Home > Seafood

Seafood is any sea animal that is served as food or is suitable for eating. This usually includes sea water animals, such as fish and shellfish (including mollusks, and crustaceans). These sea water animals are also collectively referred to as seafood.

Edible plants of the sea are not considered seafood, even though the come from sea water and are eaten in some parts of the world, for example, edible seaweed, for example nori, and algae.

The harvesting of seafood is known as fishing and the cultivation of seafood is known as aquaculture or mariculture.

1 History

From the earliest age of human civilization, seafood had been an important food source that can easily be hunted and gathered even by those lacking power or speed. A basket like trap were widely used to hunt fish in a river and a lake. Sometimes, fish was speared just as one would hunt a small animal. Ancient Egyptian civilization used the symbol of fish for counting large number and it was eaten both dried and fresh. It is looked over too often but the rise of ancient Greek and Roman civilization was in no small part to the abundant fish of Mediterranean SeaThe Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. 5 million km². The term Mediterranean derives from the Latin mediterraneus 'inland' mediu. Shellfish was a staple food in many locations and in Jomon period of Japan, amount of shellfish consumed and thrown away from that time is use to measure how many people lived in certain area.

2 Dishes

Seafood is a source of proteinmyoglobin, showing coloured alpha helices. This protein was the first to have its structure solved by X-ray crystallography by Max Perutz and Sir John Cowdery Kendrew in 1958, which led to them receiving a Nobel Prize in Chemistry. A protein is a complex, in many dietIn nutrition, the diet is the sum of the food consumed by a body. Proper nutrition for a human requires vitamins, minerals, proteins, and fuel in the form of carbohydrates and fats. Imbalances between the consumed fuels and expended energy results in eiths around the world.

• BouillabaisseBouillabaisse is a traditional Provencal fish stew originating from the port city of Marseilles. Its name comes from the two French words bouiller (to boil), and abaisser (to reduce). Origins for the simple fare date back to the time of the Phoenicians, w
• Cioppino
• Clam chowderClam chowder is any of several chowders containing clams and broth. Along with the clams, potato chunks are common, as are onions. Vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serv
• Fried squid
• Streamed fish

3 See also

• List of types of seafoodThe following is a partial list of types of seafood . Seafood includes fish, shellfish, and roe. The list includes markings which summarize the assessment of Monterey Bay Aquarium about how well managed the world's supply of that seafood source is, as of