Seafood refers to any edible aquatic animals and plants that are harvested from oceans, rivers, and lakes for human consumption. This category primarily includes fish and shellfish, such as shrimp, crabs, clams, oysters, and mussels, as well as other marine organisms. Seafood is a significant component of various cuisines around the world and is valued for its nutritional benefits, including high-quality protein, omega-3 fatty acids, vitamins, and minerals. It can be prepared in numerous ways, such as grilling, frying, steaming, or raw, as in sushi. Seafood can be broadly classified into two categories: fish (which are further divided into oily and white fish) and shellfish (which includes both crustaceans and mollusks). The term also encompasses seaweed and other algae, which are also consumed as food. In addition to being a food source, seafood is an important economic resource, contributing to the livelihoods of many communities engaged in fishing and aquaculture industries. Proper management of seafood resources is crucial to ensure sustainability and prevent overfishing.
A significant health alert has led to the removal of carp and swordfish from shelves in Spain, France, and Belgium due to contamination with sulfonato de perfluoroctano. This pollutant, found…