Species directory

The arapaima is one of the world's largest freshwater fish from the Amazon basin. Its white, firm flesh is a popular food fish in Brazil. It is traded fresh and frozen, increasingly from sustainable farming.

Arctic char is a cold-loving freshwater fish from European mountain waters and the Arctic. Its orange-pink flesh is tender and aromatic, similar to trout. It is traded fresh and smoked, increasingly from Alpine aquaculture.

Argentine hake comes from the southwest Atlantic off Argentina and Uruguay. Its white, tender flesh is exported frozen to Europe as affordable fillets. It is an important Argentine export fish.

The ark clam is a decorative bivalve from the Mediterranean with a distinctively ribbed shell. Its flesh is used in Italian and Croatian cuisine. It is traded fresh at local fish markets.

The asp is a fast predatory fish from European rivers and the only cyprinid that actively hunts fish. Its white, bony flesh is consumed fresh and smoked in Eastern Europe. It is traded at regional markets.

White halibut is the trade name for Atlantic halibut marketed as light-coloured fillets. Its white, lean flesh is mild and versatile. It is traded fresh and frozen as premium fillets.

Atlantic pomfret is a deep-sea fish from the Atlantic and Mediterranean with a deep-bodied shape. Its silvery, firm flesh is consumed in southern Europe and Japan. It is traded fresh and frozen.

Atlantic saury is a slender, surface-dwelling marine fish from the Atlantic and Mediterranean. Its firm flesh resembles mackerel and is consumed fresh and dried. It is traded in southern Europe and Japan.

The Atlantic stargazer is a small bottom-dwelling fish from the Mediterranean with upward-facing eyes. Its white flesh is deep-fried or used in soups in southern European cuisine. It is traded fresh at local markets.

The axillary seabream is a marine fish of the Sparidae family from the Mediterranean and eastern Atlantic. Its tender, white flesh is served grilled and fried in Mediterranean cuisine. It is traded fresh.

Baltic herring is a smaller subspecies of herring from the Baltic Sea. It is consumed mainly in Sweden and Finland and traditionally fermented as surströmming. It is traded fresh, salted and fermented.

The two-banded bream is a marine fish of the Sparidae family from the Mediterranean. Its white, tender flesh is served grilled in southern European cuisine. It is traded fresh at fish markets.

The barbel is a sturdy freshwater fish from European rivers with four barbels at its mouth. Its firm, white flesh is regionally valued, especially in Eastern European cuisine. It is traded fresh.

Barramundi is a tropical predatory fish from the Indo-Pacific, farmed worldwide in aquaculture. Its white, buttery flesh is versatile in the kitchen. It is traded fresh and frozen as whole fish or fillets.

Bigeye tuna lives in tropical and subtropical oceans and is the second most important tuna for the sashimi market after bluefin. Its fatty, deep red flesh is highly valued by sushi chefs. It is traded fresh and frozen.

The bighead carp is a large freshwater fish from East Asia that filter-feeds on plankton. Its white flesh is consumed fresh in Asia and Eastern Europe. It is farmed in aquaculture.

Black hake comes from the waters off West Africa. Its white, tender flesh is mild and marketed as an affordable alternative to European hake. It is traded frozen as fillets internationally.

Bladderwrack is a common brown seaweed on rocky North Atlantic shores, recognisable by its paired air bladders. It is used as a dietary supplement, in cosmetics and as fertiliser. It is traded dried and as an extract.

The blue crab is an economically important crustacean of the American Atlantic coast and Gulf of Mexico. Its sweet, tender flesh is marketed as crab meat, soft shell crab and canned. It is traded fresh, pasteurised and frozen.

Blue ling is a deep-sea fish from the northeast Atlantic, related to common ling. Its white, firm flesh is salted and dried for export to southern Europe. It is traded frozen and dried.

The blue shark is a widespread open-ocean shark with a distinctive blue colouring. Its flesh is consumed in some countries, its fins traded for shark fin soup. Trade is increasingly regulated by international species protection agreements.

Blue whiting is a small deep-sea fish from the northeast Atlantic. It is mainly processed into fishmeal, fish oil and surimi, but also traded as a food fish. Key fishing grounds lie west of the British Isles and around the Faroes.

Bluefin tuna is the largest and most valuable of all tuna species. Its deep red, marbled flesh commands record prices at Japanese auctions. It is traded fresh and frozen for the sashimi market and is strictly regulated due to overfishing.

The bluefish is an aggressive predatory fish from the Atlantic, Mediterranean and Black Sea. Its dark, rich flesh is fatty and marketed grilled, fried and smoked. It is traded fresh and frozen.

The bluemouth is a small deep-sea fish from the northeast Atlantic and Mediterranean with reddish colouring. Its tender flesh is valued as a food fish in southern Europe. It is traded fresh and frozen.

The bogue is a small, silvery schooling fish from the Mediterranean and eastern Atlantic. Its tender flesh is served grilled or deep-fried in southern European cuisine. It is traded fresh at local markets.

The bonito is a medium-sized, mackerel-like predatory fish from the Atlantic and Mediterranean. Its dark, rich flesh is grilled fresh and marketed canned. It is also used dried as a katsuobushi substitute.

The common bream is a widespread freshwater fish in European lakes and rivers. Its white flesh is bony but traditionally valued in Eastern Europe. It is traded fresh and smoked at regional markets.

Brill is a premium flatfish from the northeast Atlantic and Mediterranean. Its white, fine flesh resembles turbot and is suited for fine dining. It is traded fresh as whole fish or fillets.

The brook trout originates from North America and is now farmed in European aquaculture. Its pink-orange flesh is mild and tender, ideal for smoking and frying. It is traded fresh and smoked.

The brown crab is Europe's most important commercially fished crustacean. Its brown body meat and white claw meat are equally prized. It is traded live, cooked and frozen, mainly from the North Sea and Atlantic.

The brown shrimp is a small shrimp from the Wadden Sea and the North Sea. In northern Germany it is known as Krabbe and traded freshly cooked or peeled. It is a key species of coastal shrimp fisheries.

The brown trout is a prized freshwater trout from European rivers and streams. Its delicate, flavourful flesh makes it especially popular with anglers and in regional cuisine. It is offered fresh and smoked, often from sustainable farming.

The burbot is the only freshwater fish of the cod family, living in cold rivers and lakes of Europe and northern Asia. Its tender, white flesh and liver are valued in Scandinavia and Russia. It is traded fresh.

The butterfish is a small coastal fish from the northeast Atlantic. It inhabits tidal pools and coastal waters and is occasionally marketed as bycatch. Its soft flesh is offered fresh or smoked.

Cape hake comes from the waters off South Africa and Namibia. Its white, tender flesh is mild and well suited for frying and baking. It is traded frozen as fillets and portions internationally.

The capelin is a small schooling fish from Arctic and subarctic waters. It is mainly valued for its roe (masago), used in sushi cuisine. It is also processed into fishmeal and fish oil.

Cardinalfish are small, tropical reef fish from the Indo-Pacific and Atlantic. Some species are traded as food fish at local markets. Their mild, white flesh is consumed fresh.

Shrimps is the international collective term for small to medium-sized prawns of the infraorder Caridea. They are wild-caught and farmed worldwide. They are traded fresh, frozen, cooked and peeled in numerous product forms.

The carp is one of the world's oldest farmed fish with a long culinary tradition in Central and Eastern Europe. Its firm, slightly sweet flesh is traded fresh and as live fish. It remains a traditional holiday dish.

The carpet shell clam is a premium Venus clam from the Mediterranean and eastern Atlantic. Its tender, aromatic flesh is prized in Italian and Iberian cuisine as vongola. It is traded fresh and live at premium prices.

Catfish comprise a large group of fresh- and brackish-water fish farmed worldwide in aquaculture. Their white, mild flesh is versatile and especially popular in the USA and Asia. They are traded fresh and frozen as fillets.

The wels catfish is Europe's largest freshwater fish, capable of exceeding two metres in length. Its white, firm flesh is popular in Eastern and Central Europe. It is traded fresh and frozen from wild catch and aquaculture.

The wolffish, also called catfish in some regions, is a deep-sea fish from the North Atlantic with powerful jaws. Its firm, white flesh is mild and nearly boneless, popular as fillets and smoked. It is traded fresh and frozen.

Chinook salmon, also called king salmon, is the largest Pacific salmon and considered a premium wild salmon. Its fatty, tender flesh is especially sought after by gourmets. It is traded fresh, frozen and smoked at top prices.

Cobia is a large tropical predatory fish increasingly farmed in aquaculture. Its firm, white flesh with a buttery flavour is excellent for grilling and sashimi. It is traded fresh and frozen.

The cockle is a small shellfish species from European coastal waters. Its tender, slightly sweet flesh is used in Mediterranean cuisine and paella. It is traded fresh, frozen and canned.

Cod is one of the world's most important food fish, found throughout the North Atlantic. Its white, mild-flavoured flesh is extremely versatile – as fresh fish, stockfish, salt cod or frozen fillets. It forms the basis of numerous traditional dishes such as fish and chips and bacalao.

Coho salmon originates from the North Pacific and is known for its bright, mild flesh. It is one of the most popular Pacific salmon species in trade after chinook. It is marketed fresh, frozen and smoked, from wild catch and increasingly from aquaculture.

The comber is a small, colourfully patterned marine fish from the Mediterranean and eastern Atlantic. Its tender, white flesh is valued in Mediterranean cuisine. It is traded fresh at fish markets.

The European conger eel is a large marine eel from the eastern Atlantic and Mediterranean. Its firm, white flesh is used in Iberian and Italian cuisine in stews and grilled. It is traded fresh and frozen.

The coral hind is a colourful reef fish from the Indo-Pacific with bright red spots. Its tender, white flesh is valued in Asian cuisine. It is traded fresh and live in luxury gastronomy.

Crabs encompass numerous species of short-tailed crustaceans fished worldwide in oceans and coastal waters. Their sweet, tender meat is popular in many cuisines – from brown crabs in Europe to swimming crabs in Asia. They are traded live, fresh, cooked and frozen.

The European crayfish is the largest native freshwater crustacean in Europe. Its tender tail meat is a delicacy in fine dining. It is traded live and frozen, increasingly from aquaculture as wild stocks have become scarce.

The crucian carp is an undemanding freshwater fish from European still waters. Its white, bony flesh is traditionally consumed in Eastern Europe. It is traded fresh at regional markets.

The cusk is a deep-sea fish from the North Atlantic, related to cod. Its white, firm flesh is valued in Scandinavia and southern Europe. It is traded fresh, salted and dried.

The cuttlefish is a cephalopod from the eastern Atlantic and Mediterranean with a broad, oval body. Its tender, white flesh is versatile in Mediterranean and Asian cuisine. It is traded fresh, frozen and as ink.

The dab is a small flatfish from the northeast Atlantic and North Sea. Its tender, white flesh is mild and affordable, making it an accessible alternative to plaice. It is traded fresh and frozen.

The huchen, also called Danube salmon, is Europe's largest freshwater salmonid, living in rivers of the Danube basin. Its pink, salmon-like flesh is a rarity traded at high prices. Due to its scarcity, trade is limited to farmed fish.

The sea scallop is a large scallop from the northwest Atlantic off North America. Its large, sweet adductor muscle is sought after worldwide in fine dining. It is traded frozen as shucked muscle internationally.

The deep-sea shrimp, also called northern prawn, is a small cold-water shrimp from the North Atlantic and Arctic. Its sweet, tender flesh is popular as salad and cocktail shrimp. It is traded cooked, peeled and frozen.

Demersal fish is a collective term for food fish that live on or near the seabed. This includes cod, plaice, sole and many other commercially important species. They are traded fresh, frozen and processed worldwide.

The dentex is a premium predatory fish of the Sparidae family from the Mediterranean and eastern Atlantic. Its white, firm flesh is valued as a premium fish in Mediterranean cuisine. It is traded fresh, increasingly also from aquaculture.

The dog cockle is a rounded bivalve from the northeast Atlantic and Mediterranean with a sturdy shell. Its firm, nutty flesh is valued in Iberian and French cuisine. It is traded fresh and canned.

Dulse is an edible red seaweed growing on rocky shores of the North Atlantic. It is traditionally used in Ireland and Scandinavia as a snack and seasoning. It is traded dried, as flakes and fresh.

The Dungeness crab is an economically important crustacean of the North American Pacific coast. Its sweet, tender flesh is highly valued in the USA and Canada. It is traded live, fresh and frozen.

The European eel is a premium food fish found in rivers, lakes and coastal waters across Europe. It is traded fresh, smoked and canned, and is considered a delicacy in many European cuisines. Due to severe stock declines, trade is strictly regulated.

The escolar, also called butterfish mackerel, is a deep-sea fish with very rich, buttery flesh. Due to its high wax ester content, it is sold with advisories in some countries. It is traded frozen as fillets or steaks.

The flounder is a flatfish from the northeast Atlantic and the Baltic Sea. Its lean, white flesh is mild in flavour and suitable for frying and steaming. It is traded fresh and frozen as whole fish or fillets.

The frigate tuna is a small, tropical relative of tuna from the Atlantic, Indian and Pacific Oceans. Its dark, strong-flavoured flesh is consumed fresh and dried, mainly in Asia. It is traded fresh and frozen.

The garfish is a slender, fast-swimming marine fish with distinctively green bones. It is found in the northeast Atlantic and Mediterranean and caught in early summer. Its firm flesh is offered fresh and smoked.

The giant grouper is the largest bony fish in coral reefs, capable of reaching several hundred kilograms. Its firm, mild flesh is especially sought after in Asia. It is traded fresh and live in luxury gastronomy.

The gilt-head bream, also called dorade, is one of the most popular Mediterranean fish. Its white, juicy flesh is excellent for grilling and baking. It is farmed in large quantities in aquaculture and traded fresh as whole fish or fillets.

Glasswort, also called sea asparagus or samphire, is a salt-loving plant from coastal salt marshes. It is used as a vegetable and garnish in fine dining. It is traded fresh and in brine.

Conger eels are large, snake-shaped marine fish from the Atlantic and Mediterranean. Their firm, white flesh is valued in Mediterranean and Iberian cuisine. They are traded fresh and frozen, mainly from wild catch.

The golden trout is a colourful cultivated form of rainbow trout with a golden shimmer. Its flesh is mild and tender, comparable to classic trout. It is traded fresh and smoked, mainly from aquaculture.

Goose barnacles, also called percebes, are crustaceans growing on rocky shores of the northeast Atlantic. Their soft, intensely briny flesh is an expensive delicacy in Portugal and Spain. They are traded fresh and live at high prices.

The grass carp is a large freshwater fish from East Asia, used worldwide in ponds for plant control. Its white, mild flesh is marketed fresh, especially in Asia and Eastern Europe. It is farmed in aquaculture and pond culture.

The grayling is a noble freshwater fish of salmonid waters with a distinctive sail-like dorsal fin. Its tender, white flesh with a light thyme aroma is valued in Alpine cuisine. It is traded fresh, mostly from wild catch.

The greater amberjack is a large predatory fish of subtropical waters. Its firm, slightly pink flesh is known in Japanese cuisine as kanpachi. It is traded fresh and frozen, increasingly from aquaculture.

The greater weever is a small, venomous bottom-dwelling fish from the northeast Atlantic and Mediterranean. Despite its venomous spines, its white, tender flesh is valued in Mediterranean cuisine. It is traded fresh at fish markets.

The green-lipped mussel originates from New Zealand and is known worldwide for its large, juicy flesh. It is farmed in sustainable aquaculture and exported frozen as half-shell product. It is established in gastronomy as New Zealand mussel.

Greenland halibut lives in the deep, cold waters of the North Atlantic and Arctic. Its firm, oily flesh is especially popular for smoked products and sashimi. It is traded frozen and smoked internationally.

The roundnose grenadier is a deep-sea fish from the North Atlantic with a large head and long, tapering body. Its white, tender flesh is marketed as fillets, mainly in southern Europe. It is traded frozen.

The grey mullet is a globally distributed coastal fish living in brackish and salt water. Its firm flesh is traded fresh, and its roe, known as bottarga, is an expensive delicacy. It is also farmed in aquaculture.

Groupers are large, robust reef fish of tropical and subtropical seas. Their firm, mild flesh is highly valued in Asian and Caribbean cuisine and often sold live at markets. They are traded fresh, live and frozen.

The gurnard is a distinctive bottom-dwelling fish from the northeast Atlantic and Mediterranean with fin-like sensory organs. Its firm, white flesh is excellent for soups and stews. It is traded fresh at local fish markets.

Haddock is an important cod-family fish from the North Atlantic with a distinctive black spot behind the pectoral fin. Its white, tender flesh is milder than cod and popular as smoked fish. It is traded fresh, frozen and smoked.

European hake is one of southern Europe's most important food fish, found in the eastern Atlantic and Mediterranean. Its white, tender flesh is low in fat and very versatile. It is traded fresh, frozen and salted, and is especially popular in Spain and Portugal.

The halibut is the world's largest flatfish, found in the North Atlantic. Its white, tender flesh with high fat content is considered a premium product. It is traded fresh, frozen and smoked.

Herring is one of Europe's most economically important fish, found in the North Atlantic and Baltic Sea. Its fatty flesh is traded fresh, marinated, smoked and canned. It is a staple of the European fishing industry.

Hoki is a deep-sea fish from waters around New Zealand and South America. Its white, mild flesh is processed into fillets and fish sticks. It is one of New Zealand's most important export fish and traded frozen worldwide.

Horse mackerel is a schooling fish from the eastern Atlantic and Mediterranean. Its rich, dark flesh is consumed in southern Europe fresh, dried and canned. It is an important species in industrial fisheries.

The Humboldt squid is a large squid from the eastern Pacific. Its firm, white flesh is processed into rings, steaks and surimi. It is traded frozen in large volumes internationally.

John Dory, also called Saint-Pierre, is a distinctive fish with a dark spot on each side. Its white, fine flesh is a delicacy in French cuisine. It is traded fresh as whole fish or fillets.

The king crab, also called Kamchatka crab, is one of the world's largest and most valuable crustaceans. Its massive legs yield sweet, juicy meat considered a luxury product. It is traded frozen and live internationally.

King mackerel is the largest species of Spanish mackerel, found in the western Atlantic. Its firm, fatty flesh is excellent for grilling and smoking. It is traded fresh and frozen as steaks and fillets.

Kingklip is a prized food fish from the deep waters of the southeast Atlantic off South Africa. Its white, firm flesh is juicy and excellent for frying and grilling. It is traded frozen as fillets internationally.

Krill are small, shrimp-like crustaceans from Antarctic waters. They are processed into fish feed, dietary supplements and krill oil. Trade is internationally regulated to protect the Antarctic ecosystem.

The largemouth bass is a popular sport and food fish from North America, also introduced to Europe. Its white, mild flesh is marketed fresh. It is traded in recreational fisheries and increasingly in aquaculture.

Lemon sole is a small, fine flatfish from the northeast Atlantic. Its tender, sweet flesh is considered one of the best among flatfish and is valued in gastronomy. It is traded fresh as whole fish or fillets.

The sand eel is a small, eel-like schooling fish from the northeast Atlantic and North Sea. It is mainly processed into fishmeal and fish oil and is an important food source for seabirds. It is industrially fished.

The ling is a large deep-sea fish from the North Atlantic with an elongated body. Its white, firm flesh is well suited for drying, salting and frying. It is traded fresh, salted and dried, especially in Scandinavia and southern Europe.

The European lobster is the most valuable crustacean in European fisheries. Its tender, slightly sweet flesh is a delicacy in fine dining. It is traded live, cooked and frozen, exclusively from wild catch.

The mackerel is a fatty schooling fish from the North Atlantic and North Sea. Its rich, dark flesh is high in omega-3 fatty acids and is marketed fresh, smoked and canned. It is one of Europe's most important pelagic fish species.

Mahi mahi, also called dolphinfish, is a colourful predatory fish of tropical and subtropical seas. Its firm, lean flesh is mild and ideal for grilling. It is traded fresh and frozen as fillets and steaks.

The blue marlin is one of the ocean's largest and fastest predatory fish. Its firm, lean flesh is valued in Japan for sashimi. It is traded fresh and frozen, mostly as bycatch from longline fisheries.

The meagre is a large predatory fish from the eastern Atlantic and Mediterranean. Its white, firm flesh is excellent for grilling and frying. It is increasingly farmed and traded fresh or on ice.

The milkfish is a tropical freshwater and brackish-water fish farmed on a large scale in Southeast Asia and the Pacific. Its white, mild flesh makes it a national fish in the Philippines. It is traded fresh and frozen.

The monkfish, also called anglerfish, is a bottom-dwelling fish from the northeast Atlantic and Mediterranean. Its white, firm, boneless flesh resembles lobster meat and is highly valued in gastronomy. It is traded fresh as fillets and tails.

Mussels and bivalves are one of the most diverse groups of seafood, encompassing thousands of species worldwide. From blue mussels to venus clams to scallops, they provide tender, nutritious flesh. They are traded live, fresh, frozen and canned.

Blue mussels are among the most widely farmed shellfish worldwide. Their tender, orange-coloured flesh is affordable and versatile – in mussel pots, paella or marinated. They are traded live, fresh, frozen and canned.

Nile perch comes from the East African lakes and is commercially fished in Uganda, Kenya and Tanzania. Its white, mild flesh is exported as frozen fillets to Europe and other markets. It is one of East Africa's most important export fish.

North Sea shrimps are the trade name for cooked and peeled brown shrimps. They are a speciality of the North German coast and marketed fresh, peeled or in salads. Shrimp fishing is a traditional industry of the North Sea coast.

Norway lobster, also called scampi or langoustine, is a premium crustacean from the northeast Atlantic and Mediterranean. Its sweet, tender tail meat is especially popular in Italian and Spanish cuisine. It is marketed fresh, frozen and as tails.

Oarweed is a large-leaved brown seaweed from the North Atlantic, growing on rocky shores. It is used as food, in cosmetics and as a source of alginate. It is traded fresh and dried.

The common octopus is an intelligent cephalopod from the Mediterranean and eastern Atlantic. Its muscular flesh is grilled, braised and served as salad in Mediterranean cuisine. It is traded fresh and frozen.

Wild salmon encompasses wild-caught Pacific salmon species such as chinook, sockeye and coho. Their rich, vibrantly coloured flesh differs noticeably in flavour from farmed salmon. They are traded fresh, frozen and smoked as premium products.

The opah is a large, disc-shaped pelagic fish from tropical and temperate oceans. Its pink, fatty flesh is served as steaks in fine dining. It is traded fresh, mostly as bycatch.

Orange roughy is a long-lived deep-sea fish from the Atlantic, Indian and Pacific Oceans. Its orange-red, firm flesh is mild in flavour. It is traded frozen as fillets, though stocks are under severe pressure from overfishing.

Oysters are among the best-known shellfish and are farmed worldwide in aquaculture. Popular commercial species include the European flat oyster and the Pacific cupped oyster. They are marketed live, fresh and frozen, and are especially popular in fine dining.

Pacific cod comes from the North Pacific and is an important alternative to Atlantic cod. Its white, mild flesh is processed into fillets and salt fish. It is traded frozen and salted internationally.

Pacific dab is a flatfish from the North Pacific, fished off Alaska and Canada. Its white, mild flesh is traded frozen as fillets internationally. It is one of the most caught flatfish species in the Pacific.

Pacific hake comes from the northeast Pacific off North America. Its white, tender flesh is traded frozen as fillets internationally. It is one of the most important fish in US groundfish fisheries.

Pacific herring is found throughout the North Pacific and is an important commercially fished species. Its fatty flesh and roe (kazunoko) are especially sought after in Japan. It is traded fresh, salted and as roe.

The Pacific sardine is a small schooling fish from the eastern Pacific. Its fatty flesh is processed fresh, canned and into fishmeal. It is an important fish in pelagic fisheries along the American west coast.

Pangasius is a freshwater catfish from Southeast Asia, farmed on a large scale in Vietnam. Its white, mild flesh is affordable and exported worldwide as frozen fillets. It is one of the best-selling farmed fish in European retail.

Parrotfish are colourful reef fish from tropical seas, named for their beak-like teeth. Their white, mild flesh is eaten in the Caribbean, Asia and Oceania. They are traded fresh at local markets.

The common limpet is a small marine snail living on rocks in the Atlantic tidal zone. Its chewy, flavourful flesh is valued as an appetiser in Portuguese and Azorean cuisine. It is traded fresh.

The European perch is one of Europe's most common freshwater fish and a popular food fish. Its white, lean flesh is mild in flavour and suitable for frying and steaming. It is marketed fresh and as fillets.

The pike is a large predatory fish from European freshwaters. Its white, lean flesh is firm and suited for quenelles and fish dumplings. It is traded fresh and frozen, mainly from wild catch and pond farming.

Pike-perch is one of Europe's finest freshwater fish, found in rivers and lakes of Central and Eastern Europe. Its white, low-bone flesh is firm and mild, ideal for fine dining. It is traded fresh and frozen as fillets.

Plaice is one of the most popular flatfish in Northern and Western Europe. Its white, tender flesh is mild and especially suited for frying. It is traded fresh and frozen as whole fish or fillets, mainly from North Sea fisheries.

Pollack is a cod-family fish from the northeast Atlantic with firm, slightly greyish flesh. It is marketed as a sustainable alternative to cod and is well suited for frying and fish and chips. It is traded fresh and frozen as fillets.

Pouting is a small cod-family fish from the northeast Atlantic and Mediterranean. Its white, tender flesh is consumed fresh in southern Europe and France. It is traded at local fish markets.

Rabbitfish of the genus Siganus are herbivorous reef fish from the Indo-Pacific, spreading into the Mediterranean through the Suez Canal. Their mild, white flesh is consumed in Middle Eastern and Asian cuisine. They are traded fresh.

Rays and skates are cartilaginous fish with flat bodies and broad pectoral fins found worldwide in oceans. Their wings yield tender, sweet flesh valued in European cuisine. They are traded fresh and frozen as wings or fillets.

Razor clams are elongated bivalves that live buried in sandy seabeds along European coasts. Their tender, sweet flesh is popular in Spanish and Portuguese cuisine as a tapa. They are traded fresh and frozen.

The red mullet is a prized food fish of the Mediterranean region with a distinctive reddish colouring. Its tender, aromatic flesh has been considered a delicacy since antiquity. It is traded fresh at fish markets in southern Europe.

The red snapper is a premium reef fish from the western Atlantic and Gulf of Mexico. Its firm, sweet flesh is popular in American and Caribbean cuisine. It is traded fresh and frozen as whole fish and fillets.

The redfish is a long-lived deep-sea fish from the North Atlantic with a distinctive red colour. Its firm, mild flesh is very popular in Germany as smoked fish and fillets. It is traded fresh, frozen and smoked.

The roach is a widespread freshwater fish in European lakes and rivers. Its white, bony flesh is mainly consumed smoked or fried in Eastern Europe. It is traded fresh and smoked at regional markets.

The rock sea urchin is a Mediterranean sea urchin whose orange roe, known as uni, is an expensive delicacy. It is enjoyed raw or lightly processed in Mediterranean and Japanese cuisine. It is traded fresh and live.

The round goby is a small bottom-dwelling fish from the Black Sea that has spread as an invasive species in European waters. It is increasingly marketed as a sustainable food fish. Its firm flesh is suited for frying.

The rudd is a common freshwater fish of European still waters with characteristically red fins. Its white flesh is consumed fresh and smoked in Eastern Europe. It is traded at regional markets.

The Russian sturgeon is one of the most important caviar providers in aquaculture. Its tender flesh is offered fresh and smoked, its caviar marketed as ossetra. It is traded internationally.

Sablefish, also called black cod, is a deep-sea fish from the North Pacific. Its white, buttery flesh with high fat content is a delicacy in Japanese cuisine known as gindara. It is traded fresh, frozen and smoked.

The sailfish is one of the ocean's fastest fish with a distinctive sail-like dorsal fin. Its firm, mild flesh is used in Asian cuisine. It is traded fresh and frozen, mainly as bycatch.

Saithe, also called pollock, is a cod-family fish from the North Atlantic. Its greyish, firm flesh is often processed into salmon substitute, fillets and fish sticks. It is one of the most important fish in the German fishing industry.

Atlantic salmon is the world's most important farmed fish and one of the most significant food fish overall. Its orange-pink flesh is rich and versatile – raw, smoked, grilled or canned. It is farmed on a large scale in Norway, Scotland, Chile and Canada.

Salmon trout is a large rainbow trout whose orange-pink flesh is coloured like salmon through special feeding. It is farmed in aquaculture and marketed as an affordable alternative to salmon. It is traded fresh, smoked and as fillets.

The sand gaper is a large bivalve living in sandy seabeds of the North Atlantic. Its firm flesh is used in chowder, soups and fried, especially in North America. It is traded fresh, frozen and canned.

Sand smelts are small, silvery schooling fish from the Mediterranean and eastern Atlantic. Their tender flesh is deep-fried as a snack and appetiser in southern Europe. They are traded fresh and frozen.

The sardine is a small, fatty schooling fish from the eastern Atlantic and Mediterranean. Its flavourful flesh is marketed grilled fresh, canned in oil and smoked. It is one of the most important fish species in Portuguese and Spanish cuisine.

The scallop is one of the most sought-after shellfish with firm, nutty-sweet adductor muscle meat. It is found in the northeast Atlantic and is wild-caught and farmed. It is traded fresh, frozen and as half-shell product.

The scorpionfish is a distinctive reef fish from the Mediterranean and eastern Atlantic. Its white, firm flesh is popular in Mediterranean cuisine, especially for bouillabaisse. It is traded fresh at local fish markets.

The sea bass, also called branzino, is one of the most popular premium fish of the Mediterranean region. Its white, tender flesh is excellent for grilling and salt-baking. It is extensively farmed in aquaculture and traded fresh.

Sea breams are a diverse family of food fish from the Mediterranean, eastern Atlantic and tropical waters. Species such as dorade, dentex and striped bream are very popular in Mediterranean cuisine. They are traded fresh and frozen, increasingly from aquaculture.

Sea cucumbers are worm-shaped marine animals that live on the seabed and are considered a delicacy in Asia. They are consumed dried, cooked and as a luxury product, mainly in China and Southeast Asia. Trade includes dried, frozen and fresh product.

Sea urchins are spiny marine animals whose orange roe is prized as a delicacy in Mediterranean and Japanese cuisine. Species such as the purple sea urchin provide the coveted uni for sushi. They are traded fresh and live at premium prices.

The shad is a large migratory fish of the herring family, found in the eastern Atlantic and Mediterranean. Its tender, bony flesh was historically highly valued. It is traded fresh and smoked, though it has become rare due to habitat loss.

Sharks encompass hundreds of species worldwide, some of which are commercially fished as food fish. Their firm, white flesh is marketed fresh and smoked, their fins especially sought after in Asia. Trade is increasingly regulated by species protection.

Shrimp of the genus Crangon are small cold-water shrimp from the North Atlantic and North Sea. They are traded fresh, cooked and frozen. Shrimp fisheries are among the most important coastal fisheries in Europe.

The silver carp is a large freshwater fish from East Asia that filter-feeds on phytoplankton. It is farmed in pond culture in Asia and Eastern Europe and consumed fresh. It is one of the world's most produced farmed fish.

Skipjack tuna is the world's most caught tuna species. Its dark, strong-flavoured flesh is mainly processed into canned tuna and dried into katsuobushi. It is traded frozen and canned in enormous volumes.

Skrei is the Norwegian term for migratory winter cod that travels to the Lofoten to spawn. Its exceptionally firm, lean flesh is a seasonal premium product from January to April. It is traded fresh as whole fish and fillets.

The small-spotted catshark is a small shark from the northeast Atlantic and Mediterranean. Its flesh is consumed in some southern European regions and marketed as rock salmon. It is traded fresh and frozen.

The smelt is a small freshwater fish found in rivers and coastal waters of Northern Europe, known for its cucumber-like scent. It is traded fresh and fried as a regional speciality, especially along the Elbe and Baltic coast.

The smooth-hound is a small shark from the northeast Atlantic and Mediterranean. Its white, boneless flesh is valued in southern Europe and often served breaded. It is traded fresh and frozen.

The snow crab is a premium crustacean from the cold waters of the North Atlantic and North Pacific. Its tender, sweet flesh is prized as a delicacy especially in North America and Japan. It is traded frozen as legs, clusters and picked meat.

Sockeye salmon is known for its intensely red flesh and considered one of the most flavourful Pacific salmon species. It is mainly wild-caught in Alaska. It is traded fresh, frozen, smoked and canned.

Dover sole is regarded as one of Europe's finest flatfish. Its white, tender flesh has a delicate, nutty flavour and is a classic of French cuisine. It is traded fresh as whole fish and fillets at premium prices.

Spanish mackerels of the genus Scomberomorus are fast predatory fish of tropical and subtropical waters. Their firm, dark flesh is rich in flavour and served grilled, smoked and as steaks. They are traded fresh and frozen internationally.

Spearfish are slender, fast pelagic fish from tropical and subtropical oceans. Their firm, white flesh is served as steaks and sashimi in gastronomy. They are traded fresh and frozen, mostly as bycatch from longline fisheries.

The spider crab is a large crab from the northeast Atlantic and Mediterranean. Its sweet, tender flesh is a particular delicacy in France and Spain. It is traded live, fresh and frozen.

The spiny dogfish is a small shark from the North Atlantic, traditionally used in European cuisine. Its flesh is marketed smoked as Schillerlocke in Germany. Stocks have declined sharply due to overfishing, and trade is restricted.

Schillerlocke is the German trade name for smoked belly strips of spiny dogfish. The golden-smoked product is a traditional northern German speciality. Due to the endangerment of the spiny dogfish, supply has sharply declined.

The spiny lobster is a clawless crustacean from the Mediterranean and eastern Atlantic. Its tail meat is firm, sweet and a delicacy in Mediterranean cuisine. It is traded live, fresh and frozen at premium prices.

Sprats are small, fatty schooling fish from the northeast Atlantic and Baltic Sea. Their strong-flavoured flesh is marketed smoked as Kieler Sprotte and processed into canned products. They are a traditional product of Baltic fisheries.

Squid of the genus Loligo are fast, slender cephalopods found in all temperate and tropical seas. Their tender, white flesh is processed as rings, tubes and whole. They are traded fresh, frozen and dried worldwide.

Calamari is the trade name for squid products of the genus Loligo. Rings and tubes are popular worldwide as appetisers and snacks. They are traded fresh, frozen and pre-cooked, mainly from Atlantic and Pacific catches.

The starry flounder is a flatfish from the North Pacific with distinctive star-shaped scales. Its white, mild flesh is traded frozen as fillets. It is found mainly off Alaska and the North American west coast.

The sterlet is the smallest European sturgeon and is farmed in aquaculture for caviar and fresh fish. Its tender, white flesh is mild and suited for frying and smoking. It is traded fresh, smoked and as caviar.

Stingrays are cartilaginous fish with a long, venomous tail spine, found worldwide in tropical and subtropical waters. Their pectoral fin wings yield tender flesh valued in some cuisines. They are traded fresh.

King crabs are large, deep-dwelling crustaceans from the cold waters of the North Pacific and North Atlantic. Their meaty legs and claws are sought after as a premium product in gastronomy. They are traded frozen and live internationally.

Striped red mullet is a small, prized marine fish from the Mediterranean and eastern Atlantic. Its tender, aromatic flesh is grilled and fried in Mediterranean cuisine. It is traded fresh at fish markets.

The striped sea bream is a marine fish of the Sparidae family from the Mediterranean and eastern Atlantic. Its white, tender flesh is valued in southern European cuisine. It is traded fresh at local fish markets.

Sturgeons are an ancient group of fish known for their valuable caviar and firm, white flesh. Farmed species such as Siberian sturgeon and sterlet are produced in aquaculture for caviar and fresh fish. They are traded fresh, smoked and as caviar.

Sugar kelp is an edible brown seaweed from the North Atlantic with broad, smooth fronds and a sweet taste. It is used in Nordic cuisine as a vegetable, salad and snack. It is traded fresh, dried and fermented.

Surf clams of the genus Spisula are medium-sized bivalves living in sandy seabeds of the North Atlantic and North Pacific. Their tender flesh is used for soups, chowder and canned products. They are traded fresh and frozen.

Swimming crabs of the genus Portunus are fast, predatory crustaceans from tropical and subtropical seas. Their sweet flesh is valued in Asian cuisine fresh and steamed. They are traded fresh, live and frozen.

The swordfish is a large pelagic fish with its characteristic sword-shaped bill. Its firm, steak-like flesh is excellent for grilling. It is traded fresh and frozen as steaks and fillets internationally.

The tambaqui is a large freshwater fish from the Amazon basin, increasingly farmed in aquaculture. Its white, firm flesh with a distinctive fat layer is served grilled as churrasco in Brazil. It is traded fresh and frozen.

The tench is a robust freshwater fish from European lakes and ponds with slimy skin. Its white, tender flesh has a mild, slightly earthy flavour. It is traded fresh from pond farming and wild catch.

The tiger trout is a sterile hybrid of brown trout and brook trout with distinctive tiger markings. Its tender, pink flesh is mild and flavourful. It is farmed in aquaculture and traded fresh.

Tilapia is a robust tropical freshwater fish farmed worldwide in aquaculture. Its white, mild flesh is affordable and exported frozen as fillets. It is one of the world's most widely produced farmed fish.

The triggerfish is a tropical reef fish with a tough, leathery body. Its white, firm flesh is used in Caribbean and Asian cuisine. It is traded fresh at regional markets.

Trough shells of the genus Mactra are medium-sized bivalves from sandy seabeds of European coasts. Their tender flesh is used in French and Iberian cuisine in soups and steamed. They are traded fresh and frozen.

The rainbow trout is the world's most widely farmed freshwater fish, originally from North America. Its pink to orange flesh is mild and versatile. It is traded fresh, smoked and frozen in numerous product forms.

Tuna are large predatory fish found in all tropical, subtropical and temperate oceans. Their firm, red flesh is one of the most valuable fish products worldwide – as sashimi, steaks and canned goods. They are traded fresh, frozen and canned in enormous volumes internationally.

Turbot is one of Europe's most valuable flatfish, found in the northeast Atlantic and Mediterranean. Its white, firm flesh has a fine flavour and is extremely popular in fine dining. It is traded fresh and from aquaculture.

The vendace is a freshwater fish of the genus Coregonus from the deep lakes of Northern and Eastern Europe. Its delicate, fatty flesh is especially valued in Scandinavia and the Baltics. It is marketed fresh, smoked and as roe.

Venus clams are a large group of saltwater bivalves found worldwide along sandy coasts. Their tender, sweet flesh is a classic of Italian pasta cuisine. They are traded fresh, live and frozen.

Wakame is an edible brown seaweed from the western Pacific, increasingly cultivated along European coasts as well. It is used in Japanese cuisine for miso soup and salads. It is traded fresh, dried and salted.

Warm-water shrimp of the genus Penaeus are the world's most traded shrimp. Species such as black tiger and whiteleg are farmed in tropical aquaculture in Asia and Latin America. They are traded frozen, fresh and processed in numerous sizes and forms.

Whelks are marine snails from the North Atlantic with spiral shells. Their firm, mildly sweet flesh is popular in Asian and French cuisine. They are traded fresh, cooked and frozen.

Whitefish are freshwater fish of the salmonid family, found in the deep lakes of the Alpine region and Northern Europe. Their delicate, white flesh is a regional speciality. They are traded fresh and smoked, often from sustainable lake fisheries.

Whiting is a small cod-family fish from the northeast Atlantic. Its white, tender flesh is mild and low in fat, well suited for frying and deep-frying. It is traded fresh and frozen as fillets.

Winged kelp is an edible brown seaweed from the North Atlantic with distinctive midribs on its fronds. It is used in Nordic cuisine as a vegetable and salad. It is traded fresh, dried and salted.

Wrasses are a large family of colourful reef fish from tropical and temperate waters. Some species are consumed as food fish in southern Europe and Asia. They are traded fresh at local fish markets.

Yellowfin tuna is one of the most important commercial tuna species, found in tropical and subtropical oceans worldwide. Its firm, red flesh is used for sashimi, steaks and canning. It is traded fresh, frozen and canned.

The yellowtail, also called hamachi, is a fast-growing predatory fish from the western Pacific. Its rich, tender flesh is one of the most popular ingredients for sushi and sashimi. It is traded fresh and frozen, often from Japanese aquaculture.