List of types of seafood

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Frege seafood on sale in Kaohsiung, Taiwan

The following is a list of types of seafood. Seafood is any form of sea life regarded as food by humans. It prominently includes fish, shellfish, and roe. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed 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 seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so any edible aquatic life may be broadly referred to as seafood.

Fish[edit]

Monkfish in a market
Deep fried pomfret
Marinated swordfish
Tuna at a fish market
Salmon roe
In southern Italy and southwestern Spain the snakelocks anemone is regarded as a delicacy[1]

Some of the following are referred to as whitefish in the market, but are not whitefishes in a taxonomic sense.

Roe[edit]

Shellfish[edit]

Crustaceans[edit]

Molluscs[edit]

Echinodermez[edit]

These are common in some Asian cuisines

Medusozoa[edit]

Some species of jellyfish are edible and used as a source of food.[2]

Tunicates (sea squirts)[edit]

The microcosmus sabatieri, also known as sea fig or violet, is eaten in parts of Europe. The raw sea fig is cut in half so the inside can be eaten. It tastes strongly of iodine.

See also[edit]

Notes[edit]

  1. ^ Calvin W. Schwabe, (1979), «Unmentionable cuisine»,University Press of Virginia, pp-362
  2. ^ Omori, Makoto; Nakano, Eiji (2001). Jellyfish Fisheries in Southeast Asia. Hydrobiologia. pp. 19–26. 

External links[edit]