See black cod and butterfish.

While wild salmon are caught in North America, northern Europe and elsewhere, much of today’s salmon supply is farmed. Atlantic salmon are farmed around the world and account for more than 95% of all the pen-raised salmon (the remainder is Cohoe), and five large companies produce half the world’s farmed salmon. (It takes about 30 to 36 months to raise an Atlantic salmon from an egg to a market size of about 10 pounds.) While farming makes salmon accessible to more people, it does not produce as fine a product as wild salmon: Fish live in tanks with their own waste instead of flowing streams and rivers, and are fed antibiotics. A synthetic carotenoid pigment is added to their feed to achieve the reddish-orange color that wild salmon get naturally from eating carotenoid-rich shrimp and other natural feed. In addition to the Atlantic salmon:

• Cohoes or “silvers” are the middle-of-the-road salmon. The resource isn’t that big, and though it can be an excellent eating fish, it’s not as highly regarded as a king or a sockeye salmon. Seventy percent of world production is farmed. They weigh 2 to 12 pounds.
• Keta or Chum salmon have an excellent texture, attractive meat color and a lower oil content that helps to give them a mild, delicate flavor. This species is the meatiest with the firmest texture of the wild salmon. Most weigh from 4 to 13 pounds.

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines, such as the Pacific and Atlantic herring, blueback herring and sprat, but they are not true sardines. The sardine is a silver color and has a rich flavored flesh that is dark colored. Fresh sardines should be put on ice immediately and eaten as soon as possible, but in the U.S., they are often hard to find fresh.

A very popular bivalve mollusk with matching fan-shaped shells frequently used in dishes such as the famous Coquilles St. Jacques. There are hundreds of species of scallops around the world, but three of them dominate scallop sales in the U.S.: North Atlantic sea scallops, bay scallops and the Japanese sea scallop. The most common portion eaten in the U.S. is the round adductor muscle, the disc-shaped white meat which connects a scallop's tissue to its shell. In most other countries, however, scallops are eaten with the roe attached to the adductor meat. Live scallops, which are eaten whole like clams or oysters, are also increasingly popular.

• Bay scallops are usually found on the East Coast, and are quite small, the muscle reaching only 1/2 inch or so wide. They are sweeter than the sea scallop. They're also less common and so more expensive than the sea scallop. Bay scallops typically run 80-120 per pound.
• The sea scallop’s muscle averages 1-1/2 inches across. North Atlantic sea scallops, which are harvested from Nova Scotia to Virginia, are the largest scallops sold in the U.S., averaging 10-40 count per pound. While almost as sweet as bay scallops, they are less tender.
• There is also a tiny calico scallop, caught off the coast of Florida, which runs 150-250 per pound.

A young codfish, which is a round saltwater fish. Its meat has a tender, flaky texture with a mild flavor. Scrod can be prepared using several methods, such as baking, steaming, broiling and poaching. Halibut or haddock can be substituted.

A round saltwater fish whose flesh has a firm white flesh, flaky texture and rich, oily flavor—putting it in great demand in the U.S., Japan and China. The name “Chilean sea bass” stems from the fact the fish was first commercially harvested in Chilean waters, and a more attractive marketing name was sought than its actual name, Patagonian toothfish—a unique species and not a bass at all.

Any type of fish or shellfish that comes from the sea and is edible.

See weakfish.

A sea animal that can grow up to 10 inches in diameter and consists of a hard shell that is covered by prickly spines, similar to a porcupine. The sea urchin is considered a delicacy in Japan, Korea and other Asian countries. It is mostly harvested for its eggs, which range in color from cream to orange.

SEVICHE

See ceviche.

The largest member of the herring family, it has a slight oiliness and a mildly sweet flavor that resembles pompano and salmon. Shad is an anadromous fish, which means that it is born in freshwater, migrates to saltwater to mature, and then returns to freshwater to spawn. It is hard to fillet because of its many small bones, so it may be desirable to purchase one already filleted.

A broad term for fish that have, or have had, a shell of some kind. The shell is a type of external skeleton that gives protection and structural support to the fish. Shellfish are divided into two basic categories based on the degree of shell hardness. Crustaceans have a shell-like exoskeleton—usually jointed. This group includes lobsters, spiny lobsters, crabs, shrimp, crayfish and barnacles. The second group, mollusks, has one or two harder shells or have moved beyond the need for a shell. They include the unipods (one shell—also called gastropods), such as the abalone, conch, snail and periwinkle; the bivalves (two shells), such as the clam, scallop, mussel and oyster; and the cephalopods (without shells), such as the octopus and the squid.

A very popular, small crustacean-type shellfish which includes hundreds of species worldwide. Shrimp is by far America’s favorite shellfish. While there are hundreds of different species of crustacean, most can be divided into either warm-water or cold-water shrimp. Generally, the small shrimp come from cold water, and large from warm water. Regardless, they are marketed by size, which varies by region, and sometimes by merchant.

• In various places, they are called by the number there are per pound, such as 21-30‘s (21-30 shrimp per pound) or U 10s (10 or less per pound); or by names such as colossal (10 or less/lb), jumbo (11-15/lb), extra-large (16-20/lb), large (21-30/lb), medium (31-35/lb), small (36-45/lb) and miniature (100 or so/lb).
• The smallest are also called popcorn shrimp.
• In the U.S., jumbo and colossal shrimp are commonly called prawns. While there are slight differences in texture and flavor, size is the main difference.

An Asian paste made from grinding fermented shrimp and salt together, which may be dried to be shaped into cakes or kept in a soft, paste form. Made from shrimp meat that is either ground and salted or with meat placed whole in jars where it is allowed to ferment, shrimp paste has a very strong aroma and provides a very salty, fishy flavor when used in foods. It ranges in color from grayish-pink to brownish and is used sparingly in Asian soups, sauces, curries, marinades and rice dishes so it does not overpower the flavor of the main ingredients being prepared.

Fish fillets that have been cured with smoldering, aromatic wood. The smoke from the burning wood gives the fish a distinctive smoky flavor and scent. Trout, salmon, herring, cod and mackerel are some of the fish that are popular choices for smoking. Smoked fish is sold in fish markets and some supermarkets.

A univalve mollusk with a spiral shell. Escargot is the French word for snail. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating; but it grows slowly and is difficult to raise. It has a dull, yellowish-brown streaked shell with a blotchy flesh, and grows to approximately 1- 1/2 to 1-3/4 inches in size. The French petit-gris is a smaller variety, growing to about 1 inch, and is currently grown in the United States.

This crustacean, also known as the Queen Crab or Spider Crab, is harvested in the cold waters off Canada’s North Atlantic coasts. Whole legs can be found frozen, as well as the meat, pulled from the shells, in many food stores. The meat is mild and sweet, with a firm texture. Orangey-pink on the surface and white inside, the crabmeat is composed of fine filaments. Whole legs are cooked in a variety of ways, including steaming, and served with drawn butter. The removed meat is usually served cool, in salads or added to a variety of dishes. It is the inspiration for the dyed, whitefish based mock-crabmeat (surimi).

One of the two primary classifications of clam, the other being hard-shell. The shell is not correctly soft, but rather thin and brittle. These clams can't completely close because of a long neck (also called a siphon) that extends beyond its shell, hence why they are also called long-neck clams. On the East Coast, the steamer is the most common (also called Ipswitch clam). On the west coast, it’s the razor, and in Washington, the geoduck.

Not a crab per se, but a time in a crab’s life. In order for a crab to grow larger, it must periodically shed its old shell (molt). Following this molting, the crab’s new shell is extremely soft and for a few days, it is a soft-shell crab. In the U.S., the blue crab is the most commonly eaten “soft-shell” crab. They are graded by size, with “jumbo” being the largest and most sought-after. See also crab.

True soles belong to the Soleidae family. The highest value sole, the true Dover sole, Solea solea, is fished in the eastern North Atlantic off Europe. Small quantities of true Dover are exported to white tablecloth restaurants in the U.S., primarily on the East Coast. The popular Dover sole, Microstomus pacificus, which is fished off the West Coast and Alaska, is a flounder that sells for considerably less than its European namesake. Dover sole is the most common flounder sold on the West Coast. Although Dover can reach 10 pounds in size, most are 1 to 1-1/2 pounds.

Spiny lobsters provide what most consumers buy as “lobster tails”—a big tail, bursting with meat. “Spiny lobster” and “rock lobster” are interchangeable terms. Both refer to some 40 species of clawless lobster found around the world. They generally range from 1 to 5 pounds, but can grow to 15 pounds. The vast majority of spiny lobster sold in the U.S. is sold as frozen tails, although much of the world harvest is sold live to Asian markets. Spiny lobster are marketed as either warmwater or coldwater, with the latter getting a premium because of their preferred flavor, texture and reputation for superior processing.

Although almost a hundred species of squid are fished commercially, two species, the Japanese flying squid and the Argentine shortfin squid, account for over half the world harvest. Squid is the second most widely consumed shellfish in the world but is more popular in Asian and Mediterranean cuisines than in U.S., with the exception of fried calamari, a staple appetizer at many restaurants, and in sushi. As with octopus, the ink can be used to color or flavor dishes such as Black Pasta or Calamares en su Tinta (“squid in their ink”).

A very popular crab from the American south, its name comes from its stone-like, oval shell. Only the claws are eaten, and they are harvested by simply twisting off one claw and releasing the crab to grow a new one. This re-growth can take 1 or 2 years. The female crabs are not allowed to be de-clawed. In Florida, where most Stone crabs are harvested, the season runs from October 15th to May 15th. The claws are sold precooked and frozen to prevent the meat from sticking to the shell. It’s sold by size, with Jumbo being the largest typically available—around 1/3 of a pound a claw. It’s traditionally served cooked, chilled, cracked and with mustard sauce.

A lean saltwater fish with flesh that is tender, white and mildly sweet. The striped bass is a saltwater fish that migrates to fresh water to spawn. It is a versatile fish that can be prepared in many ways, but when grilling, it is best to place the fish in a basket because it does not hold together well. Trout, grouper, snapper or monkfish can be used for substitutes if striped bass is not available. To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque, but will still be moist.

An anadromous fish, meaning it matures in saltwater, but migrates to fresh water to spawn. It averages in weight at 55 to 60 pounds, but some specimens grow much larger. The fish roe from the sturgeon is considered the “true caviar” and is probably more important than its flesh. The sturgeon has a rich, high fat flesh that is very firm, similar to meat, and is delicately flavored. On a limited basis, fresh sturgeon is available whole (less than 8 pounds), or cut into steaks or chunks. Most of the sturgeon caught in U.S. waters is smoked.

A North American freshwater fish, which consists of many varieties that are noted for their unique shapes and brilliant colors. The varieties include white and black crappies, and several types of bass, such as largemouth, smallmouth, redeye, rock and spotted.

Surimi is the deboned, minced and washed flesh from pollack, whiting and other fish that is formed and flavored into seafood analogs that look and taste as much as possible like high-value shellfish. A Japanese export, the most familiar to U.S. audiences is simulated crab, called kaneboko in Japan and “sea leg” in the U.S. (hundreds of different surimi products are consumed in Japan). The Japanese have been turning fish into surimi for hundreds of years, originally so fisherman could preserve their excess catches. Each year, the average Japanese person eats 15 pounds of surimi seafoods—an amount equal to all the seafood consumed annually by the average American.

The firm, juicy white meat of swordfish is a favorite of chefs in the U.S., the world’s largest single market for swordfish. A big, voracious predator, swordfish can exceed 1,000 pounds. With a thick, meaty texture and full flavor, swordfish can be served simply or with fresh herbs, marinades or salsas. Perfect for high-heat cooking methods such as grilling and broiling, swordfish can also be baked with excellent results. The key is cooking swordfish quickly, so it retains its moisture and doesn’t dry out. Although the U.S. is a major market for swordfish, American fishermen catch just 5% of the annual worldwide swordfish catch. Japan is the world’s leading producer, followed by Taiwan.