Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Fish – Fish is consumed as a food by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. In culinary and fishery contexts, the term fish also includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history. List of fish dishes List of cod dishes List of herring dishes List of raw fish dishes List of seafood dishes Edible seaweed Other List of edible seeds List of fried dough foods List of doughnut varieties List of maize dishes Staple foods Staple foods – Staple food, sometimes called food staple or staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. Most people live on a diet based on just a small number of staples. Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, and cassava. Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains. Of more than 50,000 edible plant species in the world, only a few hundred contribute significantly to human food supplies. Just 15 crop plants provide 90 percent of the world's food energy intake (exclusive of meat), with rice, maize and wheat comprising two-thirds of human food consumption. These three alone are the staples of over 4 billion people. Prepared foods Appetizers Appetizers (also known as hors d'oeuvre) – Items served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of silverware). Hors d'oeuvre may be served at the dinner table as a part of the meal, or they may be served before seating. Stationary hors d'oeuvre served at the table may be referred to as "table hors d' oeuvre". Passed hors d'oeuvre may be referred to as "butler-style" or "butlered" hors d'oeuvre. List of hors d'oeuvre Condiments Condiments – Condiment is something such