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What’s so healthy about seafood?

What’s in a word?

This book describes the results of wide-ranging nutritional research in terms that – as far as possible – are suitable for a general readership. However, in the interests of accuracy it has often been necessary to use technical terms that are not generally well known. Some of these terms are in the glossary.

It is important that you become familiar with, the following key terms used in this book:

• Seafood: in this book, "seafood" is used specifically to describe, collectively, finfish and other aquatic animals such as Crustacea and molluscs.
• Finfish: aquatic vertebrates having gills, fins and typically an elongated body usually covered with scales. Note: this more specific term has been used where appropriate to avoid the confusion that could result from the word "fish", which is often taken to include other aquatic animals such as crustaceans or molluscs. (Reference to "fish" has been retained when quoting legislation or research findings, and in very general contexts.)
• Crustaceans: a large family of arthropod animals, characterised by a hard, close-fitting shell that is shed periodically. Includes prawns, crabs, lobsters, shrimps, bugs and freshwater crayfish.
• Molluscs: invertebrates characterised by a calcareous shell (sometimes lacking) of one, two or more pieces that wholly or partly encloses the soft unsegmented body – for example, abalone.
• Shellfish: species of crustaceans and molluscs.

Important: Section 3 – Guidelines for Communication about Seafood Nutrition, includes excerpts from the Australia New Zealand Food Standards Code. In this code ‘fish’ means any of the cold-blooded aquatic vertebrates and aquatic invertebrates including shellfish, but does not include amphibians and reptiles.