Fish, Shellfish & Other Seafood

Seafood is a term used to describe any sea creature that is served as food or is suitable for eating. This includes seawater fish and shellfish, along with other sea creatures and plants such as jellyfish, kelp and octopus.

The term is also extended to include fish and other creatures from fresh water, such as carp, perch, frogs or snails.

We've put together a comprehensive guide to all fresh and preserved fish, shellfish and other seafood, along with preparation tips and cooking advice. The French, Italian and Spanish names have also been included in this information, to enable you to try out fish and seafood from a restaurant menu whilst you are on holiday.

Freshwater Fish: Carp, catfish, char, eel, grayling, perch, pike, salmon, shad, sturgeon and trout ...
Saltwater Fish: Including information on flat fish (turbot and skate), round fish (cod and bass), oily fish (herring and sardine) and meaty fish (swordfish and tuna) ...
Preserved Fish: A look at fish that have been preserved in various ways, such as drying, pickling, salting and smoking ...
Shellfish: Cockles, clams, crabs, crayfish, lobsters, mussels, oysters, prawns, shrimps and scallops ...
Seafood: Find out about some of the more weird and wonderful edible animal and plant life found in fresh and saltwater, including cuttlefish, kelp, jellyfish, squid, winkles, abalone and octopus ...
Miscellaneous: Frog's legs and land snails ...