Shellfish

2038Shellfish of the Philippines

File:Lobster with salad.jpg

Lobster with salad

Plate of oysters with lemon

Shellfish, although a term primarily associated with culinary lexicon, encompasses an array of aquatic invertebrates consumed around the world. This diverse group includes several subcategories such as molluscs, crustaceans, and echinoderms. It is essential to note that "shellfish" is not a term grounded in scientific classification. Instead, its interpretation and use might vary regionally.

These aquatic delicacies thrive in both saltwater and freshwater ecosystems. Among the molluscs, popular choices that grace dining tables include the clam, mussel, oyster, winkle, and scallop.

Crustaceans, often recognized for their hard exoskeletons, bring forth culinary favorites such as shrimp, prawn, lobster, crayfish, and crab. These are enjoyed in a multitude of preparations across cultures.

While echinoderms might not be as universally consumed as molluscs and crustaceans, some regions, especially in Asia, relish sea cucumbers and sea urchins.

Interestingly, the classification around edible cephalopods like squid, octopus, and cuttlefish, as well as land-based snails, oscillates. They are molluscs, but their status as "shellfish" remains debated in culinary circles.

For clarity, the term finfish often comes into play to distinguish conventional vertebrate fish from the broader category of shellfish.

Religious edicts in Jewish and Islamic traditions prohibit the consumption of shellfish, as they are seen as creatures that inhabit both land and water realms.

The artistry of Japanese cuisine beautifully integrates shellfish and their roe. Delicacies such as sushi and sashimi often showcase shellfish in both raw and cooked avatars.

Related Articles

• Seafood

Further Reading and Resources

• Shellfish News
• Haskin Shellfish Research Laboratory at Rutgers University
• Shellfish Gallery by the Shellfish Association of Great Britain
• Shellfish Factsheet

Shellfish Resources
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