Seafood, also known as seafood, includes fish, shrimp, shellfish and other categories. Although marine life such as kelp is often cooked into food, seafood is mainly cooked for animals.

In a narrow sense, only fresh seafood can be called seafood. Seafood can be divided into live seafood and frozen seafood.

Seafood should be frozen first and watered with light salt water. Oysters and some aquatic shellfish often carry a kind of "Vibrio vulnificus" bacteria, which is potentially fatal to people with poor intestinal immune function. Medical experts point out that putting oysters on ice first and then pouring some light salt water can effectively kill such bacteria, so it is safer to eat them raw.

Although seafood is rich in nutrition, it is not advisable to eat more. Affected by marine pollution, seafood often contains toxins and harmful substances. Excessive consumption can easily lead to spleen and stomach damage and cause gastrointestinal diseases. If eaten improperly, food poisoning will occur in severe cases. So pay attention to the right amount of seafood, usually once a week.

"Seafood", called "sea fault" in ancient times, means that the products in the sea are mixed together. Tracing back to the origin of Rudong seafood dishes, although there is no exact written basis, according to archaeologists' research, at least in the Neolithic Age, 4000-6000 years ago, human beings had learned to pick shellfish for eating and had cooked food. Looking through ancient cooking books, I found that there are three main aspects of seafood records, one is diet health, the other is cooking skills, and the third is seafood dishes. Especially seafood dishes are the most abundant.

According to historical data, the traditional seafood cooking, seasoning methods, material combination and the mastery of cooking temperature have all become a whole.