mollusc, mollusk, shellfish - invertebrate having a soft unsegmented body usually enclosed in a shell

seafood - edible fish (broadly including freshwater fish) or shellfish or roe etc

mussel - black marine bivalves usually steamed in wine

huitre, oyster - edible body of any of numerous oysters

clam - flesh of either hard-shell or soft-shell clams

cockle - common edible European bivalve

crabmeat, crab - the edible flesh of any of various crabs

crawdad, crawfish, ecrevisse, crayfish - tiny lobster-like crustaceans usually boiled briefly

limpet - mollusk with a low conical shell

lobster - flesh of a lobster

crayfish, langouste, rock lobster, spiny lobster - warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California

escallop, scollop, scallop - edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces

carapace, cuticle, shell - hard outer covering or case of certain organisms such as arthropods and turtles

invertebrate - any animal lacking a backbone or notochord; the term is not used as a scientific classification

Mollusca, phylum Mollusca - gastropods; bivalves; cephalopods; chitons

scaphopod - burrowing marine mollusk

gastropod, univalve - a class of mollusks typically having a one-piece coiled shell and flattened muscular foot with a head bearing stalked eyes

coat-of-mail shell, polyplacophore, sea cradle, chiton - primitive elongated bilaterally symmetrical marine mollusk having a mantle covered with eight calcareous plates

bivalve, lamellibranch, pelecypod - marine or freshwater mollusks having a soft body with platelike gills enclosed within two shells hinged together

cephalopod, cephalopod mollusk - marine mollusk characterized by well-developed head and eyes and sucker-bearing tentacles

shellfish - meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)