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A small, decapod crustacean widely used in cuisines worldwide, often grilled, sautéed, or used in dishes like paella and gumbo.

A large marine crustacean with a hard shell and two strong claws. Prized for its sweet, tender meat, commonly boiled or steamed and served with butter.

An aquatic crustacean with a wide variety of species. Meat is sweet and delicate, used in dishes such as crab cakes and bisques.

Bivalve mollusks that can be eaten raw or cooked. Known for their briny flavor, commonly served on the half shell or used in stews.

Another type of bivalve mollusk, these are often steamed and served in a broth or used in seafood pasta dishes.

A type of bivalve known for their sweet, rich taste. Seared scallops are a delicacy and they're also used in pasta and salads.

Bivalve mollusks known for their chewy texture. Popular in dishes like clam chowder, as well as steamed or used in clam bakes.

Freshwater crustaceans resembling small lobsters. They're used in Creole and Cajun cooking, prominently in dishes like etouffee and jambalaya.

Also known as calamari, squid is widely used in Mediterranean and Asian cuisines, often fried or stuffed.

A cephalopod mollusk with eight arms. In culinary use, often grilled, stewed, or used in sushi. Known for its tender texture when cooked properly.

A tropical marine mollusk with a large, spiral shell. The meat is firm and chewy, used in salads, fritters, and soups.

Small, edible bivalves similar to clams but with a more pronounced ribbed shell. Typically prepared steamed or in pasta dishes.

A large, burrowing clam known for its long siphon. Served raw in sushi, sautéed, or used in chowders.

Echinoderms with a spiny shell, the edible part is the roe (gonads). Consumed raw, often in sushi, valued for its rich, briny flavor.

Often confused with shrimp, prawns have a slightly sweeter taste and are typically larger. Used in curries, pasta, or grilled.

A type of small lobster also known as 'Norway lobster'. It has a delicate, sweet flavor and can be served grilled, baked, or as scampi.

A large sea snail with a unique shell. The meat is tender and flavorful, served raw, pan-fried, or in a variety of dishes.

Small sea snails often harvested from rocky shores. Commonly boiled and served with a pin to extract the meat, which has a mild flavor.

Large marine snails often compared to conch. The flesh is firm, used in salads, sashimi, or simmered in Italian and Korean dishes.