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Delicate and tender, sautéed or lightly fried.

Barbecued, grilled, or slow-cooked for tenderness.

Roasted and served as a spread on toast or used for bone broth.

Sautéed with onions, or used to make pâté or mousse.

Simmered or braised for soups and stews.

Used in slow-cooked dishes or for gelatinous stocks and broths.

Can be roasted or grilled; often wrapped in bacon to retain moisture.

Typically grilled and glazed with a sauce in Japanese cuisine.

Commonly pan-seared, baked, or grilled.

Braised slowly to make dishes like veal cheek bourguignon.

Braised to make dishes like osso bucco.

Used for frying or as a butter substitute in cooking.

Ideal for braising or stewing in curries.

Roasted, grilled, or sautéed for tender, flavorful dishes.

Roasted or smoked; often found at fairs and festivals.

Best slow-roasted or braised to retain moisture.

Braised or pickled, often sliced thinly for sandwiches or tacos.

Fried, grilled, or added to paella.

Used in soups, stews, and sometimes barbecued.

Used for roasting potatoes, making confit, or as an alternative to butter in pastry.

Pan-fried with onions or used to make pâté.

Canned and eaten straight, or used to make fish oil supplements.

Often grilled or pan-fried for a quick, lean protein source.

Grilled, braised, or used to make hearty stews.

Slow-cooked, grilled, or smoked, often with a flavorful marinade or rub.

Cured and smoked to make bacon.

Grilled or sautéed, often served as appetizers or in game bird dishes.

Slow-roasted or smoked for a rich, gamey flavor.

Usually deep-fried and coated in spicy sauce, served with celery and blue cheese dressing.