100+ Seafood Names in English List with Pictures

Seafood are the animals from oceans, rivers, and seas that people catch and eat as part of daily meals. These are prepared in many ways depending on taste or culture. Some have soft meat like fish, while others have shells or firm texture. From home kitchens to restaurants, Seafood are used in soups, grills, and raw dishes. Because of their variety, seafood names often appear in food talks and cooking routines.

Learning seafood names with pictures helps people talk clearly about dishes, cooking, or shopping in kitchens, markets, and restaurants.

Common Seafood Names

Common seafoods include a variety of fish, shellfish, and marine animals often found in everyday meals. They are widely available.

• Prawns

• Crabs

• Lobsters

• Shrimps

• Tuna fish

• Salmon fish

• Sardine fish

• Mackerel fish

• Pomfret

• Catfish

• Kingfish

• Snapper

• Cod fish

• Sole fish

• Tilapia

• Sea bass

• Trout

• Anchovy

• Squid

• Octopus

• Mussels

• Clams

• Oysters

• Scallops

• Eel

Seafood Varieties with Names

Seafood varieties are different types based on species, texture, or habitat. Each variety has unique physical traits.

Top Seafood Choices Worldwide

Top seafood choices are the most preferred edible sea animals. They are valued for their flavor and wide usage.

• Salmon

• Tuna

• Shrimp

• Crab

• Cod

• Tilapia

• Pollock

• Catfish

• Mussels

• Clams

• Sardines

• Mackerel

• Squid

• Scallops

• Lobster

• Anchovy

• Herring

• Octopus

• Sea bass

• Snapper

Popular Shellfish Names

Popular shellfish are soft-bodied sea animals with hard outer shells. They are favored for their texture, richness, and frequent use in meals.

• Mussels

• Clams

• Oysters

• Scallops

• Cockles

• Razor clams

• Abalone

• Whelk

• Periwinkle

• Conch

Fish Names in Meals

Fish names in meals are common types of fish served as food. They offer unique qualities and are widely used in various preparations.

• Tuna

• Salmon

• Haddock

• Cod

• Tilapia

• Swordfish

• Trout

• Sea bass

• Grouper

Types of Edible Fish

Various types of edible fish are grouped by their body structure, water habitat, and meat texture or firmness. People enjoy them for their flavor and health benefits.

Saltwater Fish

Saltwater fish live in oceans and seas with high salt levels. These have firm meat, larger size, and thrive in deep marine waters.

• Mackerel – A fast-swimming fish with shiny skin that tastes great grilled.

• Cod – A soft white fish often used in fish and chips.

• Tuna – A firm and meaty fish used in cans, sushi, or grilled meals.

• Sea Bass – A mild-tasting fish with soft meat, good for baking or steaming.

• Halibut – A large flat fish with thick white meat, great for frying or roasting.

• Snapper – A red-skinned fish with a sweet taste, often cooked whole.

• Grouper – A big fish with soft, flaky meat, perfect for stews or grilling.

• Sardines – Small oily fish eaten whole, full of healthy nutrients.

• Herring – A silver fish usually smoked or pickled for a salty flavor.

• Swordfish – Thick and meaty like a steak, often grilled outdoors.

• Anchovy – A small salty fish used in pizza, sauces, and snacks.

• Barracuda – A strong fish with firm meat, best eaten when it’s young.

Freshwater Fish

Freshwater fish live in rivers, lakes, and ponds with low salt content. These have softer meat and smaller body shapes.

• Catfish – Known for its smooth skin and whisker-like feelers, this fish has a mild flavor and is great fried.

• Tilapia – This freshwater fish has soft white meat and a light taste that fits many dishes.

• Trout – Popular in rivers and lakes, trout has tender meat and a slightly nutty flavor.

• Carp – Common in Asian and European cooking, usually enjoyed roasted or in stews.

• Perch – Flaky and mild, perch is a quick-cooking choice for pan-frying.

• Pike – Firm in texture and often grilled, pike has a long body and a bold flavor.

• Bluegill – A sweet-tasting fish that’s small, easy to catch, and quick to cook.

• Bass – Firm and slightly earthy in taste, bass is widely loved in both freshwater and saltwater versions.

• Crappie – Mild in flavor and easy to cook, it’s a popular fish for frying or baking.

Small Cooking Fish

Small cooking fish are compact, soft-boned species suited for quick meals. They bring rich texture and mild taste to simple everyday dishes.

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• Sardines – Small, oily fish often eaten whole and packed in cans with oil or sauce.

• Anchovies – Thin, salty fish usually used in sauces, pizzas, and dressings for a strong flavor.

• Smelt – These are tiny, silver fish that are often fried whole and served crispy.

• Whitebait – A mix of small young fish, typically deep-fried and eaten whole.

• Mackerel – A fast-swimming fish rich in oils, popular for grilling or smoking.

• Herring – Commonly pickled or smoked, this small fish has soft, flavorful flesh.

• Goby – A bottom-dwelling fish, small and bony, found in both salt and freshwater.

• Sprats – Similar to sardines but smaller, often canned or smoked with a strong taste.

Large Market Fish

Common in trade and display, large market fish have thick flesh, strong bones, and are valued for their size and yield.

• Tuna – A fast, powerful fish known for its firm flesh, often used in steaks and sushi.

• Swordfish – Features a long, flat bill and meaty texture; commonly grilled or broiled.

• Salmon – A rich, oily fish famous for its pink flesh and high omega-3 content.

• Halibut – A flat, white fish with mild flavor, ideal for baking, grilling, or pan-frying.

• Mahi-mahi – Bright-colored ocean fish with lean meat, often found in tropical menus.

• Grouper – Thick-bodied fish with a mild taste, often baked, steamed, or fried.

• King mackerel – Has firm, oily flesh and bold flavor; often grilled or smoked.

• Barramundi – A freshwater and sea fish with soft, flaky texture and buttery flavor.

Crustaceans and Shellfish Names

Crustaceans and shellfish are the sea animals with hard shells and jointed limbs. Both offers rich textures, varied body shapes, and widely uses in many seafood selections.

Common Crab Types

Common crab types are shelled sea animals with sideways movement and strong claws. They differ in size, color, and shell texture.

• Blue crab

• Dungeness crab

• Snow crab

• King crab

• Stone crab

• Mud crab

• Spider crab

Shrimp and Prawn Names

Shrimp and prawns are small, soft-bodied shellfish found in both fresh and salt water. These are widely used and vary by shape and living environment.

• Tiger shrimp

• Whiteleg shrimp

• Brown shrimp

• Rock shrimp

• Banana prawn

• King prawn

• Pink shrimp

• Ghost shrimp

Types of Lobsters

Large and hard-shelled, lobsters have claws or long antennae with thick bodies and segmented tails. Their types differ in size, habitat, and physical structure.

• American lobster

• Spiny lobster

• Rock lobster

• Slipper lobster

• Caribbean lobster

Clams, Mussels, Oysters

Clams, mussels, and oysters are bivalve sea animals found in shallow waters. They differ in shell form, movement, and how they grow in groups or alone.

• Manila clam – This small, sweet clam is often used in soups or steamed with herbs.

• Razor clam – Long and thin with a soft body, commonly grilled or used in Asian dishes.

• Littleneck clam – A tender type of hard clam, often served steamed or in pasta.

• Pacific oyster – Grows in cool waters and has a creamy taste, popular raw or baked.

• Eastern oyster – Known for its salty flavor and rough shell, often enjoyed raw on the half shell.

• Blue mussel – This common mussel has dark shells and a sweet, briny flavor when cooked.

• Green-lipped mussel – Native to New Zealand, it has a mild taste and green edges on its shell.

• Kumamoto oyster – Small and deep-cupped with a mild, buttery flavor, ideal for raw eating.

Seafood Names by Cooking Use

Seafood names by cooking use are grouped based on how they’re commonly prepared. Texture, moisture, and firmness affect their role in different cooking styles.

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Grilled and Fried Seafood

Some seafood is best when grilled or fried for a crispy or smoky flavor. This cooking methods bring out rich taste and texture.

• Salmon

• Snapper

• Mackerel

• Squid

• Catfish

• Prawns

• Tilapia

• Swordfish

• Halibut

Seafood for Soups

Seafood for soups cooks quickly and mixes well with water or stock. It adds soft texture and tasty flavor to the soup. They blend well with spices and vegetables.

• Mussels

• Clams

• Crab

• Shrimp

• Fish chunks (cod, halibut)

• Squid

• Lobster meat

Sushi Seafood Names

Sushi often uses raw or lightly cooked seafood that is fresh and thinly sliced. Different fish and shellfish are chosen for their taste and texture.

• Tuna (Maguro) – A favorite sushi fish known for its soft, red flesh and rich flavor.

• Salmon (Sake) – Smooth and buttery, this orange-pink fish is widely used in nigiri and rolls.

• Yellowtail (Hamachi) – Offers a mild, slightly sweet taste and firm texture, popular in sashimi.

• Eel (Unagi) – Cooked and glazed with sweet soy sauce, it’s tender and flavorful.

• Squid (Ika) – Slightly chewy with a clean taste, often served raw or lightly scored.

• Shrimp (Ebi) – Typically boiled and placed on rice, offering a sweet, soft bite.

• Octopus (Tako) – Chewy with a mild ocean flavor, usually served sliced and pre-cooked.

• Scallops (Hotate) – Sweet, creamy, and soft, often served raw or lightly seared.

• Crab stick (Kanikama) – Imitation crab made from fish paste; used in rolls and salads.

Dried or Salted Seafood Names

Dried or salted seafood are the sea animals that preserved using salt or air. This method changes their texture, flavor, and shelf life for long storage.

• Dried anchovy – Tiny fish dried in the sun, often used to make broths or stir-fried snacks.

• Salted cod (bacalao) – Cod preserved in salt, then soaked and cooked in stews or fritters.

• Dried shrimp – These small, sun-dried shrimp add strong flavor to soups and fried rice.

• Stockfish – Air-dried white fish, usually cod, used in traditional European and African dishes.

• Salted mackerel – Mackerel covered in salt to keep it fresh longer, commonly grilled or fried.

• Dried squid – Squid that’s dried and chewy, eaten as a snack or added to soups.

• Salted herring – Herring preserved with salt, often used in pickling or served with bread.

• Dried pollock – Pollock fillets air-dried to create a firm texture, used in Korean or Russian cooking.

Rare and Unusual Seafood Names

Some of Seafood types are not commonly seen in everyday meals. They may come from deep waters or specific regions and are known for their unique taste, texture, or appearance.

Uncommon Edible Fish

Uncommon Edible Fish are lesser-known fish, that people can eat but are not often found in regular markets or meals.

• Sablefish

• Monkfish

• Sturgeon

• Arctic char

• Lionfish

• Escolar

• Sheepshead

• Croaker

Deep Sea Seafood Types

Deep sea seafood types come from ocean depths with low light and high pressure. They have unique body shapes, tough skins, and adapt to extreme conditions.

• Orange roughy – A deep-sea fish known for its firm white flesh and mild flavor.

• Patagonian toothfish – Often called Chilean sea bass, it’s rich and buttery in taste.

• Lanternfish – Tiny glowing fish found deep in the ocean, rarely eaten by humans but vital in the food chain.

• Black cod – Also known as sablefish, it’s soft, oily, and great for grilling or broiling.

• Grenadier – A long-tailed deep-sea fish with a mild flavor, usually found in cold waters.

• Fangtooth fish – Known more for its scary teeth than its taste; it’s not common in cooking.

• Deep-sea crab – Lives in cold, deep oceans; its meat is sweet and used in fancy seafood dishes.

FAQs About Seafood

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