Cookbook:Seafood

| Basic foodstuffs

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. "

The term is not restricted to sea creatures, but may include fresh-water animals as well. This class of foods, perhaps unexpectedly to some, may also include land snails.

The plants of the sea are often also edible, including nori, which is actually a type of algae, and is usually classified as a vegetable, rather than a seafood.

Fish

 * Salmon
 * Cod
 * Halibut
 * Mahi mahi
 * Tuna
 * Shark
 * Swordfish
 * Sturgeon
 * Catfish
 * Trout
 * Sardine
 * Anchovy
 * Arctic char

Shellfish

 * Crustaceans
 * Crab
 * Crayfish
 * Lobster
 * Shrimp


 * Molluscs
 * Abalone (US) = Paua (NZ)
 * Clam
 * Cockle
 * Mussel
 * Octopus
 * Oyster
 * Pipi
 * Snail
 * Conch
 * Whelk
 * Winkle
 * Squid = Calamari
 * Scallop
 * King Scallop
 * Queen Scallop

Miscellaneous seafood

 * Caviar (sturgeon roe)
 * Uni (sea urchin roe)
 * Sea Cucumber
 * Hagfish
 * Tuna
 * Ikura (Japan)/Salmon roe (US (caviar substitute)

Seafood Recipes
Additional seafood recipes can be found at seafood recipes.
 * Ceviche of Shrimp and Sea Bass
 * San Francisco style Scallop Ceviche
 * Seafood Kebabs with Zhoug Sauce

External resources

 * The Monterey Bay Aquarium's Seafood Watch Program offers suggestions on what seafood to choose based on environmental impact and fishery health.