Shellfish

SeafoodCrustaceanBivalveGastropodCephalopodAllergen: ShellfishAllergen: Crustacean ShellfishAllergen: MollusksNot vegetarianBrinySweetUmamiOceanicDelicateSavoryMineral

Nutrition (per 100 g)

Calories: 90
Protein (g): 18
Fat (g): 1.5
Carbs (g): 2
Fiber (g): 0
Sodium (mg): 300

Values are approximate averages across common shellfish; species, salinity, and preparation can significantly affect sodium and fat.

Storage

Room temp: up to 0 days
Refrigerated: up to 1 days
Frozen: up to 90 days

Shellfish is a culinary umbrella for aquatic invertebrates with shells, primarily crustaceans (such as shrimp, crab, and lobster) and mollusks (including clams, mussels, oysters, scallops, squid, and octopus). They range from delicate and sweet to robustly briny, with textures spanning tender and creamy to firm and meaty. Shellfish are sold live in-shell, shucked, cleaned, or processed (frozen, precooked), and take well to quick, high-heat methods as well as gentle, moist-heat techniques.

Nutritionally, shellfish tend to be high in lean protein and micronutrients like iodine, zinc, selenium, and B12, with relatively low fat. Quality hinges on freshness: look for closed shells on bivalves, lively movement in crustaceans, a clean ocean aroma, and proper cold-chain handling. Many species are subject to sustainability considerations and strict food safety guidance; shellfish is also a major allergen, so careful storage, segregation, and thorough cleaning of tools and surfaces are essential.