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The power of the ocean as a resource for food has been known throughout civilization. This comprehensive book covers the nutritional characteristics of available marine life. It deals with the nutritional facts of different groups of edible marine life phytoplankton, seaweeds and marsh plants, jellyfish, crustaceans shrimps, lobsters, and crabs, mollusks oysters, mussels, clams, scallops, conches, abalones, limpet, squid, cuttlefish, and octopus, echinoderms sea urchins and sea cucumbers, fish, turtles, and mammals.