Fish vs. Seafood: Your Friendly Guide to the Key Differences

Ever Wondered: What’s the Difference Between Seafood and Fish?

Walk into a restaurant or grocery store, and you’ll likely see a dazzling array of delicious options labeled “fish” or “seafood.” It’s easy to use these terms interchangeably, but did you know there’s a fascinating distinction between them? If you’ve ever found yourself asking, “what is the difference between seafood and fish?”, you’re in the right place! Let’s clear up the confusion and dive into the wonderful world of aquatic edibles.

So, What Exactly is “Fish”?

When we talk about “fish,” we’re referring to a specific type of aquatic animal. Think of them as the classic underwater swimmers we all recognize! Here’s what makes a fish, well, a fish:

• Vertebrates: They have a backbone, just like us!
• Gills: They breathe underwater using gills instead of lungs.
• Fins: They use fins to move through the water.
• Aquatic: They live exclusively in water, whether it’s salty oceans or fresh rivers and lakes.

From the mighty tuna swimming in the deep blue sea to the humble trout found in a freshwater stream, these finned creatures are all considered fish. They come in countless varieties, differing in size, shape, color, and habitat. You might hear about “fatty fish” like salmon, rich in omega-3s, or “lean fish” like cod, known for its flaky white meat. Whether they’re saltwater or freshwater dwellers, if it swims with fins and breathes with gills, it’s a fish!

And What About “Seafood”?

Now, let’s broaden our horizons! “Seafood” is a much wider umbrella term that includes a vast array of edible animals harvested from the water. While fish are definitely part of the seafood family, they’re just one piece of the puzzle. Seafood encompasses anything edible that lives in the ocean, lakes, or rivers—excluding land animals that venture into water, of course!

Think beyond fish, and you’ll discover a whole universe of aquatic delights under the seafood banner. This includes crunchy crabs, succulent shrimp, briny oysters, tender calamari, and even unique delicacies like sea urchin. Whether they have a shell, tentacles, or spines, if it comes from the water and can be eaten, it’s seafood!

The Core Difference: Fish vs. Seafood Explained

Here’s the simple truth that clears up all the confusion:

All fish are seafood, but not all seafood are fish.

Think of it like this: Imagine “fruit” is the big category. An “apple” is a specific type of fruit. You can say “all apples are fruit,” but you can’t say “all fruit are apples” because there are also bananas, oranges, and berries! In the same way:

• “Seafood” is the big category (like fruit).
• “Fish” is a specific type within that category (like an apple).

So, when you order a salmon fillet, you’re eating both fish and seafood. But if you’re enjoying a plate of shrimp cocktail, you’re eating seafood, but not fish. It’s all about the anatomical classification!

Beyond Fish: Diving into Other Seafood Delights

Since seafood is so much more than just fish, let’s explore some of the other popular categories you’ll find:

Shellfish

These are aquatic invertebrates, meaning they don’t have a backbone. They typically have a shell or carapace.

• Crustaceans: These have hard exoskeletons and jointed legs. Think about beloved options like shrimp, crab, lobster, and crayfish. They’re often enjoyed steamed, grilled, or boiled.
• Mollusks: These soft-bodied animals are usually protected by a shell (single or double). This group includes clams, mussels, oysters, scallops (bivalves with two shells), and snails (gastropods with a single shell). They can be enjoyed raw, steamed, baked, or fried.

Cephalopods

These fascinating creatures are also mollusks but have distinct heads, large eyes, and tentacles. Popular examples include squid (often served as calamari), octopus, and cuttlefish. They’re known for their unique texture and ability to absorb flavors.

Echinoderms

While less commonly consumed globally than other seafood, some cultures savor echinoderms. The most famous edible example is the sea urchin (uni), prized for its rich, briny roe.

Why Eat Seafood? Amazing Health Benefits!

Regardless of whether it’s fish or other seafood, incorporating these aquatic treasures into your diet offers a bounty of nutritional advantages:

• Rich in Omega-3 Fatty Acids: Especially prevalent in fatty fish like salmon, mackerel, and sardines, omega-3s are crucial for heart health, brain function, and reducing inflammation.
• High-Quality Protein: Seafood is an excellent source of lean protein, essential for muscle building, repair, and overall body function.
• Vitamins and Minerals: It’s packed with vital nutrients like Vitamin D, B vitamins (B12, niacin), iodine, selenium, and zinc, all of which contribute to a healthy immune system and metabolic processes.
• Heart Health: Regular consumption can help lower blood pressure, reduce triglyceride levels, and decrease the risk of heart disease.
• Brain Power: Omega-3s are vital for cognitive function, memory, and may even help improve mood.
• Eye Health: Certain nutrients found in seafood can protect vision and reduce the risk of age-related macular degeneration.

Choosing & Storing Seafood: Your Guide to Greatness

To truly enjoy seafood, knowing how to pick the freshest options and store them properly is key:

How to Spot Fresh Seafood:

• Smell: It should smell fresh and mild, like the ocean, not overly “fishy” or ammonia-like.
• Eyes (for whole fish): Look for clear, bulging eyes with black pupils. Cloudy or sunken eyes indicate age.
• Gills (for whole fish): Bright red or pink gills are a sign of freshness. Avoid brownish or dull gills.
• Flesh: For fish fillets, the flesh should be firm, shiny, and spring back when gently pressed. For shellfish, shells should be tightly closed (or close when tapped) and free from cracks.

Safe Storage Tips:

• Refrigerate Promptly: Always store fresh fish and seafood in the coldest part of your refrigerator (usually the bottom shelf) as soon as you get home.
• Keep it Cold: Place it on ice or in a bowl set inside another bowl of ice.
• Use Quickly: Plan to cook fresh seafood within one to two days of purchase for the best quality and safety.
• Freezing: If you can’t use it right away, seafood freezes well. Wrap it tightly in plastic wrap and then foil, or use freezer-safe bags, removing as much air as possible to prevent freezer burn.

Cooking Seafood Like a Pro (Even if You’re Not!)

Seafood is surprisingly easy to cook, but there’s one golden rule:

Don’t Overcook It! Seafood cooks quickly, and overcooking can lead to dry, rubbery, or tough results.

• Simple Methods: Grilling, baking, pan-searing, steaming, or broiling are all fantastic ways to prepare seafood.
• Flavor Pairings: Lemon, garlic, fresh herbs (dill, parsley, cilantro), olive oil, and white wine are classic complements that enhance natural flavors without overpowering them.
• Check for Doneness: Fish is typically done when its flesh turns opaque and flakes easily with a fork. Shrimp will turn pink and curl into a “C” shape. Mussels and clams are done when their shells open.

Wrapping It Up

Hopefully, this friendly guide has helped demystify the question, “what is the difference between seafood and fish?” While fish are a vital and delicious part of the seafood world, the broader category of seafood offers an incredible variety of tastes, textures, and nutritional benefits. So go ahead, explore the vast culinary ocean, and enjoy all the amazing delights that seafood, both fish and non-fish, has to offer!