Salmon fillet, a thick, boneless cut of salmon; typically pink-orange in colour with visible fat lines; soft, tender and oily in texture; sourced from freshwater or marine fish farms., Haddock tail, the tail portion of haddock; long and tapered, white flesh; firm yet flaky texture; a saltwater fish commonly caught in cold northern seas., Skate wing, a flat, triangular cut from a skate; pale and fibrous with cartilage strands; delicate but slightly stringy texture; taken from a ray-like fish., cod fillet, a lean, boneless cut of cod; white, opaque flesh; firm, flaky texture when cooked; sourced from cold ocean waters., Fishmonger, a specialist retailer who sells fish and seafood; typically works with fresh, whole or filleted fish displayed on ice., Octopus, a marine mollusc with eight tentacles; glossy, purplish skin; firm and slightly chewy texture when cooked., Scallops, small, round shellfish; creamy-white flesh; tender and slightly firm texture; usually sold shelled., Crayfish, a small freshwater crustacean resembling a mini lobster; hard shell, pinkish when cooked; juicy and slightly firm flesh., Squid, a soft-bodied cephalopod; elongated body with tentacles; smooth, slightly rubbery texture if overcooked., Oyster, a bivalve mollusc with a rough shell; soft, slippery flesh; typically served raw with a briny flavour., Calamari, prepared squid, usually cut into rings; lightly battered and fried; tender inside with a crisp coating., Mussel, a small shellfish with a dark shell; soft, juicy flesh; commonly steamed., Eel, a long, snake-like fish; smooth, slippery skin; rich, fatty flesh., Descaled, fish that has had its scales removed; smooth surface ready for cooking.

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