Shellfish

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Edible shellfish come in many shapes and forms and are a staple of seafood cuisine. Exactly which creatures are included in this category varies widely depending on region and other criteria. Both salt water and fresh water animals fit into the classification. A loose definition of shellfish includes invertebrates such as mollusks, crustaceans and echinoderms.

Common types of shellfish:
• Mollusks – Hard-shelled creatures such as clams, cockles, mussels, oysters and scallops.
• Crustaceans – Sometimes excluded from the group, popular edible crustaceans include shrimp, lobster, crayfish and crab.
• Echinoderms – Not as common as the other types, Asian cuisine features sea urchins and sea cucumbers.

In the United States, the type of shellfish on the menu has a lot to do with location. In the Northeast clams and lobster are staples of any seafood menu. New England clam chowder, Maine lobster and Maryland crab cakes are popular throughout the nation. In the Southeast shrimp and crawdads are ubiquitous. Shrimping is an important part of the economy throughout many of the Gulf States.

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