Here I'm using a broader definition of seafood to also include items such as sea anemones (that the Romans ate) as well as sea cucumbers (a common ingredient in sushi) and sea urchins (consumed by ancient Romans and Japanese). Essentially covering the range of aquatic animals consumed by humans.

As this site also includes historic recipes, there will be some unusual fish and shellfish in the lists (like weaver fish from ancient Roman cookery) as well as forms of cookery (like clay baking) that are not so commonly used any more. There are also many Mediaeval recipes presented, coming from when the Catholic church proscribed the eating of meat and there were more 'fish days' in the yearly calendar than there were days where meat could be eaten. This also explains the separation of aquatic animals from terrestrial animals, the former being classed as 'fish' and the latter as 'meat'.