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{ "en": "Yellowfin tuna or yellowfin tuna, raw", "fr": "Thon albacore ou thon jaune, cru" }

{ "en": "European pilchard or sardine, raw", "fr": "Sardine, crue" }

{ "en": "Skipjack tuna or skipjack, raw", "fr": "Thon listao ou Bonite à ventre rayé, cru" }

{ "en": "Atlantic bluefin tuna, raw", "fr": "Thon rouge, cru" }

{ "en": "European bass, raw", "fr": "Bar commun ou loup, cru" }

{ "en": "Ray, cooked in an aromatic stock", "fr": "Raie, cuite au court-bouillon" }

{ "en": "Nursehound or lesser spotted dogfish, raw", "fr": "Roussette ou petite roussette ou saumonette, crue" }

{ "en": "Atlantic bass or sea bass, raw", "fr": "Bar ou loup de l'Atlantique, cru" }

{ "en": "Albacore or white tuna, raw", "fr": "Thon germon ou thon blanc, cru" }

{ "en": "Albacore or white tuna, steamed under pressure", "fr": "Thon germon ou thon blanc, cuit à la vapeur sous pression" }

{ "en": "Common anchovy, raw", "fr": "Anchois commun, cru" }

{ "en": "Gilthead seabream, or sea bream or real sea bream, raw, wild", "fr": "Dorade royale, ou daurade ou vraie daurade, crue, sauvage" }

{ "en": "Anglerfish or anglerfish, grilled", "fr": "Lotte ou baudroie, grillée/poêlée" }

{ "en": "Swordfish, raw", "fr": "Espadon, cru" }

{ "en": "Pond smelt, raw", "fr": "éperlan, cru" }

{ "en": "Megrim, raw", "fr": "Cardine franche, crue" }

{ "en": "Surmullet or red mullet, raw", "fr": "Rouget-barbet de roche ou rouget-barbet de roche, cru" }

{ "en": "Mackerel, fillet, in tomato sauce, canned, drained", "fr": "Maquereau, filet sauce tomate, appertisé, égoutté" }

{ "en": "Mackerel, smoked", "fr": "Maquereau, fumé" }

{ "en": "Gilthead seabream, raw, farmed", "fr": "Dorade royale ou daurade ou vraie daurade, crue, élevage" }

{ "en": "Haddock (smoked) or smoked haddock", "fr": "Haddock (fumé) ou églefin fumé" }

{ "en": "Mullet, raw", "fr": "Mulet, cru" }

{ "en": "Sea trout, raw", "fr": "Truite de mer, crue" }

{ "en": "Swordfish, roasted/baked", "fr": "Espadon, rôti/cuit au four" }

{ "en": "Turbot, roasted/baked", "fr": "Turbot, rôti/cuit au four" }

{ "en": "Whiting, raw", "fr": "Merlan, cru" }

{ "en": "Mackerel, fillet, in mustard sauce, canned, drained", "fr": "Maquereau, filet, sauce moutarde, appertisé, égoutté" }

{ "en": "Mackerel, fillet, in white wine, canned, drained", "fr": "Maquereau, filet, au vin blanc, appertisé, égoutté" }

{ "en": "Cod, salted, dried", "fr": "Morue, salée, sèche" }

{ "en": "Black seabream, raw", "fr": "Dorade grise, ou daurade grise, ou griset, crue" }

{ "en": "Bogue, raw", "fr": "Bogue, crue" }

{ "en": "Bonito, raw", "fr": "Bonite, crue" }

{ "en": "Chub mackerel, Pacific mackerel, or Pacific chub mackerel, raw", "fr": "Maquereau espagnol ou maquereau blanc ou billard, cru" }

{ "en": "Common dentex, raw", "fr": "Denté, cru" }

{ "en": "John dory, raw", "fr": "Saint-Pierre, cru" }

{ "en": "Red gurnard, raw", "fr": "Grondin, cru" }

{ "en": "Brown meagre, raw", "fr": "Corb, cru" }

{ "en": "Capelin, raw", "fr": "Capelan, cru" }

{ "en": "Blackspot seabream or blackspot seabream, raw", "fr": "Dorade rose, ou daurade rose, crue" }

{ "en": "Surmullet or red mullet, steamed", "fr": "Rouget-barbet de roche ou rouget-barbet de roche, vapeur" }

{ "en": "Salema, raw", "fr": "Saupe, crue" }

{ "en": "Horse mackerel, raw", "fr": "Chinchard, cru" }

{ "en": "Salmon, canned, drained", "fr": "Saumon, appertisé, égoutté" }

{ "en": "European hake, braised", "fr": "Merlu, cuit à l'étouffée" }

{ "en": "Haddock, raw", "fr": "églefin, cru" }

{ "en": "Mackerel, canned in brine, drained", "fr": "Maquereau, au naturel, appertisé, égoutté" }

{ "en": "Whiting, breaded", "fr": "Merlan, pané" }

{ "en": "Haddock, grilled/pan-fried", "fr": "églefin, grillé/poêlé" }

{ "en": "Conger, raw", "fr": "Congre, cru" }

{ "en": "Roundnose grenadier, raw", "fr": "Grenadier (de roche), cru" }

{ "en": "Pollack or European pollock, raw", "fr": "Lieu jaune ou colin, cru" }

{ "en": "Ling or ling, raw", "fr": "Julienne ou Lingue, crue" }

{ "en": "Pouting, raw", "fr": "Tacaud, cru" }

{ "en": "Saithe, raw", "fr": "Lieu noir, cru" }

{ "en": "Lemon sole, raw", "fr": "Limande-sole, crue" }

{ "en": "European pilchard or sardine, grilled", "fr": "Sardine, grillée" }

{ "en": "Fish, cooked", "fr": "Poisson cuit" }

{ "en": "Cod liver, raw", "fr": "Foie de morue, cru" }

{ "en": "Cod liver, canned, drained", "fr": "Foie de morue, appertisé, égoutté" }

{ "en": "Snapper, raw", "fr": "Vivaneau, cru" }

{ "en": "Snapper, cooked", "fr": "Vivaneau, cuit" }

{ "en": "Spiny scorpionfish, steamed", "fr": "Rascasse, cuite à la vapeur" }

{ "en": "Trout egges, canned", "fr": "Oeufs de truite, semi-conserve" }

{ "en": "Alaska pollockor walleye pollock, smoked", "fr": "Lieu ou colin d'Alaska, fumé" }

{ "en": "Largehead hairtail, raw", "fr": "Sabre, cru" }

{ "en": "Greenland halibut or Greenland turbot or Greenland halibut, raw", "fr": "Flétan du Groënland ou flétan noir ou flétan commun, cru" }

{ "en": "Crevalle jack, raw", "fr": "Carangue, cru" }

{ "en": "Bigeye scad, raw", "fr": "Coulirou, cru" }

{ "en": "Salmon, raw, wild", "fr": "Saumon, cru, sauvage" }

{ "en": "Shark, raw", "fr": "Requin, cru" }

{ "en": "Garfish, raw", "fr": "Orphie commune, crue" }

{ "en": "Lump fish, raw", "fr": "Lompe, crue" }

{ "en": "Freshwater bream, raw", "fr": "Brême, cru" }

{ "en": "Arctic char, raw", "fr": "Omble chevalier, cru" }

{ "en": "Spotted wolffish", "fr": "Loup tacheté, cru" }

{ "en": "European sprat, raw", "fr": "Sprat, cru" }

{ "en": "Turbot, raw", "fr": "Turbot, cru" }

{ "en": "European whitefish, raw", "fr": "Corégone lavaret, cru" }

{ "en": "Anchovy in salt (semi-preserved)", "fr": "Anchois au sel ( semi-conserve)" }

{ "en": "Grouper, raw", "fr": "Mérou, cru" }

{ "en": "Albacore or white tuna, in olive oil, canned, drained", "fr": "Thon germon ou thon blanc, à l'huile d'olive, appertisé, égoutté" }

{ "en": "Tuna in sunflower oil, whole slice, canned, drained", "fr": "Thon à l'huile de tournesol, entier, appertisé, égoutté" }

{ "en": "Yellowfin tuna or yellowfin tuna, canned in brine, drained", "fr": "Thon albacore ou thon jaune, au naturel, appertisé, égoutté" }

{ "en": "Mackerel, marinated", "fr": "Maquereau, mariné" }

{ "en": "Common anchovy, marinated", "fr": "Anchois commun, mariné" }

{ "en": "Pollack or European pollock, cooked", "fr": "Lieu jaune ou colin, cuit" }

{ "en": "Blue ling raw", "fr": "Lingue bleue crue" }

{ "en": "Peacock flounder or tongue sole, raw", "fr": "Sole tropicale ou Sole langue, crue" }

{ "en": "Turbot from a farm, raw", "fr": "Turbot d'élevage, cru" }

{ "en": "European seabass or Mediterranean bass, raw, wild", "fr": "Bar commun ou loup de Méditerranée, cru, sauvage" }

{ "en": "European seabass or Mediterranean bass, raw, farmed", "fr": "Bar commun ou loup de Méditerranée, cru, élevage" }

{ "en": "Anglerfish or anglerfish, raw", "fr": "Baudroie rousse ou Lotte, crue" }

{ "en": "Norway redfish, or norway redfish, or golden redfish, or golden redfish, raw", "fr": "Sébaste du nord, ou grand sébaste, ou dorade sébaste, ou daurade sébaste, crue" }

{ "en": "Salmon, microwaved, farmed", "fr": "Saumon, cuit au micro-ondes, élevage" }

{ "en": "Grenadier, from any fishing spot, raw", "fr": "Hoki, tout lieu de pêche, cru" }

{ "en": "Blue grenadier or New Zealand whiptail, raw", "fr": "Grenadier bleu ou hoki de Nouvelle-Zélande, cru" }

{ "en": "Salmon, boiled/cooked in water, farmed", "fr": "Saumon, bouilli/cuit à l'eau, élevage" }

{ "en": "Tub gurnard, raw", "fr": "Grondin perlon, cru" }

{ "en": "Black seabream, or black seabream, or black seabream, roasted/baked", "fr": "Dorade grise, ou daurade grise, ou griset, rôtie/cuite au four" }

{ "en": "Salmon, grilled/pan-fried", "fr": "Saumon, grillé/poêlé" }