🐄 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

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🐓 Poultry & Fowl

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

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🐟 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

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🐗 Wild Game & Specialty Meats

• Elk
• Moose
• Wild boar
• Antelope
• Kangaroo
• Ostrich / Emu
• Alligator / Crocodile
• Frog legs
• Snails (escargot)