Seafood Names: 259+ Types of Fish, Shellfish, and Sea Creatures

Seafood comes in a wide variety of shapes, flavors, textures, and colors. From familiar fish such as salmon and tuna to shellfish like shrimp, crab, and lobster, the ocean offers countless ingredients enjoyed in cuisines around the world. Learning different seafood names can help you explore new dishes, understand restaurant menus, and discover varieties you may not have tried before.

Whether you’re looking for common fish names, popular shellfish, edible mollusks, or unusual sea creatures, this guide brings together a broad range of seafood varieties. You’ll also find freshwater fish commonly sold as seafood, specialty ingredients, and helpful information about choosing and identifying different types.

🐟 Popular Seafood Names

Popular seafood includes widely available fish, crustaceans, mollusks, and other edible aquatic animals. These varieties appear in grocery stores, seafood markets, restaurants, and traditional dishes across many countries.

• Salmon
• Tuna
• Cod
• Haddock
• Tilapia
• Catfish
• Trout
• Halibut
• Mackerel
• Sardine
• Anchovy
• Herring
• Snapper
• Grouper
• Sea bass
• Flounder
• Sole
• Swordfish
• Mahi-mahi
• Pollock
• Whiting
• Perch
• Pike
• Walleye
• Carp
• Barramundi
• Monkfish
• Eel
• Arctic char
• Cobia

🐠 Types of Saltwater Fish

Saltwater fish live in oceans, seas, and coastal waters. Many are prized for their flavor, nutritional value, and versatility in baked, grilled, fried, steamed, or raw preparations.

• Atlantic salmon
• Pacific salmon
• Sockeye salmon
• Chinook salmon
• Coho salmon
• Atlantic cod
• Pacific cod
• Black cod (sablefish)
• Atlantic halibut
• Pacific halibut
• Yellowfin tuna
• Bluefin tuna
• Albacore tuna
• Bigeye tuna
• Skipjack tuna
• Atlantic mackerel
• Spanish mackerel
• King mackerel
• Pacific sardine
• European sardine
• Atlantic herring
• Pacific herring
• Red snapper
• Yellowtail snapper
• Mangrove snapper
• Red grouper
• Black grouper
• Gag grouper
• Striped bass
• Black sea bass
• European sea bass
• Branzino
• Atlantic pollock
• Saithe
• Atlantic haddock
• Pacific whiting
• Atlantic bluefish
• Pomfret
• Pompano
• Amberjack
• Greater amberjack
• Yellowtail amberjack
• Opah
• Escolar
• Wahoo
• Kingklip
• Tilefish
• Ocean perch
• Rockfish
• Grenadier

🦐 Types of Shrimp and Prawns

Shrimp and prawns are popular crustaceans used in seafood boils, curries, pasta, stir-fries, salads, and grilled dishes. Their sizes, colors, and flavor profiles vary by species and habitat.

• Whiteleg shrimp
• Gulf shrimp
• Pink shrimp
• Brown shrimp
• Royal red shrimp
• Rock shrimp
• Spot shrimp
• Northern shrimp
• Atlantic seabob shrimp
• Pacific white shrimp
• Black tiger shrimp
• Giant freshwater prawn
• Indian prawn
• Banana prawn
• Kuruma prawn
• King prawn
• Brown tiger prawn
• Eastern king prawn
• Northern pink shrimp
• Mediterranean shrimp
• Peeling shrimp
• Glass shrimp
• Rockpool shrimp
• Grass shrimp
• Cleaner shrimp
• Harlequin shrimp
• Mantis shrimp
• Camel shrimp
• Bumblebee shrimp
• Cherry shrimp

Note: Mantis shrimp are marine crustaceans, but they are not true shrimp. Cherry shrimp and several ornamental freshwater shrimp are mainly kept in aquariums rather than sold as food.

🦞 Types of Lobsters and Crayfish

Lobsters and crayfish are crustaceans with hard shells and jointed legs. Lobsters are associated with coastal seafood dishes, while crayfish are especially popular in regional boils, soups, and rice dishes.

• American lobster
• European lobster
• Spiny lobster
• Caribbean spiny lobster
• California spiny lobster
• Australian rock lobster
• New Zealand rock lobster
• Slipper lobster
• Squat lobster
• Norway lobster
• Langoustine
• Red swamp crayfish
• White river crayfish
• Signal crayfish
• Australian redclaw crayfish
• Yabby
• Marron
• Rusty crayfish
• Noble crayfish
• Chinese mitten crayfish
• Calico lobster
• Ornate spiny lobster
• Painted spiny lobster
• Japanese spiny lobster
• Cape rock lobster
• Eastern rock lobster
• Southern rock lobster
• Florida spiny lobster
• Caribbean slipper lobster
• Spanish slipper lobster

🦀 Types of Crabs

Crabs are recognizable by their broad bodies, claws, and sideways walking movement. They are eaten steamed, boiled, baked, and incorporated into soups, cakes, salads, and noodle dishes.

• Blue crab
• Dungeness crab
• King crab
• Red king crab
• Golden king crab
• Snow crab
• Stone crab
• Jonah crab
• Peekytoe crab
• Spider crab
• Japanese spider crab
• Coconut crab
• Mud crab
• Blue swimmer crab
• Brown crab
• European green crab
• Rock crab
• Atlantic rock crab
• Tanner crab
• Hairy crab
• Horseshoe crab
• Fiddler crab
• Hermit crab
• Porcelain crab
• Decorator crab
• Ghost crab
• Mangrove crab
• Chinese mitten crab
• Soft-shell crab
• Red frog crab

Important distinction: Horseshoe crabs are not true crabs, and hermit crabs are not commonly sold as seafood. Coconut crabs are edible in some places, but they are subject to local conservation rules and should not be harvested where prohibited.

🦪 Types of Oysters

Oysters are bivalve mollusks that live in marine or brackish environments. They can be eaten raw when appropriately handled or cooked in dishes such as oyster stew, grilled oysters, and fried oyster sandwiches.

• Eastern oyster
• Pacific oyster
• European flat oyster
• Olympia oyster
• Kumamoto oyster
• Sydney rock oyster
• Belon oyster
• Atlantic oyster
• Portuguese oyster
• Australian flat oyster
• Black-lip oyster
• Mangrove oyster
• Rock oyster
• American oyster
• Dredge oyster
• Milky oyster
• Hooded oyster
• Indian backwater oyster
• Portuguese rock oyster
• New Zealand rock oyster

Oyster names can refer to a species, growing region, or market style. Flavor varies with water conditions, season, and farming location.

🐚 Types of Clams

Clams are edible bivalves found in marine and freshwater environments. Different species have distinct shell shapes and textures, making them useful in chowders, pasta, steamed seafood platters, and Asian soups.

• Littleneck clam
• Cherrystone clam
• Topneck clam
• Quahog
• Manila clam
• Soft-shell clam
• Razor clam
• Geoduck
• Surf clam
• Butter clam
• Steamer clam
• Atlantic jackknife clam
• Pacific razor clam
• Blood clam
• Hard clam
• Ocean quahog
• Northern quahog
• Venus clam
• Carpet shell clam
• Manila carpet clam
• Cockle clam
• Surf clam
• Corbicula clam
• Donax clam
• Macoma clam
• Basket clam
• Giant clam
• Asiatic clam
• Golden carpet clam
• Pismo clam

Some names overlap across regions or refer to groups rather than one exact species. Giant clams are edible in certain places, but harvesting may be restricted because some populations are protected.

🦑 Types of Squid and Cuttlefish

Squid and cuttlefish are marine cephalopods known for their soft bodies, tentacles, and ability to change color. Squid is often fried, grilled, or added to pasta, while cuttlefish is popular in Mediterranean and Asian cooking.

• Common squid
• Longfin inshore squid
• Shortfin squid
• Humboldt squid
• Japanese flying squid
• European flying squid
• Argentine shortfin squid
• Caribbean reef squid
• Bigfin reef squid
• Market squid
• Indian squid
• Neon flying squid
• Giant squid
• Colossal squid
• Bobtail squid
• Pygmy squid
• Firefly squid
• Glass squid
• Cockatoo squid
• Vampire squid
• Common cuttlefish
• Pharaoh cuttlefish
• Broadclub cuttlefish
• Flamboyant cuttlefish
• Giant cuttlefish
• Australian giant cuttlefish
• Spineless cuttlefish
• Needle cuttlefish
• Reaper cuttlefish
• Dwarf cuttlefish

Not every squid or cuttlefish species is commonly eaten. Some are primarily known through marine research, and certain species may be unavailable or unsuitable for commercial consumption.

🐙 Types of Octopus

Octopuses are intelligent marine mollusks with eight arms. Several species are used in global cuisines, particularly in Mediterranean, Korean, Japanese, and coastal regional dishes.

• Common octopus
• Giant Pacific octopus
• Atlantic white-spotted octopus
• East Pacific red octopus
• Day octopus
• Coconut octopus
• Blue-ringed octopus
• Mimic octopus
• Veined octopus
• Blanket octopus
• Dumbo octopus
• Argonaut octopus
• Southern keeled octopus
• California two-spot octopus
• Atlantic pygmy octopus
• Caribbean reef octopus
• Common Sydney octopus
• Maori octopus
• Sand octopus
• Star-sucker pygmy octopus

Safety note: Blue-ringed octopuses are highly venomous and must never be handled as food. Many octopus species are not commonly sold commercially.

🐌 Types of Edible Sea Snails and Whelks

Edible marine gastropods include sea snails and whelks with coiled shells. Depending on the species and region, they may be steamed, boiled, grilled, or served in garlic butter and other sauces.

• Whelk
• Common periwinkle
• Sea snail
• Abalone
• Conch
• Queen conch
• Milk conch
• Fighting conch
• Limpet
• Turban snail
• Moon snail
• Dog whelk
• Knobbed whelk
• Channeled whelk
• Lightning whelk
• Crown conch
• Top shell
• Babylon snail
• Spindle whelk
• Sea ear
• Venus ear
• Black abalone
• Red abalone
• Green abalone
• Japanese abalone
• Haliotis diversicolor
• Common topshell
• Periwinkle
• Cockle snail
• Triton snail

Not every sea snail is edible, and some species are protected. Identify the exact species and check local harvesting rules before collecting or consuming marine snails.

🐡 Unusual Seafood Names

Some seafood varieties look unusual or have less familiar names. They may be regional delicacies, specialty market products, or fish that are more popular in particular cuisines.

• Monkfish
• Stargazer fish
• John Dory
• Opah
• Flying fish
• Sablefish
• Grenadier fish
• Patagonian toothfish
• Orange roughy
• Escolar
• Oilfish
• Triggerfish
• Parrotfish
• Rabbitfish
• Lionfish
• Scorpionfish
• Stonefish
• Moray eel
• Conger eel
• Wolf eel
• Hagfish
• Lamprey
• Bowfin
• Garfish
• Snakehead
• Sandfish
• Sand lance
• Ribbonfish
• Oarfish
• Tripod fish

Some of these fish are eaten in certain regions, while others are mainly known for their unusual appearance or ecological role. Stonefish and some other species require specialized handling because of venomous spines or other hazards. Orange roughy and other slow-growing species also raise sustainability concerns.

🐟 Freshwater Fish Commonly Eaten as Seafood

Although the word “seafood” often suggests ocean animals, fish from rivers, lakes, and farms are also widely sold in seafood markets and restaurants. Freshwater fish are popular ingredients in grilled meals, curries, soups, and fried dishes.

• Rainbow trout
• Brown trout
• Brook trout
• Lake trout
• Nile tilapia
• Blue tilapia
• Channel catfish
• Blue catfish
• Flathead catfish
• Asian redtail catfish
• Common carp
• Grass carp
• Silver carp
• Bighead carp
• Crucian carp
• Rohu
• Catla
• Mrigal
• Nile perch
• Largemouth bass
• Smallmouth bass
• Yellow perch
• White perch
• Walleye
• Sauger
• Northern pike
• Muskellunge
• Freshwater drum
• Black crappie
• White crappie
• Arctic grayling
• Pangasius
• Basa
• Swai
• Barramundi
• Freshwater eel
• Sturgeon
• Paddlefish
• Tench
• Burbot

Freshwater species differ in taste, bone structure, fat content, and cooking requirements. Farmed and wild-caught fish may also differ in environmental impact and availability.

🍣 Seafood Names Used in Japanese Cuisine

Japanese cuisine features a wide range of seafood in sushi, sashimi, grilled dishes, noodle soups, and rice bowls. Some names describe a fish species, while others refer to a particular cut or preparation.

• Maguro (tuna)
• Sake or shake (salmon)
• Hamachi (young yellowtail)
• Buri (adult yellowtail)
• Tai (sea bream)
• Saba (mackerel)
• Aji (horse mackerel)
• Katsuo (bonito)
• Sanma (Pacific saury)
• Iwashi (sardine)
• Unagi (freshwater eel)
• Anago (conger eel)
• Tako (octopus)
• Ika (squid)
• Hotate (scallop)
• Ebi (shrimp)
• Amaebi (sweet shrimp)
• Kuruma ebi (Kuruma prawn)
• Kani (crab)
• Ikura (salmon roe)
• Tobiko (flying fish roe)
• Uni (sea urchin roe)
• Akagai (ark shell)
• Mirugai (geoduck or related large clam, depending on usage)
• Hamaguri (hard clam)
• Asari (Manila clam)
• Shirasu (young fish, commonly anchovy or sardine)
• Hokkigai (surf clam)
• Tarabagani (red king crab)
• Kisu (Japanese whiting)

Japanese market names can vary by region, season, and restaurant. Some terms identify a preparation or age category rather than a separate species.

🍽️ Seafood Names by Popular Cooking Style

Seafood varieties suit different cooking methods depending on their texture, fat content, size, and flavor. Choosing an appropriate fish or shellfish can make grilling, frying, steaming, and baking easier and more enjoyable.

Best for grilling: Salmon, swordfish, tuna steaks, mahi-mahi, shrimp, scallops, lobster tails, and firm grouper fillets.

Popular for frying: Cod, haddock, pollock, catfish, tilapia, calamari, shrimp, soft-shell crab, and oysters.

Great for steaming: Mussels, clams, crab, whole sea bass, trout, and many types of shrimp.

Common in soups and stews: Clams, mussels, cod, haddock, monkfish, catfish, and assorted shellfish.

Often used in sushi or sashimi: Salmon, tuna, yellowtail, sea bream, squid, scallops, and selected shellfish prepared by knowledgeable professionals.

Popular for seafood boils: Shrimp, crab, lobster, crayfish, clams, and mussels.

Raw seafood requires special care. Freezing under appropriate commercial conditions can reduce certain parasite risks, but it does not eliminate every pathogen. Pregnant people, young children, older adults, and people with weakened immune systems should be especially cautious with raw or undercooked seafood.

🌊 What Is the Difference Between Fish and Shellfish?

Fish are aquatic vertebrates that typically have fins and gills. Shellfish is a broad culinary term commonly used for aquatic invertebrates such as crustaceans and mollusks, although usage can vary.

Fish include salmon, tuna, cod, tilapia, and trout. Crustaceans include shrimp, crabs, lobsters, and crayfish. Mollusks include oysters, clams, mussels, scallops, squid, octopuses, and abalone.

This distinction matters when reading menus, checking food allergies, and selecting seafood for a recipe. Someone allergic to shellfish may need to avoid crustaceans or mollusks depending on their specific allergy and medical advice; a fish allergy is a separate concern.

♻️ How to Choose Seafood Responsibly

Responsible seafood choices consider freshness, food safety, fishing methods, farming practices, and the condition of wild populations. Availability and sustainability vary by species, fishing location, and harvest method, so no single seafood list can guarantee that every option is sustainable.

Look for clear labeling that identifies the species and where it was caught or farmed. Follow trusted regional seafood advisories, and check local regulations before collecting shellfish or other marine animals. Avoid purchasing protected species or seafood whose source cannot be verified.

For freshness, buy seafood from reputable sellers, keep it properly chilled, and follow safe storage and cooking guidance. Fish should generally smell mild rather than strongly sour or ammonia-like. Shellfish should be handled according to food-safety recommendations, and raw oysters should never be assumed safe simply because they look or smell normal.

❓ Frequently Asked Questions About Seafood Names

Learning seafood names makes it easier to understand grocery labels, restaurant menus, recipes, and regional cuisines. These common questions explain the main categories and offer a few useful tips for beginners.

What are the most common seafood names?

Common seafood names include salmon, tuna, cod, tilapia, shrimp, crab, lobster, oysters, clams, mussels, scallops, squid, and octopus. These varieties are widely recognized, although availability differs by country and region.

What are the main types of seafood?

The main culinary categories are finfish, crustaceans, and mollusks. Finfish include salmon and tuna; crustaceans include shrimp and crab; mollusks include oysters, clams, squid, and octopus. Other aquatic animals may also be sold as seafood.

What are the most popular fish to eat?

Salmon, tuna, cod, tilapia, trout, haddock, sardines, mackerel, and pollock are popular choices. Taste, price, nutrition, and availability depend on the species and whether it is wild-caught or farmed.

What is the difference between shrimp and prawns?

Shrimp and prawns are related crustaceans, but they belong to different groups. In everyday cooking and retail markets, the terms are sometimes used interchangeably, and their meanings vary between countries.

Are shellfish and seafood the same thing?

No. Seafood is the broader term for edible aquatic animals and may include fish, crustaceans, and mollusks. Shellfish usually refers to crustaceans and mollusks rather than finfish.

What seafood is commonly used in sushi?

Common sushi ingredients include tuna, salmon, yellowtail, shrimp, eel, squid, scallops, and selected shellfish. Sushi can also contain cooked seafood or vegetables, and not every sushi dish uses raw fish.

Which seafood is best for beginners?

Mild-tasting options such as cod, tilapia, haddock, and shrimp are often approachable for beginners. Salmon is another popular choice because it is versatile and works well when baked, grilled, or pan-seared.

How many types of seafood are there?

There are thousands of aquatic species that people consume around the world. The exact number depends on how species, regional market names, and culinary categories are counted, so a list of 259 names is a useful selection rather than a complete global inventory.

📝 Conclusion

Seafood includes an impressive range of fish, shrimp, crabs, lobsters, oysters, clams, squid, octopuses, and other aquatic animals. Knowing their names helps you explore unfamiliar menus, select ingredients for different recipes, and discover seafood traditions from around the world.

Start with familiar options such as salmon, cod, shrimp, and crab, then try new varieties as they become available. Always check species identification, food-safety guidance, local harvest rules, and sustainability information when making seafood choices.