Shellfish is a culinary term for some aquaticinvertebrates used asfood:molluscs,crustaceans, andechinoderms. It is not a scientific term, and its use may vary from place to place.
Both saltwater and freshwater invertebrates are considered shellfish.[1] Molluscs commonly used as food include theclam,mussel,oyster,winkle, andscallop.
Some crustaceans commonly eaten are theshrimp,prawn,lobster,crayfish, andcrab.
Echinoderms are not eaten as commonly as molluscs and crustaceans. InAsia,sea cucumber andsea urchins are eaten.
Ediblecephalopods such assquid,octopus, andcuttlefish and terrestrialsnails, though all molluscs, are sometimes considered to be shellfish and sometimes not.
The termfinfish is sometimes used to distinguish ordinary (vertebrate)fish from shellfish.
Jewish andIslamic dietary laws forbid the eating of shellfish (those that live on the land, and in the water).
InJapanese cuisine, chefs often use shellfish and theirroe.Sushi andsashimi feature both raw and cooked shellfish.
