seafood

Seafood refers to water-dwelling animals that people kill and eat, such as fish, shrimp, or even octopuses. Seafood is not what happens to your friend if you open your mouth while you’re chewing.

Do you enjoy fish and chips? Fried clams? Tuna fish sandwiches? All of these qualify as seafood. It was once fairly common to think of larger sea creatures including whales and dolphins as seafood too, although fewer people eat these animals today. The term seafood can also be used for fish that live in lakes and rivers, rather than oceans; and edible seaweeds like kelp.

Definitions of seafood
  1. noun
    edible fish (broadly including freshwater fish) or shellfish or roe etc
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    types:
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    saltwater fish
    flesh of fish from the sea used as food
    freshwater fish
    flesh of fish from fresh water used as food
    calamari, calamary, squid
    (Italian cuisine) squid prepared as food
    octopus
    tentacles of octopus prepared as food
    periwinkle, winkle
    small edible marine snail; steamed in wine or baked
    whelk
    large marine snail much used as food in Europe
    shellfish
    meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
    prawn, shrimp
    any of various edible decapod crustaceans
    whitefish
    any market fish--edible saltwater fish or shellfish--except herring
    hard roe, roe
    fish eggs or egg-filled ovary; having a grainy texture
    milt, soft roe
    fish sperm or sperm-filled reproductive gland; having a creamy texture
    bream, sea bream
    flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae
    bream, freshwater bream
    flesh of various freshwater fishes of North America or of Europe
    bass, freshwater bass
    any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
    bass, sea bass
    the lean flesh of a saltwater fish of the family Serranidae
    grouper
    flesh of a saltwater fish similar to sea bass
    croaker
    the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
    whiting
    flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
    whiting
    flesh of a cod-like fish of the Atlantic waters of Europe
    cusk
    the lean flesh of a cod-like fish of North Atlantic waters
    dolphinfish, mahimahi
    the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)
    carp
    the lean flesh of a fish that is often farmed; can be baked or braised
    buffalofish
    large carp-like North American fish
    pike
    highly valued northern freshwater fish with lean flesh
    monkfish
    flesh of a large-headed anglerfish of the Atlantic waters of North America
    sucker
    flesh of any of numerous North American food fishes with toothless jaws
    catfish, mudcat
    flesh of scaleless food fish of the southern United States; often farmed
    perch
    any of numerous fishes of America and Europe
    sunfish
    the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
    tuna, tuna fish, tunny
    important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
    mackerel
    flesh of very important usually small (to 18 in) fatty Atlantic fish
    pompano
    flesh of pompano; warm-water fatty fish
    blowfish, puffer, pufferfish, sea squab
    delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
    mussel
    black marine bivalves usually steamed in wine
    herring
    valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
    kingfish
    the lean flesh of any of several fish caught off the Atlantic coast of the United States
    lingcod
    the lean flesh of a fish caught off the Pacific coast of the United States
    bluefish
    fatty bluish flesh of bluefish
    swordfish
    flesh of swordfish usually served as steaks
    butterfish
    any of numerous small flat Atlantic food fish having smooth skin
    huitre, oyster
    edible body of any of numerous oysters
    clam
    flesh of either hard-shell or soft-shell clams
    cockle
    common edible European bivalve
    crab, crabmeat
    the edible flesh of any of various crabs
    crawdad, crawfish, crayfish, ecrevisse
    tiny lobster-like crustaceans usually boiled briefly
    cod, codfish
    lean white flesh of important North Atlantic food fish; usually baked or poached
    pollack, pollock
    lean white flesh of North Atlantic fish; similar to codfish
    porgy, scup
    lean flesh of fish found in warm waters of southern Atlantic coast of the United States
    scup
    flesh of fish found in colder waters of northern Atlantic coast of the United States
    flatfish
    sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
    rockfish
    the lean flesh of any of various valuable market fish caught among rocks
    sailfish
    a saltwater fish with lean flesh
    weakfish
    lean flesh of food and game fishes of the Atlantic coast of the United States
    limpet
    mollusk with a low conical shell
    lobster
    flesh of a lobster
    crayfish, langouste, rock lobster, spiny lobster
    warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
    coral
    unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
    pilchard, sardine
    small fatty fish usually canned
    river prawn
    large Australian prawn
    brook trout, speckled trout
    a delicious freshwater food fish
    lake trout
    flesh of large trout of northern lakes
    whitefish
    flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere
    snapper
    flesh of any of various important food fishes of warm seas
    red rockfish
    red flesh of large food fish of Pacific coast
    escallop, scallop, scollop
    edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
    caviar, caviare
    salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
    shad roe
    roe of shad; may be parboiled or baked or sauteed gently
    type of:
    food, solid food
    any solid substance (as opposed to liquid) that is used as a source of nourishment
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