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A white fish with a flaky texture. Best cooked through baking, frying, or poaching.

An aquatic creature with sweet, flaky meat. Cooking methods include boiling, steaming, or baking.

A fish known for its moist, mild flavor. Best approaches include grilling, frying, or using in soups.

Shellfish with a slightly sweet taste. Preferred cooking methods are steaming or boiling.

Bivalves with a rich, buttery taste. Best cooked quickly on high heat by searing or grilling.

Tiny, flavorful fish known for their strong taste. Best used in sauces, dressings, or preserved.

A large, meaty fish with a mild to rich flavor. Best served seared, grilled, or raw as sushi.

A freshwater fish with a delicate, nutty flavor. Preferred cooking methods include pan-frying, grilling, or smoking.

A cephalopod with a mild, slightly sweet taste. Commonly fried, grilled, or sautéed.

A meaty fish with a slightly sweet flavor. Ideal for grilling, broiling, or pan-searing.

An oily fish with a rich, tender texture. Ideal cooking methods include grilling, baking, and poaching.

A freshwater fish with a mild, slightly sweet flavor. Best when baked, broiled, or grilled.

A freshwater fish known for its mild, sweet flavor. Cooking recommendations include frying, baking, or sautéing.

A freshwater game fish with lean, mild-flavored meat. Suitable for baking, grilling, or making into pâté.

A fish with a clean, buttery flavor and a dense texture. Ideal for pan-searing, grilling, or steaming.

A shellfish with sweet, firm meat. Boiling and steaming are the preferred cooking methods.

An aquatic animal with a chewy, crunchy texture. Most commonly served cold or in salad form after being processed.

A flatfish known for its dense and firm texture. Suitable for grilling, roasting, or sautéing.

A white fish with a sweet, nutty flavor. Suitable for grilling, baking, or frying.

A freshwater fish with a sweet, mild flavor. Commonly fried, grilled, or blackened.

A cephalopod with a strong, distinctive flavor. Best tenderized then either grilled or braised.

Shellfish with a sweet, oceanic flavor. Preferred cooked steamed, boiled, or as an ingredient in chowders.

A fish known for its lean, firm texture. Suitable for grilling, baking, or frying.

Small, oily fish with a distinct, rich flavor. Preferably cooked by grilling or canning in oil.

A fish with a firm, lobster-like texture. Methods include grilling, roasting, or stewing.

A small shellfish with a sweet, delicate flavor. Cooking methods include grilled, sautéed, or boiled.

A flatfish with a mild, sweet taste. Cooking methods include pan-frying, baking, or broiling.

A fish with a rich, bold flavor. Best prepared grilled, smoked, or used in sushi.

A white fish that's flaky and lean. Ideal for smoking, frying, or baking.