Many species of
fish are eaten as food. The species of fish eaten for food include  flounder, cod, catfish, pollock, tilapia, snapper and Atlantic salmon.
Common species of fish and shellfish used for food
Basa, flounder, hake, scup, smelt, rainbow trout, hardshell clam, blue crab, peekytoe crab, spanner crab, cuttlefish, eastern oyster, Pacific oyster
Anchovy, herring, lingcod, moi, orange roughy, Atlantic Ocean perch, Lake Victoria perch, yellow perch, European oyster, sea urchin
Atlantic mackerel, Sardines
Black sea bass, European sea bass, hybrid striped bass, bream, cod, drum, haddock, hoki, Alaska pollock, rockfish, pink salmon, snapper, tilapia, turbot, walleye, lake whitefish, wolffish, hardshell clam, surf clam, cockle, Jonah crab, snow crab, crayfish, bay scallop, Chinese white shrimp
Sablefish, Atlantic salmon, coho salmon, skate, dungeness crab, king crab, blue mussel, greenshell mussel, pink shrimp
Escolar, chinook salmon, chum salmon, American shad
Arctic char, carp, catfish, dory, grouper, halibut, monkfish, pompano, Dover sole, sturgeon, tilefish, wahoo, yellowtail, abalone, conch, stone crab, American lobster, spiny lobster, octopus, black tiger shrimp, freshwater shrimp, gulf shrimp, Pacific white shrimp, squid
Barramundi, cusk, dogfish, kingklip, mahimahi, opah, mako shark, swordfish, albacore tuna, yellowfin tuna, geoduck clam, squat lobster, sea scallop, rock shrimp
Barracuda, Chilean sea bass, cobia, croaker, eel, blue marlin, mullet, sockeye salmon, bluefin tuna
Fish can be prepared in a number of ways (
baking, frying, grilling, smoking or steaming.
Globally, fish and fish products provide a normal of about only about 34 calories per capita per day.
Dietary contribution of fish is significant in terms of high-quality and easily digested animal proteins.
Eating oily fish having long chain
omega-3 fatty acids can reduce inflammation and lower the risk for cardiovascular disease.