Seafood

As seafood is usually referred to all seafood that are not vertebrates. Typical seafood shells and water snails, cuttlefish and squid, shrimp, crab, crawfish and lobster. Seafood may be catching or breeding products.

That name speaks a clear understanding agrarian embossed in the use of the sea as it ideally could in the Mediterranean, especially in Italy, mint. The Romans understood this particular food as a blessing of the seas and their gods, as evidenced for example in the repeated occurrence of shellfish in ancient mythology. In the Christian veneration of saints, the shell was equally taken (see scallop ). Even in the architecture of the Baroque and the Rococo, the shell was chosen as a perfect product of nature, among other plant motifs one of the outstanding ornaments (see Rocaille ).

According to traditional Jewish dietary laws Seafood apply because they do not have scales, usually as ritually unclean ( tame ) and therefore do not appear in the kosher diet.

The term seafood is narrower than the English Seafood: Seafood to include all edible animals from the sea, including fish and marine mammals.