Tuna, particularly certain species like Bluefin Tuna, is highly prized for its tender texture and rich flavor. It is commonly served raw in Japanese cuisine, such as sashimi and sushi.

Bouillabaisse, a renowned seafood stew from Marseille, France, traditionally features a variety of fish, including cod, as its main ingredient.

Paella, a vibrant Spanish rice dish, typically includes a combination of seafood, such as shrimp, squid, and mussels, along with other ingredients like chicken, vegetables, and saffron.

The common octopus, widely distributed across the world's oceans, is scientifically known as Octopus vulgaris.

Lobster, a prized seafood delicacy, is characterized by its large claws and is commonly prepared by steaming or boiling.

Takoyaki, a ball-shaped Japanese snack, is made with a batter containing diced octopus as its main ingredient.

Scallops, prized for their sweet and tender meat, are commonly grilled or roasted to enhance their delicate flavor.

Spaghetti alle Vongole, a classic Italian pasta dish, features clams as its main ingredient, cooked in a flavorful sauce made with garlic, white wine, and olive oil.

Ceviche, a refreshing Peruvian dish, is typically made with raw fish, such as sea bass, marinated in a citrus-based sauce.

The Pacific oyster, widely cultivated for its culinary value, is scientifically known as Crassostrea gigas.

Eel, particularly freshwater eel species like the Japanese eel, is a popular ingredient in sushi and sashimi due to its delicate flavor and texture.

Pho, a traditional Vietnamese noodle soup, is typically made with beef broth and rice noodles, along with various herbs and spices.

Sea urchin, with its spiny exterior and unique flavor, is often served grilled or steamed, and its roe is considered a delicacy in many cultures.

The Atlantic salmon, a highly valued fish species, is scientifically known as Salmo salar.

Lobster, renowned for its large, fan-shaped tail, is commonly used in soups and stews, adding a rich and flavorful broth.