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Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms.
Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life.
Related Journals of Sea Food
Coastal Zone Management, Marine Biology & Oceanography, Aquaculture Research & Development, Fisheries & Livestock Production, Ocean & Coastal Management, Biological Conservation, Aquatic Conservation-marine and Freshwater Ecosystems, Conservation Biology, Coastal Management.