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Rich with a sweet and mild sea flavor, tender, best when steamed or boiled.

Mild, earthy flavor, firm and meaty, can be grilled, baked or made into fishcakes.

Mild, delicate taste, firm texture, common preparations include baking and grilling.

Sweet, mildly salty flavor, firm, and slightly chewy, can be boiled, grilled, or sautéed.

Mild but distinct, moist, firm texture, suitable for grilling, frying, or in soups.

Sweet, lean and firm, best grilled, baked or broiled.

Delicate, sweet, buttery, and tender, best pan-seared or grilled.

Subtle nutty flavor, firm texture, commonly smoked or made into caviar.

Mildly sweet, slightly meaty, firm, best when grilled or broiled.

Mild, slightly sweet, firm and chewy, can be fried, grilled or used in stir-fries.

Mild, slightly sweet flavor, firm, dense texture, suitable for baking, broiling, or frying.

Meaty with a mild to moderate flavor, firm texture, best served seared or raw in sushi.

Light, nutty flavor, tender flesh, can be pan-fried, grilled or smoked.

Clean, buttery flavor, firm, meaty texture, excellent grilled, pan-seared, or steamed.

Buttery and delicate, with a flaky white meat, best roasted, grilled or pan-seared.

Intensely salty and fishy, soft and fine texture, mostly used in small amounts to flavor dishes.

Sweet, nutty flavor, firm texture, versatile in cooking methods including baking and grilling.

Mild, slightly sweet, chewy, can be steamed, fried or used in chowders.

Mild flavor, delicate flaky texture, best sautéed, baked or stuffed.

Mild, sweet, earthy flavors, moist and firm, often fried, but can be baked or grilled.

Mild, sweet tasting, firm white flesh, works well grilled, roasted, or sautéed.

Mild, slightly sweet flavor, flaky and tender, can be baked, broiled, or fried.

Rich flavor similar to salmon, fine flaky texture, can be grilled, pan-fried, or baked.

Salty, rich, and buttery, delicate beads, best served chilled on small toasts or blini.

Mild flavor, flaky white flesh, can be battered and fried, or poached.

Briny, fresh sea taste, delicate texture, can be eaten raw, baked, or fried.

Full-flavored, oily texture, best grilled, smoked or in sushi.

Mild taste similar to lobster, dense and meaty, best when roasted, grilled, or sautéed.

Slightly sweet, lean white fish, firm yet tender, often smoked or used in fishcakes.

Mild with a slight sweetness, can be tender or chewy, best when slow cooked or grilled.

Slightly sweet, plump and tender, best when steamed in broths or wine.

Mild, slightly sweet, with a firm, moist texture, can be pan-fried, grilled, or poached.

Rich and buttery, medium-firm, can be grilled, baked, or smoked.

Sweet, slightly briny flavor, delicate, flaky texture, can be steamed, sautéed, or used in cakes.

Rich, oily, and flavorful, soft texture, can be grilled, smoked or preserved in cans.

Rich and sweet, firm but soft texture, often grilled or used in sushi.

Mild, buttery flavor, firm yet flaky, great for sashimi, grilled, or baked dishes.

Mild, sweet flavor, firm white flesh, best when pan-fried, baked or battered.

Mild, clean taste, slightly flaky texture, ideal for frying or baking.