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Edible parts: Meat. Common preparation methods: Raw, steamed, fried, Rockefeller.

Edible parts: Fillets. Common preparation methods: Fried, grilled, blackened, in stews.

Edible parts: Steaks. Common preparation methods: Grilled, broiled, sautéed, marinated.

Edible parts: Fillets, steaks. Common preparation methods: Grilled, baked, broiled, pan-seared.

Edible parts: Adductor muscles. Common preparation methods: Seared, grilled, baked, in sauce.

Edible parts: Fillets, cheeks. Common preparation methods: Baked, grilled, sautéed, poached.

Edible parts: Fillets. Common preparation methods: Grilled, baked, smoked, pan-fried.

Edible parts: Whole (fileted). Common preparation methods: Salted, in oil, in paste, on pizza.

Edible parts: Roe (also called uni). Common preparation methods: Raw, on sushi, with pasta, in sauce.

Edible parts: Meat from claws, legs, body. Common preparation methods: Boiled, steamed, cakes, bisque.

Edible parts: Tail meat, liver. Common preparation methods: Grilled, roasted, sautéed, in soups.

Edible parts: Fillets, cheeks. Common preparation methods: Grilled, baked, fried, blackened.

Edible parts: Fillets. Common preparation methods: Grilled, baked, steamed, pan-seared.

Edible parts: Fillets. Common preparation methods: Grilled (unagi), smoked, jellied, in sushi.

Edible parts: Loins, steaks. Common preparation methods: Grilled, seared, canned, raw (sashimi).

Edible parts: Tubes, tentacles. Common preparation methods: Fried (calamari), grilled, stuffed, sautéed.

Edible parts: Fillets, steaks. Common preparation methods: Grilled, baked, sautéed, fried.

Edible parts: Fillets. Common preparation methods: Pan-fried, breaded and fried, baked, sautéed.

Edible parts: Fillets. Common preparation methods: Baked, grilled, fried, steamed.

Edible parts: Tentacles, head. Common preparation methods: Grilled, boiled, sushi, stews.

Edible parts: Fillets, whole. Common preparation methods: Grilled, baked, steamed, ceviche.

Edible parts: Eggs (roe). Common preparation methods: Served chilled, on blinis, with sour cream, in small spoonfuls.

Edible parts: Bell and tentacles. Common preparation methods: Shredded and cold served in salads, pickled.

Edible parts: Fillets. Common preparation methods: Smoked, fried, baked, in chowder.

Edible parts: Whole (often canned). Common preparation methods: Grilled, smoked, canned in oil or sauce.

Edible parts: Foot (muscle). Common preparation methods: Sliced into steaks, breaded and fried, grilled, in chowders.

Edible parts: Meat. Common preparation methods: Steamed, raw, in chowder, fried.

Edible parts: Fillets, steaks. Common preparation methods: Grilled, baked, smoked, raw (sashimi).

Edible parts: Tail meat. Common preparation methods: Boiled, grilled, sautéed, fried.

Edible parts: Tail, claws, knuckles. Common preparation methods: Boiled, steamed, grilled, bisque.

Edible parts: Meat. Common preparation methods: Steamed, boiled, in sauce, mariniere.

Edible parts: Fillets. Common preparation methods: Battered and fried, grilled, baked, in chowder.

Edible parts: Fillets, whole. Common preparation methods: Grilled, baked, sautéed, smoked.

Edible parts: Fillets. Common preparation methods: Grilled, baked, sautéed, pan-fried.