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Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as Spanish pez vs. pescado).
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish.Shellfish include various species of molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins).
Seafood is any form of sea life regarded as food by humans. It prominently includes shellfish, and roe. Shellfish include various species of molluscs, crustaceans, and echinoderms. In most parts of the world, fish are generally not considered seafood even if they are from the sea.
The Fishmonger's Shop, Bartolomeo Passerotti, 1580s Fish on a trawler's deck. People interact with fish in multiple ways, whether practically, in folklore and religion, or in art. They have economic importance in the fishing industry and fish farming; these industries provide some people with an income, and the general population with fish as food.
Many fish or seafood dishes have a specific names (sauerbraten), while others are simply described or named for particular places (Cullen skink). [4] As with other food dishes, there can be a high level of culinary mythology concerning regional claims to particular seafood dishes, and it is not always clear where particular dishes originated.
Most fish were cultivated in large fishponds or caught near shore in shallow waters and reefs. [10] Fishing and fish caught beyond the reef in the deep sea were reserved for chiefs according to the kapu system which regulated the way of life in Ancient Hawaii. [11] Poke began as cut-offs from catch to serve as a snack.
Fish and other aquatic organisms are also processed into various food and non-food products. Live, fresh or chilled is often the most preferred and highly priced form of fish and represents the largest share of fish for direct human consumption, 45 percent in 2016, followed by frozen (31 percent), prepared and preserved (12 percent) and cured ...
Salmon is a common food fish classified as an oily fish [1] with a rich content of protein and omega-3 fatty acids. [2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production.