Seafood is classified into two main categories: fin fish and shellfish. Fin fish are further divided into groups: round fish, flat fish, and cartilaginous fish based on their body shape and skeleton. Shellfish are separated into crustaceans (such as shrimp and crab) and mollusks, with mollusks being subdivided into bivalves (clams and oysters), univalves (conch), and cephalopods (squid and octopus). Fin fish should be seasoned to enhance their flavor, though the amount and method depend on the type of fish. Seasoning with salt and pepper is a basic start, while other spices can add complexity. For leaner fish such as cod, seasoning is beneficial, but for richer fish such as salmon, a simpler seasoning on top might suffice. Shellfish need to be seasoned, as it enhances their natural flavor, but it's crucial to season them correctly. Seasoning is important to bring out the unique, delicate flavors, but over-salting can overpower the seafood, so it's best to use complementary herbs and spices sparingly. Check out SALTOPIA's suggestions for seasoning each type of seafood.