Fish naming is among the most inconsistent in all of food — the same species can carry a dozen names across markets, languages, and coastlines. A loup de mer in France is a branzino in Italy and a lubina in Spain. This guide maps those names across eight countries, grouped by biological family.
Atherinopsidae
1 species
Carangidae— Jack & Pompano
1 speciesJacks and pompano — rich and flavourful. Used extensively in Latin American and Southeast Asian cuisines.
Centropomidae
1 species
Cichlidae
1 species
Clupeidae— Herring & Sardine
1 speciesHerrings and sardines — small, oily, and abundant. The backbone of preserved fish traditions from Scandinavia to the Mediterranean.
Coryphaenidae— Mahi-mahi
1 speciesMahi-mahi (dorado) — mild and moist with large flakes. Popular across the Caribbean and Pacific.
Engraulidae
1 species
Gadidae— Cod & Haddock
1 speciesThe cod family — mild, white-fleshed fish that have sustained Northern Europe for centuries. Excellent for frying, poaching, and salt-curing.
Lophiidae
1 species
Lutjanidae— Snapper
2 speciesSnappers — firm white flesh with a slightly sweet flavour. Popular across the Gulf of Mexico, Caribbean, and Southeast Asia.
Merlucciidae— Hake
1 speciesHake — mild and delicate, a staple of Spanish and Portuguese cooking. Excellent poached, baked, or fried.
Moronidae— Sea Bass
1 speciesSea bass and striped bass — firm, lean flesh with a clean flavour. Versatile enough for grilling, steaming, and en papillote.
Mullidae
1 species
Salmonidae— Salmon & Trout
2 speciesThe salmon and trout family — rich in fat and omega-3s. Suited to smoking, curing, grilling, and raw preparations across northern cuisines.
Sciaenidae
1 species
Scombridae— Tuna & Mackerel
4 speciesIncludes tuna, mackerel, and bonito — oily and intensely flavoured. Best seared, grilled, or eaten raw as sashimi.
Scophthalmidae
1 species
Serranidae— Grouper
1 speciesGrouper and sea bass relatives — meaty and mild. A staple of Mediterranean and Caribbean cooking.
Soleidae— Sole
1 speciesSole — the finest of the flatfish. Thin, delicate, and traditionally the centrepiece of French haute cuisine.
Sparidae— Sea Bream & Porgy
1 speciesSea bream and porgies — delicate white flesh prized in Mediterranean cooking. Best roasted whole or grilled over coals.
Xiphiidae— Swordfish
1 speciesSwordfish — firm, meaty, and mild. Grills exceptionally well and holds its own against bold marinades.
