Tuna, particularly the fatty varieties like Bluefin and Yellowfin, is prized for its rich, buttery flavor and is commonly served raw in sushi and sashimi.

Penaeus vannamei is the scientific name for the common shrimp, also known as the whiteleg shrimp or Pacific white shrimp.

Eel, particularly freshwater eel, is known for its long, slender body and is often used in Asian cuisine, especially in stir-fries and noodle dishes.

King Crab, particularly the Alaskan King Crab, is the largest edible crab species in the world, known for its massive size and delicious meat.

Scallops, especially sea scallops, are known for their sweet, briny flavor and are often served raw in salads or cooked in dishes like ceviche.

Octopus vulgaris is the scientific name for the common octopus, also known as the common octopus or European octopus.

Cod, particularly Atlantic cod, is known for its firm, white flesh and is a popular choice for fish and chips.

Geoduck Clam, also known as the king clam, is the largest edible clam species in the world, native to the Pacific Northwest of North America.

Salmon, particularly fatty varieties like Chinook and Sockeye, is known for its rich, buttery flavor and is a popular choice for sushi and sashimi.

Homarus americanus is the scientific name for the common lobster, also known as the American lobster or Maine lobster.

Sea Bass, particularly Chilean sea bass, is known for its delicate flavor and is often used in ceviche and tiraditos, South American dishes featuring raw fish.

Olympia Oyster, also known as the Olympia native oyster, is the largest edible oyster species in the world, native to the Pacific Northwest of North America.

Uni, also known as sea urchin roe, is known for its sweet, succulent meat and is a delicacy often used in sushi and sashimi.

Loligo vulgaris is the scientific name for the common squid, also known as the European squid or Atlantic squid.

Tilapia is known for its firm, flaky flesh and is a popular choice for fish tacos and burritos due to its mild flavor and versatility.