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The term seafood describes any edible aquatic animals excluding mammals, but including both freshwater and ocean creatures. Seafood includes bony and cartilaginous fishes, crustaceans, mollusks, edible jellyfish, sea turtles, frogs, sea urchins, and sea cucumbers. The roe, or eggs, of some species are eaten as caviar. Much seafood is eaten uncooked, either raw, dried, smoked, salted, pickled, or fermented. Otherwise it is cooked whole or cut into steaks, filets, or chunks. It is often used in stews or soups. While the term seafood includes fish and other sea creatures, its common use typically excludes fish, being associated more with crustaceans and mollusks such as lobster, shrimp, crab, clams, oysters and mussels.
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