Borderline personality disorder (BPD) is a disorder of mood and how a person interacts with others.…
Shellfish have been eaten all over the world for centuries.
They’re rich in lean protein, healthy fats, and minerals. Regularly eating shellfish may boost your immunity, aid weight loss, and promote brain and heart health.
However, shellfish are one of the most common food allergens, and some types may contain contaminants and heavy metals.
This article reviews different types of shellfish, their nutrition, health benefits, and possible dangers.
Types of Shellfish
As the name suggests, shellfish are animals that dwell in water and have a shell or shell-like exterior.
They can be divided into two groups: crustaceans and mollusks. Crustaceans include shrimp, crayfish, crab, and lobster, while clams, scallops, oysters, and mussels are examples of mollusks
Most shellfish live in saltwater, but the name also refers to species found in freshwater.
Shellfish is available in grocery stores and restaurants all over the world, but some regions are known for certain species. For instance, lobster is a popular food in the Northeast of the United States, while shrimp is a staple in dishes from the South of the country.
Most types of shellfish are eaten steamed, baked, or fried. Some — such as oysters and clams — can be eaten raw or partially cooked. Their flavor ranges from sweet to briny, from subtle to delicate — depending on the type and cooking method.
SUMMARY: The term “shellfish” includes shrimp, crayfish, crab, lobster, clams, scallops, oysters, and mussels. Shellfish can be prepared in different ways and are eaten all over the world.