0_Wizard
I like seafood which is any type of sea life humans think of as food.
Seafood is any form of sea life regarded as food by humans.
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Seafood
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Seafood
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.
Sea Life Centres
Sea Life Centres are a chain of commercial sealife-themed attractions. there are 53 SEA LIFE attractions (including standalone SEA LIFE centres, mini SEA LIFE features within resort theme parks, and LEGOLAND submarine rides) around the world, with many more planned for the next 3-5 years. The chain is owned by the British company, Merlin Entertainments. Sea Life Centres aim to combine modern display technology, biological expertise, and entertainment to provide themed journeys through European and tropical waters. This often provides close encounters with sealife, from shrimps and starfish seahorses, sharks and stingrays.
Sonora
Sonora (), officially the Free and Sovereign State of Sonora (), is one of 31 states that, with Mexico City, comprise the 32 federal entities of United Mexican States. It is divided into 72 municipalities; the capital city is Hermosillo. Sonora is bordered by the states of Chihuahua to the east, Baja California to the northwest and Sinaloa to the south. To the north, it shares the U.S.–Mexico border with the states of Arizona and New Mexico, and on the west has a significant share of the coastline of the Gulf of California. Sonora's natural geography is divided into three parts: the Sierra Madre Occidental in the east of the state; plains and rolling hills in the center; and the coast on the Gulf of California.
Seafood mislabelling
Seafood species can be mislabelled in misleading ways. This article examines the history and types of mislabeling, and looks at the current state of the law in different locations. Proper species identification of seafood has been important to consumers since ancient times. The Jewish dietary laws known as kashrut required the Jews to identify certain types of fish to maintain a kosher diet. Kashrut does not require rabbis to "bless" fish to make it kosher, but rather to identify the features the fish must have to meet kosher requirements (among others) and confirm their existence. In the 13th century, the King of England passed first law concerning proper labeling requirements, the Assize of Bread and Ale, regulating weight and quality of bread and ale.
Sea
A sea is a large body of salt water that is surrounded in whole or in part by land. More broadly, "the sea" is the interconnected system of Earth's salty, oceanic waters—considered as one global ocean or as several principal oceanic divisions. The sea moderates Earth's climate and has important roles in the water cycle, carbon cycle, and nitrogen cycle. Although the sea has been traveled and explored since prehistory, the modern scientific study of the sea—oceanography—dates broadly to the British "Challenger" expedition of the 1870s. The sea is conventionally divided into up to five large oceanic sections—including the International Hydrographic Organization's four named oceans (the Atlantic, Pacific, Indian, and Arctic) and the Southern Ocean; smaller, second-order sections, such as the Mediterranean, are known as "seas".
Radiation effects from the Fukushima Daiichi nuclear disaster
The radiation effects from the Fukushima Daiichi nuclear disaster are the observed and predicted effects resulting from the release of radioactive isotopes from the Fukushima Daiichi Nuclear Power Plant after the 2011 Tōhoku earthquake and tsunami. Radioactive isotopes were released from reactor containment vessels as a result of venting to reduce gaseous pressure, and the discharge of coolant water into the sea. This resulted in Japanese authorities implementing a 20 km exclusion zone around the power plant, and the continued displacement of approximately 156,000 people as of early 2013. Trace quantities of radioactive particles from the incident, including iodine-131 and caesium-134/137, have since been detected around the world.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
1_Apprentice
I love seafood.  Do you prefer fish, or do you like crab and lobster better?
0_Wizard
When I was in Asia, I really started liking edible sea plants. 
Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the ).
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Seafood
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Seafood
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.
List of types of seafood
The following is a list of types of seafood. Seafood is any form of sea life regarded as food by humans. It prominently includes fish, shellfish, and roe. 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 any edible aquatic life may be broadly referred to as seafood.
Kina (animal)
Evechinus chloroticus, better known as kina (from the Māori name), is a sea urchin endemic to New Zealand. This echinoderm belongs to the family Echinometridae and it can reach a maximum diameter of 16–17 cm (Barker 2007). Kina have been a traditional component of Māori diet since pre-European times and has been fished commercially since 1986 in small quantities under the quota management system in restricted areas along the coast of New Zealand (Barker 2007, James et al.2007). Attempts to export "E. chloroticus" to Asian markets have been unsuccessful, so it may not be an economically attractive species for aquaculture development (James 2003, James 2010).
Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. It is believed to be one of the earliest cultivated plants. Linnaeus originally described two species which are now known as "Colocasia esculenta" and "Colocasia antiquorum" of the cultivated plants that are known by many names including eddoes, dasheen, taro and madumbi, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is "Colocasia esculenta". Taro () commonly refers to the plant "Colocasia esculenta", the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles.
She Just Started Liking Cheatin' Songs
"She Just Started Liking Cheatin' Songs" is a song written by Kent Robbins and recorded by American country music artist John Anderson. It was released in March 1980 as the third single from the album "John Anderson". The song reached #13 on the "Billboard" Hot Country Singles & Tracks chart. Alan Jackson covered the song for his 1999 album "Under the Influence". Although not released as a single, Jackson's cover charted at #72 due to unsolicited airplay.
Toxopneustes pileolus
Toxopneustes pileolus, commonly known as the flower urchin, is a widespread and commonly encountered species of sea urchin from the Indo-West Pacific. It is considered highly dangerous, as it is capable of delivering extremely painful and medically significant stings when touched. It inhabits coral reefs, seagrass beds, and rocky or sandy environments at depths of up to . It feeds on algae, bryozoans, and organic detritus. Its common name is derived from its numerous and distinctively flower-like pedicellariae, which are usually pinkish-white to yellowish-white in color with a central purple dot.
Banana
The banana is an edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus "Musa". In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – "Musa acuminata" and "Musa balbisiana".
1_Apprentice
I know that seaweed had a lot of nutritional value and can be used in a variety of dishes
0_Wizard
That is true, some people think it is not meat but vegetarian's don't eat it.
Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet.
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Seafood
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Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs.
Vegetarianism by country
This article deals with vegetarianism and veganism by country, comparing the prevalence of vegetarianism and veganism in each country when sources are available by the number of vegetarians and vegans, and listing food standards, laws and general cultural attitudes. Some countries have strong cultural or religious traditions that promote vegetarianism, such as in India, while in other countries secular ethical concerns dominate, including animal rights and environmental protection, along with health concerns. In many countries, food labeling laws make it easier for vegetarians to identify foods compatible with their diets.
Vegetarianism and religion
Vegetarianism is strongly linked with a number of religions that originated in ancient India (Jainism, Hinduism and Buddhism). In Jainism, vegetarianism is mandatory for everyone; in Hinduism and Mahayana Buddhism, it is advocated by some influential scriptures and religious authorities. Comparatively, in the Abrahamic religions (Judaism, Christianity, and Islam), the Bahá'í Faith and Dharmic religions such as Sikhism, vegetarianism is not promoted by mainstream authorities, although in all these faiths there are small groups actively promoting vegetarianism on religious grounds. Most Indian religions have philosophical schools that forbid consumption of meat and Jainism institutes an outright ban on the same.
History of vegetarianism
Vegetarianism has its roots in the civilizations of ancient India and ancient Greece. Vegetarianism is the theory and practice of voluntary non-consumption of the flesh of any animal (including sea animals), with or without also eschewing other animal derivatives (such as dairy products or eggs). The earliest records of vegetarianism as a concept and practice amongst a significant number of people concern ancient India and the ancient Greek civilizations in southern Italy and Greece. In both instances the diet was closely connected with the idea of nonviolence toward animals (called "ahimsa" in India), and was promoted by religious groups and philosophers.
Veganism
Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan ( ). Distinctions are sometimes made between several categories of veganism. "Dietary vegans" (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term "ethical vegan" is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animals for any purpose.
Vegetarian ecofeminism
Vegetarian ecofeminism is an activist and academic movement which states that all types of oppression are linked and must be eradicated, with a focus on including the domination of humans over nonhuman animals. Through the feminist concept known as intersectionality, it is recognized that sexism, racism, classism, and other forms of inter human oppression are all connected. Vegetarian ecofeminism aims to include the domination of not only the environment but also of nonhuman animals to the list. Vegetarian ecofeminism is part of the academic and philosophical field of ecofeminism, which states that the ways in which the privileged dominates the oppressed should include the way humans dominate nature.
Christian vegetarianism
Christian vegetarianism is a Christian practice based on effecting the compassionate teachings of Jesus, the twelve apostles, and the early church to all sentient or living beings through vegetarianism or, ideally, veganism. Alternatively, Christians may be vegetarian for ethical, environmental, nutritional, or other spiritual reasons. Various church founders have recommended vegetarianism, such as William Cowherd from the Bible Christian Church and Ellen G. White from the Seventh-day Adventists. Cowherd, who founded the Bible Christian Church in 1809, helped to establish the world's first Vegetarian Society in 1847.
1_Apprentice
I would imagine vegans stay away from it.  I do know that it contains omega 3 fatty acid
0_Wizard
Seafood is a great source of protein! 
Seafood is an important source of protein in many diets around the world, especially in coastal areas.
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Seafood
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Seafood
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.
Seafood mislabelling
Seafood species can be mislabelled in misleading ways. This article examines the history and types of mislabeling, and looks at the current state of the law in different locations. Proper species identification of seafood has been important to consumers since ancient times. The Jewish dietary laws known as kashrut required the Jews to identify certain types of fish to maintain a kosher diet. Kashrut does not require rabbis to "bless" fish to make it kosher, but rather to identify the features the fish must have to meet kosher requirements (among others) and confirm their existence. In the 13th century, the King of England passed first law concerning proper labeling requirements, the Assize of Bread and Ale, regulating weight and quality of bread and ale.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Sustainable seafood
Sustainable seafood is seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans, as well as the livelihoods of fisheries-dependent communities. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights overfishing and environmentally destructive fishing methods. Through a number of initiatives, the movement has increased awareness and raised concerns over the way our seafood is obtained. Marine environments are currently under immense pressure. Their problems primarily arise through anthropogenic causes, such as overfishing and environmental destruction.
Cat food
Cat food is food for consumption by cats. Cats have specific requirements for their dietary nutrients. Certain nutrients, including many vitamins and amino acids, are degraded by the temperatures, pressures and chemical treatments used during manufacture, and hence must be added after manufacture to avoid nutritional deficiency. The amino acid taurine, for example, which is found in meat, is degraded during processing, so synthetic taurine is normally added afterwards. Long-term taurine deficiency may result in retinal degeneration, loss of vision, and cardiac arrest. The idea of preparing specialized food for cats came later than for dogs (see dog biscuits and dog food).
Shellfish Association of Great Britain
The Shellfish Association of Great Britain (SAGB) is a historic association that was founded as the Oyster Merchants’ and Planters’ Association in 1903, it was renamed the SAGB in 1969. They cover a wide range of topics within the shellfish industry, from trading to advice on nutritional standards and also the sustainability of the industry. The SAGB is the Shellfish industry’s trade body with the director and staff based at Fishmongers’ Hall which is also home to the Worshipful Company of Fishmongers and can be found in the City of London. The SAGB consists of a wide range of members located within the Shellfish farming and fishing industry, within commercial companies and traders of Shellfish products, the Seafish Industry Authority and the major Sea Fisheries Committees.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.