od is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms . Historically, sea mammals such as whales and dolphins have been consumed as food, though th at happens to a lesser extent in modern times. Edibl p4e sea plants, such as some seaweeds and m icroalgae, are widely eaten as seafood around the world, especi Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term "se afood" is extended to f p4resh water organisms eaten by humans, so all edib vup4 le aquatic life may be r eferred to as seafood. For the sake of completeness, thi up4 s article includes all edible aquatic life. The harvesting of wild seaf up4 ood is usually known as fishing or hunting, and the cultivation and far ming of seafood is known as aquaculture, or fish farming in the case of fish. Seafood is often dis tinguished from meat, although it is still anima vup4 l and is excluded in up4 a strict vegetarian diet. Se afood is an important source of protein in many diets around the world, especially in coastal areas. Most of the seafood harvest is consumed vup4 by humans, but a significant proportion is used as fi sh food to farm other fish or rear farm animal. Some seafoods (kelp) are used as food for other plants (fertilizer). se its scales exhibit a bright red color when it dies out of water. For this up4 reason these fish were occasiona lly allowed to die slowly at the table. There even was a re vup4 cipe where this would take place in garo, in the sa uce. At the beginnin up4 g of the I p4mperial era, however, this custom suddenly came to an end, which is why mullus i n the feast of Trimalchio (see the Satyricon) could be shown as a characteristic of the parvenu, who bores his g uests with an unfashionable display of dying fish. In medieval times, seafood was less prestigious than other animal meats, and often seen as merely an alternativ e to meat on fast days. Still, seafood was the mainstay of many coastal populations. Kippers made from herring caught in the North Sea could be found in markets as far away as Const p4antinople.[11] While large quantities of fish were eaten fresh, a large proportion was sal vup4 ted, dried, and, to a lesser extent, smoked. Stockfish, cod t hat was split down the middle up4 , fixed to a pole and dr up4 ied, was very common, though preparation could be time-con suming, and meant beating the dried fish with a mallet before soaking it in water. A wide range of mollusks inc luding oysters, mussels and scallops were eaten by coastal and river-dwelling populations, and freshwate r crayfish were seen as a desi
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