#shellfish  meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
  supertype:  #seafood  edible fish (broadly including freshwater fish) or shellfish or roe etc
  part of:  #mollusk
  subtype:  #mussel.shellfish  black marine bivalves usually steamed in wine
  subtype:  #huitre__oyster  edible body of any of numerous oysters
     subtype:  #oysters_Rockefeller  oysters spread with butter and spinach and seasonings and baked on the half shell
     subtype:  #blue_point  oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw
  subtype:  #clam.shellfish  flesh of either hard-shell or soft-shell clams
     subtype:  #quahaug__quahog__hard-shell_clam__round_clam__roundclam  Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
        subtype:  #littleneck__littleneck_clam  a quahog when young and small; usually eaten raw
        subtype:  #cherrystone__cherrystone_clam__cherrystoneclam  small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
     subtype:  #soft-shell_clam__steamer__steamerclam__long-neck_clam  a clam that is usually steamed in the shell
  subtype:  #cockle.shellfish  common edible European bivalve
  subtype:  #crabmeat__crab  the edible flesh of any of various crabs
     subtype:  #blue_crab  Atlantic crab; most common source of fresh crabmeat
     subtype:  #crab_legs  legs of especially Alaska king crabs
     subtype:  #soft-shelled_crab__soft-shell_crab  freshly molted crab with new shell still tender and flexible
     subtype:  #Japanese_crab  crabmeat usually canned; from Japan
     subtype:  #Alaska_king_crab__Alaskan_king_crab__king_crab__Alaska_crab  meat of large cold-water crab; mainly leg meat
     subtype:  #Dungeness_crab  small Pacific coast crab
     subtype:  #stone_crab__stonecrab  pale flesh with delicate texture and flavor; found in Florida but now very rare
  subtype:  #crawdad__crayfish__crawfish__ecrevisse  tiny lobster-like crustaceans usually boiled briefly
  subtype:  #limpet.shellfish  mollusk with a low conical shell
  subtype:  #lobster.shellfish  flesh of a lobster
     subtype:  #American_lobster__Northern_lobster__Maine_lobster  flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
     subtype:  #European_lobster  similar to but smaller than American lobsters
     subtype:  #Norwegian_lobster__langoustine__scampo  caught in European waters; slenderer than American lobster
     subtype:  #lobster_tail__lobstertail  lobster tail meat; usually from spiny rock lobsters
  subtype:  #spiny_lobster__spinylobster__langouste__rock_lobster__crayfish  warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
  subtype:  #scollop__scallop__escallop  edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
     subtype:  #sea_scallop__seascallop  muscle of large deep-water scallops
     subtype:  #bay_scallop  muscle of small choice shallow-water scallops

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