Question: What is seafood defined as?
About the article "Seafood", section "Abstract".

Candidate passages:
There are a plethora of sustainable seafood ecolabels, many conservationists feel that the increasing number of labels is further confusing consumers in regard to what seafood is sustainable.
As of 2010, ecolabels that can be found on seafood include Marine Stewardship Council, Friend of the Sea, KRAV (Sweden), Naturland (Germany), Thai Quality Shrimp, Global Aquaculture Alliance's Best Aquaculture Practices standard, Label Rouge (France), among still others, and the Aquaculture Stewardship Council (ASC) is in development.
Seafood is also labeled "organic" but USDA standards for organic seafood are still in development.
There are a variety of dolphin safe labels, asserting that tuna is caught in a manner that does not harm dolphins. 
This is a list of seafood companies.
Seafood is any form of sea life regarded as food by humans.
Seafood prominently includes fish and shellfish.
Seafood companies are typically involved with fishing, fish processing, distribution and marketing.
Seafood companies also produce feed and nutrition products for farmed fish. 
A seafood restaurant is a restaurant that specializes in seafood cuisines and seafood dishes, such as fish and shellfish.
The concept may focus upon the preparation and service of fresh seafood, (as opposed to frozen products).
Some seafood restaurants also provide retail sales of seafood that consumers take home to prepare.
Seafood restaurants may have a marine-themed decor, with decorations such as fish nets, nautical images and buoys.
Fare can vary due to seasonality in fish availability and in the fishing industry.
Seafood restaurants may offer additional non-seafood items, such as chicken and beef dishes. 
__NOTOC__Seafood Watch is one of the best known sustainable seafood advisory lists, and has influenced similar programs around the world.
It is a program designed to raise consumer awareness about the importance of buying seafood from sustainable sources.
It is best known for publishing consumer guides for responsible seafood purchasing in the United States, including making them available on mobile devices, such as the iPhone and Android.
Seafood Watch is a program of the Monterey Bay Aquarium, and is a partner of SeaWeb's Seafood Choices Alliance.
It has roots in the Monterey Bay Aquarium's "Fishing for Solutions" exhibit which ran from 1997 to 1999 and produced a list of sustainable seafood.
It was one of the first resources for sustainable seafood information together with the Audubon Society's "What is a fish lover to eat?"
which also came out in the late 1990s.
There is currently a seafood watch app for the iPhone and the Android.
One of its features, "Project FishMap", allows people to mark places they find that serve sustainable food, with this information in turn shared with the public.  
According to the Hawaii Seafood Buyers Guide, yellowfin tuna is widely used in raw fish dishes, especially sashimi.
This fish is also excellent for grilling.
Yellowfin is often served seared rare.
Yellowfin buyers recognize two grades, "sashimi grade" and "other", although there are variations in the quality of "other" grades.
Different seafood sustainability guides come to different conclusions about whether yellowfin fishing is sustainable.
The Audubon's Seafood Guide (a guide for what types of marine food products are not eco-friendly) lists troll-caught tuna as "OK", but labels long-line caught as "Be Careful".
Yellowfin is becoming a popular replacement for the severely depleted supplies of southern bluefin tuna.
In 2010, Greenpeace International added the yellowfin tuna to its seafood red list.
The Greenpeace International seafood red list is a "list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries".