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

n edible fish (broadly including freshwater fish) or shellfish or roe etc

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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