Shellfish

Shellfish are aquatic invertebrates that have a hard exoskeleton. This category includes crustaceans like shrimp, crab, and lobster, as well as mollusks such as clams, mussels, and oysters. They are harvested from both wild populations and aquaculture farms.

Shellfish are primarily used as a food source, valued for their distinct flavors and textures. They are commonly found in seafood dishes, soups, stews, pasta sauces, and as ingredients in prepared meals. Their natural flavor can enhance savory profiles.

Shellfish are a natural food source and are not typically subject to FDA additive regulations. However, they are a common cause of food allergies. The FDA requires shellfish to be declared on ingredient labels due to their allergenic nature. Consumption is generally considered safe for those without allergies.