Finfish (A to Z)

• Anchovy – small, intensely flavored saltwater fish, commonly used in sauces, pizza toppings, and Caesar dressing
• Barracuda – large, lean predatory fish with firm flesh, popular in Caribbean and Pacific cooking
• Bass (Sea Bass) – delicate, buttery texture, common in fine dining preparations
• Bluefish – oily, strong flavored fish popular along the US East Coast
• Catfish – mild freshwater fish, popular fried in Southern US cuisine
• Cod – mild, flaky white fish, a staple in fish and chips
• Flounder – thin, mild flatfish that cooks quickly
• Grouper – firm white fish with a mild, sweet flavor
• Haddock – similar to cod, mild and flaky, often smoked
• Halibut – lean, firm white fish, popular grilled or baked
• Herring – small oily fish, often smoked, pickled, or cured
• Mackerel – oily fish with a strong flavor, very high in omega-3s
• Mahi Mahi – firm, mild fish popular in tacos and grilling
• Monkfish – firm, lobster-like texture, sometimes called “poor man’s lobster”
• Mullet – firm, slightly oily fish common in Southern US cuisine
• Perch – small, mild, flaky freshwater fish
• Pike – lean, firm freshwater fish with a slightly gamey flavor
• Pollock – mild white fish, often used in fish sticks and imitation crab
• Salmon – rich, oily fish high in omega-3s, popular grilled or raw
• Sardines – tiny oily fish, often canned, nutrient dense
• Snapper – mild, slightly sweet white fish, popular in Southern US cooking
• Sole – delicate flatfish with a light flavor
• Swordfish – meaty, steak-like texture, ideal for grilling
• Tilapia – mild, affordable, widely farmed freshwater fish
• Trout – delicate flavor, similar to salmon but milder
• Tuna – firm texture, used in sushi, steaks, and canned products
• Walleye – mild, flaky freshwater fish popular in the Midwest

Crustaceans (A to Z)

• Blue Crab – common in East Coast crab cakes and boils
• Crawfish (Crayfish) – small freshwater crustacean, staple in Southern US boils
• Dungeness Crab – West Coast favorite, sweet and tender
• King Crab – large, sweet leg meat, often steamed
• Krill – tiny shrimp-like crustaceans, mostly used in supplements
• Lobster – premium shellfish known for tender tail and rich claw meat
• Prawns – larger relative of shrimp, often used interchangeably
• Shrimp – small, versatile, quick cooking, the most consumed shellfish in the US
• Snow Crab – delicate, slightly sweet meat, popular steamed
• Stone Crab – claws harvested sustainably, served chilled

Mollusks (A to Z)

Bivalves:

• Clams – includes littleneck, cherrystone, and razor clams
• Mussels – often steamed in wine or broth
• Oysters – eaten raw or cooked, valued for briny flavor and zinc content
• Scallops – firm, sweet meat, popular seared

Cephalopods:

• Cuttlefish – similar to squid, common in Mediterranean and Asian cuisine
• Octopus – requires careful cooking to become tender
• Squid – mild flavor, chewy texture, often served as calamari

Gastropods:

• Abalone – prized sea snail with firm, chewy meat
• Conch – large sea snail popular in Caribbean cooking
• Sea Snails (Whelks) – common in European and Asian cuisine

Other Aquatic Life Considered Seafood

• Caviar – cured sturgeon roe, considered a luxury delicacy
• Roe – fish eggs in general, found in salmon, trout, and other species
• Sea Cucumber – marine animal used in Asian soups and stir-fries
• Sea Urchin (Uni) – creamy, briny delicacy, often eaten raw
• Seaweed – edible sea plant used in sushi, salads, and broths