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n. pl. shellfish or shell·fish·es
1. Any of various edible aquatic invertebrate animals having a shell, especially mollusks such as clams and oysters, and crustaceans such as lobsters, crabs, and shrimp.
2. An edible mollusk, in contrast to a crustacean: regulations concerning fish, crustaceans, and shellfish.
3. The edible flesh of such animals.

shell′fish′ing n.


(ˈʃɛlˌfɪʃ ɪŋ)
the act or occupation of fishing for shellfish.
References in periodicals archive ?
Massachusetts officials monitor shellfish to prevent human illness and close the marsh to shellfishing when necessary.
The shellfishing bays and the numbers of fishermen, boats, types and value of gear, and economics were included.
Fishermen have purchased their shellfishing licenses at the town clerk's offices.
Development of rapid alternative methods for brevetoxin detection in seafood products is important for those involved in seafood regulation and the shellfishing industry as well as for those concerned with public health.
in addition, it discusses how a specialist should interact with fishermen, lay people, fishery administrators, and politicians in a shellfishing community.
Part II of this guide provides reference material including: 1) A discussion of shellfish distributions and yields, 2) a statistical summary of the shellfishing industry, 3) a discussion of the life cycle and ecology of shellfish, and 4) a description of the characteristics of shellfisheries and shellfishermen of the eastern United States.