productsseafood

Seafood products are edible products derived from marine and freshwater species, including fish and shellfish, as well as derived items produced by processing, curing, preserving, or packaging. They encompass raw, minimally processed, and ready-to-eat forms intended for direct consumption or further preparation.

Common categories include fresh or frozen whole fish and fillets, shellfish such as shrimp, crab, and mussels, and a range of processed products including canned tuna, sardines, smoked salmon, dried or salted products, surimi-based products, fish sauces, and ready-to-eat meals.

Production involves capture or farming and subsequent processing—cleaning, cutting, freezing, canning, smoking, drying, or fermentation. Quality control relies on hazard analysis and critical control points (HACCP), temperature control, sanitation, and traceability. Labeling provides species, origin, nutrition facts, allergen information, and expiry dates.

Seafood safety addresses contamination risks such as pathogens, parasites, chemical pollutants, and histamines in certain fish. Authorities set standards for handling, storage, and labeling. Consumers should follow storage guidelines and consider allergies and mercury or contaminant advisories for certain populations.

Many markets promote sustainable sourcing. Certifications like MSC or ASC indicate independent verification of responsible fishing or farming practices. Trade is regulated by food-safety agencies and international agreements governing labeling, imports, and safety standards.

Seafood products support global food supply chains and are valued for high-quality protein, omega-3 fatty acids, and culinary versatility. Demand can be seasonal and influenced by price, availability, and cultural cuisine.