Squid are cephalopods! They have a symmetrical body, giant head and a generous set of spindly tentacles. They have the power to squirt ink, which is often used in risottos and pasta dishes.
The common misconception is that squid is rubbery or chewy – when cooked well it should have bite, but be tender. It's especially popular coated in batter and fried as calamari.
This bivalve mollusc is large, with a rocky grey shell and lives in the ocean or in other brackish habitats. They form groups known as 'beds' and filter food from their comfortable position.
Lauded as an aphrodisiac, oysters vary in colour from creamy nude to pale grey, and in texture from tender to firm. The flavour is distinctly of the sea.
There are over 500 species of these popular little crustaceans. They are recognisable by their robust bodies, antennae and tail fans.
Compared to fish, prawns are sweet, firm and meaty. They come in all sizes, right up to the king prawn, a popular choice at L'wzaar.
This moniker refers to any variety of ten-legged crustacean. They have hard outer shells to protect them from predators and come in almost 5000 species, all of which walk sideways.
Varies according to the type of crab and the kind of water it lived in, but the meat is generally soft and delicate. Crabmeat is very white when it has been washed of its fat.
Unbelievably, lobsters were used as bait until the early 19th century. They spoil very quickly once they're dead, which is why they should be cooked live when possible.
Lobsters are prized in the food world, thanks to a uniquely soft and silky texture. The tail is firm and substantial. It tastes all the more decadent with a bit of butter.