The Blue Crab, scientifically known as Callinectes sapidus, is renowned for its vibrant blue coloration, especially when cooked.

Gills are specialized organs in fish that facilitate respiration by extracting oxygen from water and releasing carbon dioxide.

Tuna, particularly Bluefin Tuna, is a highly prized fish in Japanese cuisine and is often featured in sushi and sashimi dishes due to its rich flavor and texture.

Octopus vulgaris, also known as the common octopus, is a widely distributed species found in various parts of the world's oceans.

Oysters, particularly certain species such as the Akoya Oyster, are capable of producing pearls, which are formed as a defense mechanism against irritants.

Shelling refers to the process of removing the hard outer shell of a lobster or crab to access the edible meat inside.

Shrimp is a key ingredient in ceviche, a refreshing dish where raw seafood is marinated in citrus juices and spices.

Salmo salar is the scientific name for the Atlantic salmon, a species native to the North Atlantic Ocean.

Clams are commonly used in paella, along with other seafood ingredients, to create a flavorful and aromatic dish.

Deveining refers to the process of removing the dark intestinal vein that runs along the back of a shrimp.

Conch, particularly the Queen Conch, is known for its large, spiral-shaped shell and is often used in Caribbean cuisine.

Crassostrea gigas is the scientific name for the Pacific oyster, a species native to the Pacific Ocean.

Shrimp is a popular ingredient in tempura, where it is coated in a light batter and deep-fried.

Shucking refers to the process of opening the shell of a clam to access the edible meat inside.

Eel is a type of fish known for its long, slender body and unique flavor, often used in sushi and other dishes.