There are well over 20,000 known species of fish in the world. Texture plays a big role in determining what kind of fish to use in a recipe. Firmer textures such as Cod or Boston Bluefish are great in salads, chowders and stews. All are a good source of protein.
Lean, white-fleshed fish with a mild flavor. Cod has large, firm flakes and lends itself well to almost any seafood recipe.
Many people view the unique texture of Salmon as somewhere between meat and fish. Salmon’s large, pink flakes are ideal for any recipe.
Sweet, delicately flavored fish with a firm, flaky texture. The mild flavor makes it the perfect substitute for recipes calling for sole, cod or haddock. Tilapia is very versatile and can be cooked a number of ways.
Firm, white-fleshed fish, with a relatively mild flavor. May be used in virtually any seafood recipe.
Lean, white, finely textured flesh, with a mild, exquisite flavor. Ideally suited to sauces.
Almost identical in texture and taste to Cod. Haddock has a small, delicate flake and is slightly sweet in taste. Excellent in creamy chowder soups.
Firm, somewhat darker flesh than Cod, with a relatively mild flavor. A great choice for paella dishes.
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