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Shellfish is a colloquial and
fisheries Fishery can mean either the enterprise of raising or harvesting fish and other aquatic life; or more commonly, the site where such enterprise takes place ( a.k.a. fishing ground). Commercial fisheries include wild fisheries and fish farms, both ...
term for exoskeleton-bearing aquatic invertebrates used as
food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...
, including various species of
mollusc Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda, the members of which are known as molluscs or mollusks (). Around 85,000  extant species of molluscs are recognized. The number of fossil species is esti ...
s, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in
freshwater Fresh water or freshwater is any naturally occurring liquid or frozen water containing low concentrations of dissolved salts and other total dissolved solids. Although the term specifically excludes seawater and brackish water, it does include ...
. In addition, a few species of
land crabs A number of lineages of crabs have evolved to live predominantly on land. Examples of terrestrial crabs are found in the families Gecarcinidae and Gecarcinucidae, as well as in selected genera from other families, such as ''Sesarma'', althou ...
are eaten, for example '' Cardisoma guanhumi'' in the
Caribbean The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Se ...
. Shellfish are among the most common
food allergens A food allergy is an abnormal immune response to food. The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressur ...
. Despite the name, ''shellfish'' are not fish. Most shellfish are
low Low or LOW or lows, may refer to: People * Low (surname), listing people surnamed Low Places * Low, Quebec, Canada * Low, Utah, United States * Lo Wu station (MTR code LOW), Hong Kong; a rail station * Salzburg Airport (ICAO airport code: LO ...
on the food chain and eat a diet composed primarily of
phytoplankton Phytoplankton () are the autotrophic (self-feeding) components of the plankton community and a key part of ocean and freshwater ecosystems. The name comes from the Greek words (), meaning 'plant', and (), meaning 'wanderer' or 'drifter'. Ph ...
and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and
arachnids Arachnida () is a Class (biology), class of joint-legged invertebrate animals (arthropods), in the subphylum Chelicerata. Arachnida includes, among others, spiders, scorpions, ticks, mites, pseudoscorpions, opiliones, harvestmen, Solifugae, came ...
; crustaceans make up one of the main
subphyla In zoological nomenclature, a subphylum is a taxonomic rank below the rank of phylum. The taxonomic rank of " subdivision" in fungi and plant taxonomy is equivalent to "subphylum" in zoological taxonomy. Some plant taxonomists have also used th ...
of the phylum Arthropoda. Molluscs include
cephalopods A cephalopod is any member of the molluscan class Cephalopoda (Greek plural , ; "head-feet") such as a squid, octopus, cuttlefish, or nautilus. These exclusively marine animals are characterized by bilateral body symmetry, a prominent head, an ...
(squids, octopuses, cuttlefish) and
bivalves Bivalvia (), in previous centuries referred to as the Lamellibranchiata and Pelecypoda, is a class of marine and freshwater molluscs that have laterally compressed bodies enclosed by a shell consisting of two hinged parts. As a group, bival ...
(clams, oysters), as well as gastropods (aquatic species such as
whelks Whelk (also known as scungilli) is a common name applied to various kinds of sea snail. Although a number of whelks are relatively large and are in the family Buccinidae (the true whelks), the word ''whelk'' is also applied to some other mari ...
and winkles; land species such as snails and slugs). Molluscs used as a food source by humans include many species of clams,
mussel Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other ...
s, oysters, winkles, and
scallop Scallop () is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families ...
s. Some crustaceans that are commonly eaten are
shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
,
lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...
s,
crayfish Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mu ...
,
crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the ...
s and
barnacle A barnacle is a type of arthropod constituting the subclass Cirripedia in the subphylum Crustacea, and is hence related to crabs and lobsters. Barnacles are exclusively marine, and tend to live in shallow and tidal waters, typically in eros ...
s. Echinoderms are not as frequently harvested for food as molluscs and crustaceans; however,
sea urchin Sea urchins () are spiny, globular echinoderms in the class Echinoidea. About 950 species of sea urchin live on the seabed of every ocean and inhabit every depth zone from the intertidal seashore down to . The spherical, hard shells (tests) of ...
roe is 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.


Terminology

The term "shellfish" is used both broadly and specifically. In common parlance, as in "having shellfish for dinner", it can refer to anything from clams and oysters to lobster and shrimp. For regulatory purposes it is often narrowly defined as filter-feeding molluscs such as clams, mussels, and oyster to the exclusion of crustaceans and all else. Although the term is primarily applied to
marine Marine is an adjective meaning of or pertaining to the sea or ocean. Marine or marines may refer to: Ocean * Maritime (disambiguation) * Marine art * Marine biology * Marine debris * Marine habitats * Marine life * Marine pollution Military * ...
species, edible
freshwater Fresh water or freshwater is any naturally occurring liquid or frozen water containing low concentrations of dissolved salts and other total dissolved solids. Although the term specifically excludes seawater and brackish water, it does include ...
invertebrates such as
crayfish Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mu ...
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 vertebrae, 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.


Shellfish in various cuisines

Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost all the
cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
s of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.


In Japan

In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded daikon radish, or both.


In the United States

Lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...
in particular is a great delicacy in the United States, where families in the Northeast region make them into the centerpiece of a
clam bake The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients ...
, usually for special occasions. Lobsters are eaten on much of the East Coast; the
American lobster The American lobster (''Homarus americanus'') is a species of lobster found on the Atlantic Ocean, Atlantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster, Canadian lobster, true lobster, norther ...
ranges from
Newfoundland Newfoundland and Labrador (; french: Terre-Neuve-et-Labrador; frequently abbreviated as NL) is the easternmost province of Canada, in the country's Atlantic region. The province comprises the island of Newfoundland and the continental region ...
down to about the
Carolinas The Carolinas are the U.S. states of North Carolina and South Carolina, considered collectively. They are bordered by Virginia to the north, Tennessee to the west, and Georgia to the southwest. The Atlantic Ocean is to the east. Combining Nort ...
, but is most often associated with Maine. A typical meal involves boiling the lobster with some slight seasoning and then serving it with drawn butter, baked potato, and
corn on the cob Corn on the cob is a culinary term for a cooked :wikt:ear#earofcorn, ear of sweet corn (maize) eaten directly off the corncob, cob. The ear is picked while the endosperm is in the "milk stage" so that the caryopsis, kernels are still tender. E ...
. Clamming 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 New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampan ...
. The soft-shelled clam is eaten either fried or steamed (and then called " steamers"). 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 Blue crab may refer to: * Blue Crab 11, an American sailboat design * ''Callinectes sapidus'' – Chesapeake or Atlantic blue crab of the West Atlantic, introduced elsewhere * ''Cardisoma guanhumi'' – blue land crab of the West Atlantic * '' Disc ...
, as wild populations have been depleted. This has not, however, stemmed the demand: Maryland-style
crabcake A crab cake is a variety of fishcake that is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (typically prepared mustard, but sometimes mustard powder), eggs, a ...
s 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 The shrimp fishery is a major global industry, with more than 3.4 million tons caught per year, chiefly in Asia. Rates of bycatch are unusually high for shrimp fishing, with the capture of sea turtles being especially contentious. A shrimper is a ...
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 Jambalaya ( , ) is an American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Ingredients Traditionally, the meat includes sau ...
and certain stews.
Crawfish Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mu ...
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: * Ceviche * Cioppino * Clam chowder *
Curanto Curanto (from arn, kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in a earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditi ...
* Fruits de mer * Paella * Sashimi and Sushi * Shrimp cocktail *
Lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...
bisque * She-crab soup


Religious dietary restrictions

The Torah forbids the consumption of shellfish (i.e. the only permitted seafood is fish with fins and scales), in the books of Leviticus and
Deuteronomy Deuteronomy ( grc, Δευτερονόμιον, Deuteronómion, second law) is the fifth and last book of the Torah (in Judaism), where it is called (Hebrew: hbo, , Dəḇārīm, hewords Moses.html"_;"title="f_Moses">f_Moseslabel=none)_and_th ...
. Jews (of all religious traditions) who fully observe the dietary laws thus do not eat shellfish. Neither do Seventh-day Adventists, who follow Jewish dietary law. Islamic schools of thought vary on whether (and which types of) shellfish may be acceptable.


Allergy

Approximately 1% of the population is estimated to suffer from shellfish allergy, which is more common in teenage and adult life than very early childhood.


Toxic content

Some shellfish, such as whelk, contain arsenic. A sample of whelk was found to have a total content of arsenic at of which 1% is inorganic arsenic. Shellfish caught in Alaska can lead to paralytic shellfish poisoning (PSP). PSP is caused by toxins namely Saxitoxins released by
dinoflagellate The dinoflagellates (Greek δῖνος ''dinos'' "whirling" and Latin ''flagellum'' "whip, scourge") are a monophyletic group of single-celled eukaryotes constituting the phylum Dinoflagellata and are usually considered algae. Dinoflagellates are ...
, 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.


Ecosystem services and reef-building

Shellfish of various kinds contribute to the formation of reefs, such as when millions of oysters or mussels aggregate together. Reefs provide habitat for numerous other species, bury carbon, contributing to
climate change mitigation Climate change mitigation is action to limit climate change by reducing Greenhouse gas emissions, emissions of greenhouse gases or Carbon sink, removing those gases from the atmosphere. The recent rise in global average temperature is mostly caus ...
, and defend the shore against erosion, floods and waves. Conversely, when they are destroyed or exploited, carbon can be released into the atmosphere, simultaneously increasing the likelihood of severe weather while removing the natural defence against its consequences. In addition, some shellfish are known for filtering water, removing suspended particles and contaminants, which contributes to both quality and clarity. These benefits cascade to other species that are helpful to humankind such as seagrasses.


See also

*
Aquaculture Aquaculture (less commonly spelled aquiculture), also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants (e.g. lot ...
*
Seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
*
Seashell A seashell or sea shell, also known simply as a shell, is a hard, protective outer layer usually created by an animal or organism that lives in the sea. The shell is part of the body of the animal. Empty seashells are often found washe ...
*
Shellfish Association of Great Britain The Shellfish Association of Great Britain (SAGB) is a historic association that was founded as the Oyster Merchants' and Planters' Association in 1903, it was renamed the SAGB in 1969. They cover a wide range of topics within the shellfish indust ...
(SAGB)


References


Sources

* Pawley, Andrew (2004
"Are crustaceans shellfish? A whiff of scandal in English lexicography"
''Australian Style'', 12 (1): 1–3.


External links


BC Shellfish Growers Association

East Coast Shellfish Growers Association

Pacific Coast Shellfish Growers Association



Shellfish Gallery




at the University of Washington Libraries, Digital Collection * ttp://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=90240&t=15169&h=15159&s=100&e=100&r=100 Nutrition Facts for Various Shellfish {{Authority control Seafood Fish products