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Mild flavor, firm texture, can be grilled, baked, or fried

Sweet, earthy flavor, moist, dense texture, often fried or blackened

Mild, nutty flavor, delicate, flaky texture, can be smoked, grilled, or pan-fried

Rich, buttery flavor, tender, flaky texture, can be grilled, baked, or poached

Mild, sweet flavor, white, firm texture, can be fried, baked, or sautéed

Mild, slightly sweet flavor, flaky texture, good for baking, frying or making pike quenelles

Earthy flavor, firm, coarse texture, can be grilled, broiled, or made into gefilte fish

Delicate, sweet flavor, fine, firm texture, can be pan-fried, broiled, or baked

Mild flavor, white flaky texture, can be baked, fried, steamed, or grilled

Rich flavor similar to salmon or trout, firm texture, can be pan-fried, grilled, or broiled

Delicate, savory flavor, firm, meaty texture, often poached, smoked, or grilled

Sweet, full flavor, tender flaky texture, excellent when pan-fried or grilled

Subtle, mild flavor, firm texture, suitable for baking, grilling, or making fish chowder

Mild flavor, tender white flesh, fine flaky texture, can be pan-fried, breaded, or used in fish tacos

Mild, lightly sweet flavor, firm texture, ideal for grilling, baking, or pickling

Mild, delicate flavor, firm texture, best when fried, smoked, or made into patties

Mildly sweet flavor, firm and flaky texture, can be grilled, broiled, or served as sushi or sashimi

A unique taste, firm flesh, can be tough, best when marinated and grilled or smoked

Sweet, mild flavor, medium-firm flaky texture, can be smoked, grilled, or baked

Mild, slightly sweet flavor, firm white flesh, can be fried, grilled, or used in stews

Rich, sweet, and strongly flavored, slightly chewy texture, typically grilled or smoked

Mild, sweet flavor, flaky white flesh, can be pan-fried, baked, or grilled

Rich flavor, fine, soft texture when properly cooked, can be pan-fried, smoked, or used in soups

Sweet, mild flavor, firm texture, best when stewed, fried, or used in fish pie