In Norway, Atlantic salmon takes up around 40% of all seafood that's exported from the country. Most of it isn't caught in the wild – the salmon is farmed in giant tanks that are moored off the coast. In order of decreasing amount, there is fresh whole salmon, frozen whole salmon, frozen salmon fillets, and fresh salmon fillets that are exported across the world.

The great versatility, flavor, and high nutrient content are the reasons why Norwegian salmon rose to fame and it's popularity increased worldwide since the 1970s, when the world's first successfully farmed salmon was placed into a pen in a fjord outside Trodheim. 

Scottish farmed salmon belongs to the Atlantic salmon species. They are silver in color, firm to the touch (due to strong currents which ensure that they are constantly swimming), with a fibrous to smooth to even texture. After harvesting, the salmon is rapidly chilled, which is why it has a unique, consistent flavor.

Scottish salmon is very health beneficial, and acts as a source of Omega 3 fatty acids, vitamins and minerals. It goes well with single malt whiskeys, lemon and creme fraiche.

Ohrid trout is an endangered salmonoid fish that is praised for its delicately-flavored pink flesh. It inhabits the waters of Lake Ohrid, shared by Albania and North Macedonia, and the rivers leading to and from the lake. Although it is held in high esteem, it would be a crime against nature to eat the trout.

Due to overfishing, poaching, and poor conservation methods, as of recently, the fish has been in danger of extinction. Four varieties of the trout have been distinguished, including Salmo balcanicus, Salmo lumi, Salmo aphelios, and Salmo letnica. 

A pelagic fish whose typical habitats are temperate and tropical waters, although it may inhabit cold waters as well, xiphias is a species of swordfish that is sourced from the Mediterranean Sea and its embayments (Aegean and Ionian Seas) in Greece.

The long and slender sword-like bill is its most recognizable feature, and it is also the reason why this fish was given the name Xiphias gladius, from the Greek xiphos and Latin gladius, both of which translate to sword in English, referring to the characteristic shape of the bill. 

Scottish white salmon are silver, firm-fleshed fish beloning to the species Salmo Salar and caught, classified and boxed in ice on Scottish shores. Their flesh is deep pink in color, they have perfect markings without distortion on their tails and they smell very fresh, are moist and have a full, complex flavor.

Scottish wild salmon can weigh from 1,5 kg to 20 kg. They must be caught in an environmentally friendly way, either with a net and coble, cruives or bag net, haaf and poke nets, and when sold, the salmon can be fresh, whole or boxed in ice.

Northern Albacore tuna is the prized fresh fish originating from the Basque waters. Also known as hegaluzea and bonito del norte, the tuna is white-fleshed, savory, and aromatic. Its skin is dark blue and almost black, but it fades to white along its underside.

The meat is succulent and has a bit of fat along the belly. This tuna is individually line-caught from small fishing boats in the Bay of Biscay, and the process is important because it ensures that each fish is the right quality and size. Albacore tuna is often packed in tins with olive oil and salt, making it perfect for everyday eating and enjoying it throughout the year, and locals suggest to just top it with lemon juice and freshly ground pepper. 

Carnikavas nēģi refers to river lampreys, both fresh and cooked in aspic. River lampreys are caught in the river Gauja in the municipality of Carnikava between August and February. They are fed in the wild and have a body long between 23 to 52 cm and are dark blue-green, blue-gray or green-brown.

In comparison to fish from other rivers, they are clean and contain no sand. Lampreys are cooked over a coal fire and set in aspic in a 70% to 30 % ratio. Since the 17th century, lamprey fishing has been one of the main sources of income in the area. 

Sevani ischkhan is an endemic variety of trout found only in the Armenian lake Sevan. This salmonid fish is endangered, due to changes in the lake's level and the introduction of non-native fish species into the lake during the Soviet period.

The trout has a distinctive flavor and a color that typically ranges from pink to yellow and is determined by its nutrition and the microclimate. The fish is considered a delicacy, and it is usually poached and flavored with bay leaves, fresh tarragon, and peppercorns. 

Grass carp (lat. Ctenopharyngodon idella) is a species of freshwater fish native to rivers and lakes in eastern Asia, from northern Vietnam to the Amur River on the Siberia-China border. Grass carp are large, with elongated, torpedo-shaped bodies.

They usually have silvery to olive-green coloring on the back, fading to white on the belly. Adult fish can reach significant sizes, often measuring over a meter in length and weighing up to 40 kg (88 lbs) or more. True to its name, the grass carp primarily feeds on aquatic plants.