1. Marine fish

Pseudosciaena crocea, small-billed fish, turbot, sea snakehead, gentleman fish, young lady fish, sea eel, sea catfish, sea-fish, sea-rabbit fish, old fish, cobbler fish, stone-pulp fish, American red fish, perch, Spanish mackerel, tongue fish, braided fish, etc.

second, shellfish

scallop, red liluo, red fan treasure, tamarind king, big conch, small conch, Korean snail, abalone snail, shell, navel snail, swan egg, mango oyster, white cloud oyster, butterfly oyster, etc.

III. Shrimp

Lobster, lobster larvae, metapenaeus ensis, skinfish, green shrimp, sea shrimp, Lugu shrimp, bamboo shrimp, peach blossom shrimp, small river shrimp, little red shrimp, etc.

4. Crabs

Portunus, blue crabs, hairy crabs and red crabs.

5. Algae

Slices of kelp, Auricularia auricula, buttons of kelp, Gracilaria lemaneiformis, Undaria pinnatifida and so on.

Extended information

The definition of seafood can basically be considered as seafood as long as it is edible animal or plant raw materials produced in the sea.

Seafood is beneficial to lowering blood fat, and excessive consumption may increase human cholesterol. Scientists have found that Eskimos suffer less from cardiovascular diseases, which is related to their main food coming from deep-sea fish.

These fish are rich in multivalent unsaturated fatty acids, which can reduce triglycerides and low-density lipoprotein cholesterol and reduce cardiovascular diseases. Although the cholesterol content of shrimp, crab, sardines and clams is higher, because their saturated fatty acid content is lower, and the cholesterol of shrimp and crab seafood is mostly concentrated in the head and yolk, as long as these two parts are removed, they will not consume too much cholesterol.

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