Gathers the fatty, strongly flavored fish that swim in schools in open water and are often grilled, smoked, canned or cured. It includes salmon, tuna, bonito, mackerel, herring, sardine, anchovy, swordfish, mahi-mahi, wahoo, barracuda, smelt, shad and hilsa. Within the Finfish and Shellfish Products subcategory it sits beside the groups Whitefish and Flatfish, Freshwater and Brackish-Water Fish, Crustaceans, Bivalves and Sea Snails, Cephalopods and Echinoderms, Roe and Processed Seafood, General Seafood Categories, and each entry is placed in the one group whose description fits it best.