Salmon, particularly certain species like Atlantic salmon and Sockeye salmon, are prized for their rich, buttery flavor and are commonly served raw in sushi and sashimi preparations.

Bouillabaisse, a traditional Provençal fish stew, features a variety of seafood, but clams are the predominant ingredient, contributing their briny sweetness to the flavorful broth.

Swordfish is renowned for its firm, flavorful flesh that lends itself well to grilling or roasting. Its meat is prized for its mild, sweet flavor and flaky texture.

Octopus vulgaris is the scientific name for the common octopus, a species widely distributed in the Mediterranean Sea and commonly featured in Mediterranean dishes such as octopus salad and grilled octopus.

Lobster, particularly species like the American lobster and European lobster, are known for their spiny shells and are commonly steamed or boiled to preserve their delicate flavor and tender texture.

Takoyaki, a popular Japanese street food, features batter-fried octopus balls. The octopus pieces provide a chewy texture and briny flavor to the crispy batter.

Clams, especially species like the littleneck clam and quahog clam, are known for their briny, buttery flavor. They are commonly used in chowders and stews, adding depth and richness to the broth.

Crassostrea gigas is the scientific name for the Pacific oyster, a species native to the Pacific Ocean and widely cultivated for its culinary value. It is known for its briny, slightly sweet flavor and plump texture.

Cod, particularly species like the Atlantic cod and Pacific cod, are known for their firm, white flesh that holds its shape well during cooking. They are commonly used in fish and chips dishes, where they are battered and fried until golden brown.

Spaghetti alle Vongole is a classic Italian pasta dish that features clams as the primary ingredient. The briny flavor of the clams complements the delicate taste of the pasta, creating a harmonious and flavorful dish.

Scallops, particularly species like the sea scallop and bay scallop, are known for their sweet, succulent meat. They are commonly grilled or roasted, allowing their natural flavors to shine through.

Callinectes sapidus is the scientific name for the blue crab, a species native to the Atlantic Ocean and Gulf of Mexico. It is known for its sweet, delicate meat and is often used in dishes such as crab cakes and steamed crabs.

Eel, particularly species like the Japanese eel and American eel, are known for their long, slender bodies. They are commonly used in sushi and sashimi dishes, where their rich, fatty flavor is prized.

Paella, a traditional Spanish dish, features shrimp as a primary ingredient. The shrimp add a sweet, briny flavor to the rice and complement the other ingredients, such as vegetables and spices.

Shrimp, particularly species like the white shrimp and pink shrimp, are known for their delicate flavor and are commonly used in ceviche. The citrus juices in the marinade enhance the shrimp's natural sweetness and create a refreshing and flavorful dish.