ABSTRACT
Seafood is defi ned as “food from the sea”; it occurs in various forms and is used as food for human beings. Seafood predominantly includes fi sh, shellfi sh (crustaceans, molluscs, echinoderms) and seaweed. Seafood is a rich source of nutrients and has been a part of traditional Asian cuisine since ancient times (Fig. 1). The main seafood consumed daily by humans is fi sh. Harvesting, processing and consuming are the important things to be considered while using seafood (Table 1).
