Seafood
Seafood is aquatic animals and plants harvested or raised for human consumption, including fish, shellfish, and seaweed.
Finfish: Aquatic vertebrates with fins and gills, including both marine and freshwater species. Finfish make up a major share of seafood, from wild-caught tuna to farmed salmon.
Sushi: A Japanese dish centered on vinegared rice, often served with seafood or vegetables. Sushi showcases seafood served raw, cured, or cooked in a distinctive culinary tradition.
Overfishing: Fishing at a rate that depletes a population faster than it can replenish. Excessive harvest can reduce the abundance of seafood species and destabilize fisheries.
Meat: Animal flesh consumed as food, generally from terrestrial livestock or game. Seafood is animal food from aquatic sources rather than the usual terrestrial sources of meat.
Shellfish: Aquatic invertebrates commonly grouped as crustaceans and mollusks, including shrimp, crabs, clams, and oysters. This broad category covers seafood with very different biology and harvesting methods.
Ceviche: A Latin American dish in which seafood is marinated in citrus juice, often with seasonings. Ceviche uses acid-marinated seafood in a preparation that depends on careful handling.
Marine pollution: The introduction of harmful materials or energy into marine environments. Pollution can contaminate seafood and damage the habitats that support it.
Aquatic foods: Foods from aquatic animals, plants, and microorganisms, harvested or cultivated in freshwater and marine environments. This broader category includes freshwater and microbial foods beyond common uses of seafood.
Seaweed: Macroscopic marine algae harvested or cultivated for food and other uses. Seaweed is seafood despite being algae rather than an animal.
Fish processing: Methods used to prepare and preserve fish, including freezing, salting, smoking, and canning. Processing extends seafood shelf life and shapes its forms in markets.