What is shellfood?

Shellfood or shellfish is a type of seafood that is classified by its hard outer shell. Common examples of shellfish include clams, oysters, mussels, scallops, and crustaceans like lobsters, crabs, and shrimp.

Shellfish are a low-fat, high-protein source of nutrients such as omega-3 fatty acids, vitamins, and minerals including zinc, iron, and selenium. They are also low in mercury and other harmful contaminants often found in fish.

Cooking methods for shellfish include boiling, steaming, grilling, and frying. It is important to properly cook shellfish to avoid the risk of harmful bacterial infections like vibriosis, which can be contracted by consuming raw or undercooked shellfish.

Some people may have allergies to shellfish, which can cause severe reactions such as hives, swelling, or difficulty breathing. Additionally, due to their high cholesterol content, people with cholesterol or heart issues may need to limit or avoid shellfish intake in their diet.