Fish and Shellfish Recipes
A fish is any aquatic vertebrate
animal that is typically ectothermic (or cold-blooded), covered
with scales, and equipped with two sets of paired fins and several
unpaired fins. Fish are abundant in the sea and in fresh water,
with species being known from mountain streams (e.g., char and
gudgeon) as well as in the deepest depths of the ocean (e.g.,
gulpers and anglerfish).
Shellfish is a culinary and fisheries term for
exoskeleton-bearing aquatic invertebrates used as food, including
various species of molluscs, crustaceans, and echinoderms.
Although most kinds of shellfish are harvested from saltwater
environments, some kinds are found only in freshwater. In addition
a few species of land crabs such as Cardisoma guanhumi, are
eaten, for example in the Caribbean.
Familiar marine molluscs enjoyed as a food source by humans
include many species of clams, mussels, oysters, winkles, and
scallops. Some crustaceans commonly eaten are shrimp, prawn,
lobster, crayfish, and crabs. Echinoderms are not as frequently
harvested for food as molluscs and crustaceans, but sea urchin roe
is quite popular in many parts of the world.