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A great variety of food is prepared from many species of fish (Pisces) and shellfish (Molluscs and Crustaceans).
Fishes products are preserved by refrigerating, freezing, canning, salting, smoking, pickling, dehydrating, or combinations of these processes. In many countries they serve as a principal source of protein and an important source of vitamins, minerals, fat, in the diet. There are several cooking methods about fish, that include grilling, frying and baking.
We can divide aquatic animals in Freshwater Fish, Sea Fish, Crustaceans and Molluscs.