Common words and names for different types of fish in Italy
Below you’ll find the Italian names for fish and the English names too. We’ll explore everything from little black fish to the big fish that you’ll discover in most restaurants across Italy. If you visit the market stalls across Italy, you’ll discover many of the most delicious fishes for yourself.
1. Cod – Merluzzo: Merluzzo is highly valued for its delicate flavor and firm, flaky texture. It is widely used in various traditional Italian dishes, particularly in coastal regions. The versatility of merluzzo allows it to be prepared in numerous ways, such as baking, grilling, poaching, and frying. It is a key ingredient in classic dishes like baccalà alla vicentina (salted cod with creamy polenta), baccalà mantecato (whipped codfish), and stoccafisso alla genovese (Genoese-style stockfish).
2. Salmon – Salmone: Salmone is highly appreciated for its rich, flavorful flesh and its versatility in various cooking methods. It is commonly used in Italian cuisine, particularly in the northern regions where freshwater salmon is prevalent. Salmone is often enjoyed smoked, grilled, baked, or served raw as part of dishes like salmon tartare or carpaccio.
3. Tuna – Tonno: Tonno is highly prized for its firm and flavorful flesh, making it a popular choice for various Italian dishes. It is commonly used in both cooked and raw preparations. Cooked tuna can be grilled, baked, or seared, while raw tuna is often enjoyed as part of dishes like carpaccio or tartare. Tuna is also a key ingredient in traditional Italian recipes such as pasta dishes like spaghetti al tonno (tuna pasta) or insalata di tonno (tuna salad).
4. Trout – Trota: Trota is highly appreciated for its delicate flavor, tender flesh, and versatility in various cooking methods. It is commonly used in Italian cuisine, particularly in regions with abundant freshwater sources. Trota is often prepared by grilling, baking, pan-frying, or poaching. It pairs well with aromatic herbs, lemon, and butter, enhancing its natural flavors.
5. Sardine – Sardina: Sardines are highly valued in Italian cuisine for their rich flavor and versatility. They are commonly used in various regional dishes and preparations. Sardines are often grilled, roasted, fried, or marinated. They can be enjoyed as a standalone dish, incorporated into pasta sauces, or used as a topping for pizzas and bruschetta.
6. Anchovy – Acciuga: Acciuga is highly valued for its strong and distinct flavor, which adds depth and complexity to dishes. It is commonly used in Italian cuisine, particularly in Mediterranean coastal regions. Acciuga is often used in sauces, dressings, and condiments, such as anchovy paste or colatura di alici (anchovy sauce). It is also a popular ingredient in pizzas, salads, and pasta dishes, adding a savory and umami taste.
7. Swordfish – Pesce spada: Pesce spada is highly appreciated for its meaty texture and mild, slightly sweet flavor. It is widely used in Italian cuisine, particularly in coastal regions of Southern Italy and the islands of Sicily and Sardinia. Pesce spada is versatile and can be cooked in various ways, such as grilling, baking, sautéing, or poaching. It is often enjoyed as a main course, and its firm flesh makes it suitable for skewers, kebabs, and hearty fish stews.
8. Mackerel – Sgombro: Sgombro is highly valued for its rich, oily flesh and distinctive flavor. It is commonly used in Italian cuisine, particularly in coastal regions. Sgombro is versatile and can be prepared in various ways, including grilling, baking, smoking, or marinating. Its bold flavor pairs well with Mediterranean herbs, citrus, and robust sauces.
9. Sea bass – Branzino: Branzino is highly valued for its delicate, flaky flesh and mild, sweet flavor. It is considered a premium fish in Italian cuisine and is widely enjoyed in various preparations. Branzino is often grilled, roasted, or baked whole to highlight its natural flavors. It pairs well with herbs like rosemary and thyme, as well as lemon and olive oil.
10. Sole – Sogliola: Sogliola is highly valued for its delicate and tender flesh, making it a prized ingredient in Italian cuisine. It is known for its mild, sweet flavor with a subtle nutty undertone. Sogliola is versatile and can be used in many different ways using various methods, such as pan-frying, grilling, baking, or steaming. Its delicate flavor pairs well with light sauces, lemon, butter, and fresh herbs.
11. Haddock – Merlano: Haddock is a popular fish in Italian cuisine, particularly in coastal regions or areas with access to imported seafood. It is valued for its firm white flesh and mild, slightly sweet flavor. Haddock is often used in a variety of preparations, including grilling, baking, frying, and smoking. It can be featured in dishes such as fish soups, stews, pasta dishes, or as a standalone fillet.
12. Red snapper – Dentice: Dentice is highly valued for its firm, white flesh and delicate, sweet flavor. It is considered a premium fish in Italian cuisine and is popular in coastal regions, especially in Southern Italy and the islands of Sardinia and Sicily. Dentice is often prepared using simple cooking methods to let its natural flavors shine. It is commonly grilled, baked, or roasted whole, and its mild taste pairs well with Mediterranean herbs, lemon juice, and olive oil.
13. Octopus – Polpo: Polpo is highly valued for its tender, flavorful meat and is widely used in Italian cuisine. It is especially popular in coastal regions and islands. Polpo has a distinct taste and a firm, yet tender texture when cooked properly. It is often enjoyed in various dishes, such as polpo alla griglia (grilled octopus), polpo al forno (baked octopus), polpo alla Luciana (octopus stewed in tomato sauce), and insalata di polpo (octopus salad).
14. Shrimp – Gambero: Gambero is highly valued for its sweet, delicate flesh with mild flavor and is widely used in Italian cuisine. It is considered a premium seafood ingredient and is featured in numerous dishes. Gambero can be prepared in various ways, including grilling, sautéing, frying, boiling, or steaming. It is often enjoyed as a standalone dish, incorporated into pasta sauces, risottos, seafood stews, or used in salads.
15. Clam – Vongola: Vongola (a great name indeed) is highly valued for its tender, flavorful meat and is widely used in Italian cuisine, especially in seafood-based dishes. It is prized for its sweet and briny taste, which adds depth and complexity to recipes. Vongola is often featured in pasta dishes like spaghetti alle vongole (clam pasta), risottos, soups, and seafood stews. It can also be enjoyed steamed or grilled.
16. Mussel – Cozza: Cozza is highly valued for its meaty texture and briny, slightly sweet flavor. It is a popular ingredient in Italian cuisine, particularly in coastal regions. Cozze are versatile and can be used in various dishes. They are commonly enjoyed steamed, baked, or sautéed with garlic, white wine, and herbs. Cozze are often used in pasta dishes, such as spaghetti alle cozze (mussels pasta), or served as a starter with crusty bread.
17. Scallop – Capesante: Capesante are highly valued for their delicate, sweet flavor and tender texture. They are considered a gourmet ingredient in Italian cuisine. Capesante are often enjoyed as a standalone dish, grilled or seared to highlight their natural flavors. They can also be used in pasta dishes, risottos, or combined with other seafood in seafood stews or sauces.
18. Cuttlefish – Seppia: Seppia is highly valued for its flavorful and tender flesh, making it a sought-after ingredient in Italian cuisine. It has a mild, slightly sweet taste with a hint of brininess. Seppia is commonly used in a variety of dishes, including pasta, risotto, seafood stews, and grills. It is also used to make black ink sauce (sugo di nero di seppia), which adds a unique flavor and color to dishes.
19. Squid – Calamaro: Calamaro is highly valued for its tender, flavorful meat and is widely used in Italian cuisine. It has a mild, slightly sweet taste with a delicate texture. Calamaro is a versatile ingredient and can be prepared in various ways. It is often used in dishes such as calamari fritti (fried squid rings), stuffed calamari, grilled calamari, or added to seafood pasta dishes, risottos, and seafood stews.
20. Lobster – Aragosta: Aragosta is considered a delicacy and is highly valued for its succulent, sweet, and flavorful meat. It is often associated with special occasions and celebratory meals in Italian cuisine. Aragosta is commonly prepared by boiling or steaming, and it can be enjoyed simply with melted butter or used in various recipes, such as pasta dishes, risottos, or grilled preparations.
