People eat seafood like shrimp, squid, crab, mussels, and tuna in many meals around the world. Some have shells, some have tentacles, and they live in different parts of the ocean. These words are often used in English when talking about food, shopping, or eating out. Learning seafood names in English helps students and beginners grow their food vocabulary.
This post shares useful seafood names in English for everyday language.
What Are Seafood Names?
Seafood names refer to the different kinds of edible creatures from the sea, rivers, or lakes. Below is a list that shows the variety of seafood that people eat around the world.
List of Common Seafood Names
Seafood includes fish, shellfish, and other edible sea animals. Below is a complete list of common seafood names.
- Shrimp
- Prawn
- Crab
- Lobster
- Clam
- Mussel
- Scallop
- Oyster
- Squid
- Octopus
- Cuttlefish
- Tuna
- Salmon
- Sardine
- Mackerel
- Cod
- Halibut
- Snapper
- Swordfish
- Anchovy
- Sea Bass
- Tilapia
- Trout
- Eel
- Flounder
- Herring
- Grouper
- Kingfish
- Monkfish
- Barramundi
Types of Edible Seafood
Seafood is grouped into two broad types. Below is a list that explains each in simple words.
- Fish: These are animals with fins and gills that live in water. They are used in many meals.
- Shellfish: These include sea animals with shells or soft bodies. They’re often boiled, grilled, or steamed.
Fish
Fish are eaten all over the world. Below is a list of popular types used in cooking.
- Tuna: A strong-flavored fish, usually used in steaks or sushi. It’s rich in protein and omega-3.
- Salmon: This pink fish is often grilled or baked. It has healthy oils that are good for your heart.
- Sardine: These small fish are eaten whole. They are often canned, salted, or grilled in Asian dishes.
- Mackerel: A fatty fish with bold taste. It’s often smoked or grilled and full of essential nutrients.
- Cod: This white fish has a soft texture. People use it in fried fish meals or baked recipes.
- Halibut: A flat fish with mild flavor. It’s perfect for grilling and often used in fancy dishes.
- Snapper: It’s firm and sweet. Red snapper is especially common in seafood stews and soups.
- Swordfish: This large fish has firm flesh. It’s often cut into steaks and grilled with spices.
- Anchovy: Tiny and salty, anchovies are added to sauces, pizzas, and pasta for extra flavor.
- Sea Bass: This white fish is flaky and light. It’s usually roasted or cooked in butter sauce.
- Tilapia: A farm-raised fish with a mild taste. It’s very common in baked and pan-fried meals.
- Trout: A freshwater fish often found in rivers. It’s tasty when grilled or smoked.
- Eel: This fish has no scales and a rich taste. It’s used in sushi and grilled dishes in Japan.
- Flounder: Flat and mild, flounder is good for kids. It’s soft and often used in fried meals.
- Herring: A small fish eaten pickled, smoked, or fresh. It’s common in Northern Europe.
- Grouper: Large and firm, grouper is good for grilling. It soaks up seasoning well.
- Kingfish: A flavorful fish that cooks quickly. Often used in spicy curries or pan-seared dishes.
- Monkfish: Strange-looking but tasty. Its tail meat is firm and often compared to lobster.
- Barramundi: Popular in Australia, it’s moist and easy to cook. Good for steaming and frying.
Shellfish
Shellfish have different body types, but all are sea animals eaten by people. Below is a list to help understand them.
- Shrimp: A small crustacean with a soft shell. Often stir-fried, boiled, or grilled with garlic.
- Prawn: Larger than shrimp but similar in taste. They’re often used in Indian and Thai curries.
- Crab: This hard-shelled seafood has sweet meat. It’s cracked open and eaten with sauces.
- Lobster: A large crustacean, lobster is rich and buttery. Usually steamed or served with butter.
- Clam: These shellfish live in sand. They’re used in soups like clam chowder or served raw.
- Mussel: Mussels have black shells. They’re cooked with garlic and wine and eaten from the shell.
- Scallop: A sweet and soft seafood. Often seared on a hot pan and served with light sauces.
- Oyster: Often eaten raw on the half-shell. Oysters are soft and sometimes added to stews.
- Squid: Long and soft-bodied. Squid is cut into rings and fried as calamari or used in soups.
- Octopus: A chewy seafood with tentacles. Grilled or boiled, it’s common in Asian and Mediterranean cooking.
- Cuttlefish: Similar to squid but thicker. Used in dishes with rice, often in Mediterranean cuisine.
Fish Used in Cooking
Fish are used in many dishes worldwide. Below is a list of fish that are most commonly used in cooking.
Whitefish
Whitefish are mild in taste and easy to cook. Below is a list that describes each kind.
- Cod: Light and flaky, cod is often breaded and fried. It’s popular in fish and chips.
- Halibut: Thick and white, halibut holds shape well. Perfect for baking or grilling.
- Flounder: Very soft and mild. Flounder is easy to digest and great for beginner seafood eaters.
- Haddock: Tasty and lean, haddock is often smoked or fried. It’s also used in chowders.
- Pollock: Often used in fish sticks. Pollock has a clean taste and firm texture.
- Snapper: Red snapper is common in stews. Its white flesh stays moist when cooked.
- Sea Bass: Soft and light, sea bass is easy to season. It cooks well in foil or on a pan.
- Tilapia: Grows in freshwater farms. Tilapia has a soft texture and goes well with mild spices.
Fatty Fish
These fish have healthy fats and rich taste. Below is a list with their uses and traits.
- Salmon: Rich in omega-3, salmon is good for the brain. It’s usually grilled, baked, or smoked.
- Mackerel: This oily fish is bold in taste. It’s eaten grilled or smoked, especially in Asian meals.
- Tuna: Meaty and thick, tuna is used in steaks, salads, and sushi. It’s high in protein.
- Sardine: Small and oily, sardines are eaten whole. Often canned, they’re also good grilled.
- Anchovy: Salty and strong, anchovies add flavor to sauces and pizzas in small amounts.
- Trout: Has a pink color and soft bite. Trout is grilled or pan-fried with herbs.
- Herring: Fatty and full of flavor. Often pickled or smoked, especially in Northern European meals.
Seafood by Region
Different regions use different kinds of seafood in cooking. Below is a list based on location and local use.
Asian Seafood Names
Asian cuisine includes a wide range of seafood. Below is a list of seafood common in Asian countries.
- Squid
- Octopus
- Shrimp
- Prawn
- Crab
- Clam
- Mussel
- Scallop
- Anchovy
- Mackerel
- Sardine
- Tuna
- Eel
European Seafood Names
European recipes often include various sea animals. Below is a list of seafood widely used in European countries.
- Cod
- Haddock
- Salmon
- Mussel
- Clam
- Herring
- Monkfish
- Sea Bass
- Trout
- Halibut
- Anchovy
Conclusion
Learning seafood names in English helps build strong vocabulary for everyday topics like meals, shopping, and recipes. This post covered a complete list of common seafood, including fish, shellfish, crustaceans, and mollusks. Each group was explained with easy examples to support beginner learners. Use the names you’ve learned to speak and write more confidently about seafood in English. Keep practicing with sentence examples to improve your vocabulary step by step.
FAQs About Seafood Names
A: Seafood covers edible fish (like salmon, tuna) and shellfish (such as shrimp, scallop). It also includes mollusks (oyster, clam) and crustaceans (crab, lobster)
A: Shrimp and prawn are similar crustaceans, but prawns are usually larger with a slightly sweeter taste .
A: People often eat oyster and clams raw commonly. Sashimi items like tuna and salmon are also served uncooked .
