Fish

Front 1

Flounder

Back 1

Saltwater, flatfish, lean, white flesh, mild sweet flavor, dover sole-grey sole

Front 2

Halibut

Back 2

Saltwater, flatfish, lean, thick flesh, steaks and filets

Front 3

Turbot

Back 3

Saltwater, flatfish, lean, white firm delicate flesh

Front 4

Artic Char

Back 4

Saltwater, roundfish, anadromous, similar to salmon with a little less fat

Front 5

Black Seabass

Back 5

Saltwater, roundfish, lean, small with firm bluish delicate sweet flesh

Front 6

Bluefish

Back 6

Saltwater, roundfish, fat, flavorful oily flesh, gray flesh when cooked, inexpensive

Front 7

Chilean Seabass

Back 7

Saltwater, roundfish, fat, real name patagonian toothfish, white oily flesh with large flakes mild flavor

Front 8

Cod

Back 8

Saltwater, roundfish, lean, young cod is called scrod, delicate flavor and flesh

Front 9

Escolar

Back 9

Saltwater, roundfish, fat, firm white oily flesh with fat not metabolized by body can make some ill,

Front 10

Grouper

Back 10

Saltwater, roundfish, lean, many varieties, tough skin, flavor similar to red snapper

Front 11

Haddock

Back 11

Saltwater, roundfish, lean, similar to cod but generally smaller

Front 12

Herring

Back 12

Saltwater, roundfish, fat, full-flavored, usually purchased to smoke

Front 13

Jack

Back 13

Saltwater, roundfish, fat, includes kingfish, blue runner yellow-tail

Front 14

John Dory

Back 14

Saltwater, roundfish, lean, characteristic black spot, firm sweet flesh thin filets

Front 15

Mackerel

Back 15

Saltwater, roundfish, fat, Spanish and Boston varieties most common, rich flavor, slightly dark color

Front 16

Mahi-Mahi

Back 16

Saltwater, roundfish, also called dorado and dolphinfish, fine texture, pink flesh with rich sweet taste, moist heat

Front 17

Monkfish

Back 17

Saltwater, roundfish, lean, large ugle fish, only tail is used, rich flavor a bit like lobster, fine textured, needs to be cooked with fat, good for soups/stews

Front 18

Ocean Perch

Back 18

Saltwater, roundfish, lean, many redskinned varieties, mild somewhat bony

Front 19

Orange Roughy

Back 19

Saltwater, roundfish, lean, texture and flavor similar to red snapper, aka slimehead

Front 20

Pompano

Back 20

Saltwater, roundfish, fat, small with rich flavor, expensive related to Jack

Front 21

Porgy

Back 21

Saltwater, roundfish, sweet and mild, but bony

Front 22

Red Mullet

Back 22

Saltwater, roundfish, lean, goatfish family, rich taste with hint of shrimp and lobster, always cook with skin on

Front 23

Red Snapper

Back 23

Saltwater, roundfish, lean, firm, delicate, sweet, large flakes

Front 24

Salmon

Back 24

Saltwater, roundfish, fat, anadromous, rich red/pink flesh

Front 25

Shad

Back 25

Saltwater, roundfish, fat, anadromous, oily rich flavor, fresh Shad Feb-June, lots of bones

Front 26

Shark

Back 26

Saltwater, roundfish, fat, usually use Mako, firm texture like swordfish but moister

Front 27

Skate

Back 27

Saltwater, roundfish, lean, aka ray, usually sold as wings, sweet, white, gelatinous flesh

Front 28

Striped Bass

Back 28

Saltwater, roundfish, wild is highly prized but difficult to get, firm, white, delicate flesh

Front 29

Swordfish

Back 29

Saltwater, roundfish, fat, very large, dense meat, not flaky, steaks

Front 30

Tilefish

Back 30

Saltwater, roundfish, lean, firm, sweet mild flesh, pink colored when raw

Front 31

Triggerfish

Back 31

Saltwater, roundfish, lean, tough skin, firm flesh, low yield large head

Front 32

Tuna

Back 32

Saltwater, roundfishm fat, yellowfin and bluefin have red flesh, Albacore has pink flesh, many textures, belly cut the fattiest

Front 33

Wahoo/Ono

Back 33

Saltwater, roundfish, fat, similar to Mackeral and Tuna, not much known about it

Front 34

Weakfish

Back 34

Saltwater, roundfish, cakked sea trout but unrelated to the trout, lean, mild, grey flesh

Front 35

Whiting

Back 35

Saltwater, roundfish, fragile white flesh, mild flavor

Front 36

Catfish

Back 36

Freshwater, somewhat fatty, firm flesh, lots of flavor, no scales, usually skinned prior to cooking

Front 37

Eel

Back 37

Freshwater, fat, mild, oily flesh, skinned before cooking, must be alive before cooking

Front 38

Perch

Back 38

Freshwater, lean, Yellow perch is the most common, Walleyed pike is actually a perch, fine grained, mild flavor

Front 39

Pike

Back 39

Freshwater, lean, Northern pike most common, similar to Perch

Front 40

Tilapia

Back 40

Freshwater, lean, usually from aquafarms bc wild tilapia tastes muddy

Front 41

Trout

Back 41

Freshwater, fat, soft, fine textured, rich, delicate flavor, white pink red flesh

Front 42

Whitefish

Back 42

Freshwater, fat, flaky, somewhat sweet flavor