Sea Food is any edible aquatic life, including fish and shellfish, that humans consume as food is referred to as "seafood." It includes a wide range of marine organisms that are collected from both freshwater and saltwater sources (seas, oceans). Some common kinds of seafood include:

1. Fish: includes numerous species, including salmon, tuna, cod, trout, and tilapia. The most common types of fish are oily fish, which are high in omega-3 fatty acids, and white fish, which are whiter and have a milder flavor.
2. Shellfish: includes mollusks like clams, mussels, oysters, scallops, and squid, as well as crustaceans like shrimp, lobster, crab, and crayfish. These living beings have shells or exoskeletons and are frequently delighted in for their delicate meat or tasty tissue.
3. Cephalopods: These include squid, octopus, and cuttlefish, which are renowned for their distinctive texture and adaptability to a variety of dishes.

Fish is esteemed for its taste as well as for its wholesome advantages. It is by and large plentiful in protein, omega-3 unsaturated fats, nutrients (like vitamin D and B12), and minerals (like iodine and selenium). There are a number of health benefits associated with seafood consumption, including improved heart health and brain function.

Cooking techniques for fish fluctuate generally contingent upon the sort of fish and territorial culinary customs. Seafood can be cooked on the grill, in the oven, fried, steamed, poached, or eaten raw (like sushi and sashimi). Seafood's natural flavors and textures are frequently enhanced by the method of preparation.

In order to guarantee the long-term health of marine ecosystems and seafood stocks, sustainable seafood practices are increasingly being emphasized due to concerns about overfishing and its effects on the environment.