Editing Shellfish (section)

==Shellfish in various cuisines==
Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost all the [[cuisine]]s of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.

[[File:Sakura ebi.jpg|thumb|180px|Sakura ebi ('cherry shrimp')]]

===In Japan===
In [[Japanese cuisine]], chefs often use shellfish and their [[roe]] in different dishes. [[Sushi]] (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish.  [[Sashimi]] primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and [[wasabi]] paste (a Japanese [[horseradish]] root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as [[Perilla|shiso]] (a kitchen herb, member of the [[Mentha|mint]] family) or finely shredded daikon radish, or both.

===In the United States===
[[File:Boiled Maine Lobster.jpg|thumb|180px|left|Boiled [[American lobster|Maine lobster]]]]
[[Lobster meat|Lobster]] in particular is a great delicacy in the [[United States]], where families in the Northeast region make them into the centerpiece of a [[New England clam bake|clam bake]], usually for special occasions. Lobsters are eaten on much of the East Coast; the [[American lobster]] ranges from [[Newfoundland (island)|Newfoundland]] down to about the [[Carolinas]], but is most often associated with [[Maine]]. A typical meal involves boiling the lobster with some slight seasoning and then serving it with drawn butter, [[baked potato]], and [[corn on the cob]].

[[Clam digging|Clamming]] is done both commercially and recreationally along the Northeast coastline of the US. Various type of clams are incorporated into the [[cuisine of New England]]. The soft-shelled clam is eaten either [[Fried clam|fried]] or [[New England Clam Boil|steamed]] (and then called "[[soft-shell Clam|steamers]]"). Many types of clams can be used for [[clam chowder]], but the [[quahog]], a hard shelled clam also known as a chowder clam, is often used because the long cooking time softens its tougher meat.

The [[Chesapeake Bay]] and [[Maryland]] region has generally been associated more with crabs, but in recent years the area has been trying to reduce its catch of [[Callinectes sapidus|blue crabs]], as wild populations have been depleted.  This has not, however, stemmed the demand: Maryland-style [[crabcake]]s are still a well known treat in crabhouses all over the bay, though the catch now comes from points farther south.{{Citation needed|date=January 2011}}

[[File:Scallop sandwich (1).jpg|thumb|right|[[Scallop]] sandwich served in San Diego]]
In the [[Southeastern United States|Southeast]], and particularly the gulf states, [[shrimping]] is an important industry. Copious amounts of shrimp are harvested each year in the [[Gulf of Mexico]] and the [[Atlantic Ocean]] to satisfy a national demand for shrimp. Locally, prawns and shrimp are often deep fried; in the Cajun and Creole kitchens of [[Louisiana]], shrimp and prawns are a common addition to traditional recipes like [[jambalaya]] and certain stews. [[Crayfish as food|Crawfish]] are a well known and much eaten delicacy there, often boiled in huge pots and heavily spiced.<ref>{{Cite journal |last1=McClain |first1=W. Ray |last2=Romaire |first2=Robert P. |date=1996-04-30 |title=Reducing Population Density to Effect a Greater Production of Large Crawfish |url=http://dx.doi.org/10.1300/j028v05n04_01 |journal=Journal of Applied Aquaculture |volume=5 |issue=4 |pages=1–15 |doi=10.1300/j028v05n04_01 |bibcode=1996JApAq...5d...1M |issn=1045-4438|url-access=subscription }}</ref>

In many major cities with active fishing ports, raw oyster bars are also a feature of shellfish consumption. When served freshly shucked (opened) and iced, one may find a liquid inside the shell, called the liquor. Some believe that oysters have the properties of an [[aphrodisiac]].<ref>{{Cite news|url=https://www.nytimes.com/2005/05/10/health/the-claim-oysters-are-aphrodisiacs.html|title=The Claim: Oysters Are Aphrodisiacs|last=O'Connor|first=Anahad|date=2005-05-10|work=The New York Times|access-date=2018-01-31|language=en-US|issn=0362-4331}}</ref>

Inter-tidal herbivorous shellfish such as mussels and clams can help people reach a healthy balance of [[Omega-3 fatty acid|omega-3]] and omega-6 fats in their diets, instead of the current [[Western diets]].<ref>{{Cite journal |doi = 10.1038/4441002d|title = Shellfish view of omega-3 and sustainable fisheries|journal = Nature|volume = 444|issue = 7122|pages = 1002|year = 2006|last1 = Robson|first1 = Anthony|bibcode = 2006Natur.444.1002R|doi-access = free}}</ref> For this reason, the eating of shellfish is often encouraged by dietitians.

[[File:Gambas in XXmiglia market.jpg| thumb|200px|Large [[Shrimp and prawn as food|shrimp or prawns]] for sale in Italy]]
[[File:Cooked Snail Found In Rajang River.jpg|thumb|200px|A dish of cooked freshwater [[Neritidae|nerites]] from the [[Rajang River]], [[Sarawak]], [[Malaysia]]]]
Some popular dishes using shellfish:
* [[Ceviche]]
* [[Cioppino]]
* [[Clam chowder]]
* [[Curanto]]
* [[Fruits de mer]]
* [[Paella]]
* [[Sashimi]] and [[sushi]]
* [[Shrimp cocktail]]
* [[Lobster meat|Lobster]] [[bisque (food)|bisque]]
* [[She-crab soup]]