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Seafood is derived from aquatic animals, such as fish, mollusks, and crustaceans. These animals provide protein in many diets around the world. The harvesting of seafood is called "fishing. "
Seafood is also a term used for the aquatic ingredients i.e. the shrimp, in such foods. The term is not restricted to sea creatures, but may include fresh-water animals as well. The plants of the sea are often also edible, including sea lettuce, nori, which is a type of seaweed, and most simple algae, but they are not considered seafood as such. Types of seafoodFish Shellfish- Crustaceans
- Crab
- Crayfish
- Lobster
- Langouste (Rock lobster)
- Langoustine (Norway lobster)
- Moreton Bay Bugs
- Shrimp
- Yabbies
- Molluscs
- Abalone (US) = Paua (NZ)
- Clam
- Cockle
- Mussel
- Octopus
- Oyster
- Pipi
- Snail
- Squid = Calamari
- Tuatua
- Scallop
- King Scallop
- Queen Scallop
Miscellaneous seafood- Caviar (sturgeon roe)
- Uni (sea urchin roe)
- Sea Cucumber
- Tuna
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Fish are an important source of Omega 3 fatty acidsFish contain the right type of fats, these are known as Omega 3 fatty acids which are polyunsaturated fats. Omega 3 fats are the preferred choice of soluble fat to digest then Omega 6, which can be found in most red meats. To gain the most benefit in our bodys, we need to intake the right balance of both Omega 3 and Omega 6 fats. |
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