Yellowfin Croaker, also known as Kuruma Ebi, is highly valued in Japanese cuisine for its sweet and succulent flesh, often used in sushi and sashimi dishes.

Salmo salar is the scientific name for the Atlantic salmon, a species of salmon native to the North Atlantic Ocean and commonly found in culinary preparations.

Lobster, particularly the American lobster (Homarus americanus) and the European lobster (Homarus gammarus), is renowned for its large claws and the sweet, tender meat found within.

Fish and Chips is typically made with cod, a white fish known for its mild flavor and flaky texture, which is battered and deep-fried.

Tuna, particularly fatty tuna varieties like Bluefin Tuna (Thunnus orientalis) and Yellowfin Tuna (Thunnus albacares), is prized in sushi and sashimi for its rich, oily flavor and melt-in-your-mouth texture.

Oncorhynchus mykiss is the scientific name for the Pacific salmon, a species of salmon native to the Pacific Ocean and commonly found in culinary preparations.

Scallops, particularly sea scallops (Placopecten magellanicus), are known for their sweet, briny flavor and tender texture, making them a popular ingredient in salads, pasta dishes, and seafood platters.

Paella, a traditional Spanish dish, typically includes shrimp as one of its main ingredients, along with other seafood, rice, and vegetables.

Sea Bass, particularly Chilean Sea Bass (Dissostichus eleginoides) and European Sea Bass (Dicentrarchus labrax), is known for its firm texture and mild flavor, making it a popular choice for ceviche and tiradito, South American raw fish dishes.

Gadus morhua is the scientific name for the Atlantic cod, a species of codfish native to the North Atlantic Ocean and commonly found in culinary preparations.

Yellowtail, particularly Japanese Yellowtail (Seriola quinqueradiata) and California Yellowtail (Seriola lalandi), is known for its delicate flavor and firm texture, making it a popular choice for sushi and sashimi.

Bouillabaisse, a traditional French fish stew, typically includes mussels as one of its main ingredients, along with other seafood, vegetables, and herbs.

Eel, particularly Japanese Eel (Anguilla japonica) and American Eel (Anguilla rostrata), is known for its long, slender body and rich, fatty flavor, making it a popular choice for sushi and sashimi.

Melanogrammus aeglefinus is the scientific name for the Atlantic haddock, a species of codfish native to the North Atlantic Ocean and commonly found in culinary preparations.

Lobster, particularly American lobster (Homarus americanus) and European lobster (Homarus gammarus), is known for its sweet, succulent flavor and firm texture, making it a popular choice for grilling or roasting.