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| aquaculture |
the cultivation of water plants, fish, shellfish, and other aquatic animals in controlled freshwater or saltwater environments. |
| bisque1 |
a thick cream soup made with shellfish, meat, or strained vegetables. [1/2 definitions] |
| bouillabaisse |
a stew containing a variety of fish and shellfish, often cooked with saffron. |
| dredge1 |
a net made to be dragged through the water to catch fish or shellfish; dragnet. [1/7 definitions] |
| mousse |
a similar dish made with puréed meat, fish, or shellfish. [1/3 definitions] |
| seviche |
a Latin American seafood dish containing raw fish or shellfish marinated in lime juice with chilies, chopped tomatoes, and herbs. |
| shrimp |
any of several small, mostly saltwater shellfish with long tails and five pairs of walking legs, or any of various similar shellfish, many of which are edible. [1/6 definitions] |
| shuck |
the protective outer covering of any of various vegetables, fruits, or shellfish; husk, pod, or shell. [1/3 definitions] |
| siphon |
a projecting tube, as in squid and shellfish, through which sea water is taken in and expelled. [1/3 definitions] |
| spat4 |
a young oyster or other shellfish. |
| Tyrian purple |
a natural purple dye formerly obtained from certain snails and shellfish and now made synthetically. [1/2 definitions] |
| umbilicus |
a similar small opening or hollow in lower animals, as in the base of the shells of certain shellfish. [1/2 definitions] |
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