Uni, also known as sea urchin, is a delicacy in Japanese cuisine, renowned for its unique and creamy flavor.

The Japanese Spider Crab, with its massive legs, holds the record for being the largest edible crab species.

Tuna, particularly fatty tuna varieties like Bluefin and Yellowfin, are popular in sushi and sashimi due to their rich flavor and high-fat content.

Octopus vulgaris is the scientific name for the common octopus, a widely distributed species found in various oceans.

Lobster, particularly the American Lobster and European Lobster, is known for its vibrant orange-red color and sweet, briny flavor.

A group of dolphins swimming together is referred to as a pod.

Paella typically includes a variety of seafood, including mussels, clams, and oysters.

Salmo salar is the scientific name for the Atlantic salmon.

Sturgeon is a type of fish known for its long, slender body and prized for its roe, which is processed into caviar.

A young lobster is referred to as a post-larva.

Ceviche typically includes a variety of seafood, including shrimp, squid, and sea bass.

A group of whales swimming together is referred to as a pod.

Flounder, halibut, and sea bass are all types of seafood known for their delicate flavor and are commonly used in sushi and sashimi.

A group of seals swimming together is referred to as a pod.

Rays are known for their large, fan-shaped tails and are often used in soups and stews.