Highly prized for their delicious flavours, many seafoods are eaten daily in snacks or meals. Others are eaten mainly as a delicacy or on special occasions. They have always been a popular food in the most cuisines of the world because of their availability, abundance, excellent flavours and high nutritional value.
Pacific seafoods range from huge sharks to delicious shellfish such as oysters, clams, lobsters, and the tiny edible sea-shells which can be found on sandy beaches. Whatever their size and wherever they are, seafoods offer an unforgettable meal for all the family.
Seafood variety
In this leaflet, the term 'seafoods’ refers to anything edible obtained from the sea, apart from fish. It includes different types of shellfish, beche-de-mer or sea cucumbers, marine mammals, turtles and seaweeds.
Shellfish can be divided into two groups: molluscs and crustaceans. Molluscs make up the largest group of marine animals. It includes oysters, mussels, clams, octopus and squids. Some of these, such as clams, mussels and oysters, are filter feeders. This means they get their food by filtering the surrounding water and retaining any microscopic plants and animals. Crustaceans include crabs, crayfish, lobsters, shrimps and prawns. Nowadays there are many man-made wastes and rubbish in the sea, especially in lagoon areas. Therefore, shellfish must be thoroughly cleaned and kept cold or alive, or cooked, before being eaten. They should be collected from waters that are clean and free from pollution. Some shellfish (e.g. oysters and mussels) can be farmed. This ensures a high-quality, clean, safe supply throughout the year.
Sea cucumbers, also known as beche-de-mer, live in reef areas. They can be collected at low tide or by diving. When processed by smoke-drying, they are considered by the Chinese to be a food delicacy. They are also used in many Micronesian and Polynesian dishes.
Sea mammals include dugongs (sea-cows), porpoises and — largest of all — whales. The smaller sea mammals have traditionally been used by Pacific Islanders for food and other purposes.
Turtles used to be a popular food in the Pacific, and still are in some islands. They were often caught when they came up to the beach to lay their eggs. Like sea-mammals, turtles are becoming less common in some Pacific Island countries.
Seaweeds are the 'green leaves’ of the sea. There are different edible varieties that are popular with Pacific Islanders. Some are green with tiny bubbles along their stems. Others are dark greenish-brown with long soft strands joined together. They are easily collected when the tide is low.
Protein content of seafoods
Protein content of seafoods per average serving (34 oz or 100 g) compared with meat. This will provide more than half the daily requirement for children 1–10 years of age.
