French distinguishes between le poisson, fish, and les fruits de mer, a category that includes shellfish and other seafood such as mussels, oysters, crabs, and scallops.
You will see these words on menus, at markets, and in fish shops. For meat, see Meat and poultry.
Common fish
These are common names of fish in French:
| French | English |
|---|---|
| le poisson | fish |
| le saumon | salmon |
| le thon | tuna |
| la truite | trout |
| la sardine | sardine |
| le maquereau | mackerel |
| la sole | sole |
| le cabillaud | cod |
| la dorade | sea bream |
| le rouget | red mullet |
| le bar | sea bass |
| l'anchois | anchovy |
Le poisson can refer to fish in general or to fish as food.
Some fish have different names depending on the region or the particular species being sold.
Seafood and shellfish
Les fruits de mer includes shellfish, crustaceans, and other marine animals eaten as seafood. Fish itself is normally referred to as poisson.
| French | English |
|---|---|
| les fruits de mer | seafood / shellfish |
| une crevette | shrimp / prawn |
| un crabe | crab |
| un homard | lobster |
| une langouste | spiny lobster |
| une langoustine | langoustine |
| une moule | mussel |
| une huître | oyster |
| une coquille Saint-Jacques | scallop |
| une palourde | clam |
Une crevette can correspond to "shrimp" or "prawn" in English. French also has more specific terms for different types and sizes.
Une coquille Saint-Jacques literally refers to the scallop shell, but the term is also used for scallops as food. See How Saint-Jacques got their name.
Squid, cuttlefish, and octopus
You may encounter several different words for squid:
| French | English |
|---|---|
| le calmar | squid |
| le calamar | squid |
| l'encornet | squid |
| la seiche | cuttlefish |
| le poulpe | octopus |
Calmar, calamar, and encornet all refer to squid. Which word you encounter can vary by region and context.
How fish and seafood are sold
A fish shop and the people who work there have their own vocabulary:
| French | English |
|---|---|
| une poissonnerie | fish shop / fish market |
| un poissonnier | fishmonger |
| une poissonnière | fishmonger |
Fish and seafood may be sold whole, as fillets or portions, or already cleaned and prepared:
| French | English |
|---|---|
| un poisson entier | a whole fish |
| un filet | fillet |
| une tranche | slice / steak |
| une arête | fish bone |
| la peau | skin |
| une coquille | shell |
| décortiqué / décortiquée | peeled / shelled |
| frais / fraîche | fresh |
These words often appear as part of a longer description:
| French | English |
|---|---|
| un filet de saumon | a salmon fillet |
| un filet de cabillaud | a cod fillet |
| une tranche de thon | a tuna steak / slice |
| des crevettes décortiquées | peeled shrimp |
| un poisson entier | a whole fish |
Une arête is a fish bone. The bones in meat are des os.
Fish and seafood can also be sold by weight or quantity. You might ask for 500 grammes de crevettes or une douzaine d'huîtres. See Food quantities and portions for more about quantities and measurements.
Fish and seafood on menus
On a menu, the name of the fish or seafood may appear by itself or as part of the name of a dish:
| French | English |
|---|---|
| du poisson grillé | grilled fish |
| du saumon fumé | smoked salmon |
| du thon grillé | grilled tuna |
| des moules marinières | mussels cooked in a white wine sauce |
| des moules-frites | mussels with French fries |
| des huîtres | oysters |
| un plateau de fruits de mer | seafood platter |
| une soupe de poisson | fish soup |
A plateau de fruits de mer is a mixed selection of shellfish and other seafood. The exact selection varies.
Moules marinières are mussels cooked with white wine, shallots or onions, and herbs. Moules-frites, mussels served with French fries, are especially associated with Belgium and are also common in northern France. The mussels may be prepared à la marinière or with other sauces.
From learning to practice
When you see fish or seafood at a market or on a menu, identify the food first and then look at the words around it. Un filet de saumon tells you both the fish and how it is sold, while du saumon fumé tells you how it has been prepared. Recognizing these combinations can help you understand unfamiliar fish and seafood choices.