List Of Indigenous Seafood Found In Nigeria

• Abalone: Abalone is a type of mollusk known for its delicate, chewy flesh and rich, slightly sweet flavor. It is often considered a delicacy in many cuisines, particularly in Asian cuisine. Abalone can be prepared in various ways, including steaming, grilling, frying, or used in soups and stews.

 

• Anchovy: Anchovy is a small, oily fish with a strong, salty flavor. It is commonly used as a flavoring agent in cooking, particularly in Mediterranean cuisine. Anchovies can be preserved by salting, curing, or pickling and are often used in sauces, dressings, pizzas, and as a topping for salads and appetizers.

 

• Atlantic Salmon: Atlantic salmon is a species of salmon native to the Atlantic Ocean. It has rich, oily flesh and a distinctive pink-orange color. Atlantic salmon is highly prized for its flavor and is commonly used in a variety of culinary preparations, including grilling, baking, smoking, and sushi.

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• Barramundi: Barramundi is a type of fish native to the waters of Australia and Southeast Asia. It has a mild, buttery flavor and a moist, flaky texture. Barramundi can be cooked in various ways, including grilling, baking, pan-searing, or steaming, and is commonly used in seafood dishes.

 

• Bluefish: Bluefish is a species of saltwater fish known for its strong, oily flavor and firm, moist flesh. It is commonly found in coastal waters and is popular among sport fishermen. Bluefish can be grilled, baked, broiled, or smoked and is often used in seafood stews, chowders, and as a fillet in various dishes.

 

• Bass: Bass refers to a group of freshwater and saltwater fish species that are known for their large mouths and elongated bodies. They are prized by anglers for their sport-fishing qualities and are also popular as food fish. Examples include largemouth bass, smallmouth bass, and striped bass.

 

• Barracuda: Barracuda is a predatory fish found in tropical and subtropical oceans worldwide. They have a long, slender body with sharp teeth and a ferocious appearance. Barracuda are known for their speed and agility in hunting prey. While some species of barracuda are considered edible, others may contain toxins and are not safe for consumption.

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• Crab: Crab is a crustacean with a sweet, delicate flavor and tender, succulent meat. There are various species of crab, including blue crab, Dungeness crab, king crab, and snow crab. Crab meat can be eaten fresh, steamed, boiled, grilled, or used in dishes such as crab cakes, crab salads, and seafood pasta.

 

• Clams: Clams are bivalve mollusks with a mild, briny flavor and tender texture. They come in various sizes and species, including littleneck clams, Manila clams, and razor clams. Clams can be eaten raw on the half shell, steamed, grilled, fried, or used in soups, stews, pasta dishes, and seafood boils.

 

• Cod: Cod is a popular white fish with a mild flavor and flaky texture. It is found in both the Atlantic and Pacific Oceans and is commonly used in various cuisines around the world. Cod can be baked, grilled, fried, or used in soups and stews.

 

• Catfish: Catfish are freshwater fish with distinctive barbels or “whiskers” around their mouths. They have a mild, slightly sweet flavor and firm texture. Catfish are commonly farmed and are used in a variety of dishes such as fried catfish, catfish stew, and grilled catfish.

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• Dorado: Dorado, also known as mahi-mahi or dolphinfish, is a colorful fish found in tropical and subtropical waters worldwide. It has a distinctively bright green, blue, and yellow coloring and a firm, mild-flavored flesh. Dorado is prized by anglers for its fighting ability and is also popular in seafood cuisine, often grilled, broiled, or used in tacos and ceviche.

 

• Drum: Drum is a family of fish that includes various species such as red drum, black drum, and freshwater drum. They are characterized by their round, deep bodies and the ability to produce drumming sounds by vibrating their swim bladders. Drum fish are popular among anglers for sport fishing and are also valued as food fish, with white, firm flesh that can be grilled, fried, or baked.

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• Eel: Eel is a long, snake-like fish found in both freshwater and saltwater habitats around the world. They have smooth, slimy skin and a flexible body. Eels are prized in various cuisines, particularly in Japanese and European dishes. They can be grilled, smoked, fried, or used in sushi and seafood soups.

 

• Emperor Fish: Emperor fish, also known as Lethrinidae, are a family of fish found in tropical and subtropical waters. They are known for their vibrant colors and distinctive shapes. Emperor fish are popular in seafood cuisine and can be grilled, baked, or fried. They have firm, white flesh with a mild, sweet flavor.

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• Flounder: Flounder is a type of flatfish found in coastal waters around the world. They have a distinct flattened body and both eyes on one side of their head. Flounder has delicate, white flesh with a mild flavor. They are commonly used in seafood dishes such as fried flounder, stuffed flounder, and flounder fillets.

 

• Flying Fish: Flying fish are a group of oceanic fish known for their unique ability to glide above the water surface using their enlarged pectoral fins. They are found in tropical and subtropical waters and are often preyed upon by larger fish and seabirds. Flying fish are not typically targeted for human consumption but may occasionally be eaten in certain cultures.

 

• Fish Roe: Fish roe refers to the eggs of various fish species, including salmon, trout, and sturgeon. Roe can be prepared in various ways, including raw, salted, or cooked, and is commonly used as a garnish or ingredient in sushi, salads, and seafood dishes.

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• Grouper: Grouper is a group of large, predatory fish found in tropical and subtropical waters worldwide. They have stout bodies and large mouths, making them formidable hunters. Grouper are highly prized for their firm, white flesh and mild flavor. They are commonly used in seafood cuisine and can be grilled, fried, baked, or used in soups and stews.

 

• Garfish: Gar is a family of primitive freshwater fish characterized by their long, slender bodies and elongated snouts filled with sharp teeth. They are found in freshwater habitats across North and Central America. Garfish are not commonly consumed due to their bony structure and strong flavor, but they are occasionally used in certain regional cuisines.

 

• Gravlax: Gravlax is a Scandinavian dish consisting of thinly sliced, cured salmon. The salmon is typically cured with a mixture of salt, sugar, and dill, and then sliced thinly and served as an appetizer or sandwich filling. Gravlax has a delicate texture and a slightly salty, sweet flavor.

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• Haddock: Haddock is a saltwater fish found in the North Atlantic Ocean. It is similar in appearance to cod but has a slightly sweeter flavor and firmer texture. Haddock is commonly used in seafood cuisine, particularly in dishes such as fish and chips, baked haddock, and fish chowder.

 

• Halibut: Halibut is a large, flatfish found in both the North Atlantic and North Pacific Oceans. It has a firm, white flesh and a mild, sweet flavor. Halibut is highly prized in seafood cuisine and can be grilled, baked, broiled, or used in sushi and sashimi.

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• Jackfish: Jackfish is a common name for various species of fish in the Carangidae family, also known as jacks or trevallies. They are found in tropical and subtropical waters worldwide and are known for their streamlined bodies and powerful swimming ability. Jackfish are prized by anglers for their sport-fishing qualities and are also used in seafood cuisine.

 

• Japanese Amberjack: Japanese amberjack, also known as yellowtail or hamachi, is a species of fish found in the Pacific Ocean, particularly around Japan. It has a firm, oily flesh with a rich, buttery flavor. Japanese amberjack is highly valued in Japanese cuisine and is commonly used in sushi, sashimi, and grilled dishes.

 

• Jackfruit: While not traditionally considered seafood, “Jackfruit” is a tropical fruit that is sometimes used as a vegan alternative to seafood due to its texture when cooked. When unripe, jackfruit has a meaty texture that can resemble seafood such as crab or lobster. It is often used in vegan and vegetarian dishes, such as “jackfruit crab cakes” or “jackfruit lobster rolls.”

 

• Jellyfish: Jellyfish is a gelatinous marine creature found in oceans worldwide. While it’s not a traditional seafood item in many Western cuisines, it is consumed in some Asian countries. Jellyfish is typically processed by removing its stingers and then marinated or pickled before consumption. It has a chewy texture and is often served cold as a salad or appetizer.

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• Kingfish: Kingfish is a common name for various species of fish belonging to different families, including the Scombridae family (such as Spanish mackerel) and the Carangidae family (such as yellowtail kingfish). They are found in both saltwater and freshwater habitats and are prized for their firm, flavorful flesh. Kingfish are commonly used in seafood cuisine and can be grilled, baked, fried, or used in sushi and sashimi.

 

• Koi: Koi are ornamental varieties of common carp (Cyprinus carpio) that are bred for their colorful patterns and unique markings. While they are primarily kept in ponds as decorative fish, they are occasionally consumed in some cultures, particularly in East Asia. Koi are not typically raised or harvested for food on a commercial scale.

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• Largemouth Bass: Largemouth bass is a freshwater fish native to North America and is known for its large mouth and olive-green coloration. It is a popular sportfish sought after by anglers for its fighting ability. Largemouth bass are often found in lakes, rivers, and ponds and are known for their voracious appetite.

 

• Lingcod: Lingcod is a species of fish found in the North Pacific Ocean, particularly along the west coast of North America. It has a long, slender body and a large mouth filled with sharp teeth. Lingcod are prized by anglers for their size and the challenge they present in catching. They are also popular in seafood cuisine and can be grilled, baked, or fried.

 

• Lobster: Lobster is a crustacean with a hard exoskeleton and sweet, succulent meat. It is considered a delicacy in many cuisines around the world and is often boiled or steamed and served with butter. Lobster meat can also be used in dishes such as lobster rolls, bisques, and pasta dishes.

 

• Lox: Lox refers to a thinly sliced, brined salmon fillet that is commonly used as a topping for bagels and cream cheese. It has a salty, slightly smoky flavor and is often served with capers, onions, and other condiments.

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• Mahi-mahi: Mahi-mahi, also known as dolphinfish, is a colorful fish found in tropical and subtropical waters worldwide. It has a distinctively bright green, blue, and yellow coloring and a firm, mild-flavored flesh. Mahi-mahi is prized by anglers for its fighting ability and is also popular in seafood cuisine, often grilled, broiled, or used in tacos and ceviche.

 

• Mackerel: Mackerel is a group of fish species found in both temperate and tropical waters worldwide. They are known for their oily flesh and distinctive flavor. Mackerel is commonly used in seafood cuisine and can be grilled, smoked, pickled, or used in dishes such as sushi and fish cakes.

 

• Mussels: Mussels are mollusks with two-hinged shells that are commonly found in both freshwater and saltwater habitats. They have a sweet, briny flavor and are often steamed, boiled, or grilled. Mussels are versatile and can be used in various dishes such as soups, pastas, and seafood stews.

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• Nase: Nase, also known as Chondrostoma nasus, is a freshwater fish found in rivers and streams across Europe and Western Asia. It belongs to the carp family (Cyprinidae) and has a streamlined body with silvery scales. Nase are omnivorous feeders, consuming a variety of insects, crustaceans, and plant matter. They are valued by anglers for their fighting ability and are sometimes used in local cuisine.

 

• Northern Pike: Northern pike, also known simply as pike, is a predatory freshwater fish found in lakes, rivers, and streams throughout the Northern Hemisphere. It has a long, slender body with greenish coloration and distinctive markings. Northern pike are voracious predators, feeding on smaller fish, amphibians, and small mammals. They are highly prized by anglers for their aggressive strikes and challenging fights.’

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• Octopus: This is a type of mollusk, specifically a cephalopod, and is commonly consumed in many cuisines around the world. Octopus is known for its tender texture and distinct flavor, and it can be prepared in various ways, such as grilling, boiling, or frying.

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• Prawns: Prawns are crustaceans similar to shrimp but typically larger. They have a sweet, delicate flavor and firm texture. Prawns are commonly used in various cuisines around the world and can be grilled, fried, boiled, or used in dishes such as curries, stir-fries, and pasta.

 

• Pollock: Pollock is a type of fish found in cold waters of the North Atlantic and North Pacific oceans. It has a mild, slightly sweet flavor and a delicate, flaky texture. Pollock is often used as a substitute for cod and is commonly used in dishes such as fish sticks, fish sandwiches, and fish tacos.

 

• Perch: Perch is a freshwater fish found in lakes, rivers, and streams throughout the world. They have a distinctively striped or spotted appearance and are prized by anglers for their tasty flesh and sport-fishing qualities. Perch are commonly used in seafood cuisine and can be fried, baked, grilled, or used in fish stews.

 

• Pompano: Pompano is a group of marine fish species found in warm coastal waters around the world. They have a silvery body and forked tail, with a mild, sweet flavor and firm flesh. Pompano are highly prized in seafood cuisine and are often grilled, baked, or pan-seared whole.

 

• Periwinkles: They are small edible marine snails that are commonly consumed in various parts of the world, particularly in coastal regions. Periwinkles are typically boiled or steamed and then extracted from their shells before being eaten. They are valued for their delicate flavor and are often served as appetizers or included in seafood dishes.

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• Rainbow Trout: Rainbow trout is a species of freshwater fish native to North America but introduced worldwide. They are known for their distinctive pink stripe along their sides and rainbow-like colors. Rainbow trout are popular among anglers for their fighting ability and are also farmed for food. They have tender flesh with a mild, slightly nutty flavor.

 

• Red Snapper: Red snapper is a popular saltwater fish found in the Gulf of Mexico and the southeastern United States. It has a reddish-pink coloration and a firm, white flesh with a mild, sweet flavor. Red snapper is highly prized in seafood cuisine and is commonly grilled, baked, or fried whole or as fillets.

 

• Razor Clams: Razor clams are a type of shellfish found in sandy beaches and coastal waters. They have long, slender shells and tender, sweet meat. Razor clams are often harvested by hand and can be cooked in various ways including steaming, frying, or grilling.

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• Stockfish: Stockfish is a type of dried fish that has been preserved through air drying. It is traditionally made from various fish species such as cod, haddock, and pollock. Stockfish is a common ingredient in many cuisines, particularly in Northern Europe and West Africa, where it has been consumed for centuries. In West African cuisine, particularly in Nigeria, stockfish is often used in soups, stews, and traditional dishes like Egusi Soup and Okra Soup. It is prized for its long shelf life and intense flavor, which adds depth to dishes.

 

• Salmon: Salmon are a family of fish found in both freshwater and saltwater habitats around the world. They are known for their distinctive pink-orange flesh and rich, oily flavor. Salmon are prized in seafood cuisine and can be prepared in various ways including grilling, baking, smoking, or raw in sushi and sashimi.

 

• Sardine: Sardines are small, oily fish found in oceans around the world. They are often canned for preservation and are commonly used in salads, sandwiches, and as a topping for pizzas. Sardines are rich in omega-3 fatty acids and are valued for their nutritional benefits.

 

• Swordfish: Swordfish is a large, predatory fish found in tropical and temperate oceans worldwide. It has a long, pointed bill resembling a sword, which it uses to slash at prey. Swordfish have a firm, meaty texture and a mild, slightly sweet flavor. It is commonly grilled, broiled, or used in seafood steaks.

 

• Shrimp: Shrimp are small crustaceans found in both saltwater and freshwater habitats. They have a sweet, delicate flavor and are prized for their tender meat. Shrimp can be cooked in numerous ways such as grilling, sautéing, boiling, or frying, and are used in a wide range of dishes worldwide.

 

• Squid: Squid, also known as calamari, is a cephalopod mollusk found in oceans worldwide. It has a mild, slightly sweet flavor and a firm, chewy texture. Squid can be prepared in various ways including frying, grilling, sautéing, or used in soups, salads, and stir-fries.

 

• Snail: 

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• Tilapia: Tilapia is a freshwater fish native to Africa and the Middle East but now widely farmed worldwide. It has a mild, white flesh and is known for its versatility in cooking. Tilapia is commonly used in various cuisines and can be grilled, baked, fried, or used in fish tacos and curries.

 

• Trout: Trout is a species of freshwater fish belonging to the Salmonidae family. They are found in rivers, streams, lakes, and ponds around the world. Trout have a delicate, flavorful flesh and are highly prized by anglers for their sport-fishing qualities. They are commonly used in seafood cuisine and can be grilled, baked, or pan-seared.

 

• Tuna: Tuna is a large saltwater fish found in oceans worldwide. It has a firm, meaty texture and a rich, flavorful flesh. Tuna is commonly used in sushi, sashimi, and grilled dishes. It is also canned for convenience and is a staple in many diets around the world.

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• Ngoloo: