You are at a restaurant, you are consulting a menu and you find names that do not sound familiar to you: ask the waiter and… he tells you that they are seafood! Yes, the list is very dense and prices can skyrocket.
In fact, the termseafoodit has nothing scientific. Rather, with this indication various foods of animal origin and not necessarily marine origin are grouped. In fact, there are freshwater seafood like the mussels themselves!
Unlike fish,clamsand crustaceans, iseafoodthey are collected with different techniques from fishing. THEseafoodin fact, they are all sessile or semi-sessile organisms, that is, they remain immobile in colonies or attached to marine substart.
Considering the non-specificity of the term, in the cauldron ofseafoodthey are often also countedclamswithout shell or even crustaceans.
Seafood and shellfish
Most ofseafoodI'mclams. It should be noted that when we talk about molluscs we refer to animals that can be withseashell(bivalvia and gastropods, therefore clams, mussels, oysters, sconcigli ...) or without shells (molluscs such as octopus, squid, cuttlefish ...).
In providing thelist of seafoodwe will exclude theclamswithout shell and we will refer to animals belonging to different classes or even to different phyla.
Our list, in fact, will not make taxonomic references but will be purely indicative ... To be clear, it will help you understandwhat are edible seafoodthat you can find in a restaurant.
Echinoderms and crustaceans
Betweenseafoodsomeone also countsedible sea urchinsand particular crustaceans. The most common crustaceans areshrimps, lobsters, lobsters, corn on the cob….These cannot be counted among the seafood!
From the sea come many delicacies that differ from the classic sea bass or red shrimp! Let's talk aboutseafood, that is, a very heterogeneous list that includes the most disparate animals that have one thing in common, the method of collection.
Unlike fish, crustaceans and mobile molluscs, iseafoodthey are collected and not they hunt / fish. Let's start the list:
- Clams - mollusk - bivalvia
- Oysters - mollusk - bivalvia
- Razor clams - molluscs - bivalvia
- Scallops - molluscs - bivalvia
- Mussels - molluscs - bivalvia
- Taratufi - molluscs - bivalvia
- Telline - molluscs - bivalvia
- Sconcigli - molluscs - gastropoda
- Dates of the sea - molluscs - bivalvia
- Cockles - molluscs - bivalvia
- Sea tomatoes - cnidari - anthozoa
- Percebes - Arthropoda - Crustaceans
- Sea ears or Abalone - mollusk - gastropoda (pictured below)
- Limpets - molluscs - gastropoda
- Whelks - mollusks - gastropoda (various sea snails such as the species buccinum undatum or the periwinkle Littorina littorea)
- Sea lemons - chordata - ascidiacea
- Bibarasse or Lupini - molluscs - bivalvia
As is clear, from a taxonomic point of view the list of seafood it is extremely heterogeneous. I'm not aloneclams.
Any scientific name?
The classic razor clams are of the Ensis siliqua species, the clams are scientifically called Donax trunculus.
In southern Italy, the term sconcigli refers to severaledible sea snailssuch as Haustellum brandaris and Busycotypus canaliculatus.
There true clam is the Venerupis decussata, not to be confused with the Philippine clam (Venerupis philippinarum), very frequent on the markets and often called true clam in the markets of northern Italy. The sea lupine is generally the Dosinia exolet species even if there are different species on the market.
Among the sameclamsdifferent species can be highlighted. Even thesea taratufoit is often called simply "clam".
What are the most expensive seafood?
The price of seafoodit can fluctuate a lot during the year and even in the case of particularly "good" years where the harvest is abundant. In addition, thecost it depends on the size and origin. The lowest prices are those offarmed seafoodbut there is a big difference between the different seafood listed above.
Undoubtedly the seafood that costs the most are: oysters, sea dates, sea lemons and percebes. In addition, theprice of seafoodit also varies according to the size: the bigger they are, the more they cost!
Here in Italy, Percebes can cost up to 180 euros per kg for the largest specimens. In the markets of origin, the price can be around 30 euros per kg for percebes of various sizes. Thecost of oystersit is equally variable. Apart from the fact that there are flat or more or less valuable oysters, farmed oysters can cost around 20 euros per kg.
In the photo above, an oyster farm in France.