Any mollusc belonging to the taxonomic class Bivalvia, characterized by a shell consisting of two hinged sections, such as a scallop, clam, mussel or oyster.
A pericarp in which the seed case opens or splits into two parts or valves.
A colloquial term for fish, shellfish, seaweed, and other edible aquatic life.
A general term and regional vernacular for edible marine fish and shellfish. In this context “seafood” is sometimes not deemed as its own food category; rather its considered to be a specific subcategory of meat when the broader definitions of “meat” are being used.
A nutritional term and culinary term for finned fish and shellfish used as food. In some cultures cartilaginous fish may be included. Contextually, other aquatic animals like tetrapods and aquatic plants like seaweed are excluded from the definition. In the nutritional context, culinary context and in some regional vernacular the term “seafood” is ordinarily differentiated from “meat”, which is defined as a separate category of food.