Seafood refers to any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish (including molluscs and crustaceans). By extension, in North America although not generally in the United Kingdom, the term seafood is also applied to similar animals from fresh water and all edible aquatic animals are collectively referred to as seafood.
Food features:The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinguished from meat, although it is still animal and is excluded in a vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.
Place of origin:Seafood is an important source of protein in many diets around the world, especially in coastal areas.
Nutrition:Research over the past few decades has shown that the nutrients and minerals in seafood can make improvements in brain development and reproduction and has highlighted the role for seafood in the functionality of the human body.
Dietotherapy function:Regularly eating fish oils is also thought to reduce the risk of arrhythmia – irregular electrical activity in the heart which increases the risk of sudden heart attacks.