Seafood

Seafood refers to edible aquatic animals and, in some definitions, certain aquatic plants harvested for human consumption. It encompasses fish from marine and fresh waters, shellfish such as crustaceans (shrimp, crabs, lobsters) and mollusks (oysters, clams, mussels, scallops), as well as other marine animals including cephalopods (octopus, squid). Seaweed is sometimes included but is often classified separately as an aquatic plant.

Nutrition and use: Seafood is a major source of high-quality protein and often provides essential nutrients such as long-chain omega-3 fatty acids, vitamin D, vitamin B12, iodine and selenium. Dietary guidelines frequently recommend seafood as part of a balanced diet, while noting that certain large or long-lived species may carry higher mercury or contaminant levels.

Production and trade: Global seafood production comes from wild capture and aquaculture. Major producers include China, Indonesia, Peru, India, Vietnam, the United States, Norway and Chile. Seafood products are traded worldwide and form an important part of coastal economies and export earnings.

Sustainability and safety: Overfishing, bycatch and habitat destruction have raised concerns about the long-term viability of some stocks. Management measures such as quotas, size limits, seasonal closures, and protected areas aim to rebuild stocks. Certification programs, including the Marine Stewardship Council and the Aquaculture Stewardship Council, help consumers identify responsibly sourced seafood. Food safety issues include parasites and contaminants; proper handling, storage and cooking reduce risks.

Culinary and cultural aspects: Seafood is prepared in diverse ways across cultures, including grilling, steaming, frying and raw preparations such as sushi and sashimi.