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Abalone

An edible mollusk of warm seas that has a shallow ear-shaped shell lined with beautiful mother-of-pearl and pierced with a line of respiratory holes along the outer edge. Also called ear shell.

Belongs to the the large class Gastropoda including snails, slugs, or whelks; clade Vetietigastropoda (sea snails), genus Haliotis, family Haliotidae.

Abalone has a delicious flavor but must be carefully tenderized. The taste of is similar to scallops and could be completely non-fishy. Varieties include Fresh California red abalone, the smaller green, pink, and black abalone and Australian Abalone (Haliotis Rubra).

Abalone is believed to prevent arthritis, promote healthy eyes, alleviate colds, reduce fluid retention and improve circulation.

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Fish

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meat of a cold-blooded animal living wholly in water, breathing with gills, usually with fins and scales.
Fish can be part of a healthy diet providing important nutrients, including omega-3 fats, but it may also contain unhealthy chemicals, like mercury.

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Jellyfish

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a free-swimming marine animal with a jellylike bell- or saucer-shaped body that is typically transparent and has stinging tentacles around the edge.
Some of the species are edible, and usually served dried and boiled, added to salads, suchi, noodles, ice cream and other dishes. Jellyfish is considered to be a delicacy in some Asian countries.
Jellyfish is mostly protein and water. It is high in collagen that might be helpful for the treatment of arthritis and visible signs of aging.

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Octopus

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cephalopod mollusks (Octopus and other genera, order Octopoda) with eight tenacles (sucker-bearing arms bearing two rows of suckers), a large distinct head with a strong beak-like mouth, and a soft saclike body. Also called devilfish.
Octopus is a seafood dish, common ingredient in oriental, oceanic, and Mediterranean cuisines including sushi, takoyaki and akashiyaki, steamed and roasted varieties. In Korea, some small species are sometimes eaten alive.

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Mackerel

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Species of open-sea or midwater-dwelling fish from the Scombridae family of the mackerels, tunas, and bonitos. It is a rich source of omega-3 fatty acids. Can spoil very quickly. At warmer temperatures, amino acid Histidine is converted to the biogenic amine histamine responsible for allergic reactions, via bacterial enzymes (e.g. Morganella morganii).

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Abalone

Fish

Jellyfish

Octopus

Mackerel

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