Fish & seafood · dictionary
Fish & Seafood A–Z
From abalone to zander: what each fish and shellfish is, what it is like to eat, how to cook it, and the classic cookery terms.
- 131 entries
- 50 other names
- Recipe links
Over a hundred fish, shellfish and cookery terms, with what each is like to eat and how to cook it. American and alternative names point to the name used in Britain. Sustainability notes quote the Marine Conservation Society’s Good Fish Guide with the date; see choosing sustainable seafood.
A
Abalone
Also: ormer, sea earA large sea snail with a single ear-shaped shell, fished or farmed off California, Mexico, Japan, South Africa and Australia; in the Channel Islands it is the ormer. The edible part is the muscular foot, which is tough: slice it thinly and beat it before a quick fry, or braise it slowly. Prized in Chinese and Japanese cooking.
Aïda
A classic way of serving flat-fish fillets: like florentine (on buttered spinach under a Mornay cheese sauce), with paprika added to the sauce.
Akule
A small Hawaiian jack, also called bigeye scad. Usually salted and dried, or fried whole.
Alaska pollock
Also: walleye pollockA cod relative from the North Pacific and one of the biggest fisheries in the world. Mild, flaky white flesh: most of it ends up as fish fingers, breaded fillets and surimi. A different species from the European pollack.
Albacore
Also: longfin tunaThe tuna with the palest flesh, sold in the US as “white” tuna and the most expensive kind in cans. Mild, firm and meaty; sear it pink or use it in salads.
Alewife
A North American member of the herring family that swims up rivers to spawn. Rich, soft, fine-textured flesh; mostly salted, smoked or pickled.
Alligator
Not a fish, but sold with seafood in the southern US, where alligators are farmed. The tail meat is pale and mild; it is usually fried or used in gumbo.
Amberjack
A large, strong jack of warm Atlantic and Mediterranean waters. Firm, mild, slightly oily flesh that grills and barbecues well. The Japanese yellowtail (hamachi) is a close relative.
Anchovy
Small silver fish of the Mediterranean, the Bay of Biscay and the Atlantic coast. Fresh ones are fried or marinated in vinegar (Spanish boquerones); most are salted and packed in oil. Use salted anchovies as a seasoning: they melt into sauces, dressings and roast lamb. To fillet a fresh one, run your thumbnail along the backbone from head to tail and lift the bone out.
Arbroath smokie
Haddock, headed and gutted but left on the bone, salted, tied in pairs and hot-smoked over hardwood, a speciality of Arbroath on the Angus coast. It is ready to eat, warm or cold.
Arctic char
A cold-water cousin of salmon and trout with pink to deep red flesh. Most char on sale is farmed, much of it in Iceland. Cook it like trout or salmon; it is also good smoked.
- Ahi: see Tuna
- Aku: see Skipjack tuna
- Alaskan cod: see Sablefish
- Angler fish: see Monkfish
- Awa: see Milkfish
B
Bacalao
Also: salt codSalt cod (Portuguese bacalhau, Italian baccalà), much of it from Norway and Iceland. Choose thick, white pieces: yellowing flesh is old. Soak it in cold water for 24 to 48 hours, changing the water often, then poach it gently; boiling makes it stringy. The base of brandade, Portuguese bacalhau dishes and Spanish salt cod with peppers.
Barracuda
A pike-like predator of warm seas with long, toothy jaws. Firm, moderately oily flesh, good grilled. Large reef barracuda can carry ciguatera toxin, so buy from a reliable supplier.
Bloater
A whole herring, not gutted, lightly salted and cold-smoked: a Great Yarmouth speciality. Gamier than a kipper; grill it or make it into a paste.
Blue crab
The crab of the US Atlantic and Gulf coasts, named for its blue claws. Sold live with a hard shell and, just after it moults, as soft-shell crab, which is eaten whole.
Bluefish
A fierce, fast-growing fish of the western Atlantic. Rich, soft flesh that must be very fresh; cut away the dark strip along the middle to avoid a strong taste. Good grilled or smoked.
Bombay duck
Also: bummaloNot a duck but a small, almost translucent fish from the Arabian Sea off western India (also bummalo). Mostly sun-dried and salted: fried or grilled until crisp, it is crumbled over rice and curries or served as a snack. Strong-smelling and very salty; keep it dry and it lasts for months.
Bonito
Small members of the tuna family, halfway between a mackerel and a tuna, with darker, stronger-tasting flesh. Dried, smoked and shaved, the related skipjack becomes Japanese katsuobushi, the flakes used to make dashi stock.
Brill
A flat fish closely related to turbot but smaller, with smooth skin and slightly softer flesh. One of the best fish for poaching, baking whole or serving with a classic sauce, at a lower price than turbot.
Buckling
Whole herring, hot-smoked (so it is cooked and ready to eat), with the head removed. Popular in Germany and Scandinavia; flake it into salads or eat it with rye bread.
Buffalo fish
A North American freshwater fish of the sucker family, similar to carp: coarse but sweet, lean flesh.
Burbot
The only freshwater member of the cod family, now extinct in Britain but fished in Scandinavia, Russia and North America. Lean, delicate white flesh, and a large, prized liver.
Butterfish
Also: dollarfish, pomfretA name used for several unrelated small, rich fish: the American butterfish (also called dollarfish), the pomfrets, and sometimes sablefish or escolar. Escolar is very oily and upsets some stomachs, so ask what you are buying.
- Bass: see Sea bass
- Bigeye tuna: see Tuna
- Black bream: see Sea bream
- Black cod: see Sablefish
- Bluefin tuna: see Tuna
- Bream: see Sea bream
- Brown shrimp: see Shrimp
- Bullhead: see Catfish
- Bummalo: see Bombay duck
C
Carp
A large freshwater fish, farmed in central and eastern Europe and Asia for centuries. Rather bony, with a sweet but sometimes muddy taste; keeping it in clean water for a day or two before cooking helps. The traditional Christmas Eve fish in Poland and the Czech Republic.
Catfish
Also: basa, pangasius, bullheadA large family of whiskered freshwater fish. Channel catfish is farmed in the southern US and fried in cornmeal; pangasius (basa) from Vietnam is a farmed Asian catfish sold as cheap white fillets. Firm, mild, sweet flesh. Small North American catfish are called bullheads.
Cisco
Also: lake herringA small whitefish of the Great Lakes and Canada, also called lake herring; mostly smoked.
Chub
A name for several small fish: the European chub is a bony coarse fish of rivers, rarely eaten in Britain; in the Great Lakes it means a kind of cisco, sold smoked.
Clam
Also: palourde, quahog, razor clamA large family of bivalves. Small hard-shell clams (palourdes, carpet shell, Manila) are eaten raw or steamed open in wine and garlic for pasta alle vongole; larger ones make chowder; long razor clams are briefly grilled or steamed. Scrub them and discard any that are open and do not close when tapped.
Cockle
A small, ribbed bivalve gathered from sandy shores: the cockle beds of the Burry Inlet in Wales and Morecambe Bay are famous. Sold cooked and shelled, or live. Soak live cockles in salted water to purge the sand, then steam them open. Classic with laverbread and bacon in a Welsh breakfast.
Cod
The classic white fish of the North Atlantic: large, firm, white flakes and a mild flavour, for fish and chips, fish pie, baking and poaching. Sustainability depends on where it is caught: the Marine Conservation Society’s Good Fish Guide (April 2026) has no recommended choices for UK-caught cod, while most cod sold in Britain comes from better-managed Icelandic and North-East Arctic stocks. Young cod is sold in the US as scrod.
Coley
Also: saithe, coalfishA cod relative (also saithe or coalfish) with greyish flesh that turns white when cooked. Good for fish pies, fishcakes and curries. In October 2026 the Marine Conservation Society red-rated coley caught around the UK, but Icelandic coley stayed green.
Colbert
A classic preparation: the fish (often a sole) is split along the backbone, breadcrumbed and deep-fried, then the bone is removed and the gap filled with maître d’hôtel (parsley) butter.
Colère
“En colère” (angry): whiting fried whole with its tail in its mouth. See Cuts & folds.
Crab
In Britain usually the brown (edible) crab: white meat from the claws and legs, rich brown meat from the body. Choose crabs that feel heavy for their size. Most are sold cooked or dressed; spider crab is sweeter and favoured in Spain and France. See how to dress a crab in Preparing fish.
Crayfish
A small freshwater lobster. In Britain the introduced American signal crayfish is now widespread and is trapped under licence; native white-clawed crayfish are protected. Boil them briefly and peel the tails. A Swedish August feast, a Cajun staple, and the base of sauce Nantua.
Crustacean
Shellfish with a jointed shell and legs: crabs, lobsters, langoustines, prawns, shrimps and crayfish. See Types of fish.
Cuttlefish
A relative of the squid with a broad body and an internal shell (the cuttlebone). Thicker, sweeter flesh than squid; cook it very quickly or braise it slowly. Its black ink colours risotto and pasta.
- Calamari: see Squid
- Caviar: see Roe
- Char: see Arctic char
- Conger eel: see Eel
- Crawfish: see Spiny lobster
- Cusk: see Tusk
D
Drum
Also: croaker, redfishA family of American fish named for the drumming sound they make: red drum (redfish), black drum, croakers and the US east-coast kingfish. Lean, firm, mild flesh; blackened redfish is the Cajun classic.
Dab
A small, inexpensive flat fish of British waters with sweet flesh. Fry or grill it whole on the bone, like a small plaice.
Darne
A steak cut across a round fish, through the bone (a salmon darne, for example). See Cuts & folds.
Délice
A fillet neatly folded, ends tucked under, for poaching. See Cuts & folds.
Dogfish
Also: huss, rock salmonSmall sharks sold in Britain as rock salmon or huss: firm, boneless white flesh around a cartilage spine, a traditional fish-and-chip shop choice. Spurdog is a long-lived dogfish that is easily overfished.
- Dollarfish: see Butterfish
- Dolphinfish: see Mahi mahi
- Dover sole: see Sole
- Dublin Bay prawn: see Langoustine
E
Eel
Also: congerA long, snake-like fish that spawns in the sea and grows up in rivers. Rich, firm, fatty flesh, best smoked, stewed or jellied. The European eel is critically endangered (IUCN Red List), so choose alternatives. Conger is a much larger sea eel used in stews and soups.
En lorgnette
Whiting with the backbone removed, each fillet rolled back towards the head, then fried. See Cuts & folds.
En tresse
A fillet cut into three strips and plaited. See Cuts & folds.
- Escolar: see Butterfish
- Eulachon: see Smelt
F
Finnan haddie
Haddock split, lightly salted and cold-smoked, named after the fishing village of Findon near Aberdeen. Poach it in milk; the classic fish for kedgeree, cullen skink and omelette Arnold Bennett.
Fillet
A boneless piece cut along the length of the fish: two from a round fish, four from a flat fish. See Cuts & folds.
Flatfish
Fish that live on the sea bed, lying on one side with both eyes on the upper side: plaice, sole, dab, flounder, turbot, brill, halibut and megrim. They give four fillets. See Types of fish.
Flounder
A flat fish of estuaries and coasts, softer and less tasty than plaice; in America “flounder” covers many flatfish. Fry or bake it with flavourful sauces.
Flying fish
A tropical fish that glides above the water on wing-like fins. The national dish of Barbados is flying fish with cou-cou. Its tiny roe (tobiko) is used in sushi.
Frogs' legs
Not seafood, but sold with it: the hind legs of edible frogs, with a delicate flavour and texture like chicken. Classic French cooking: sautéed in butter with garlic and parsley.
- Frogfish: see Monkfish
G
Garfish
A long, thin fish with a beak-like jaw and bright green bones (they are harmless). Sweet, slightly oily flesh; fry or grill it in short lengths.
Gefilte fish
Poached balls or a loaf of minced fish (usually carp, pike and whitefish) with onion, egg and matzo meal: a traditional Ashkenazi Jewish dish for the Sabbath and festivals.
Goujon
A strip of fish fillet, usually floured, egg-washed and breadcrumbed (pané), then deep-fried. See Cuts & folds.
Grouper
A large family of warm-water fish with firm, lean, white flesh that holds together in curries, soups and on the grill. Some groupers grow slowly and are overfished.
Gurnard
A bony-headed fish with a big head and “fingers” on its fins, once used mainly as bait and now a good value alternative to more popular white fish. Firm white flesh; good in fish stews and roasted whole.
- Grey mullet: see Mullet
H
Haddock
Cod’s smaller cousin, with a black line along each side and a dark “thumbprint” behind the gills. Softer, sweeter flesh; the fish-and-chip choice in Scotland and the north of England, and the classic smoked fish. In October 2026 the Marine Conservation Society kept North Sea, Skagerrak and Scottish haddock green-rated, but moved Icelandic haddock to amber.
Hake
A long, silvery cod relative with soft, delicate white flesh; Spain’s favourite fish (merluza). Handle it gently and do not overcook it. In October 2026 the Marine Conservation Society moved hake caught in the North Sea, Celtic Seas and Bay of Biscay from green to amber; MSC-certified Cornish hake stayed green.
Halibut
The largest flatfish, with thick, firm, white fillets and steaks. Lean, so it dries easily: poach, steam or bake it with a sauce. Wild Atlantic halibut is scarce and much of it on sale is farmed; Pacific halibut is wild-caught.
Herring
A small, rich, silvery fish that once fed northern Europe. Fresh, it is grilled, fried in oatmeal or soused; cured, it becomes kippers, bloaters, buckling, rollmops and Dutch maatjes. In October 2026 the Marine Conservation Society moved some North Sea herring from amber back to green.
Herring with Mint →Herring with Spinach and Pine Nuts →Welsh Herring →
Hoki
A white fish from New Zealand waters, similar to hake: mild, fairly bland and with few bones. Mostly exported frozen for fish fingers and fillets. Fry, bake or poach it with a well-flavoured sauce.
- Huss: see Dogfish
J
John Dory
An odd, flat-sided fish with a dark spot on each flank (legend says St Peter’s thumbprint, hence Saint-Pierre in French). Firm, sweet white fillets; a whole fish is mostly head and bone, so the yield is low. Pan-fry the fillets.
K
Kamaboko
A Japanese fish paste, shaped into loaves on small boards and steamed; slices are often coloured pink on the outside. Related to chikuwa and surimi.
Kedgeree
Rice with smoked haddock, hard-boiled eggs, butter and curry spices: a Victorian breakfast dish adapted from the Indian khichri.
King crab
A giant crab of the North Pacific and Barents Sea, with long spiny legs full of sweet, white meat edged in red. Sold cooked and frozen, as legs and claws.
Kingfish
A loose name for several unrelated fish: king mackerel in the US, a yellowtail in Australia, a drum on the US east coast. Ask what species it is.
Kipper
A herring split down the back, opened out flat, lightly salted and cold-smoked: Craster in Northumberland and the Isle of Man are famous for them. Grill or poach (“jug”) them, or flake them into kedgeree. Avoid dyed kippers if you can.
- Katsuo: see Skipjack tuna
- King prawn: see Prawn
- King salmon: see Salmon
L
Langoustine
Also: Dublin Bay prawn, Norway lobster, scampiA slim, pale orange lobster relative, also called Dublin Bay prawn or Norway lobster; the tails are sold as scampi. Sweet and delicate: cook for a minute or two only. The Marine Conservation Society (April 2026) says creel-caught langoustine from the North and South Minch and the Skagerrak/Kattegat are the better choices.
Laverbread
Not a bread but a Welsh purée of laver seaweed (Porphyra, related to Japanese nori), washed and boiled for hours until soft. Traditionally mixed with oatmeal and fried in bacon fat for breakfast, with cockles.
Lemon sole
A flat fish of British waters, not a true sole and not lemony, but sweet and delicate and cheaper than Dover sole. Grill or fry it whole, or fold the fillets with a sauce.
Ling
A long cod relative with firm, white flesh, good in pies and stews; traditionally salted and dried in Scandinavia (for Norwegian lutefisk) and in Ireland.
Lingcod
A North Pacific fish, neither ling nor cod, with lean, firm flesh, sometimes with a startling blue-green tint that turns white when cooked.
Lobster
The European lobster is blue-black when alive and turns red when cooked. Buy it live or freshly cooked, heavy for its size, with a tail that springs back. The firm, sweet meat is in the tail and claws; the green tomalley and red coral (roe) are delicacies. American lobster is a close relative. The Marine Conservation Society green-rated MSC-certified Jersey lobster in October 2026.
- Lotte: see Monkfish
M
Mackerel
A sleek, striped, oily fish: cheap, full of flavour and best eaten very fresh, grilled, barbecued, baked or soused; hot-smoked mackerel makes pâté. Its sustainability has changed: the Marine Conservation Society took mackerel off its recommended list in April 2025 and red-rated it in April 2026, advising shoppers to avoid it for now.
Mackerel with Orange and Coriander →Mediterranean Mackerel →Baked Mackerel Chinese Style →Smoked Mackerel Pâté →Chive and Mackerel Pâté →
Mahi mahi
Also: dorado, dolphinfishA brilliantly coloured fish of warm seas, also called dorado or dolphinfish (it is not a dolphin). Firm, sweet, fairly lean flesh, good grilled or in tacos.
Megrim
Also: Cornish soleA thin flat fish caught off south-west England, sold as Cornish sole. Mild and soft; most is exported to Spain. Fry or grill it whole.
Milkfish
An important farmed fish in South-East Asia, especially the Philippines (bangus), and in Hawaii (awa). Tender, mild white flesh but many fine bones; often sold deboned.
Mollusc
A soft-bodied animal, usually with a shell: one shell (gastropods such as whelks, winkles and abalone), two hinged shells (bivalves such as mussels, oysters, clams and scallops), or an internal shell or none at all (cephalopods: squid, cuttlefish and octopus). See Types of fish.
Monkfish
Also: angler fish, lotteAn ugly fish with a huge head (also angler fish, lotte); only the tail is sold. Firm, meaty, boneless flesh, once called poor man’s lobster. Pull off the grey membrane before cooking. Roast it, kebab it or add it to stews. In October 2026 the Marine Conservation Society recommended monkfish from the North Sea, Rockall and West of Scotland.
Mullet
Also: red mullet, grey mulletTwo unrelated fish. Red mullet is small and pink with a fine, rich flavour (the liver is a delicacy); grill or pan-fry it whole or in fillets. Grey mullet is larger and lives in estuaries; buy it from clean waters. Its salted, pressed roe is bottarga.
Mussel
A blue-black bivalve, mostly rope-grown. Scrub, pull off the “beard” and throw away any that stay open when tapped or have broken shells; after cooking, discard any that stay closed. Steam them open with wine, garlic and herbs. The Marine Conservation Society names UK farmed mussels as a green-rated choice.
Moules Mariniere →Mussel and Pasta Soup →Medley of Seafoods →
N
- Norway lobster: see Langoustine
O
Octopus
Eight-armed cephalopod with firm flesh that needs either very brief cooking or long, slow simmering until tender (freezing it first helps tenderise it). Galician pulpo a la gallega and Greek grilled octopus are classics.
Orange roughy
A deep-sea fish from New Zealand and Australia with firm, mild white flesh. It lives for over a century and breeds late, so it was badly overfished; choose another fish.
Oyster
Two kinds are sold in Britain: the native (flat) oyster, in season only when there is an “R” in the month, and the faster-growing Pacific (rock) oyster, farmed all year. Buy them live and tightly closed, keep them cup-side down, and open them just before serving. Eat raw with lemon or shallot vinegar, or grill them.
P
Paupiette
A thin fillet spread with a stuffing and rolled up, then poached or baked. See Cuts & folds.
Perch
A striped freshwater fish of lakes in Europe and North America with firm, sweet white flesh, popular in Switzerland (filets de perche) and Scandinavia. Many sea fish called “perch” are unrelated.
Pike
A long, fierce freshwater predator with firm, lean white flesh and many forked bones, so it is often minced: classically for French quenelles de brochet.
Plaice
Britain’s favourite flat fish, with orange spots on its dark side and soft, sweet white flesh. Fry or grill it whole, or fold, roll or crumb the fillets. The Marine Conservation Society recommends North Sea plaice (April 2026).
Fillet of plaice caprice →Goujons of plaice →Plaice St Germain →Fillets of Plaice with a Herb Mousse →Paupiette of Plaice with a Dill Sauce →
Pollack
Also: lytheA cod relative (also lythe) with white, flaky flesh, caught around Britain’s rocky coasts; line-caught pollack is a good alternative to cod. Not the same as Alaska pollock.
Pompano
A small jack of the Gulf of Mexico and US south Atlantic with rich, firm flesh, prized in New Orleans cooking (pompano en papillote).
Prawn
Also: king prawn, tiger prawnIn Britain “prawn” covers most shrimp-like crustaceans: small cold-water (North Atlantic) prawns, usually sold cooked and peeled, and large warm-water king and tiger prawns, mostly farmed in Asia and Latin America. Buy raw prawns for cooking and remove the dark vein. Cook only until they turn pink.
Aromatic Tiger Prawns →Pan-Fried Scallops and Prawns with Mango Dipping Sauce →Seafood Risotto →
- Pangasius: see Catfish
- Pilchard: see Sardine
- Pomfret: see Butterfish
- Porgy: see Sea bream
Q
- Queenie: see Scallop
R
Redfish
Also: ocean perch, rosefishA red-skinned deep-water fish of the North Atlantic (also ocean perch or rosefish), slow-growing, with flaky white flesh. In Louisiana “redfish” means the red drum, the fish of blackened redfish.
Roe
Also: caviar, miltFish eggs. Hard roe is the female’s eggs (cod roe, salmon keta, lumpfish, and sturgeon caviar); soft roe, or milt, is the male’s, and herring soft roes on toast are a British savoury. Salted sturgeon roe is caviar, nearly all of it now from farmed sturgeon.
S
Sablefish
Also: black cod, Alaskan codA rich, silky North Pacific fish, also called black cod (it is not a cod). Its high fat content makes it excellent smoked or marinated in miso and grilled.
Salmon
Also: chinook, sockeye, cohoThe king of fish: born in rivers, grown at sea, back to the river to spawn. Atlantic salmon sold in Britain is nearly all farmed (Scotland and Norway); wild Atlantic salmon is scarce. Pacific species are wild-caught: king (chinook), sockeye (red), coho (silver), pink and chum (keta). Cook it as fillets, darnes, supremes or whole; also smoked, cured as gravlax or eaten raw.
Sardine
Also: pilchardA young pilchard: small, oily and full of flavour, at its best grilled or barbecued whole. Cornish sardines are pilchards caught off Cornwall. Canned sardines in oil are a store-cupboard standby. Sprats and young herring are sometimes canned as “sardines” too.
Scallop
Also: queenieA fan-shaped bivalve. King scallops are large; queen scallops (queenies) are small. The white adductor muscle is eaten, with the orange roe (coral) in Europe. Farmed scallops are a Best Choice in the Good Fish Guide; in October 2026 the Marine Conservation Society added an amber rating for Lyme Bay “disco-pot” scallops. Sear them hard for a minute each side.
Caesar's Scallop Salad →Pan-Fried Scallops and Prawns with Mango Dipping Sauce →
Sea bass
Also: bass, loup de mer, branzinoA silvery fish of European coasts (loup de mer, branzino), wild or farmed, with firm, delicate white flesh. Bake it whole, or pan-fry fillets skin side down until crisp. The Marine Conservation Society (October 2026) rates most sea bass well but advises avoiding sea bass from the West of Scotland and West of Ireland. Chilean sea bass is the unrelated Patagonian toothfish.
Sea bream
Also: porgy, scup, doradeA family of deep-bodied fish: gilthead bream (dorade, mostly farmed in the Mediterranean), black bream from Britain’s south coast, and the American porgy or scup. Sweet, firm flesh; bake or grill whole.
Sea trout
Also: sewinA brown trout that goes to sea to feed and returns to rivers to spawn (sewin in Wales). Pink, delicate flesh, considered by many better than salmon. Cook it as you would salmon.
Shad
A large herring relative that spawns in rivers. Rich, bony flesh; in the US, shad roe in spring is a delicacy. Both British shad species are protected.
Shark
Many sharks are threatened and slow-breeding. Shark meat can smell of ammonia; soaking it in milk or acidulated water helps. In Britain the commonest is dogfish (huss).
Shrimp
In Britain, small crustaceans such as brown shrimps from Morecambe Bay, boiled and peeled and potted in spiced butter; in the US the word covers all prawns.
Skate
Also: ray, rokerSkates and rays are flat, kite-shaped cartilaginous fish; only the “wings” are eaten, with firm, sweet flesh that lifts off the soft bones in strips. Classic with black butter and capers. Many species are vulnerable: choose thornback or blonde ray from managed fisheries over the common skate, which is critically endangered.
Skipjack tuna
Also: aku, katsuoThe small tuna used for most canned tuna, and dried and shaved for Japanese katsuobushi (bonito flakes). Called aku in Hawaii and katsuo in Japan. Pole-and-line caught is the best choice.
Smelt
Also: eulachon, candlefishSmall, silvery fish that smell of cucumber when fresh. Dip in flour and deep-fry whole. The North Pacific eulachon, or candlefish, is so oily it was once dried and burned as a candle.
Snapper
A large family of warm-water fish with firm, sweet white flesh; red snapper is the best known. Some rockfish and tilefish are sold as snapper but are not. Bake or grill whole, or pan-fry fillets.
Sole
Dover sole is the finest flat fish: firm, sweet, white fillets that hold their shape, so it is the fish of the great classic dishes (meunière, Colbert, Veronique, bonne femme). Skin it before cooking. Lemon sole and megrim are cheaper, unrelated flat fish.
Dover Sole Roulades with Goat's Cheese and Tomatoes →Sole Puddings with Shrimp Sauce →Fillets of Fish Veronique →Fillets of Fish Bonne Femme →
Spiny lobster
Also: crawfish, rock lobster, langousteA lobster without big claws (also crawfish, rock lobster or langouste), from warmer seas including Cornwall and the Mediterranean; the meat is all in the tail. Cook it as you would lobster.
Sprat
A small herring relative: fry whole, or hot-smoke them. Canned as brisling or Baltic sprats.
Squid
Also: calamariA ten-armed cephalopod with a long tubular body, sold as calamari in rings. Clean it by pulling off the head and tentacles, removing the clear quill and skin. Cook it very quickly (a minute) or slowly (an hour); anything in between is rubbery.
Sturgeon
An ancient, armoured fish that can live for over a century and is the source of caviar. Most wild sturgeon species are critically endangered, so caviar and meat now come from farms. Firm, rich, meaty flesh.
Supreme
A boneless portion cut from a large fillet, often on a slant; now often called a pavé (a block). See Cuts & folds.
Surimi
Minced, washed white fish (usually Alaska pollock) shaped and flavoured to imitate crab: crab sticks or seafood sticks.
Swordfish
A large fish of warm seas with a long sword-like bill. Firm, dense, meaty steaks that grill well; do not overcook them. Like other large predators, it can contain more mercury, and the NHS advises children, pregnant women and those trying for a baby not to eat it.
- Saithe: see Coley
- Scampi: see Langoustine
- Scrod: see Cod
- Sewin: see Sea trout
- Snail: see Whelk
T
Tarpon
A huge, bony, silver game fish of the warm Atlantic, caught for sport and released; it is not eaten.
Tilapia
A farmed freshwater fish with mild, lean white fillets; widely farmed around the world. Good with strong flavours: chilli, ginger, garlic.
Tilefish
A colourful fish of the western Atlantic with firm, sweet flesh.
Tronçon
A steak cut across a flat fish, through the bone (a turbot tronçon, for example). See Cuts & folds.
Trout
Brown trout is the native wild trout of Britain; rainbow trout, originally from North America, is the farmed fish found in shops, sometimes with pink flesh (salmon trout). Cook whole, grilled or meunière, or hot-smoked. The Marine Conservation Society names UK farmed freshwater trout as a sustainable choice.
Tuna
Also: ahi, bluefin, bigeye, yellowfinLarge, fast ocean fish with dense, meaty flesh: bluefin (the largest, prized for sushi), bigeye, yellowfin (ahi), albacore and skipjack. Sear steaks rare or cook them very briefly, as they dry out quickly. The Marine Conservation Society notes that tuna sustainability depends on the species and stock: Pacific and southern bluefin are Fish to Avoid, while many albacore sources are a Best Choice; in October 2026 it gave the new UK Atlantic bluefin fishery a green rating.
Turbot
The king of flat fish: large, with knobbly dark skin and firm, gelatinous, snow-white flesh. Expensive; poach or roast it whole or as tronçons. Much of it is now farmed.
Turtle
Once a luxury in turtle soup; most sea turtles are now endangered and protected, so it is no longer used.
Tusk
Also: cusk, torskA North Atlantic cod relative (also cusk or torsk) with firm white flesh, like ling; good in stews and pies, and salted in Scandinavia.
W
Whelk
Also: winkle, periwinkleA large sea snail, sold cooked from seaside stalls with vinegar. Its muscular foot is chewy; cook it briefly or tenderise it. Winkles (periwinkles) are the small cousins, eaten with a pin.
White fish
Fish whose flesh is translucent when raw and turns white when cooked, with the oil stored in the liver rather than the flesh: cod, haddock, hake, plaice and sole. See Types of fish.
Whiting
A small, inexpensive cod relative with soft, delicate white flesh; good fried or in fish cakes. Classically served en colère or en lorgnette. In the US “whiting” also means silver hake.
Wolf fish
A North Atlantic fish (also catfish or rock turbot) with a huge head and strong teeth for crushing shellfish. Firm, sweet white flesh.
Wrasse
Colourful rocky-shore fish (the name comes from the Cornish wragh); most are bony and best in soups and stews.
- Witch: see Megrim
Y
Yellowtail
Also: hamachiA Pacific jack, Japanese hamachi, much farmed in Japan and prized for sushi and sashimi; rich and buttery.
- Yellowfin tuna: see Tuna
Z
Zander
A large European freshwater fish, also pike-perch (sandre), introduced into English waters. Firm, delicate white flesh; popular in central Europe.
Rewritten and updated 1 November 2026. Sustainability notes checked against the Marine Conservation Society and MSC on 1 November 2026; kit checked on Amazon.co.uk on 1 November 2026.