seafood
UK: ˈsiːfuːd | US: ˈsiːfuːd
n. edible marine animals or plants, especially shellfish or seaweed, used as food.
The word "seafood" is a straightforward compound of "sea" (Old English sǣ, meaning "large body of saltwater") and "food" (Old English fōda, meaning "nourishment"). It emerged in Middle English (circa 14th century) to describe edible marine life, reflecting the direct relationship between the ocean and sustenance. The term highlights the practical categorization of aquatic resources as a food source, mirroring similar compounds like "farmfood" (though less common).
The coastal restaurant specializes in fresh seafood like lobster and oysters.
She avoids seafood due to her shellfish allergy.
Sustainable fishing practices help protect seafood supplies for future generations.
Japanese cuisine often features raw seafood in dishes like sushi and sashimi.
The market sells a variety of frozen seafood for easy cooking at home.