魚介類(ぎょかいるい)

A formal, comprehensive term for all edible aquatic creatures. 魚(ぎょ) refers to fish, 介(かい) refers to shellfish and crustaceans, and 類(るい) means 'types' or 'category.' The word covers everything from 魚(さかな) (fish) to 貝(かい) (shellfish), 海老(えび) (shrimp), 蟹(かに) (crab), 烏賊(いか) (squid), and 蛸(たこ) (octopus).

Common collocations

• 魚介類(ぎょかいるい)の盛(も)り合(あ)わせ: assorted seafood platter
• 新鮮(しんせん)な魚介類(ぎょかいるい): fresh seafood
• 魚介類(ぎょかいるい)アレルギー: seafood allergy
• 魚介類(ぎょかいるい)の加工品(かこうひん): processed seafood products

Similar words

• 海鮮(かいせん): seafood — more casual, often used in restaurant names (海鮮丼(かいせんどん), 海鮮(かいせん)サラダ)
• 水産物(すいさんぶつ): marine products — more formal/commercial, used in industry and government contexts
• 魚(さかな): fish — refers specifically to fish, not shellfish or crustaceans

Usage

Used on food labels, menus, allergy warnings, and in cooking contexts. The variant 魚介(ぎょかい) without 類(るい) is also common, especially in compound forms like 魚介(ぎょかい)スープ (seafood broth).