Shellfish in the context of Seacoast

A coast (also called the coastline, shoreline, or seashore) is the land next to the sea or the line that forms the boundary between the land and the ocean or a lake. Coasts are influenced by the topography of the surrounding landscape and by aquatic erosion, such as that caused by waves. The geological composition of rock and soil dictates the type of shore that is created. Earth has about 620,000 km (390,000 mi) of coastline.

Coasts are important zones in natural ecosystems, often home to a wide range of biodiversity. On land, they harbor ecosystems, such as freshwater or estuarine wetlands, that are important for birds and other terrestrial animals. In wave-protected areas, coasts harbor salt marshes, mangroves, and seagrasses, all of which can provide nursery habitat for finfish, shellfish, and other aquatic animals. Rocky shores are usually found along exposed coasts and provide habitat for a wide range of sessile animals (e.g. mussels, starfish, barnacles) and various kinds of seaweeds.

Fishing is the activity of trying to catch fish. Fish are often caught as wildlife from the natural environment (freshwater or marine), but may also be caught from stocked bodies of water such as ponds, canals, park wetlands and reservoirs. Fishing techniques include trawling, longlining, jigging, hand-gathering, spearing, netting, angling, shooting and trapping, as well as more destructive and often illegal techniques such as electrocution, blasting and poisoning.

The term fishing is also used more broadly to include catching aquatic animals other than fish, such as crustaceans (shrimp/lobsters/crabs), shellfish, cephalopods (octopus/squid) and echinoderms (starfish/sea urchins). The term is not normally applied to harvesting fish raised in controlled cultivations (fish farming). Nor is it normally applied to hunting aquatic mammals, where terms like whaling and sealing are used instead.

Cholera (/ˈkɒlərə/) is an infection of the small intestine by some strains of the bacterium Vibrio cholerae. Symptoms may range from none, to mild, to severe. The classic symptom is large amounts of watery diarrhea lasting a few days. Vomiting and muscle cramps may also occur. Diarrhea can be so severe that it leads within hours to severe dehydration and electrolyte imbalance. This can in turn result in sunken eyes, cold or cyanotic skin, decreased skin elasticity, wrinkling of the hands and feet, and, in severe cases, death. Symptoms start two hours to five days after exposure.

Cholera is caused by a number of types of Vibrio cholerae, with some types producing more severe disease than others. It is spread mostly by unsafe water and unsafe food that has been contaminated with human feces containing the bacteria. Undercooked shellfish is a common source. Humans are the only known host for the bacteria. Risk factors for the disease include poor sanitation, insufficient clean drinking water, and poverty. Cholera can be diagnosed by a stool test, or a rapid dipstick test, although the dipstick test is less accurate.

A fisherman or fisher is someone who captures fish and other animals from a body of water, or gathers shellfish.

Worldwide, there are about 38 million commercial and subsistence fishers and fish farmers. Fishermen may be professional or recreational. Fishing has existed as a means of obtaining food since the Mesolithic period.

Calcium carbonate is a chemical compound with the chemical formula CaCO₃. It is a common substance found in rocks as the minerals calcite and aragonite, most notably in chalk and limestone, eggshells, gastropod shells, shellfish skeletons and pearls. Materials containing much calcium carbonate or resembling it are described as calcareous. Calcium carbonate is the active ingredient in agricultural lime and is produced when calcium ions in hard water react with carbonate ions to form limescale. It has medical use as a calcium supplement or as an antacid, but excessive consumption can be hazardous and cause hypercalcemia and digestive issues.

The management of fisheries is broadly defined as the set of tasks which guide vested parties and managers in the optimal use of aquatic renewable resources, primarily fish. According to the Food and Agriculture Organization of the United Nations (FAO) in the 2001 Guidebook to Fisheries Management there is currently "no clear and generally accepted definitions of fisheries management". Instead, the authors use a working definition, such that fisheries management is:

The goal of fisheries management is to produce sustainable biological, environmental and socioeconomic benefits from renewable aquatic resources. Wild fisheries are classified as renewable when the organisms of interest (e.g., fish, shellfish, amphibians, reptiles and marine mammals) produce an annual biological surplus that with judicious management can be harvested without reducing future productivity. Fishery management employs activities that protect fishery resources so sustainable exploitation is possible, drawing on fisheries science and possibly including the precautionary principle.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten 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 sea vegetables around the world, especially in Asia.

Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Fishing techniques are methods for catching fish. The term may also be applied to catching other aquatic animals such as molluscs (shellfish, squid, octopus) and edible marine invertebrates.

Fishing techniques include hand-gathering, spearfishing, netting, angling and trapping. Recreational, commercial and artisanal fishers use different techniques, and also, sometimes, the same techniques. Recreational fishers fish for pleasure or sport, while commercial fishers fish for profit. Artisanal fishers use traditional, low-tech methods, for survival in developing countries, and as a cultural heritage in other countries. Mostly, recreational fishers use angling methods and commercial fishers use netting methods.

Hepatitis A is an infectious liver disease caused by Hepatitis A virus (HAV); it is a type of viral hepatitis. Many cases have few or no symptoms, especially in the young. The time between exposure and symptoms, in those who develop them, is two to six weeks. When symptoms occur, they typically last eight weeks and may include nausea, vomiting, diarrhea, jaundice, fever, and abdominal pain. Around 10–15% of people experience a recurrence of symptoms during the six months after the initial infection. Acute liver failure may rarely occur, with this being more common in the elderly.

It is typically a foodborne illness, usually spread by eating food or drinking water contaminated with infected feces. Undercooked or raw shellfish are relatively common sources. It may also be spread through close contact with an infectious person. While children often do not have symptoms when infected, they are still able to infect others. After a single infection, a person is immune for the rest of their life. Diagnosis requires blood testing, as the symptoms are similar to those of a number of other diseases. It is one of five known hepatitis viruses: A, B, C, D, and E.

Eutrophication is a general term describing a process in which nutrients accumulate in a body of water, resulting in an increased growth of organisms that may deplete the oxygen in the water; ie. the process of too many plants growing on the surface of a river, lake, etc., often because chemicals that are used to help crops grow have been carried there by rain. Eutrophication may occur naturally or as a result of human actions. Manmade, or cultural, eutrophication occurs when sewage, industrial wastewater, fertilizer runoff, and other nutrient sources are released into the environment. Such nutrient pollution usually causes algal blooms and bacterial growth, resulting in the depletion of dissolved oxygen in water and causing substantial environmental degradation. Many policies have been introduced to combat eutrophication, including the United Nations Development Program (UNDP)'s sustainability development goals.

Approaches for prevention and reversal of eutrophication include minimizing point source pollution from sewage and agriculture as well as other nonpoint pollution sources. Additionally, the introduction of bacteria and algae-inhibiting organisms such as shellfish and seaweed can also help reduce nitrogen pollution, which in turn controls the growth of cyanobacteria, the main source of harmful algae blooms.

Sanitary sewer overflow (SSO) is a condition in which untreated sewage is discharged from a sanitary sewer into the environment prior to reaching sewage treatment facilities. When caused by rainfall it is also known as wet weather overflow. Causes of sanitary sewer overflows include: Blockage of sewer lines, infiltration/Inflow of excessive stormwater into sewer lines during heavy rainfall, malfunction of pumping station lifts or electrical power failure, broken sewer lines. Prevention of such overflow events involves regular maintenance and timely upgrades of infrastructure.

SSOs can cause gastrointestinal illnesses (waterborne diseases), beach closures and restrictions on fish and shellfish consumption.

A food allergy is an abnormal immune response to food. The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of exposure. When the symptoms are severe, it is known as anaphylaxis. A food intolerance and food poisoning are separate conditions, not due to an immune response.

Common foods involved include cow's milk, peanuts, eggs, shellfish, fish, tree nuts, soy, wheat, and sesame. The common allergies vary depending on the country. Risk factors include a family history of allergies, vitamin D deficiency, obesity, and high levels of cleanliness. Allergies occur when immunoglobulin E (IgE), part of the body's immune system, binds to food molecules. A protein in the food is usually the problem. This triggers the release of inflammatory chemicals such as histamine. Diagnosis is usually based on a medical history, elimination diet, skin prick test, blood tests for food-specific IgE antibodies, or oral food challenge.