Here are all the terms you need for seafood!
Aji: Spanish mackerel, horse mackerel.
Aji-no-tataki: Fresh Spanish mackerel.
Akagai: Red clam.
Akami: Lean tuna, cut from the back of the fish.
Ama-ebi: Sweet shrimp, usually served raw. When it is served alive, it is called Odori-ebi, meaning “dancing shrimpâ€.
Anago: Conger eel (saltwater).
Ankimo: Monkfish liver.
Aoyagi: Yellow clam.
Awabi: Abalone.
Ayu: Sweetfish.
Baigai: Small water snails.
Buri: Adult yellowtail.
Chutoro: Medium fatty tuna, from the upper belly.
Ebi: Shrimp.
Engawa: (1) Halibut fin muscle; (2) meat surrounding the scallop muscle.
Fugu: Blowfish.
Hamachi: Yellowtail.
Hamachi-kama: Yellowtail collars. Usually served grilled and salted or with teriyaki sauce.
Hamo: Pike conger.
Hatahata: Sandfish.
Hikari-mono: Fish sliced for serving with the silver fish skin left on.
Hirame: Halibut.
Hokkigai: Surf clam.
Hotategai: Scallops.
Ika: Squid.
Ika-geso: Squid’s tentacles.
Ikura: Salmon roe.
Iwana: Char.
Iwashi: Sardine.
Kajiki: Swordfish.
Kani: Crab or crab meat.
Kanpachi: Very young yellowtail.
Karei: Flounder, flatfish.
Katsuo: Bonito fish.
Kazunoko: Herring roe.
Kimachi: A small fish from the yellowtail family.
Kohada: Gizzard shad.
Koi: Saltwater carp.
Kurodai: Snapper.
Langostino: A small shellfish.
Madai: Red seabream.
Maguro: Tuna.
Masu: Trout.
Mekajiki: Blue marlin.
Mirugai: Long neck clam.
Nama-tako: Fresh or raw octopus.
negi-hama: chopped and mixed green onion and yellowtail.
Negitoro: Chopped and mixed onion and fatty tuna.
Neta: The fish topping in nigiri sushi.Niika: Cooked Monterey squid.
Nijimasu: Rainbow trout.
Otoro: Fatty tuna belly.
Saba: Mackeral.
Sake or shyake: Salmon.
Sanma: Japnese mackeral.
Sawagani: Small crabs.
Sayori: (Springtime) halfbeak.
Sazae: Conch.
Seigo: Young sea bass.
Shako: Mantis shrimp.
Shimesaba: Pickled mackeral.
Shira-uo: Whitebait, icefish or salangid.
Shirako: Sperms sacs of the cod fish.
Shiro maguro: Albacore tuna.
Shiromi no sakana: Sushi/sashimi fish which are relatively white in color.
Sukimi: Bits of fish scraped from the bones, used in rolls.
Suzuki: Striped bass, rockfish.
Tai: Sea bream, porgy, snapper.
Tairagai: Razor-shell clam.
Tako: Octopus.
Tobiko: Flying fish roe.
Torigai: Cockle clam.
Toro: Fatty tuna.
Unagi: Freshwater eel.
Unagi no kimo: Eel innards.
Uni: Sea urchin.