Seafood boil dipping sauce

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While every effort has been made to follow citation style rules, there may be some discrepancies. Please refer to the appropriate style manual or other sources if you have any questions. Our editors will review what you’ve submitted and determine whether to revise the article. Fish and other seafood may be humanity’s most important food, after cereals, furnishing about 15 percent of the world population’s protein intake. Because fish spoils quickly and is thus highly perishable, for most of history the majority of the catch has been dried, smoked, salted, pickled, or fermented when not eaten fresh. Fish are cooked whole or cut into steaks, fillets, or chunks. Crustaceans are usually cooked whole, alive, as are most mollusks.

Larger, tougher mollusks are ground or sliced and pounded to tenderize the tough flesh. Much seafood is eaten uncooked, either completely raw or somewhat modified by marination. Get a Britannica Premium subscription and gain access to exclusive content. In addition to flesh, the roe of fishes and some shellfish and the eggs of turtles are eaten.