Glossary: Fish and Seafood

Fish and seafood refer to sea life that can be regarded as food for humans. It includes various types of marine animals and plants, such as fish, shellfish (like shrimp, crab, and lobster), mollusks (like clams, oysters, and mussels), cephalopods (like squid and octopus), and seaweed. Both seafood and fish are important components of diets worldwide and offer a wide range of culinary possibilities. Seafood is particularly high in omega-3 fatty acids, protein, vitamin D, and vitamin B12.

Here is a list of fish and seafood that can be used for cooking:

1. Anchovies:
   • Anchovies are small, oily fish packed with intense umami flavor. They are often used as a seasoning or condiment.
   • Affordability: Relatively low, especially when canned or jarred.
   • Common uses: Added to sauces, dressings, pizzas, and salads, used in Caesar dressing, puttanesca sauce, and as a topping for bruschetta and crostini.
2. Bass:
   • Bass is a freshwater and saltwater fish known for its firm, white flesh and mild flavor. Popular species include striped bass, sea bass, and largemouth bass.
   • Affordability: Moderate, with variations based on the species and whether it’s fresh or frozen.
   • Common uses: Grilled, baked, pan-seared, used in fish tacos, ceviche, fish sandwiches, and as a main course with various sauces and seasonings.
3. Catfish:
   • Catfish is a freshwater fish with mild, sweet flesh and a firm texture. It’s popular in Southern cuisine.
   • Affordability: Moderate to low, making it an economical choice for many consumers.
   • Common uses: Fried, grilled, blackened, used in fish fries, po’boys, tacos, and as a filling for sandwiches.
4. Cod:
   • Cod is a mild-flavored, white fish with a flaky texture. It’s versatile and popular in many cuisines.
   • Affordability: Moderate, with variations based on whether it’s fresh or frozen and the source.
   • Common uses: Baked, broiled, pan-seared, fried, used in fish and chips, fish tacos, soups, and stews.
5. Crab:
   • Crab meat is sweet, delicate, and prized for its flavor and texture. It comes in various species, including blue crab, Dungeness crab, and snow crab.
   • Affordability: Moderate to high, depending on the species and whether it’s fresh or canned.
   • Common uses: Boiled, steamed, grilled, used in crab cakes, salads, pasta dishes, and seafood boils.
6. Crawfish (Crayfish):
   • Crawfish, also known as crayfish or crawdads, are freshwater crustaceans similar to small lobsters. They have sweet, tender meat.
   • Affordability: Moderate, with variations based on the season and availability.
   • Common uses: Boiled with Cajun spices, used in crawfish boils, étouffée, bisque, and as a filling for po’boys and omelets.
7. Flounder:
   • Flounder is a flatfish with delicate, flaky flesh and a mild, sweet flavor. It’s often used as a substitute for other white fish.
   • Affordability: Moderate, with variations based on the season and whether it’s fresh or frozen.
   • Common uses: Baked, broiled, pan-fried, used in fish tacos, stuffed with seafood or crab filling, and as a main course with lemon and herbs.
8. Grouper:
   • Grouper is a large, predatory fish with firm, white flesh and a mild, slightly sweet flavor. It’s popular in Gulf Coast cuisine.
   • Affordability: Moderate, with variations based on the season and whether it’s fresh or frozen.
   • Common uses: Grilled, fried, blackened, used in sandwiches, tacos, seafood platters, and as a main course with lemon butter or tropical fruit salsa.
9. Halibut:
   • Halibut is a large, flatfish with firm, white flesh and a mild, sweet flavor. It’s considered a premium fish.
   • Affordability: Moderate to high, depending on the season and whether it’s fresh or frozen.
   • Common uses: Grilled, broiled, baked, used in fish tacos, ceviche, fish and chips, and as a substitute for other white fish.
10. Lobster:
    • Lobster is a prized crustacean known for its sweet, succulent meat. It’s considered a luxury seafood item.
    • Affordability: High, due to its premium status and labor-intensive harvesting.
    • Common uses: Boiled, steamed, grilled, used in lobster rolls, bisque, pasta dishes, and as a topping for salads and seafood platters.
11. Mackerel:
    • Mackerel is an oily fish with a rich, distinctive flavor. It’s nutrient-dense and popular in many cuisines.
    • Affordability: Moderate, with variations based on the species and whether it’s fresh or canned.
    • Common uses: Grilled, baked, smoked, used in sushi, salads, pâtés, and as a topping for rice bowls.
12. Mahi Mahi:
    • Mahi mahi, also known as dolphin fish, is a tropical fish with firm, white flesh and a mild, sweet flavor. It’s popular in seafood restaurants.
    • Affordability: Moderate, with variations based on the season and whether it’s fresh or frozen.
    • Common uses: Grilled, blackened, baked, used in fish tacos, sandwiches, salads, and as a substitute for other white fish.
13. Oysters:
    • Oysters are bivalve mollusks prized for their briny, flavorful meat. They come in various species and sizes.
    • Affordability: Moderate to high, with variations based on the species, region, and whether they’re served raw or cooked.
    • Common uses: Raw on the half shell, grilled, fried, baked, used in seafood platters, po’boys, and oyster stews.
14. Red Snapper:
    • Red snapper is a popular saltwater fish with firm, white flesh and a mild, sweet flavor. It’s prized for its texture and taste.
    • Affordability: Moderate to high, with variations based on the season and whether it’s fresh or frozen.
    • Common uses: Grilled, baked, blackened, used in fish tacos, ceviche, seafood soups, and as a main course with Cajun or Caribbean spices.
15. Salmon:
    • Salmon is a fatty fish with a rich, buttery flavor and tender flesh. It comes in various species, including Atlantic, Pacific, and sockeye.
    • Affordability: Moderate to high, depending on the species and whether it’s wild-caught or farm-raised.
    • Common uses: Grilled, baked, smoked, poached, used in salads, sushi, pasta dishes, and sandwiches.
16. Sardines:
    • Sardines are small, oily fish packed with nutrients like omega-3 fatty acids, calcium, and vitamin D. They have a robust flavor.
    • Affordability: Relatively low, especially when canned.
    • Common uses: Grilled, canned in oil or tomato sauce, used in salads, sandwiches, pasta dishes, and as a pizza topping.
17. Scallops:
    • Scallops are tender, sweet mollusks with a delicate flavor and firm texture. They come in sea and bay varieties.
    • Affordability: Moderate to high, depending on the type and whether they’re fresh or frozen.
    • Common uses: Pan-seared, grilled, broiled, used in pasta dishes, risottos, ceviche, and as a topping for salads and appetizers.
18. Shrimp:
    • Shrimp are small crustaceans with sweet, delicate meat and a firm texture. They come in various sizes and species, such as Gulf shrimp, white shrimp, and tiger shrimp.
    • Affordability: Moderately priced, with variations based on size and whether they are fresh or frozen.
    • Common uses: Grilled, sautéed, boiled, fried, used in stir-fries, pasta dishes, salads, and shrimp cocktails.
19. Trout:
    • Trout is a freshwater fish with delicate, flaky flesh and a mild, slightly nutty flavor. It comes in various species, including rainbow and brook trout.
    • Affordability: Moderate, with variations based on the species and whether it’s farm-raised or wild-caught.
    • Common uses: Grilled, baked, pan-seared, used in fish tacos, salads, smoked trout dip, and as a topping for breakfast dishes.
20. Tuna:
    • Tuna is a large, predatory fish with firm, meaty flesh and a mild flavor. Varieties include yellowfin, albacore, and bluefin.
    • Affordability: Moderate to high, depending on the species and whether it’s canned or fresh.
    • Common uses: Grilled, seared, baked, used in sushi, sashimi, salads, sandwiches, and tuna melts.

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This is not an exhaustive list of fish and seafood. More will be added with time. Did I miss anything? Let me know in the comments below!