Seafood in the context of "Prawn cocktail"

A fishing village is a village, usually located near a fishing ground, with an economy based on catching fish and harvesting seafood. The continents and islands around the world have coastlines totalling around 356,000 kilometres (221,000 mi). From Neolithic times, these coastlines, as well as the shorelines of inland lakes and the banks of rivers, have been punctuated with fishing villages. Most surviving fishing villages are traditional.

Commercial fishing is the activity of catching fish and other seafood for commercial profit, mostly from wild fisheries. It provides a large quantity of food to many countries around the world, but those who practice it as an industry must often pursue fish far into the ocean under adverse conditions. Large-scale commercial fishing is called industrial fishing.

The major fishing industries are not only owned by major corporations but by small families as well. In order to adapt to declining fish populations and increased demand, many commercial fishing operations have reduced the sustainability of their harvest by fishing further down the food chain. This raises concern for fishery managers and researchers, who highlight how further they say that for those reasons, the sustainability of the marine ecosystems could be in danger of collapsing.

Sushi (すし, 寿司, 鮨, 鮓; pronounced [sɯɕiꜜ] or [sɯꜜɕi] ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat; raw seafood is the most common, although some may be cooked. While sushi has numerous styles and presentations, the current defining component is the vinegared rice, also known as shari (しゃり), or sumeshi (酢飯).

The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed, vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.

Lobsters are malacostracan decapod crustaceans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate.

Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi (which look more like a shrimp, or a "mini lobster")—the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.

A restaurant is a business that prepares and serves food and beverages to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, featuring a wide variety of cuisines and service models — ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants to high-priced luxury establishments.

The Atlantic cod (pl.: cod; Gadus morhua) is a fish of the family Gadidae, widely consumed by humans. It is also commercially known as cod or codling.

In the western Atlantic Ocean, cod has a distribution north of Cape Hatteras, North Carolina, and around both coasts of Greenland and the Labrador Sea; in the eastern Atlantic, it is found from the Bay of Biscay north to the Arctic Ocean, including the Baltic Sea, the North Sea, Sea of the Hebrides, areas around Iceland and the Barents Sea.

Several chronologies in the archaeology of the Americas include an Archaic Period or Archaic stage etc. It is often sub-divided, for example into "Early", "Middle" and "Late", or alternatively "Lower" and "Upper", stages. The dates, and the characteristics of the period called "Archaic" vary between different parts of the Americas. Sometimes also referred to as the "Pre-Ceramic stage" or period, it followed the Lithic stage and was superseded by the Formative stage, or a Preformative stage. The typical broad use of the terms is as follows:

• In Mesoamerican chronology the Archaic runs from about 3500 BC to 1800 BC; sites include Coxcatlan Cave, Tehuacán, showing the development of maize.
• In the periodization of pre-Columbian Peru the term may not be used, replaced by the Pre-Ceramic.
• In the Caribbean islands, the Archaic Age ranges from 6000 BC and 500 BC, when the earliest human settlements were established. These early settlers came from Central or South America.
• In the North American chronology the North American Archaic period runs from around 11,500 to 3200 cal yr B.P. and is usually subdivided into three subperiods: Early Archaic (11,500-8900 cal yr B.P.), Middle Archaic (8900-5800 cal yr B.P.), and Late Archaic (5800-3200 cal yr B.P.).

Cultures of the Archaic Stage are at some point in the development of the technologies of pottery, weaving, and developed food production; normally they are becoming reliant on agriculture, unless reliant on seafood. Social organization is developing into permanent villages. In the early parts of the period, hunting is gradually replaced by gathering, as the megafauna hunted in the Lithic stage decline. By the end of the Archaic, in parts of South America, there is "a stable agricultural system utilized by people living in permanent villages with ceremonial architecture".

Spanish cuisine (Spanish: cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.

Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as sofritos). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most-used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.