Abalone
A marine snail (gastropod mollusk) prized for its large, firm, and subtly flavored meat, which requires tenderizing before consumption.
Amphipod
A small, obscure crustacean; specific species are consumed in some Arctic and regional cuisines.
Barnacle
A filter-feeding crustacean that attaches to rocks; specific species are considered a delicacy (e.g., in Portugal and Spain).
Clam
A general term for various bivalve mollusks with rounded shells; highly versatile, used in chowders, steamed, or baked dishes.
Conch
A large sea snail with a prominent spiral shell; its tough meat is valued in Caribbean cuisine for chowders and salads.
Crab
A decapod crustacean with a broad, flat body and large claws; highly valued for its sweet, flaky meat and savory tomalley.
Crayfish
A freshwater crustacean resembling a small lobster, valued for its tender, sweet meat, especially in Louisiana and global regional cuisines.
Cuttlefish
A ten-armed mollusk related to squid, known for its thick body, large bone, and rich, dark ink used for coloring pasta and rice.
Krill
Tiny, shrimp-like crustaceans; consumed regionally and increasingly processed into oil and supplements.
Langoustine
A small, lobster-like crustacean with long claws, prized in Europe for its delicate, sweet meat.
Limpet
A marine snail with a cone-shaped shell; consumed regionally after being grilled or boiled.
Lobster
A large marine crustacean with large claws, prized for its firm, rich, and sweet white meat; consumed boiled, steamed, or grilled.
Mussel
A bivalve mollusk with a dark, oblong shell; valued for its tender, slightly briny meat, typically consumed steamed in broth or wine.
Octopus
A soft-bodied, eight-limbed mollusk (cephalopod) known for its meaty texture and mild, deep flavor; often consumed grilled, boiled, or stewed.
Oyster
A bivalve mollusk known for its rough shell and unique, complex flavor ranging from sweet to salty/metallic; typically consumed raw or baked.
Periwinkle
A small, common edible sea snail with a thick, dark shell; often consumed boiled or steamed in coastal European and Asian cuisines.
Prawn
A general term often used for larger, typically marine, swimming crustaceans, similar to shrimp but often larger in size.
Scallop
A bivalve mollusk whose large adductor muscle is highly prized for its firm, sweet flavor and delicate texture; consumed seared or raw.
Sea Cucumber
A marine animal with leathery skin; valued in Asian cuisine for its gelatinous, neutral-flavored body used in soups and stews.
Sea Urchin
A spherical marine animal; prized for its roe (uni), which has a rich, creamy, and complex savory flavor.
Snail (Escargot)
A general term for terrestrial snails, primarily consumed in France (escargot) and other European countries, typically baked with garlic butter.
Squid (Calamari)
A ten-armed mollusk with a torpedo-shaped body; consumed worldwide, known for its firm texture and mild flavor (often fried as calamari).
Whelk
A general term for various edible marine snails, prized in European and Asian cooking for their firm, chewy meat.