Shellfish

  • Shellfish is a broad term for aquatic animals that have a shell or shell-like exoskeleton.

  • There are two general categories of edible shellfish: crustaceans and mollusks.

  • Although most kinds of shellfish are harvested from saltwater environments, some kinds are found in freshwater.

  • Despite the name, shellfish are not a kind of fish, but are simply water-dwelling animals.

  • Most shellfish eat a diet composed primarily of phytoplankton and zooplankton.

  • Their flavors range from sweet to briny and their textures from “meaty” to soft and delicate.

  • A healthy alternative to meat, shellfish provide high-quality protein and an array of important vitamins and minerals, as well as omega-3 fatty acids.

  • Shellfish are naturally low in calories, but how you prepare them is key to a healthy diet.

  • Shellfish are also low in saturated fat.

  • Many types of shellfish—crabs, scallops, mussels, clams, and lobster, among them—are actually slightly lower in cholesterol than chicken or beef.

  • Shellfish are among the most common food allergens.

“Attitude is a little thing that makes a big difference.”
— Winston Churchill...

“Attitude is a little thing that makes a big difference.” Winston Churchill