What fish do french people eat?

French people enjoy a wide variety of fish, but some of the most popular include:

Freshwater Fish:

* Carpe (Carp): A common freshwater fish, often prepared in a variety of ways, including fried, baked, or in a stew.

* Truite (Trout): Found in rivers and lakes, trout is often grilled, pan-fried, or served with a lemon sauce.

* Brochet (Pike): A predatory fish known for its firm texture, often cooked in a court bouillon or served with a creamy sauce.

* Sandre (Pike Perch): A delicate-tasting fish with a white, flaky flesh, often grilled or baked.

* Perche (Perch): A small, bony fish, often pan-fried or used in a fish soup.

Saltwater Fish:

* Saumon (Salmon): A prized fish, often served grilled, smoked, or poached.

* Thon (Tuna): A popular fish, often used in salads, sandwiches, or grilled.

* Cabillaud (Cod): A lean, white-fleshed fish, often baked, poached, or used in fish and chips.

* Merlan (Whiting): A mild-flavored fish, often pan-fried or grilled.

* Sole (Sole): A delicate-tasting fish, often pan-fried or poached.

* Moules (Mussels): A common shellfish, often steamed or cooked in a white wine sauce.

* Huîtres (Oysters): A prized shellfish, often served raw or grilled.

Other:

* Anchois (Anchovies): A small, oily fish, often used as a condiment or in sauces.

* Sardines: Often served as a canned food or grilled.

* Poisson rouge (Red fish): A generic term for many red-fleshed fish, including sea bass and bream.

It's important to note that these are just a few examples, and the specific types of fish available and popular in France vary depending on the region and season.