types:
calamar
(Italian cuisine) squid prepared as food
pulpo
tentacles of octopus prepared as food
bígaro
small edible marine snail; steamed in wine or baked
buccino
large marine snail much used as food in Europe
hueva,
ovas
fish eggs or egg-filled ovary; having a grainy texture
besugo
flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae
brema
flesh of various freshwater fishes of North America or of Europe
lubina,
róbalo
any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
mero
flesh of a saltwater fish similar to sea bass
carpa
the lean flesh of a fish that is often farmed; can be baked or braised
lucio
highly valued northern freshwater fish with lean flesh
barbo
flesh of scaleless food fish of the southern United States; often farmed
perca
any of numerous fishes of America and Europe
atún,
bonito
important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
caballa
flesh of very important usually small (to 18 in) fatty Atlantic fish
mejillón
black marine bivalves usually steamed in wine
arenque
valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
ostra
edible body of any of numerous oysters
almeja
flesh of either hard-shell or soft-shell clams
cangrejo
the edible flesh of any of various crabs
cámbaro
tiny lobster-like crustaceans usually boiled briefly
abadejo,
bacalao
lean white flesh of important North Atlantic food fish; usually baked or poached
lapa
mollusk with a low conical shell
langosta
warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
sardina
small fatty fish usually canned
vieira
edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
caviar
salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre