This consumer's guide offers practical information about the characteristics and uses of seafoods. It covers both finfish and shellfish, including crabs, lobsters, shrimp, oysters, clams, and scallops. It describes the characteristics, important species, fishing methods, market forms, and consumer inspection tips. It also gives such information as how much to buy, and handling and storing tips. This guide is intended to be useful as a seafood products program and teaching guide for extension agents, home demonstration club leaders, and home economics teachers; as a practical guide to the selection and preparation of seafoods for consumers; and as a general sourcebook on seafood products for laymen. (BB)