Culinary name in the context of "Fish (food)"

Pork is the culinary name for the meat of the pig (Sus domesticus). It is the second most commonly consumed type of meat worldwide, following poultry, with evidence of pig husbandry dating back to 8000–9000 BCE.

Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet.

The English language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; but, more expansively, seafood covers both fish and other marine life used as food.

Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and cardiovascular disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Sea trout is the common name usually applied to anadromous (sea-run) forms of brown trout (Salmo trutta), and is often referred to as Salmo trutta morpha trutta. Other names for anadromous brown trout are bull trout, sewin (Wales), peel or peal (southwest England), mort (northwest England), finnock (Scotland), white trout (Ireland) and salmon trout (culinary).

The term "sea trout" is also used to describe other anadromous salmonids, such as coho salmon (Oncorhynchus kisutch), coastal cutthroat trout (Oncorhynchus clarkii clarkii), brook trout (Salvelinus fontinalis), Arctic char (Salvelinus alpinus alpinus) and Dolly Varden (Salvenlinus malma). Even some non-salmonid fish species are also commonly known as sea trout, such as Northern pikeminnow (Ptychocheilus oregonensis) and members of the weakfish family (Cynoscion).