Marisco

Marisco is the Spanish term for edible marine animals consumed as seafood. It generally refers to seafood other than most fish and includes crustaceans, mollusks, and related invertebrates. The exact scope can vary by country and culinary tradition.

Common crustaceans include shrimp or prawns, crabs, lobsters, and crayfish. Mollusks are represented by bivalves such as mussels, clams, oysters, and scallops, and cephalopods such as squid and octopus. In some cuisines, sea urchins and other echinoderms are also treated as marisco.

Marisco is obtained through capture fisheries and aquaculture. Production is concentrated along coastal regions of Europe, the Americas, and Asia. Sustainability concerns—overfishing, habitat impact, and bycatch—lead to certifications from bodies such as the Marine Stewardship Council (MSC) as a guide for responsible sourcing.

Culinary uses vary, but marisco is commonly boiled, steamed, grilled, or fried. Dishes include seafood stews, paella de mariscos, and various seafood platters. Some cultures also serve raw or lightly prepared preparations, with attention to safety and freshness.

Nutritively, marisco provides high-quality protein and minerals such as zinc, selenium, iron, and iodine, along with omega-3 fatty acids in many species. Shellfish and mollusks are common allergens; safe handling, storage, and avoidance when not fresh are important to reduce health risks.