Tuna, particularly bluefin and yellowfin tuna, is highly prized for its delicate flavor and is commonly served raw in sushi and sashimi due to its low levels of parasites.

Octopus vulgaris is the scientific name for the common octopus, a highly intelligent and adaptable species found in various marine environments worldwide.

Squid, particularly calamari, is known for its long, slender body and is commonly used in pasta dishes, seafood salads, and stir-fries due to its versatility and mild flavor.

King Crab, particularly the Alaskan King Crab, is the largest edible crab species and is highly prized for its sweet, succulent meat and large size.

Cod, particularly Atlantic Cod, is known for its high protein content and is a popular choice for fish and chips due to its mild flavor and flaky texture.

Crassostrea gigas is the scientific name for the Pacific oyster, a widely cultivated bivalve mollusk known for its large size and meaty texture.

Lobster, particularly American Lobster and European Lobster, is known for its spiny exoskeleton and is commonly served steamed or boiled to preserve its delicate flavor and texture.

Salmo salar is the scientific name for the Atlantic salmon, a highly valued fish species known for its rich flavor, high omega-3 fatty acid content, and migratory behavior.

Scallop, particularly sea scallops, is known for its sweet, tender meat and is commonly used in sushi, sashimi, ceviche, and various other culinary preparations.

Thunnus thynnus is the scientific name for the bluefin tuna, a highly sought-after fish species due to its rich flavor, high fat content, and use in sushi and sashimi.

Eel, particularly freshwater eel and saltwater eel, is known for its long, cylindrical body and is commonly used in sushi, sashimi, tempura, and various other culinary preparations.

Homarus americanus is the scientific name for the American lobster, a highly sought-after crustacean due to its sweet, succulent meat and use in various culinary preparations.

Clam, particularly hard-shelled clams such as quahogs and littlenecks, is known for its hard, protective shell and is commonly used in soups, stews, pasta dishes, and various other culinary preparations.

Hippoglossus stenolepis is the scientific name for the Pacific halibut, a large, flatfish species highly valued for its mild flavor, flaky texture, and use in various culinary preparations.

Sea urchin, particularly the gonads of various sea urchin species, is known for its spiky, round body and is commonly used in sushi, sashimi, nigiri, and various other culinary preparations.