No seafood spread is complete without a packed display of shellfish. Seafood without shellfish is like vegetarian food without the greens – incomplete. Usually found in saltwater bodies, there are also certain kinds of shellfish that are harvested in freshwater.
So, what’s the difference between fish and shellfish you may wonder? Well, contrary to what their name suggests, shellfish is a member of the aquatic family but not exactly a fish. They are merely water dwellers usually with a hard outer covering or shell. Now, this ‘hardness’ may vary from shrimp to oysters, that is, from edible to slurp-and-discard.
Now, shellfish is often synonymous with allergies. And that brings us to the next sub-category – crustacean and mollusks (and these could be further sub-divided, but we’ll save that section of our encyclopedia for some other day). The former includes the likes of crab, shrimp, and lobster; while the latter includes shellfish like clams, oysters, scallops, and mussels. And more often than not, allergic reactions to crustacean shellfish tend to be more severe.
That said, those who are devoid of any such allergies indulge in a variety of these marine edibles. But since we’re not testing your encyclopedia knowledge, we’ll let you pick your favorite shellfish from within the broader crustacean and mollusk categories. Vote for your favorite shellfish below!