seafood
Enable an AI agent to recognise seafood, assess its documented condition and suitability for an intended use, and identify permissible handling or disposition actions and unresolved checks.
Bundle → Layer → Finding → Questions Filled
6 bundles · 11 layers · 18 findings · 31 questions
Seafood identity and boundaries Establish which aquatic-animal material is present and what the modelled item includes.
Animal identity
Connect market descriptions to supported animal identities.
Species behind the market name
Record the claimed animal identity, evidence supporting it and any unresolved ambiguity.
- Which scientific taxon and market names identify this seafood, and how precise is the identification? definition
- What label, supplier record, anatomical observation or analytical result supports that identity? provenance
Tissue and product boundary
Identify the animal parts and separate seafood material from surrounding product components.
Edible material represented
Specify whether the item represents a whole food animal, flesh, roe, another tissue or a mixture.
- Which animal parts are present, and in what whole, cut, extracted or mixed presentation? definition
- Does this record cover seafood alone, a distinguishable component of a mixed food, or a derived product whose inclusion needs clarification? boundary
Harvest origin and lot lineage Connect seafood to its production waters, harvest events and subsequent lot transformations.
Capture or farming origin
Record how, where and when the seafood entered the food supply.
Documented source event
Represent capture or aquaculture origin at the precision supported by the available records.
- Was this seafood wild-caught or farmed, and which waterbody, harvest area or production site is documented? provenance
- Which harvest, landing or production dates are known, and which are estimates or missing? provenance
Seafood lot transformations
Preserve identity through heading, filleting, shelling, roe extraction, splitting and mixing.
Portion-to-source link
Connect the current seafood unit to its contributing lots and identify traceability gaps.
- Which source lots contributed to this fillet, picked meat, roe batch or mixed seafood lot? provenance
- If a source lot is restricted or recalled, which current portions can be identified and segregated? action
Seafood condition and handling history Represent present condition alongside the thermal, physical and live-holding history needed to interpret it.
Thermal and processing history
Distinguish current temperature from past chilling, freezing, thawing and treatment events.
Documented state transitions
Record seafood state changes with their supporting times, temperatures and evidence gaps.
- What temperatures and durations are documented for chilling, freezing, thawing and any subsequent holding? measurement
- Which cooking, curing, smoking, drying or other treatments actually occurred, and what records support them? provenance
Observed seafood condition
Capture presentation-appropriate observations of tissue quality and, where relevant, live condition.
Condition observation and limits
Separate observed sensory or physical condition from conclusions that require other evidence.
- What odour, texture, colour, surface, shell or tissue-integrity observations were made, using which method and at what time? measurement
- For seafood supplied live, what species-appropriate evidence supports its live condition, and what remains uncertain? measurement
- Which quality or suitability conclusions are supported by these observations, and which require further evidence? boundary
Seafood hazards and evidence Identify relevant hazard questions and connect each assessment to evidence for this seafood and intended use.
Species, tissue and source hazards
Determine which hazard checks follow from the identified animal, edible tissue and production origin.
Applicable hazard profile
Record the supported applicability of checks for parasites, marine biotoxins, histamine, contaminants and other relevant hazards.
- Which hazard checks are relevant to this species, tissue and origin according to an identified source? boundary
- What harvest-area information, supplier evidence or sampling results apply to this particular lot? provenance
Handling and allergen evidence
Assess handling-dependent concerns and preserve the identity of seafood allergens and possible cross-contact.
Unresolved exposures and controls
Connect handling history, ingredient identity and control records to explicitly bounded assessments.
- Which microbial or other handling-dependent concerns remain after reviewing the seafood's time, temperature and treatment records? boundary
- Which fish, crustacean, mollusc or other seafood ingredients are documented, and what cross-contact information is available? provenance
- What additional evidence or control is required before deciding suitability for the intended use? action
Intended use and disposition Translate seafood identity, condition and evidence into bounded preparation and disposition decisions.
Preparation route
Specify the planned consumption state and assess the operations needed to reach it.
Use-specific prerequisites
Identify supported requirements for raw service, cooking, ready-to-eat use or further processing.
- Will the seafood be eaten raw, lightly treated, cooked before eating or consumed as a ready-to-eat product? definition
- Which requirements apply to that route in the intended setting, and what evidence establishes that they are met? boundary
- Which seafood-specific preparation steps, such as shelling, deboning or tissue removal, are needed for the planned use? action
Release, hold or reject
Record a disposition with its scope, supporting evidence and conditions for reassessment.
Evidence-bounded disposition
Make handling decisions explicit without treating missing records or a proposed treatment as resolved evidence.
- Should this seafood be released for a stated use, held for investigation, redirected to a supported use or rejected? action
- Which portions or lots does the decision cover, and what new evidence or state change would require reassessment? boundary
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Kinds and varieties
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Which of these kinds and varieties hold for the sense of seafood this model covers, and on what evidence? provenance
Identifiers and schemes
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Which of these identifiers and schemes hold for the sense of seafood this model covers, and on what evidence? provenance
Standards and regulation
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Which of these standards and regulation hold for the sense of seafood this model covers, and on what evidence? provenance
Real-world use
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Which of these real-world use hold for the sense of seafood this model covers, and on what evidence? provenance
Typical measurements
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Which of these typical measurements hold for the sense of seafood this model covers, and on what evidence? provenance
Failure modes and hazards
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Which of these failure modes and hazards hold for the sense of seafood this model covers, and on what evidence? provenance
Regional variation
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Which of these regional variation hold for the sense of seafood this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Reported by the breadth pass; each item needs checking against its source before it becomes normative.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of seafood this model covers, and on what evidence? provenance
Classifiers Filled
- Family
- Thing Registry
- Category
- Physical world and living systems
- Entry kind
- noun.food
- Plane
- PHY
- Domain
- PHY.MAT
- Facets: substance
- material
- Facets: origin
- manufactured
- Facets: agency
- inert
- Facets: mobility
- portable
- Facets: scale
- handheld
- Facets: affordances
- graspable
- Other names and narrower kinds
- saltwater fish, freshwater fish, bream, sea bream, freshwater bream, freshwater bass, bass, largemouth bass, smallmouth bass, sea bass, striped bass, striper
What it is Filled
Seafood is the commercial and dietary class of edible aquatic animals and their products - marine and freshwater finfish, crustaceans, molluscs, other aquatic invertebrates, and roe - taken by capture or aquaculture for human consumption, not a biological taxon and not including aquatic plants or aquatic mammals.
In scope
- Species identity, market names and edible animal parts represented in an item or lot
- Whole animals held as food, flesh, roe and other edible seafood tissues
- Wild-capture or aquaculture origin and seafood-specific traceability
- Live, raw, chilled, frozen, thawed and processed seafood states
- Evidence of deterioration, seafood-specific hazards and suitability for an intended preparation
- Handling, preparation, segregation and disposition decisions for the seafood
Out of scope
- Aquatic organisms considered as wildlife, populations or ecosystems
- Fishing vessels, fishing operations and aquaculture production systems themselves
- Seaweed, aquatic plants and plant-based seafood substitutes
- Recipes, complete mixed dishes and restaurant menu offerings beyond their seafood components
- Refrigerators, transport equipment and packaging systems as independently managed assets
- Human diagnoses, dietary treatment and individual allergy management
Why it exists Filled
Enable an AI agent to recognise seafood, assess its documented condition and suitability for an intended use, and identify permissible handling or disposition actions and unresolved checks.
Distinguishing features Filled
- The material is an aquatic animal or an edible part or product of one; an aquatic plant or imitation made without aquatic-animal material does not qualify.
- Freshwater origin does not exclude fish from this entry: habitat alone cannot distinguish seafood from non-seafood.
- Roe and edible tissues qualify without resembling a whole fish or shellfish; identity must be traceable to the source animal and part.
- A live animal belongs here when it is held or supplied as food; the same species considered as wildlife or an ornamental animal belongs to a neighbouring model.
- A mixed dish can contain seafood without the whole dish being modelled as seafood; the seafood component must remain distinguishable.
What robots and AI may and may not do Filled
Must not
- Serve seafood that has broken the cold chain or is past its use-by date.
- Serve shellfish or fish to someone who has declared that allergy.
- Mislabel the species, origin or catch method of seafood.
- Help trade in seafood from illegal or unreported fishing.
Only with a human decision
- Releasing a lot under a safety alert, such as for toxins in shellfish.
May
- Store, prepare and serve seafood following hygiene, cold-chain and allergen rules.
- Report the species, origin and catch or farming method from labels and records.
Moral aspects Filled
- Seafood fraud deceives consumers and hides illegal and unsustainable fishing.
- Labour abuse has been found in some fishing fleets.
Who is affected
- Consumers with allergies
- Fishers and fish workers
- Coastal communities
Owners Filled
Steward
The fisher, farmer or trader who holds it; fisheries and food authorities set the rules.
Master systems
- National and regional fishing vessel and catch registers
Links to other meta-models Filled
parent
- oewn-07571428-n - registry parent class
What else AI and robots need to interact with it Filled
Identity and identifiers required Filled
- Vercy registry: vr.tr.seafood
- Open English WordNet: oewn-07792842-n
Direct properties required Filled
- Animal identity and identification confidence: Scientific taxon where established; market name; identification method; confirmed, reported, disputed or unknown
- Edible part and presentation: Whole animal, gutted animal, fillet, steak, picked meat, roe, organ or other specified part; shell-on, shell-off or mixed
- Source lot: Links to harvest or production lot, supplier records and parent lots after splitting or mixing
- Production origin: Wild-caught, farmed, mixed or unknown; recorded waterbody or production area
- Biological and processing state: Live or dead where applicable; raw, cooked, cured, smoked, dried or otherwise processed
- Freezing and thawing history: Never frozen, frozen, partly thawed, thawed, refrozen or unknown, with supporting events
- Measured seafood temperature: Degrees Celsius, with timestamp, measurement location and method
- Elapsed time in a documented condition: Hours or days associated with specified temperature, live-holding, thawing or opened-package conditions
- Sensory and physical condition: Recorded observations of odour, colour, texture, surface condition, tissue integrity and species-appropriate live responses
- Intended consumption route: Raw, lightly treated, cooked before eating, ready-to-eat or undecided
- Hazard evidence and disposition: For each relevant hazard: unassessed, evidence pending, assessed against a named criterion or unresolved; released, held, rejected or recalled for a stated use
Recognition required Filled
- Fish, shellfish or other aquatic animals sold whole, filleted, chilled, frozen or processed.
Capabilities and actions required Filled
- Identify the seafood's animal source and edible part, and flag uncertain or conflicting labels.
- Trace portions and mixed lots to their harvest or production evidence.
- Inspect seafood condition and record temperature, thawing and live-holding observations.
- Evaluate evidence against requirements for a specified raw, cooked or ready-to-eat use.
- Select supported storage, thawing, preparation or processing actions for the seafood's current state.
- Segregate, hold, release, reject or recall affected seafood while preserving the reason and lot boundaries.
Hazards and failure modes required Filled
- Spoiled seafood can cause food poisoning, including histamine poisoning.
- Shellfish can carry natural toxins and pathogens from their water.
- Shellfish and fish are common causes of severe allergic reactions.
Standards and interfaces required Filled
- Codex Alimentarius standards and code of practice for fish and fishery products, FAO and WHO.
Context of use required Filled
- Seafood is encountered in fisheries, aquaculture, food markets, processing facilities, restaurants and home kitchens.
- It supplies food ingredients whose suitability depends on species identity, provenance, preservation, condition and intended preparation.
Sources Filled
- Code of Practice for Fish and Fishery Products (CXC 52-2003) - Scope of fish and fishery products (fresh, frozen, minced, smoked, canned, bivalves, crustaceans, cephalopods, caviar); hygiene and histamine-control practice; FAO/WHO Codex as the global technical reference.
- Standard for Live and Raw Bivalve Molluscs (CXS 292-2008), Codex Alimentarius Commission - Product definition of live and raw bivalves; marine biotoxin maximum levels (okadaic acid, domoic acid, brevetoxin, azaspiracid); contaminants and hygiene cross-references.
- Standard for Crackers from Marine and Freshwater Fish, Crustacean and Molluscan Shellfish (CXS 222-2001), Codex Alimentarius Commission - Explicit inclusion of marine and freshwater fish plus crustaceans and molluscs in one fishery-product class.
- 21 CFR Part 123 - Fish and Fishery Products, U.S. Food and Drug Administration - Legal definition of molluscan shellfish; mandatory HACCP for processors and importers of fish and fishery products; special controls for smoked fish and raw molluscs.
- Advice about Eating Fish, U.S. Food and Drug Administration (with EPA) - Regulatory use of "fish" to include shellfish; mercury-based choice lists; Dietary Guidelines seafood intake of at least 8 oz/week and 8-12 oz/week in pregnancy.
- Fish and Fishery Products Hazards and Controls Guidance, June 2022 Edition, U.S. FDA CFSAN - Species- and process-related hazards used in HACCP (pathogens, parasites, histamine, biotoxins, allergens, aquaculture drugs).
- FAO report: Global fisheries and aquaculture production reaches a new record high (SOFIA 2024 summary), Food and Agriculture Organization of the United Nations - 2022 production split of aquatic animals versus algae; aquaculture overtaking capture for aquatic animals; regional production shares.
- SOFIA 2026: Global fisheries and aquaculture production reaches new highs, Food and Agriculture Organization of the United Nations - 2024 figures: about 195 million tonnes of aquatic animals, capture plateau near 92 million tonnes, aquaculture aquatic animals over 100 million tonnes.
- Food Poisoning from Marine Toxins, CDC Yellow Book, Centers for Disease Control and Prevention - Ciguatera, scombroid, and shellfish-toxin syndromes; bacterial and viral infection risk of shellfish (Vibrio, norovirus, hepatitis A).
- HS Codes for Fisheries and Aquaculture Products, Harmonized System Nomenclature 2022, second edition, FAO and World Customs Organization - Customs identity of seafood as HS Chapter 03 (fish, crustaceans, molluscs, other aquatic invertebrates) and prepared products outside that chapter; exclusion of aquatic mammals and of inedible meals.
- Open English WordNet 2024, synset oewn-07792842-n - sense and gloss of the concept
- Wiktionary: seafood - word senses and usage
Open questions
- Where does the registry place boundary cases such as edible aquatic mammals, reptiles, amphibians and highly refined animal-derived oils or extracts?
- Which authoritative sources should establish species- and tissue-specific hazard applicability, including differences between freshwater and marine origins?
- Which validated sensory and live-condition assessment methods should be represented for different seafood groups and presentations?
- Which jurisdiction- and use-specific criteria should govern temperature history, raw consumption, processing evidence and release decisions?
- How should uncertainty propagate when seafood lots are mixed, species identification is disputed or harvest and treatment records are incomplete?
Machine files
Provenance
thing registry research (pass 2) · unreviewed
Built from: models/things/publications/thing-seafood/spec.json