Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost every
cuisine, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.
In Japan In
Japanese cuisine, chefs often use shellfish and their
roe in different dishes.
Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish.
Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and
wasabi paste (a Japanese
horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish like
shiso (a kitchen herb, member of the
mint family) or finely shredded daikon radish, or both.
In the United States Lobster in particular is a great delicacy in the
United States, where families in the Northeast region make them into the centerpiece of a
clam bake, usually for special occasions. Lobsters are eaten on much of the East Coast. The
American lobster ranges from
Newfoundland down to about the
Carolinas, but is most often associated with
Maine. A typical meal involves boiling the lobster with some slight seasoning and then serving it with drawn butter,
baked potato, and
corn on the cob.
Clamming is done both commercially and recreationally along the Northeast coastline of the US. Various type of clams are incorporated into the
cuisine of New England. The soft-shelled clam is eaten either
fried or
steamed (and then called "
steamers"). Many types of clams can be used for
clam chowder, but the
quahog, a hard shelled clam also known as a chowder clam, is often used because the long cooking time softens its tougher meat. The
Chesapeake Bay and
Maryland region has generally been associated more with crabs, but in recent years, the area has been trying to reduce its catch of
blue crabs, as wild populations have been depleted. This has not, however, stemmed the demand: Maryland-style
crabcakes are still a well known treat in crabhouses all over the bay, though the catch now comes from points further south. sandwich served in San Diego In the
Southeast, and also the gulf states,
shrimping is an important industry. Copious amounts of shrimp are harvested each year in the
Gulf of Mexico and the
Atlantic Ocean to satisfy a national demand for shrimp. Locally, prawns and shrimp are often deep fried. In the Cajun and Creole kitchens of
Louisiana, shrimp and prawns are a common addition to traditional recipes like
jambalaya and certain stews.
Crawfish are a well known and much eaten delicacy there, often boiled in huge pots and heavily spiced. In many major cities with active fishing ports, raw oyster bars are also a feature of shellfish consumption. When served freshly shucked (opened) and iced, one may find a liquid inside the shell, called the liquor. Some believe that oysters have the properties of an
aphrodisiac. Inter-tidal herbivorous shellfish such as mussels and clams can help people reach a healthy balance of
omega-3 and omega-6 fats in their diets, instead of the current
Western diets. For this reason, the eating of shellfish is often encouraged by dietitians. for sale in Italy from the
Rajang River,
Sarawak,
Malaysia Some popular dishes using shellfish: •
Ceviche •
Cioppino •
Clam chowder •
Curanto •
Fruits de mer •
Paella •
Sashimi and
sushi •
Shrimp cocktail •
Lobster bisque •
She-crab soup ==Religious dietary restrictions==