Italy is surrounded by the Mediterranean Sea, which influences its cuisine and provides a variety of fish and seafood options. So what are the best fish names and here's how to spot them.

Fish holds significant importance in Italian culture due to several factors…

1. Geography and Proximity to the Sea: Italy is a peninsula surrounded by the Mediterranean Sea on three sides, providing ample access to fresh seafood. The proximity to the sea has influenced Italian cuisine, with coastal regions relying heavily on fish as a staple in their traditional dishes.

2. Culinary Tradition: Italian cuisine is renowned worldwide for its diversity and regional specialties. Fish and seafood play a vital role in many traditional Italian dishes, reflecting the rich culinary heritage of coastal communities. From classic seafood pasta dishes like linguine alle vongole (linguine with clams) to elaborate fish stews like cacciucco, Italian cuisine celebrates the flavours and textures of various fish and seafood.

3. Festivals and Traditions: Italy hosts numerous festivals and events centered around fish and seafood. These celebrations often coincide with religious holidays or local traditions. For example, during the Feast of St. Joseph (Festa di San Giuseppe) in Sicily, communities prepare a variety of seafood dishes, including frittelle di neonata (baby fish fritters). These events showcase the cultural significance of fish and provide a platform for communities to come together and celebrate their culinary heritage.

4. Health Benefits: The Mediterranean diet, which is prevalent in Italy, is well-known for its health benefits. It emphasises fresh fruits and vegetables, whole grains, olive oil, and lean sources of protein, including fish. Fish, particularly fatty fish like salmon, mackerel, and sardines, are rich in omega-3 fatty acids, which promote heart health and have various other health benefits. The inclusion of fish in the diet contributes to the overall well-being and longevity traditionally associated with Mediterranean cultures.

5. Economic Importance: Fishing has been an essential industry in many coastal regions of Italy for centuries. It provides employment opportunities and sustains local economies. Fish and seafood are not only consumed locally but also exported, contributing to Italy's culinary reputation and international trade.

6. Cultural Heritage and Identity: Fish and seafood dishes are deeply rooted in Italian cultural identity. They are often prepared using traditional recipes that have been passed down through generations, preserving the culinary heritage and creating a sense of connection with the past. These dishes form an integral part of family gatherings, festivals, and special occasions, reinforcing the importance of fish in Italian culture.

These are just a few examples of the names of fish below, and the availability of fish may vary depending on the region and the season. Coastal regions of Italy often have a wider selection of fresh fish and seafood, while inland areas may offer freshwater fish from rivers and lakes. The specific types of fish you can find in Italy can vary depending on local fishing traditions and preferences.

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.

There are many more types of fish and seafood names in Italian cuisine. There are various ways to name these, depending on the region or specific dialect, but these are some commonly used terms. 

Traditional Dishes

Italy is known for its delicious seafood dishes that make use of fresh and flavorful fish. From delicious seafood pasta recipes to frittura di calamari. These are some famous Italian fish dishes you may find on an Italian menu. 

1. Baccalà alla Vicentina: This dish from the Veneto region features salted cod that is slowly cooked with onions, milk, and anchovies until it becomes tender and creamy.

2. Fritto Misto di Mare: A popular dish in coastal regions, Fritto Misto di Mare is a mixed fried seafood platter that typically includes a variety of fish, shrimp, calamari, and small shellfish.

3. Spaghetti alle Vongole: This classic pasta dish combines spaghetti with fresh clams, garlic, white wine, parsley, and a touch of chili flakes for a simple yet flavorful seafood pasta.

4. Cacciucco: Hailing from the coastal region of Tuscany, Cacciucco is a rich fish stew made with an assortment of different fish, shellfish, tomatoes, garlic, and spices.

5. Risotto ai Frutti di Mare: This seafood risotto is made with a variety of seafood such as shrimp, mussels, clams, and sometimes squid or scallops, cooked together with Arborio or Carnaroli rice in a flavorful broth.

6. Baccalà alla Livornese: Another popular cod dish, Baccalà alla Livornese is a specialty of Livorno, featuring salted cod cooked in a rich tomato sauce with olives, capers, garlic, and herbs.

7. Grigliata di Pesce: A grilled seafood platter, Grigliata di Pesce showcases a selection of fresh fish, such as swordfish, sea bass, prawns, and calamari, cooked over an open flame and seasoned simply with olive oil, lemon, and herbs.

8. Brodetto: Brodetto is a traditional fish stew from the Adriatic coast, particularly in regions like Marche and Abruzzo. It typically includes a variety of fish and shellfish, simmered in a tomato-based broth flavored with garlic, wine, and herbs.

9. Gamberi all'Aglio: This dish features succulent garlic prawns, cooked in olive oil and white wine, with a hint of chili flakes and parsley. It's a simple and delicious way to enjoy shrimp.

10. Tonno alla Siciliana: Sicilian-style tuna involves searing fresh tuna steaks and then combining them with a vibrant sauce made from tomatoes, onions, capers, olives, and herbs.

The fishing community in Italy has a long-standing history and plays a significant role in the country's cultural, economic, and culinary landscape. Here are some key aspects of the fishing community in Italy:

Coastal Regions

Italy has a vast coastline extending along the Adriatic, Ionian, Tyrrhenian, and Mediterranean Seas, providing an abundance of fishing grounds. Coastal regions such as Liguria, Campania, Sicily, Sardinia, and Puglia are home to thriving fishing communities. These communities have developed a deep connection with the sea and have relied on fishing as a way of life for generations.

Traditional Fishing Methods

Italian fishermen employ various traditional fishing methods, some of which have been practiced for centuries. These methods include coastal net fishing (pesca con le reti), handline fishing (pesca a mano), and small-scale trap fishing (pesca con le nasse). The techniques used often reflect the specific characteristics of the fishing grounds and the target species.

Sustainable Practices

In recent years, there has been a growing emphasis on sustainable fishing practices in Italy. With concerns over overfishing and environmental conservation, many fishing communities have adopted measures to promote responsible fishing. This includes adhering to fishing quotas, implementing size limits, using selective gear to minimise bycatch, and participating in fisheries management plans.

Economic Significance

Fishing is an important economic sector in Italy, providing employment opportunities and supporting local economies, particularly in coastal areas. The fishing industry encompasses various activities, including commercial fishing, aquaculture (fish farming), processing, and distribution. Fishing ports and markets serve as hubs for trade and contribute to the overall economic vitality of coastal communities.

These are just a few examples of the many mouthwatering fish dishes found in Italian cuisine. Each region of Italy has its own specialties and variations from roasted fish to the kind of fish they use in each dish, so exploring local seafood dishes can be a delightful culinary adventure.

Overall, the abundance of seafood, the influence of regional cuisine, the celebration of traditions and festivals, the health benefits, and the economic and cultural significance all contribute to the importance of fish in Italian culture. It is a key element that showcases the diverse flavours and traditions of different regions, while also representing the close relationship Italians have with their natural surroundings and the sea.

Other Mediterranean countries across the Adriatic seas may vary slightly and of course there are a variety of ways that different regions approach their methods to sourcing fish, cooking it and that can only be a good thing!