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Seafood 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 that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the ). In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life. The harvesting of wild seafood is usually known as fishing or hunting, and the cultivation and farming of seafood is known as aquaculture, or fish farming in the case of fish. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas. Most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. Some seafoods (kelp) are used as food for other plants (fertilizer). In these ways, seafoods are indirectly used to produce further food for human consumption. Products, such as fish oil and spirulina tablets are also extracted from seafoods. Some seafood is feed to aquarium fish, or used to feed domestic pets, such as cats, and a small proportion is used in medicine, or is used industrially for non-food purposes (leather). ==History== (詳細はPaleolithic.〔〔(African Bone Tools Dispute Key Idea About Human Evolution ) National Geographic News article.〕 Findings in a sea cave at Pinnacle Point in South Africa indicate ''Homo sapiens'' (modern humans) harvested marine life as early as 165,000 years ago, while the Neanderthals, an extinct human species contemporary with early ''Homo sapiens'', appear to have been eating seafood at sites along the Mediterranean coast beginning around the same time.〔(【引用サイトリンク】title=Neanderthals ate shellfish 150,000 years ago: study )〕 Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old modern human from eastern Asia, has shown that he regularly consumed freshwater fish.〔(First direct evidence of substantial fish consumption by early modern humans in China ) ''PhysOrg.com'', 6 July 2009.〕 Archaeology features such as shell middens,〔(Coastal Shell Middens and Agricultural Origins in Atlantic Europe ).〕 discarded fish bones and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, where there are early examples of permanent settlements (though not necessarily permanently occupied) such as those at Lepenski Vir, they are almost always associated with fishing as a major source of food. The ancient river Nile was full of fish; fresh and dried fish were a staple food for much of the population. The Egyptians had implements and methods for fishing and these are illustrated in tomb scenes, drawings, and papyrus documents. Some representations hint at fishing being pursued as a pastime. Fishing scenes are rarely represented in ancient Greek culture, a reflection of the low social status of fishing. However, Oppian of Corycus, a Greek author wrote a major treatise on sea fishing, the ''Halieulica'' or ''Halieutika'', composed between 177 and 180. This is the earliest such work to have survived to the modern day. The consumption of fish varied in accordance with the wealth and location of the household. In the Greek islands and on the coast, fresh fish and seafood (squid, octopus, and shellfish) were common. They were eaten locally but more often transported inland. Sardines and anchovies were regular fare for the citizens of Athens. They were sometimes sold fresh, but more frequently salted. A stele of the late 3rd century BCE from the small Boeotian city of Akraiphia, on Lake Copais, provides us with a list of fish prices. The cheapest was ''skaren'' (probably parrotfish) whereas Atlantic bluefin tuna was three times as expensive.〔Dalby, p.67.〕 Common salt water fish were yellowfin tuna, red mullet, ray, swordfish or sturgeon, a delicacy which was eaten salted. Lake Copais itself was famous in all Greece for its eels, celebrated by the hero of ''The Acharnians''. Other fresh water fish were pike-fish, carp and the less appreciated catfish. Pictorial evidence of Roman fishing comes from mosaics.〔(Image of fishing illustrated in a Roman mosaic ).〕 At a certain time the goatfish was considered the epitome of luxury, above all because its scales exhibit a bright red color when it dies out of water. For this reason these fish were occasionally allowed to die slowly at the table. There even was a recipe where this would take place ''in garo'', in the sauce. At the beginning of the Imperial era, however, this custom suddenly came to an end, which is why ''mullus'' in the feast of Trimalchio (see ''the Satyricon'') could be shown as a characteristic of the ''parvenu'', who bores his guests with an unfashionable display of dying fish. In medieval times, seafood was less prestigious than other animal meats, and often seen as merely an alternative 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 Constantinople.〔Adamson (2002), p. 11.〕 While large quantities of fish were eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked. Stockfish, cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. A wide range of mollusks including oysters, mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most.〔Adamson (2004), pp. 45–39.〕 Modern knowledge of the reproductive cycles of aquatic species has led to the development of hatcheries and improved techniques of fish farming and aquaculture. Better understanding of the hazards of eating raw and undercooked fish and shellfish has led to improved preservation methods and processing. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Seafood」の詳細全文を読む スポンサード リンク
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