Fish
Fish are aquatic vertebrates with gills and, usually, fins. Many species are harvested or raised for food and served whole or as fillets.
Fish fillet: A boneless or partly boned portion cut from the side of a fish. Filleting turns many food fish into convenient portions for cooking and sale.
Bony fish: Fish whose skeletons are made primarily of bone rather than cartilage. Most commonly eaten fish, including salmon and cod, belong to this group.
Aquaculture: The cultivation of aquatic organisms, including fish, plants, and shellfish. Fish farming is one branch of this broader form of food production.
Omega-3 fatty acids: Polyunsaturated fats that include EPA and DHA, found in fatty fish and some other foods. Oily fish are a major dietary source of these fatty acids.
Shellfish: Aquatic invertebrates such as mollusks and crustaceans that are eaten as food. Shellfish are seafood, but they are not vertebrate fish.
Fish farming: The breeding and raising of fish under managed conditions for food or other uses. Aquaculture supplies many fish sold for eating.
Cartilaginous fish: Fish with skeletons made primarily of cartilage, including sharks and rays. Some species are eaten, though they differ from typical bony food fish.
Gill net: A fishing net that catches fish when their gills or bodies become entangled in its mesh. Gill nets are one method for catching wild fish for food.
Mercury in fish: The accumulation of mercury, especially methylmercury, in some fish through aquatic food webs. Mercury exposure makes species and portion choices relevant to health.
Seafood: Food obtained from aquatic animals and plants, including fish, shellfish, and seaweed. Fish are one part of this broader category of foods from water.