fish found in the temperate waters of the North Atlantic and North Pacific.
• Herring as food - Herring prepared in various ways for consumption, including pickling, smoking, and canning.
• Himono - A Japanese term for fish that has been gutted, salted, and air-dried, often served as part of breakfast.
• Lekkerbekje - A Dutch dish consisting of battered and deep-fried fish, commonly served with a tartar sauce.

L

• Lobster - Large marine crustaceans with a hard shell and claws, considered a delicacy in many parts of the world.
• Mobile Bay jubilee - A natural phenomenon occurring in Mobile Bay, Alabama, where various sea creatures, including fish and crabs, swarm the shore in large numbers.

N

• Neurotoxic shellfish poisoning - A condition resulting from consuming shellfish contaminated with brevetoxins, causing neurological symptoms.

O

• Oyster bar - An establishment that specializes in serving oysters, often raw, along with other seafood dishes.
• Paralytic shellfish poisoning - A serious illness caused by eating shellfish contaminated with saxitoxins, which can paralyze muscles.
• Pellonulinae - A subfamily of small, freshwater fish found in Africa and South America, belonging to the family Clupeidae.
• Pescetarianism - A dietary choice where individuals abstain from eating meat but include fish and seafood in their diet.
• Raw bar - A counter or restaurant that offers a variety of raw seafood, including oysters, clams, and crudo dishes.

S

• Scombroid food poisoning - A foodborne illness resulting from improperly stored or handled fish, leading to the formation of histamine.
• SeaChoice - A program that advocates for sustainable seafood, helping consumers and businesses make environmentally friendly choices.
• Seafood basket - A dish or meal consisting of various fried seafood items, often served in a basket.
• Seafood boil - A social event or gathering where shellfish and other seafood are boiled with vegetables and spices.
• Seafood in Australia - An overview of seafood consumption, industry, and culture in Australia, known for its diversity and quality.
• Seafood mislabelling - The practice of incorrectly identifying or labeling seafood products, which can mislead consumers and harm marine conservation efforts.
• Shark meat - The flesh of sharks used for food, with varying acceptance and consumption patterns worldwide.
• Shellfish - Aquatic invertebrates used as food, including mollusks, crustaceans, and echinoderms.
• Shellfish poisoning - Illnesses caused by consuming shellfish contaminated with harmful algae, bacteria, or chemicals.
• Shrimp - Small, decapod crustaceans found in both fresh and saltwater, widely consumed as food.
• Shrimp and prawn as food - Various ways shrimp and prawns are prepared and eaten around the world, from fried to grilled.
• Shrimp on the barbie - A colloquial Australian term referring to the grilling of shrimp on a barbecue.
• Snakelocks anemone - A species of sea anemone known for its long, snake-like tentacles and vibrant colors, sometimes involved in symbiotic relationships with other marine life.
• Squid as food - Squid prepared in various culinary styles, often fried, grilled, or used in dishes like calamari.
• Sustainable seafood - Seafood obtained in ways that do not harm the environment or deplete fish stocks.
• Sustainable sushi - Sushi made from ingredients that are sourced in environmentally friendly and sustainable ways.
• Tomalley - The liver and pancreas of a lobster, considered a delicacy by some but also a source of potential contaminants.
• Whitebait - Young fish of various species, fried and eaten whole as a delicacy in many parts of the world.

Y

• Ylistrum balloti - A fictional or less known term, possibly requiring clarification or correction.
• Ylistrum japonicum - Another term that seems to be fictional or less known, needing clarification or correction.

Seafood on Wikipedia

• Wikipedia's article on Seafood

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