1. SHELLFISH From the latin “molusk” “soft body”. From the latin “molusk” “soft body”. Shellfish is a broad term for crustacean, mollusc and cephalopod seafood. Shellfish is a broad term for crustacean, mollusc and cephalopod seafood.

2. At present, the earliest evidence for shellfish consumption comes from a 300 000 year old site in France called Terra Amata. At present, the earliest evidence for shellfish consumption comes from a 300 000 year old site in France called Terra Amata.

3. Crustaceans Crustaceans They usually have segmented bodies and are often enclosed in a hard shell. They usually have segmented bodies and are often enclosed in a hard shell.

4. Molluscs Gastropods Gastropods Bivalves Bivalves Cephalopods Cephalopods WHELK WINKLE CLAMS COCKLES COCKLES MUSSELS CUTTLEFISHOCTUPUS SQUID

5. Although Mexicans eat seafood all year long… The months of March and April top the rest in consumption of fish and shellfish. The months of March and April top the rest in consumption of fish and shellfish.

6. MEXICO’S SHELLFISH CONSUMPTION National Survey of income spending of Households 2005. The monthly average spending to the consumption of shellfish was 183 pesos National Survey of income spending of Households 2005. The monthly average spending to the consumption of shellfish was 183 pesos

8. Shellfish is usually available... Fresh and raw, frozen, smoked, dried, canned and even pickled.

9. SHELLFISH IN MEXICO Acocil: fresh water crustacean, sometimes called "freshwater shrimp," found in the lake regions of central Mexico. Because of their miniature size, they are eaten without removing heads or shells.. Acocil: fresh water crustacean, sometimes called "freshwater shrimp," found in the lake regions of central Mexico. Because of their miniature size, they are eaten without removing heads or shells.. Almeja: clam, of which several varieties are found along Mexico's shorelines, especially the Pacific and Sea of Cortez coasts of Baja California. Almeja: clam, of which several varieties are found along Mexico's shorelines, especially the Pacific and Sea of Cortez coasts of Baja California. Calamar: squid, a frequent addition to Mexican seafood soups and cocktails. Calamar: squid, a frequent addition to Mexican seafood soups and cocktails.

10. Callo: scallop, found in the Sea of Cortez can be prepared right on the beach in much the same way as oysters Rockefeller. Callo: scallop, found in the Sea of Cortez can be prepared right on the beach in much the same way as oysters Rockefeller. Camarón: shrimp, possibly the most beloved and versatile of Mexico's many shellfish, sold fresh, from either ocean or river, or dried, either whole or powdered, called camaron seco. Powdered shrimp is a seasoningas well. Camarón: shrimp, possibly the most beloved and versatile of Mexico's many shellfish, sold fresh, from either ocean or river, or dried, either whole or powdered, called camaron seco. Powdered shrimp is a seasoningas well. Prawns are called camarón gigante. Prawns are called camarón gigante. Cangrejo: crab, used in seafood cocktails, soups, empanadas, tacos and tostadas. Cangrejo: crab, used in seafood cocktails, soups, empanadas, tacos and tostadas.

11. NUTRITIONAL In general, shellfish gives to the human body very important elements to keep a good health. In general, shellfish gives to the human body very important elements to keep a good health. VITAMIN A & D VITAMIN A & D MINERALS MINERALS Phosphor: Assimilation of proteins, fats,carbohydrates. It is found in the blood and cells of the nervous system. Calcium: To prevent the adverse effects of osteoporosis. Iodine: To promote the correct function of the thyroid gland