Meats

🐄 Red Meats (Land Mammals)

Beef (cow/steer/bull)
Veal (young cow)
Pork (domestic pig)
Lamb (young sheep)
Mutton (adult sheep)
Goat
Venison (deer)
Bison / Buffalo
Rabbit / Hare

🐓 Poultry & Fowl

Chicken
Turkey
Duck
Goose
Quail
Pheasant
Guinea fowl
Squab (young pigeon)

🐟 Seafood & Aquatic Meats

Fish
- 🐟 White, Mild Fish
  - Catfish – Southern favorite, mild, often fried
  - Cod – very mild, flaky; popular for fish and chips
  - Halibut – firm, lean, mild flavor
  - Haddock – slightly sweeter than cod
  - Pollock – used in fish sticks and imitation crab
  - Tilapia – very mild, inexpensive, versatile
- 🐟 Oily, Flavorful Fish (High in Omega-3s)
  - Anchovies – small, salty, used as flavoring
  - Herring – pickled, smoked, or fresh
  - Mackerel – rich, flavorful, oily fish
  - Salmon – one of the most popular fish worldwide (Atlantic, sockeye, coho)
  - Sardines – small, oily, eaten whole (often canned)
  - Trout – freshwater cousin of salmon; mild and tender
- 🐟 Tropical & Warm-Water Fish
  - Grouper – firm, mild, great for grilling
  - Mahi-mahi – slightly sweet, firm flesh
  - Snapper (red snapper most famous) – sweet, lean, flaky
  - Swordfish – meaty, steak-like texture
  - Tuna (yellowfin, albacore, bluefin) – eaten fresh, seared, or canned
- 🐟 Specialty / Sushi Favorites
  - Ahi Tuna – often served rare or raw
  - Flounder / Sole – delicate, sweet flavor
  - Sea Bass – mild, moist, delicate
  - Yellowtail (Hamachi) – buttery, rich
Shellfish
- Crustaceans
  - Crab 🦀
  - crayfish
  - lobster
  - shrimp
- Mollusks
  - clams
  - mussels
  - oysters
  - scallops
Cephalopods
- cuttlefish
- octopus
- squid
Eel