Nothing Fishy Here
There are plenty of fish in the sea...over 33,000 species to be precise! Luckily for us, many of these fish are delicious when cooked properly. Let's dive into some culinary depths by exploring some of the most popular fish for eating, then move onto more exotic options.
1. Salmon
Salmon's mild taste and omega-3 fatty acids make it one of the most popular fish around the world. If you're reading this in North America, the salmon you can most easily find in stores is Atlantic salmon. If you can find it, we recommend trying chinook salmon, which has a bold flavor and buttery texture.
2. Tuna
Another popular pick, tuna is found in two main forms: steaks and tins. Tuna steaks are most commonly yellowfin, while your canned tunas are mostly skipjack or albacore. And don't turn your nose up at canned tuna; the recent "tinned fish renaissance" has challenged many to rethink tinned fish.
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3. Tilapia
Many fish claim to be the chicken of the sea, but we think tilapia has the title on lockdown. Not only is tilapia a low-maintenance option for farmers, but its taste and cost aren't too different from chicken. Tilapia is often the first fish people learn to cook as it's cheap and difficult to mess up.
4. Shrimp
Did you know that shrimp makes up a whopping 35% of American seafood consumption? With so many ways to cook shrimp, from lazy shrimp cocktail to seafood paella, it's no wonder this fish is so popular. Shrimp varies not only in color, but in size—from tiny to colossal!
5. Cod
The most popular choice for fish and chips, cod is a buttery whitefish with a flaky texture. The two true cod species are Atlantic (fresh and savory) and Pacific (firm and sweet). If you see black cod advertised anywhere, it's actually sablefish!
6. Pollock
Alaskan pollock is the fish industry's jack-of-all-trades. Its mild taste and flaky texture make it an ideal replacement for fancy shellfish such as crab and lobster. Even McDonald's uses pollock in their famous Filet-O-Fish.
George Berninger Jr. on Wikimedia
7. Trout
Trout, especially rainbow trout, is a popular yet contentious freshwater fish, in part because of how varied the taste is. Like salmon, trout has pink flesh and a mild taste, but that taste depends on the trout's diet. A good rainbow trout is nutty and delicious, a bad one is absolutely diabolical.
8. Crab
Despite being one of the more expensive fish on the market, crab is also one of the most popular. Although, if you live along the coast, you might be able to catch your own dinner if you're patient. Blue crab is the most popular variety along the Mid-Atlantic, where it takes on an almost religious significance for Marylanders.
9. Clam
A beloved staple of chowders, clams are frequently confused with mussels and oysters. Clams have a briny taste that's a perfect medium between mild mussels and bold oysters. There are over 15,000 species of clams, with some of the most popular being quahogs and geoducks.
10. Anchovy
Nearly as contentious a pizza topping as pineapple, the humble anchovy has committed fans—and haters. Anchovies are small but mighty, an umami bomb that elevates a simple dish. When prepared correctly, anchovies enhance the flavors of the dish rather than take over it.
Now that we've covered some of the most commonly-eaten fish, let's expand our taste palates a bit!
1. Monkfish
This isn't a beauty contest but, if it were, monkfish wouldn't take home any prizes. This fierce-looking fish was called "poor man's lobster" as its taste is similar to lobster tails, but its ugly appearance kept the price down. Monkfish has a sweet and mild taste that easily absorbs flavors from herbs and sauces.
2. Sea Urchin
Sushi fans will recognize sea urchin as uni, which is gradually gaining popularity in the west. Don't worry, you don't eat the spiky parts of the sea urchin, but the custardy gonads (sorry, there's no better way to phrase it). Uni may seem intimidating but the unique flavor and sweet flavor make it a hit.
3. Wahoo
Wahoo are among the fastest fish in the sea, which is probably why they're difficult to find at your local market. Wahoo has a firm yet flaky texture and is one of the best fish for steaks. Throw one of these on the grill and you'll understand how it got its name.
4. Dorado
Also known as mahi-mahi, dorado is a popular exotic fish that can be found on the menu for many a fancy restaurant. Dorado is an immensely versatile fish with a sweet, slightly nutty flavor. The flesh flakes when cooked, making it an excellent choice for grilling.
5. Swordfish
Some people are meat lovers, others are fish lovers. Swordfish bridges the gap between them with its rich, meaty texture that's sure to reel in every carnivore. If you like your fish filling rather than fishy, swordfish is the fish for you.
6. Lionfish
Yes, people eat these aquarium superstars—for a good reason, as they're invasive along the eastern seaboard. While the fins are venomous, they're easily removable and any poison is neutralized by heat. Lionfish pose a huge threat to the Atlantic, so you're doing the ocean a favor by eating this delicious fish.
7. Atlantic Wolffish
Another ugly yet delicious fish, Atlantic wolffish produce natural antifreeze to keep their blood moving in cold waters! Despite what you just read, they're extremely tasty with a dense flavor similar to crab or shrimp. Wolffish holds up excellently to grilling.
This illustration was made by Citron You must credit this : Citron / CC-BY-SA-3.0 on Wikimedia
8. John Dory
John Dory is a delicate fish saltwater fish with a slightly sweet flavor. Unlike salmon ot trout, John Dory is extremely low in fat for a buttery texture that melts in your mouth. We just hope you don't have any Finding Nemo fans over when you serve this fish.
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9. Itoyori
Also called golden threadfin bream, itoyori is a popular sushi fish commonly consumed in Japan. Itoyori has a unique texture that is both delicate and elastic with a wonderful umami taste. If you see itoyori on a sashimi menu, you should definitely be adventurous and try it!
10. Robin Fish
Once considered a less desirable "trash" fish, robin fish is on the come up. This bottom dweller gets its rich flavor from its food, namely mollusks and crabs. Robin fish is quite common in European cuisine as it adds a subtle flavor to dishes.
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