Seafoods

Abstract

Foods derived from salt water are considered “seafoods,” whereas all food derived from water environments, be they fresh or salt, are considered marine foods. The principal marine foods are saltwater fish, crustaceans and shellfish such as shrimp, lobster, crab, clams, and oysters, and certain freshwater fish and crustaceans. Seafood also includes other sea animals and plants such as seaweed and sea cucumber. Seafoods are also converted into large quantities of manufactured or processed foods, most of which are frozen or canned. Examples include precooked, battered, breaded, and frozen fillets, fish sticks, and shrimp, as well as canned tuna, salmon, and sardines. In addition, fish are salted, smoked, pickled, or dried. Currently, Americans consume about 16 lb of seafood per capita per year, compared to 112 lb of red meats and 64 lb of chicken. In other parts of the world, seafood makes up the major source of protein in the diet. Although the United States is a major exporter of fish, over 60% of the seafoods consumed in this country are from imports, reflecting market demand for selected species.