Cookbook:Seafood

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Cookbook | Recipes | Ingredients | 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. "

It 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 acually a type of algae.

Contents 1 Types of seafood 1.1 Fish 1.2 Shellfish 2 Miscellaneous seafood 3 Seafood Recipes 4 External resources

[edit] Types of seafood

[edit] Fish

[edit] 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
    • Conch
    • Whelk
    • Winkle
  • Squid = Calamari
  • Tuatua
  • Scallop
    • King Scallop
    • Queen Scallop

[edit] Miscellaneous seafood

• Caviar (sturgeon roe)
• Uni (sea urchin roe)
• Sea Cucumber
• Tuna
• Salmon roe (caviar substitute)

[edit] Seafood Recipes

• Ceviche of Shrimp and Sea Bass
• San Francisco style Scallop Ceviche
• Fish Fingers usually made of Cod or Haddock
• Kipper (smoked herring)
• Streamed Fish
• Seafood Kebabs with Zhoug Sauce

Additional seafood recipes can be found in the various seafood pages.

[edit] External resources

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