Anchovy
A small, strongly flavored oily fish, most often sold cured, salted, or canned, and used as a potent flavoring agent in sauces and spreads.
Anchovy
A small, strongly flavored oily fish, most often sold cured, salted, or canned, and used as a potent flavoring agent in sauces and spreads.
Barracuda
Lean, flaky fish with a firm texture, consumed regionally (care must be taken due to ciguatera risk).
Barramundi
A large Asian/Australian sea bass species known for its firm, mild, buttery white flesh; widely farmed and eaten.
Bass
A broad category of freshwater and marine fish known for their flaky, white flesh and mild flavor; commonly pan-fried or grilled.
Bonito
A medium-sized fish related to tuna, known for its strong flavor and dark, firm flesh; often dried and flaked for use as a seasoning (e.g., Katsuobushi).
Bonito
A medium-sized fish related to tuna, known for its strong flavor and dark, firm flesh; often dried and flaked for use as a seasoning (e.g., Katsuobushi).
Bream
A general name for several European freshwater and saltwater fish known for their fine, mild-flavored white flesh.
Bream
A general name for several European freshwater and saltwater fish known for their fine, mild-flavored white flesh.
Butterfish
A small, oval fish with rich, tender, dark flesh and a sweet, unique flavor. Popular pan-fried or grilled.
Carp
A freshwater fish with a slightly muddy, earthy flavor and bony flesh. It is a major food fish in Europe, Asia, and the Middle East.
Carp
A freshwater fish with a slightly muddy, earthy flavor and bony flesh. It is a major food fish in Europe, Asia, and the Middle East.
Catfish
A freshwater fish known for its dense, moist flesh and mild flavor; often consumed fried, especially in Southern U.S. cuisine.
Cod
A lean, white fish known for its mild flavor and large, flaky flesh. It is one of the world's most important commercial fish, harvested primarily in the North Atlantic.
Eel
A snake-like fish consumed worldwide; its meat is firm, fatty, and highly prized, especially smoked or grilled (Unagi in Japanese cuisine).
Eel
A snake-like fish consumed worldwide; its meat is firm, fatty, and highly prized, especially smoked or grilled (Unagi in Japanese cuisine).
Escolar
A deep-sea fish with very high fat content and rich, smooth flavor; requires careful consumption due to natural waxy esters.
Flounder
A general flatfish with thin, tender, and delicately flavored white fillets; typically pan-fried or baked.
Flounder
A general flatfish with thin, tender, and delicately flavored white fillets; typically pan-fried or baked.
Grouper
A large marine fish known for its firm, mild-flavored white flesh, often sold in thick steaks and popular in stews, baking, and frying.
Haddock
A saltwater whitefish related to cod, known for its slightly firmer, finer flesh and delicate flavor; often used for fish and chips and smoking.
Hake
A long, silvery-gray deepwater fish known for its soft, mild, and delicate white flesh, popular in Spanish and Portuguese cooking.
Halibut
The largest of the flatfish family, known for its firm, bright white meat and subtle, sweet flavor. Highly versatile for baking, grilling, and frying.
Herring
A small, silver, oily fish; often pickled, smoked (kippers), or cured, and historically important in Northern European diets.
Herring
A small, silver, oily fish; often pickled, smoked (kippers), or cured, and historically important in Northern European diets.
John Dory
A distinctive marine fish with very delicate, fine white flesh, highly valued in fine European dining.
Lingcod
A pacific game fish with firm, white meat and a mild flavor; highly regarded for its versatility in cooking.
Mackerel
An oily, nutrient-rich saltwater fish known for its strong, distinct flavor. It is popular grilled, smoked, or cured, particularly in European and Asian cuisines.
Mahi-Mahi (Dorado)
A brightly colored game fish known for its firm, moist, light-colored flesh and distinct, sweet flavor; excellent for grilling.
Mahi-Mahi (Dorado)
A brightly colored game fish known for its firm, moist, light-colored flesh and distinct, sweet flavor; excellent for grilling.
Monkfish
A deep-sea fish with a dense, firm, almost lobster-like texture and a mild flavor; often used in stews and soups.
Monkfish
A deep-sea fish with a dense, firm, almost lobster-like texture and a mild flavor; often used in stews and soups.
Mullet
Coastal fish with dark, oily, and strongly flavored meat, often smoked, baked, or cured; also prized for its roe (bottarga).
Orange Roughy
A deep-sea fish known for its white, mild-flavored, and moist flesh. Sold primarily as thick fillets.
Perch
A common freshwater fish known for its white, lean, and very mild-flavored flesh, often used in fish fries and fillets.
Pike
A predatory freshwater fish with lean, firm, white flesh, traditionally used in quenelles and stuffing due to its many small bones.
Pike
A predatory freshwater fish with lean, firm, white flesh, traditionally used in quenelles and stuffing due to its many small bones.
Plaice
A European flatfish known for its moist, mild-flavored white meat and delicate texture.
Plaice
A European flatfish known for its moist, mild-flavored white meat and delicate texture.
Pollock
A lean, flaky whitefish with a mild flavor, commonly used in fish sticks, imitation crab meat, and inexpensive fillets.
Pompano
A silvery marine fish known for its rich, firm, white flesh and a flavor often described as sweet and nutty; highly prized.
Redfish
A common name for several marine fish species (including Rockfish and Red Drum), valued for their firm, lean flesh and mild flavor.
Sablefish (Black Cod)
A deep-sea fish known for its high fat content and rich, buttery flavor; often smoked or marinated (e.g., Miso Black Cod).
Sardine
A small, oily saltwater fish known for its strong flavor and high nutrient content; often sold canned or grilled whole.
Sardine
A small, oily saltwater fish known for its strong flavor and high nutrient content; often sold canned or grilled whole.
Shark
The meat of various shark species (e.g., dogfish) is consumed globally, possessing a firm, meaty texture, though it requires specific preparation to remove urea.
Skate (Ray)
Cartilaginous fish whose "wings" are consumed. The flesh is firm and fibrous with a mild, sweet, scallop-like flavor.
Snapper
A popular saltwater food fish known for its flaky, white meat and mild flavor, found in tropical and subtropical waters; the Red Snapper species is highly valued.
Snook
A saltwater game fish known for its white, delicate, flaky meat; a common staple in Caribbean and Gulf Coast cuisine.
Sole
A flatfish known for its thin, delicate fillets and mild, sweet flavor; Dover Sole is the most famous culinary species.
Swordfish
A large, predatory fish known for its dense, meat-like texture and mild, slightly sweet flavor; commonly sold in thick steaks for grilling.
Tilapia
A fast-growing freshwater fish, widely farmed and known for its very mild, slightly sweet flavor and flaky white meat.
Tilapia
A fast-growing freshwater fish, widely farmed and known for its very mild, slightly sweet flavor and flaky white meat.
Tilapia
A fast-growing freshwater fish, widely farmed and known for its very mild, slightly sweet flavor and flaky white meat.
Tilefish
A marine fish with firm, white, flaky meat and a delicate flavor often compared to lobster or crab.
Trout
A freshwater fish related to salmon, prized for its delicate, flaky flesh and mild flavor; often farmed or wild-caught in rivers and lakes.
Tuna
A large, strong saltwater fish of the mackerel family, highly valued for its firm, dark red meat. Species range widely in size and are consumed fresh, canned, or as sashimi.
Turbot
A large, premium flatfish known for its firm, bright white meat and gelatinous texture; highly valued in European fine dining.
Turbot
A large, premium flatfish known for its firm, bright white meat and gelatinous texture; highly valued in European fine dining.
Wahoo
A large, lean game fish with white flesh and a delicate flavor, often compared to that of a mild mackerel or tuna.
Wahoo
A large, lean, game fish with white flesh and a delicate flavor, often compared to that of a mild mackerel or tuna.
Whiting
A small, fine-textured whitefish with a subtle flavor, popular across Europe and used for breaded fillets.
Whiting
A small, fine-textured whitefish with a subtle flavor, popular across Europe and used for breaded fillets.