Seafood

SeafoodFishShellfishMolluskCrustaceanCephalopodAllergen: FishAllergen: ShellfishNot vegetarianBrinySweetUmamiDelicateOceanic

Nutrition (per 100 g)

Calories: 110
Protein (g): 21
Fat (g): 2.5
Carbs (g): 0
Fiber (g): —
Sodium (mg): —

Values vary significantly by species and preparation; shellfish can be higher in sodium and cholesterol, while oily fish contain more omega-3 fats.

Storage

Room temp: up to 0 days
Refrigerated: up to 2 days
Frozen: up to 90 days

Seafood refers to edible aquatic animals, including finfish, crustaceans, and mollusks. It encompasses a wide range of textures and flavors, from delicate, flaky white fish to sweet, briny shellfish and meaty cephalopods. Because it cooks quickly and pairs well with bright acids, herbs, and simple fats, seafood features prominently in many global cuisines.

Nutritionally, most seafood is rich in high-quality protein and essential micronutrients, with fatty species providing beneficial omega-3s. Quality, freshness, and sustainability vary by species and fishery, and many forms are highly perishable and allergenic, so source carefully and store cold. Adjust techniques and timing to the specific cut and species for best results.