Scallops, with their sweet and tender meat, are highly valued in fine dining for their exquisite taste and versatility in various culinary preparations.

Octopus vulgaris is the scientific name for the common octopus, a species widely distributed in temperate and tropical waters worldwide.

Salmon, particularly wild-caught varieties, is renowned for its high fat content, which contributes to its rich, buttery flavor and makes it a popular choice for grilling or pan-frying.

Vinegared rice is the foundation of sushi, providing a slightly sour and slightly sweet base for the raw fish, vegetables, and other toppings.

Eels, with their elongated bodies and unique flavor, are commonly used in various Asian cuisines, particularly in stir-fries and noodle dishes.

Callinectes sapidus is the scientific name for the blue crab, a species native to the Atlantic coast of North America and highly prized for its sweet and succulent meat.

Sea urchins, with their spiky outer shells and unique flavor, are often steamed or boiled to extract their edible gonads, which are considered a delicacy in many cultures.

Fish, particularly various types of Mediterranean fish, are the main component of bouillabaisse, a traditional Provençal fish stew.

Lobsters, with their large, fan-shaped tails, are highly prized for their succulent meat and are often grilled or fried to enhance their natural flavors.

Crassostrea gigas is the scientific name for the Pacific oyster, a species native to the Pacific Ocean and extensively farmed for its culinary value.

Yellowtail, particularly the Japanese yellowtail (Seriola quinqueradiata), is renowned for its delicate flavor and is often served raw as sushi or sashimi, showcasing its fresh and subtle taste.

Clams are the main ingredient in pasta alle vongole, a classic Italian pasta dish where the clams are cooked in a flavorful sauce made with white wine, garlic, and olive oil.

Eels, with their elongated bodies, are commonly used in Japanese cuisine, particularly in tempura and sushi preparations, where their unique flavor and texture are highly valued.

Salmo salar is the scientific name for the Atlantic salmon, a species native to the North Atlantic Ocean and highly regarded for its flavorful flesh and its abundance of omega-3 fatty acids.

Scallops, with their sweet and tender meat, are highly prized in culinary preparations and are often served grilled or steamed to preserve their delicate flavor and texture.