/see"foohd'/, n.any fish or shellfish from the sea used for food.[1830-40, Amer.]
* * *Edible aquatic animals excluding mammals, but including both freshwater and ocean creatures.Seafood includes bony and cartilaginous fishes, crustaceans, mollusks, edible jellyfish, sea turtles, frogs, sea urchins, and sea cucumbers. The roe, or eggs, of some species are eaten as caviar. After cereals, seafood may be mankind's most important food, furnishing about 15% of the world's protein intake. Lean fish is equivalent to beef or poultry in its protein yield (18–25% by weight), but it is much lower in calories. Much seafood is eaten uncooked, either raw, dried, smoked, salted, pickled, or fermented. Otherwise it is cooked whole or cut into steaks, filets, or chunks. It is often used in stews or soups.
* * *▪ foodedible aquatic animals, excluding mammals, but including both freshwater and ocean creatures. Most nontoxic aquatic species are exploited for food by humans. Even those with toxic properties, such as certain blowfish, can be prepared so as to circumvent harm to the consumer.fish and other seafood may be humanity's most important food, after cereals, furnishing about 15 percent of the world population's protein intake. Lean fish muscle provides 18–25 percent protein by weight, the equivalent of beef or poultry, but is much lower in calories. In fish one gram of protein is present for 4 to 10 calories, as contrasted with 10–20 calories per protein gram for lean meats and up to 30 for fatty meats.Seafood comprises all bony fishes and the more primitive sharks, skates, rays, sawfish, sturgeons, and lampreys; crustaceans such as lobsters, crabs, shrimps, prawns, and crayfish; mollusks, including clams, oysters, cockles, mussels, periwinkles, whelks, snails, abalones, scallops, and limpets; the cephalopod mollusks—squids, octopuses, and cuttlefish; edible jellyfish; sea turtles; frogs; and two echinoderms—sea urchins and sea cucumbers.The most commercially important ocean fish are species of salmon, herring, codfish, flatfish (flounder, sole, halibut, turbot), redfish (ocean perch), jack mackerel, tuna, mackerel, and sardine. Major species of freshwater fish are carp, eel, trout, whitefish, pike, pike perch, and catfish. The catch ranges in size from whitebait and baby eels, both about 2 inches (5 cm) long, to bluefin tuna, up to 14 feet (4.3 m) in length.Because fish spoils quickly and is thus highly perishable, for most of history the majority of the catch has been dried, smoked, salted, pickled, or fermented when not eaten fresh. Even when these practices are no longer strictly necessary for preservation, the distinctive alterations in taste that they produce have cultivated a continuing demand for fish preserved in these ways.Fish are cooked whole or cut into steaks, fillets, or chunks. Crustaceans are usually cooked whole, alive, as are most mollusks. Larger, tougher mollusks are ground or sliced and pounded to tenderize the tough flesh. Much seafood is eaten uncooked, either completely raw or somewhat modified by marination.In addition to flesh, the roe of fishes and some shellfish and the eggs of turtles are eaten. caviar, the roe of sturgeon, is now synonymous with luxury but was relatively cheap and common until the latter part of the 19th century, when worldwide sturgeon stocks began to decline rapidly.A major consideration in cooking fish or shellfish is to avoid overcooking. The rule of thumb is that fish should be cooked 10 minutes per inch, measured through the thickest part of the fish, with an additional 5 minutes required if the fish is cooked in a sauce. The time should be doubled for frozen fish.The repertory of fish cookery worldwide is immense. Fish may be poached, sautéed, broiled, baked, deep-fried, steamed, or eaten raw. Seafood, often in combination, forms the basis of many savoury stews, soups, chowders, gumbos, and bisques. In general, the more delicate and lean seafoods are prepared with milder seasonings and sauces, while those that are more robust in flavour, with coarser or fattier flesh, receive more pronounced seasoning.
* * *
Look at other dictionaries:
Seafood — is any sea animal or seaweed that is served as food, or is suitable for eating, particularly saltwater animals, such as fish and shellfish (including mollusks and crustaceans). By extension, in North America although not generally in the United… … Wikipedia
seafood — (n.) food obtained from the sea, 1836, American English, from SEA (Cf. sea) + FOOD (Cf. food) … Etymology dictionary
Seafood — [Wichtig (Rating 3200 5600)] Bsp.: • Das Moorcock serviert Meeresfrüchte … Deutsch Wörterbuch
seafood — ► NOUN ▪ shellfish and sea fish served as food … English terms dictionary
seafood — ☆ seafood [sē′fo͞od΄ ] n. 1. food prepared from or consisting of saltwater fish or shellfish 2. loosely food prepared from any fish … English World dictionary
Seafood — [Haixian, 2001] Film One of the first Chinese digital features, Seafood brilliantly recounts, with an arresting mixture of cynicism and humour, the shifting power relationships between a suicidal prostitute and a corrupt policeman. Seafood is the … Encyclopedia of Contemporary Chinese Culture
Seafood — Teller mit Meeresfrüchten Als Meeresfrüchte bezeichnet man in der Regel alle essbaren Meerestiere, die keine Wirbeltiere (Fische oder Wale) sind. Es handelt sich hierbei also um eine kulinarische Einteilung, nicht um eine biologische. Typische… … Deutsch Wikipedia
seafood — noun ADJECTIVE ▪ fresh ▪ local VERB + SEAFOOD ▪ eat ▪ cook ▪ serve … Collocations dictionary
seafood — With an estimated per capita consumption of fish more than twice the EU average, it is to be expected that seafood of all kinds bulks large in the Spanish diet, and this assumption is amply confirmed by a walk through a market or past local… … Encyclopedia of contemporary Spanish culture
seafood — [[t]si͟ːfuːd[/t]] seafoods N UNCOUNT: also N in pl Seafood is shellfish such as lobsters, mussels, and crabs, and sometimes other sea creatures that you can eat. ...a seafood restaurant … English dictionary