Shellfish, in colloquial andfisheries usage, areexoskeleton-bearingaquaticinvertebrates used asfood, including various species ofmolluscs,crustaceans, andechinoderms. Although most kinds of shellfish are harvested fromsaltwater environments, some are found infreshwater. In addition, a few species ofland crabs are eaten, for exampleCardisoma guanhumi in theCaribbean. Shellfish are among the most commonfood allergens.[1]
Due to narrowing in the meaning of the English wordfish over the centuries, shellfish no longer fall under what is usually consideredfish.[2] Most shellfish arelow on thefood chain and eat a diet composed primarily ofphytoplankton andzooplankton.[3] Many varieties of shellfish, andcrustaceans in particular, are actually closely related toinsects andarachnids; crustaceans make up one of the mainsubphyla of the phylumArthropoda.Molluscs includecephalopods (squids, octopuses, cuttlefish) andbivalves (clams, oysters), as well asgastropods (aquatic species such aswhelks and winkles; land species such as snails and slugs).
Molluscs used as a food source by humans include manyspecies ofclams,mussels,oysters,winkles, andscallops. Some crustaceans that are commonly eaten areshrimp,lobsters,crayfish,crabs andbarnacles.[4]Echinoderms are not as frequently harvested for food as molluscs and crustaceans; however,sea urchingonads are quite popular in many parts of the world, where the live delicacy is harder to transport.[5][6]
Though some shellfish harvesting has been unsustainable, andshrimp 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.
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-feedingmolluscs such as clams, mussels, and oyster to the exclusion ofcrustaceans and all else.[7]
Although the term is primarily applied tomarine species, ediblefreshwater invertebrates such ascrayfish and rivermussels 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 distinguishfish, animals defined by havingvertebrae, 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.[8]
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 thecuisines of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.
InJapanese cuisine, chefs often use shellfish and theirroe 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 andwasabi paste (a Japanesehorseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such asshiso (a kitchen herb, member of themint family) or finely shredded daikon radish, or both.
Lobster in particular is a great delicacy in theUnited States, where families in the Northeast region make them into the centerpiece of aclam bake, usually for special occasions. Lobsters are eaten on much of the East Coast; theAmerican lobster ranges fromNewfoundland down to about theCarolinas, but is most often associated withMaine. A typical meal involves boiling the lobster with some slight seasoning and then serving it with drawn butter,baked potato, andcorn on the cob.
Clamming is done both commercially and recreationally along the Northeast coastline of the US. Various type of clams are incorporated into thecuisine of New England. The soft-shelled clam is eaten eitherfried orsteamed (and then called "steamers"). Many types of clams can be used forclam chowder, but thequahog, a hard shelled clam also known as a chowder clam, is often used because the long cooking time softens its tougher meat.
TheChesapeake Bay andMaryland region has generally been associated more with crabs, but in recent years the area has been trying to reduce its catch ofblue crabs, as wild populations have been depleted. This has not, however, stemmed the demand: Maryland-stylecrabcakes are still a well known treat in crabhouses all over the bay, though the catch now comes from points farther south.[citation needed]
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In theSoutheast, and particularly the gulf states,shrimping is an important industry. Copious amounts of shrimp are harvested each year in theGulf of Mexico and theAtlantic Ocean to satisfy a national demand for shrimp. Locally, prawns and shrimp are often deep fried; in the Cajun and Creole kitchens ofLouisiana, shrimp and prawns are a common addition to traditional recipes likejambalaya and certain stews.Crawfish are a well known and much eaten delicacy there, often boiled in huge pots and heavily spiced.[9]
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 anaphrodisiac.[10]
Inter-tidal herbivorous shellfish such as mussels and clams can help people reach a healthy balance ofomega-3 and omega-6 fats in their diets, instead of the currentWestern diets.[11] For this reason, the eating of shellfish is often encouraged by dietitians.
Some popular dishes using shellfish:
TheTorah forbids the consumption of shellfish (i.e. the only permitted seafood is fish with fins and scales), in the books ofLeviticus andDeuteronomy.[12] Jews (of all religious traditions) who fully observe the dietary laws thus do not eat shellfish, neither doSeventh-day Adventists, who also follow Jewish dietary law.
Shia Islamic schools of thought vary on whether (and which types of) shellfish may be acceptable.[13]Sunni Muslims, except Hanafis, view them ashalal.[14][15][16]
Approximately 1% of the population is estimated to suffer from shellfish allergy,[17] which is more common in teenage and adult life than very early childhood.[18]
There is some evidence that shellfishintolerance exists in an unknown proportion of the population. The symptoms of this do not include the immune and respiratory symptoms of an allergic reaction, such as hives, hyperventilation, or anaphylaxis, but do involve gastrointestinal distress, such as nausea, abdominal cramps, and diarrhea.[19] Similar symptoms can come fromfoodborne illness or as part of a toxic effect.[20]
Some shellfish, such aswhelk, containarsenic. A sample of whelk was found to have a total content of arsenic at15.42 mg/kg of which 1% is inorganic arsenic.[21]
Shellfish caught inAlaska can causeparalytic shellfish poisoning (PSP).[22] PSP is caused by toxins, namely saxitoxin, released bydinoflagellates, 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,[23] thereby increasing the likelihood of intoxications of various types.
Shellfish of various kinds contribute to the formation ofreefs, such as when millions of oysters or mussels aggregate together. Reefs provide habitat for numerous other species, bury carbon, contributing toclimate change mitigation,[24] and defend the shore against erosion, floods and waves.[25][26] 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.[24][27] In addition, some shellfish are known for filtering water, removing suspended particles and contaminants, which contributes to both quality and clarity.[28] These benefits cascade to other species that are helpful to humankind such as seagrasses.[28]
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