Alaskan Pollock: A member of the cod family widely found in the Northern Pacific. Also known as Walleye Pollock
American Lobster: A species of lobster found on the Atlantic coast of North America and can reach a body length of 25 in and a mass of over 44lb, making it the heaviest crustacean in the world. Also known as True Lobster, Northern Lobster, or Maine Lobster.
Anchovy: Any small, herringlike fish of the family Engraulidae found in the Mediterranean Sea, often preserved in oil and used in salads, spreads, etc., or packaged in paste form.
Bay Shrimp: Small shrimp that inhabit estuaries along the Western coast of North America.
Canned Fish: Fish which has been processed and sealed in an airtight container such as a sealed tin can and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
Cannery: A factory where foodstuffs such as meat, fish, or fruit are canned.
Catfish: Catfish species live inland or in coastal waters of every continent except Antarctica. Though catfish can reach 50 pounds in the wild, catfish farmers harvest them at an average size of 2 to 3 pounds after growing them for about 18 to 24 months.
Caviar: A delicacy consisting of salt-cured fish-eggs. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian and Black Sea, but it may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish, and other species of sturgeon.
Clams: Any of numerous edible marine bivalve mollusks living in sand or mud.
Chinook Salmon: A species of salmon native to the North Pacific Ocean and the river systems of western North America. The flesh of the salmon is highly valued for its dietary nutritional content, which includes high levels of important omega-3 fatty acids. Also known as King Salmon.
Cod: A bottom-dwelling fish that usually occur in cold marine waters, domestically in the North Atlantic and Pacific Ocean.
Coho Salmon: One of the several species of Pacific salmon. Also known as Silver Salmon.
Crab Pot: A large pot used to cook crab by means of boiling.
Crawfish: Freshwater crustaceans resembling small lobsters, to which they are related. Some species are found in brooks and streams where there is fresh water running, while others thrive in swamps, ditches, and rice paddies. Also known as crayfish, crawdads, freshwater lobsters, or mudbugs.
Flounder: A group of the flatfish species found at the bottom of oceans around the world.
Grouper: A species of teleosts, typically having a stout body and a large mouth, found throughout the world’s oceans.
Halibut: A member of the flatfish species found in the cold waters of the North Atlantic and North Pacific Oceans.
King Salmon: See Chinook Salmon.
Mussels: The edible bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate.
Octopus: Any octopod of the genus Octopus, having a soft, oval body and eight sucker-bearing arms, living mostly at the bottom of the sea.
Orange Roughy: A large deep-sea fish belonging to the slimehead family, Trachichthyidae. Found in the deep waters of the Western Pacific Ocean, eastern Atlantic Ocean, Indo-Pacific, and in the Eastern Pacific off Chile.
Pâté: A paste or spread made of puréed or finely chopped liver, meat, fish, or game, often served as an hors d’oeuvre.
Pink Salmon: It is the smallest and most abundant of the Pacific salmon. Also known as Humpback Salmon.
Red Snapper: Any of several snappers of the genus Lutjanus, especially L. campechanus, a large food fish of the Gulf of Mexico.
Scallops: A common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. The word “scallop” is also applied to the meat of these bivalves when it is sold as seafood.
Sea Bass: A slow-growing fish found in the frigid depths of the southern oceans. Although commonly called sea bass, it actually belongs to the family Nototheniidae.
Shark: Any of a group of elongate elasmobranch, mostly marine fishes, certain species of which are large, voracious, and sometimes dangerous to humans.
Smelt: A family of small fish, Osmeridae, found in the Atlantic and Pacific Oceans. They can also be found in the Sacramento Delta of California and the Columbia River, though those species are protected from harvest. Smelt are often fried and eaten whole.
Smoke House: A building where meat or fish is cured with smoke. The finished product might be stored in the building, sometimes for a year or more. Also known as a smokery (British).
Sole: A species of flatfish of the families Soleidae and Cynoglossidae, having a hooklike snout.
Steelhead: An anadromous (sea-run) form of the coastal rainbow trout or Columbia River redband trout that usually returns to fresh water to spawn after living two to three years in the ocean. Also known as Steelhead Trout.
Sturgeon: Sturgeon is the common name used for some 25 species of fish in the family Acipenseridae. They are distinctive for their elongated bodies, lack of scales, and occasional great size. Several species of sturgeons are harvested for their roe, which is made into caviar.
Surimi: Refers to a paste made from fish or other meat, available in many shapes, forms, and textures, and often used to mimic the texture and color of the meat of lobster, crab, and other shellfish.
Swordfish: Large, highly migratory, predatory fish characterized by a long, flat bill found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans. Also known as Broadbills.
Trout: Most trout, such as lake trout, live in freshwater lakes and/or rivers exclusively, while there are others such as the rainbow trout which may either live out their lives in fresh water, or spend two or three years at sea before returning to fresh water to spawn. See also Steelhead.