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Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal used as Human food, including various species of Mollusca, , and . Although most kinds of shellfish are harvested from Seawater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergy.
Despite the name, shell fish are not fish. Most shellfish are Trophic level on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main Subphylum of the phylum Arthropoda. Molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs).
Molluscs used as a food source by humans include many species of , mussels, , winkles, and . Some crustaceans that are commonly eaten are shrimp, Lobster meat, crayfish, Crab meat and . are not as frequently harvested for food as molluscs and crustaceans; however, sea urchin gonads are quite popular in many parts of the world, where the live delicacy is harder to transport.
Though some shellfish harvesting has been unsustainable, and shrimp farming has been destructive in some parts of the world, shellfish farming can be important to environmental restoration, by developing reefs, filtering water and eating biomass.
Although the term is primarily applied to marine species, edible freshwater invertebrates such as crayfish and river mussels are also sometimes grouped under the umbrella term "shellfish".
Although their shells may differ, all shellfish are invertebrates. As non-mammalian animals that spend their entire lives in water they are "fish" in an informal sense; however, the term ”finfish" is sometimes used to distinguish fish, animals defined by having vertebrate, from shellfish in modern terminology.
The word "shellfish" is both singular and plural; the rarely used "shellfishes" is sometimes employed to distinguish among various types of shellfish. (1999). 9781900289221, Shaun Tyas. ISBN 9781900289221
Clam digging is done both commercially and recreationally along the Northeast coastline of the US. Various type of clams are incorporated into the cuisine of New England. The soft-shelled clam is eaten either Fried clam or steamed (and then called "soft-shell Clam"). Many types of clams can be used for clam chowder, but the quahog, a hard shelled clam also known as a chowder clam, is often used because the long cooking time softens its tougher meat.
The Chesapeake Bay and Maryland region has generally been associated more with crabs, but in recent years the area has been trying to reduce its catch of blue crabs, as wild populations have been depleted. This has not, however, stemmed the demand: Maryland-style are still a well known treat in crabhouses all over the bay, though the catch now comes from points farther south.
In the Southeast, and particularly the gulf states, shrimping is an important industry. Copious amounts of shrimp are harvested each year in the Gulf of Mexico and the Atlantic Ocean to satisfy a national demand for shrimp. Locally, prawns and shrimp are often deep fried; in the Cajun and Creole kitchens of Louisiana, shrimp and prawns are a common addition to traditional recipes like jambalaya and certain stews. Crawfish are a well known and much eaten delicacy there, often boiled in huge pots and heavily spiced.
In many major cities with active fishing ports, raw oyster bars are also a feature of shellfish consumption. When served freshly shucked (opened) and iced, one may find a liquid inside the shell, called the liquor. Some believe that oysters have the properties of an aphrodisiac.
Inter-tidal herbivorous shellfish such as mussels and clams can help people reach a healthy balance of omega-3 and omega-6 fats in their diets, instead of the current Western diets. For this reason, the eating of shellfish is often encouraged by dietitians.
Some popular dishes using shellfish:
schools of thought vary on whether (and which types of) shellfish may be acceptable. Sunni Islam, except Hanafis, view them as halal.
There is some evidence that shellfish Food intolerance exists in an unknown proportion of the population. The symptoms of this do not include the immune and respiratory symptoms of an allergic reaction, such as hives, hyperventilation, or anaphylaxis, but do involve gastrointestinal distress, such as nausea, abdominal cramps, and diarrhea. Similar symptoms can come from foodborne illness or as part of a toxic effect.
Shellfish caught in Alaska can cause paralytic shellfish poisoning (PSP). PSP is caused by toxins, namely saxitoxin, released by , a type of protista (also considered algae), which are extremely poisonous (1000 times more potent than cyanide) and can lead to death by paralyzing the breathing muscles. Due to warming oceans, algae blooms have become more widespread, thereby increasing the likelihood of intoxications of various types.
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