Sometimes called leatherjackets because of their tough skin, finescale triggerfish are plate-shaped brown fish with large spiky fins. The leathery skin and sharp spines make preparation tricky. But once cooked, finescale triggerfish flesh is mild, fresh and slightly sweet -- similar to pompano or flounder. To prepare finescale triggerfish you'll need to gut, skin and fillet each fish before cooking.
Belt fish, also known as silver scabbard fish, is a snake-like species with delicate, white meat. You can cook belt fish with or without the skin, and in a variety of ways. Many Asian markets sell belt fish in small steaks and ...
Making fish a major part of your diet has many health benefits, but if you’re new to cooking fish the sheer number of varieties can be daunting. Amberjack is not as well known as salmon or trout, but if you are lucky enou...
According to MayoClinic.com, eating fish on a weekly basis might reduce your risk of heart-related problems. Fish contains omega-3 fatty acids, which reduce your risk of dying from a heart attack. Mahi-mahi and whitefish are bo...
It is commonly sold frozen, which helps keep the fat-rich meat from developing a strong odor during storage. Frozen mackerel offers just as much nutritional content as fresh, but it must be cooked slightly longer to raise its i...
While sunfish eggs are often eaten raw, they can be cooked in various ways to intensify their somewhat briny, bold taste. When you cook sunfish eggs you need to be gentle with them during the cooking process, or they may end up...
The enlarged cavity allows the fish to better retain stuffing and makes it easier to eat. The reduced number of bones makes the fish cook faster. Butterflied fish are available fresh from most grocers and markets. Baking, steam...
As the name suggests, the snail -- known to science as Trochus niloticus -- is large, with shell diameters of up to 6 inches. Their meat, when fresh, is chewy but flavorful, and comparable to similar shellfish such as whelk and...
Organic cooking depends on your ingredients rather than your methods. You can poach, broil or pan-fry fish organically with the same techniques you have always used, but you must use all-organic ingredients. By buying organic, ...
Steaming fish is a healthy cooking option that does not add excess oils or fats during the process. This method also retains the natural flavor of the fish or can be paired with any number of sauces or seasonings to fit your ta...
Shishamo, known to scientists as Spirinchus lanceolatus and to Japanese consumers as willow leaf fish because of its shape, is a variety of smelt native to Japanese waters. They spawn in shallow waters along the shore in signif...
Sierra fish can be caught off the coast from Southern California down to Chile in South America. The fish can be prepared in various ways, including as a ceviche. Ceviche is a heat-free method of cooking fish -- raw fish is mar...
The flavor of a tulip can vary from one flower to another -- some tulip petals taste similar to sweet lettuce, others to fresh baby peas and yet others to cucumber. Tulipe fish is a delicious dish made with fresh tulip petals, ...
Fish contains little fat and plentiful protein, but when it's dunked in batter and submerged in hot oil, its status as a healthful food takes a hit. Breading and deep-frying isn't the only way to make a fish fillet delicious. M...
Because it is also known as dolphinfish, mahi-mahi is sometimes confused with the sleek, playful mammal. However, the two species are different, although both inhabit the tropical and subtropical waters of the Atlantic and Paci...
Some chefs wrap fish in foil while cooking to prevent it from becoming dry, but no moisture is lost when your fish is prepared in liquid. Poaching is a quick and easy way to serve a variety of fish, from lean species like halib...
Although akule are present around the globe, they are particularly healthy and abundant in Hawaiian waters. Similar to other small fish, akule are often fried whole. Healthier cooking options include baking akule fillets in foi...
The secret behind a sumptuous sailfish dinner is in the method of cooking. When cooked in the right way, the delicacy can be delicious. It contains proteins, vitamins A and B as well as other nutrients. Sailfish can either be ...
Its meat contains high amounts of protein and moderate amounts of fat. The fat content of the bonita fish keeps its meat from drying out during high heat cooking. Its light-tasting flesh goes well with powerful seasonings; subs...
Originating in Bicolandia -- or the Bicol Region -- of the Philippines, pinangat is a term used for a type of dish mainly characterized by whole simmered fish and salted water. The piquance, or tart spicy quality, of the dish -...
They have a silvery sheen overall, yellow fins, an olive back, yellow stripes and bluish sides. They have good flavor but are not eaten very often because they are so small, notes the Texas Department of Fish and Wildlife. Pan-...
Fish boils are a Scandinavian custom that was brought to the Lake Michigan area when they settled there. A fish boil is a fun, low-maintenance way to feed a large group of people -- and although it is traditionally served outdo...
Jackfish are a large family of sleek predators, native to warm and temperate waters around the world. Several varieties are found along the Eastern Seaboard as far north as Nova Scotia, though they become less common as you mov...
You probably already know fatty fish is good for you. Health experts from MayoClinic.com extol fatty fish for heart disease prevention. With frozen fish available in almost every supermarket, you can, if you know a few tricks, ...
Angelfish is a common dish in many parts of Africa and other locations where the fresh-water fish are plentiful. Reasonably priced and mild in flavor, sauteed angelfish makes a good lunch or dinner option. The delicate flavor o...
Fish is a lean protein and an excellent source of omega-3 fatty acids. Unfortunately, some children dislike fish because of its distinctive flavor. Disguise the flavor of fish by presenting it in an attractive, kid-friendly...
Like their larger kin, scrod are lean fish with delicate white flesh that separates into large flakes when cooked. You can cook them using any method used for larger cod, but their compact size also you to cook them whole. Try ...
Because many species are low in saturated fat and cholesterol, fish may help reduce the risk of cardiovascular diseases. May people prefer freshly caught fish over the frozen or canned options. Properly cooking fresh fish means...
Although a rice cooker was designed to create fluffy, perfectly cooked rice, it also can be used to create an assortment of one-pot fish meals. However, fish cooks quicker than meats such as beef, chicken or pork. The trick to ...
Mackerel are among the most flavorful of all commercial fish species. Like salmon, they're high in omega-3 fatty acids, and these fats give the off-white flesh a rich, silky flavor and mouth feel. Unfortunately, fresh mackerel ...
A whole cooked fish served on a platter conjures an image of gourmet excellence, but this cooking technique is well within the grasp of the American home cook. The American Heart Association reports that fish is rich in protein...
"Finnan" is simply a corruption of Findon. Now, Finnan haddies are produced commercially in America as well as Scotland. Traditionally a Finnan haddie was a gutted and skinned haddock, partly boned, salted then cold-s...
Commonly served raw in sushi restaurants as sashimi, hamachi also can be seared quickly over high heat and served as a main course or sliced and used to top salads and other recipes. For the best quality hamachi, seek out sashi...
Fish contains lean protein and healthy omega-3 fatty acids that help reduce your risk of cardiovascular disease. Health Canada advises that 150 grams or 5 ounces of cooked fish should be eaten every week as part of a healthy ba...
The red mullet is a medium-sized fish that can reach about 17 inches in length. The fish has a long history of dietary use in coastal European countries and can be cooked in a number of ways. Chef Mario Batali recommends baking...
The key to cooking fish in a slow cooker without making your house smell like seafood is to wrap the fish in foil. You're essentially baking the fish in the slow cooker, and the foil traps not only the odors but also moisture a...
When properly prepared and cooked, fish makes for a flavorful, soft meat that an older baby can eat safely for well-rounded nutrition.
Yelloweye rockfish, also known as Pacific red snapper, is just one species in a fish family named for physical characteristics or skin color. Bright copper, red, green or blue skin is common to many rockfish that live deep in P...
Many home chefs are dissuaded from cooking fish because of the oily, briny smell that fills their kitchens afterward. Fortunately, many ways of cooking fish leave out the odor without sacrificing any of the flavor or nutritiona...
These fish are quite lean, but the flesh is relatively firm and sturdy. Simple packets made of aluminum foil keep the fish moist and preserve the delicate flavors of your dish, whether you opt to flavor the fish with lemon, whi...
This is why the American Heart Association recommends consuming fatty fish at least two times per week. One of the healthiest fish for human consumption is salmon, which when cooked in an Indian style is an exotic, heart-health...
The term “blackened” refers to a method of cooking with spices: hot spices, such as cajun or creole seasonings, are rubbed all over meat or fish, which is then cooked over high heat so the spices turn black. Make lo...
The method of preservation can give the fish a different flavor. For instance, if they are cured with salt and packed in oil, they get a distinct flavor. However, the packaging method does not affect the way they are cooked int...
Butterfish is a delicately flavored white fish that can be found in certain specialty markets. Butterfish is also known as escolar, white tuna or snake mackerel. Although the taste of butterfish is enjoyable, you should never e...
Fish is a low-fat source of protein, and linked to reducing heart disease, diabetes and other serious illnesses. Any fish is suitable for cooking in aluminum foil, and adding vegetables to the foil packet ensures an extra burst...
Kapenta fish is a small, freshwater sardine native to Lake Tanganyika in East Africa, but which has been introduced to other lakes in Zambia, Zimbabwe and Mozambique. It is a staple source of protein in East Africa where it is ...
Swai is a type of catfish that thrives in the rivers of Asia. When baked, swai has a light, flaky consistency and a slightly sweet, mild flavor. It's also called Basa or Pangasius, and it is sometimes cultivated on fish farms i...
Fish has significant amounts of protein, omega-3 fatty acids and B vitamins. Combine that with the calcium and vitamins A, C and K in spinach, and you get a healthy, nutrient-rich meal. Cooking fish in a bed of spinach ties the...
There are several basic fish poaching techniques, plus the approach of "Wine X" magazine for poaching fish in your dishwasher – almost guaranteed to shock family and friends. This is technically called cooking f...
Lightly breading fish and baking it allows you to enjoy the crisp texture of deep frying without the burden of additional fat calories and unwanted cholesterol. The USDA Dietary Guidelines for Americans recommends eating at lea...
"Dory" fish refers to a number of species, including the John Dory, the smooth oreo dory and the black oreo dory. These are delicate-fleshed whitefish. Dory fish have wide, flat bodies and are known for their large spots, call...
It's a predator fish common throughout Canada and northern United States. Manitoba's Northern Aqua Farms proudly claims it to be the best tasting of all freshwater fish. When cooked, it yields white, flaky and mildly flavored f...
One method of cooking orange roughy is frying the fillets in a pan with a crunchy coating. This deep-sea fish, from the slimehead family, has a firm texture and mild flavor that holds together when you flip the fillets in the f...
Callaloo is a spicy vegetable-based stew, eaten mainly in the Caribbean and Guyana. The leaves of the taro plant, a tuber that resembles a sweet potato, are the main ingredient. The taro plant's common name in the Caribbean is ...
This member of the cod family is available year-round and often sold in the frozen foods section of grocery store as skinless, boneless fillets. Its delicate taste and flaky texture make it adaptable to a variety of cuisines an...
Swai is also referred to as basa or pangasius, however, the species of the fish is the same. Swai is a white fish that has a light flavor and is mildly sweet. Like other white fish, swai maintains is moisture during the cooking...
Swai tastes differently from the related basa fish but it can be substituted for it in recipes. In Vietnam and most of Asia, swai is called tra or striped catfish. Swai fillets are white, flaky and fleshy with a mild, sweet tas...
While fish brains are generally eaten raw in sushi restaurants, they can be cooked if desired. Cooking the fish brains intensifies the flavor, with higher temperature cooking methods making the flavor stronger than lower temper...
Sweetfish, also called ai or ayu, is a delicate fresh water fish found around Japan. Wild ayu season begins in May and runs through the summer as the fish migrate up stream. Similar in appearance to trout, ayu is closer to salm...
The world of alternative and natural treatment has been around for thousands of years. Even the Neolithic iceman who was found in the Alps had ancient herbal remedies in his belt pouch. These kinds of leaves are still used in m...
Commonly referred to as a tiger fish due to its beautiful stripes and spots, the pintado has no scales, making the fish easier to clean. Pintado fillets can be cooked a number of ways, including baking, grilling, broiling and f...
Tempering is the process that extracts the flavors from the spices. This involves heating the spices in oil prior to adding them to the rest of the ingredients. Several methods utilize the spices in different ways. You can glaz...
Asian fish, or Asian carp, are actually a number of different species of carp that are native to China. Asian carp are considered an invasive species in the United States and, after escaping from captivity in the South in the 1...
Canned mackerel has a softer texture than fresh mackerel because it's packed in liquid, but the cooking process helps to firm the flesh. Cooked canned mackerel can be served as is or chopped and tossed with salads, used for fis...
Most commonly caught in Australia and the U.S., most redfish weigh between 2 to 4 lbs., but some oversized redfish can weigh up to 10 lbs. There are multiple ways to cook redfish, which often vary between regions. In the U.S. a...
Rooster fish can reach up to 4 feet in length and weigh over 100 pounds. They are unique to other fish because of their rooster comb, or the seven lengthy spines of their dorsal fin. While rooster fish are often released after ...
The fish is known for its flavorful chunky white flesh, and is often used in ceviche, sushi and bouillabaisse. High in protein and rich in folic acid, B-vitamins and calcium, daurade is a low-fat, heart-healthy meal. You can...
There are a handful of good reasons to cook your frozen fish in foil rather than defrost it before cooking. If you are in a hurry and want a quick fish meal, then it is faster to transfer the fish from the freezer to the pan or...
Spanish cuisine often gets overlooked, but it has a distinct flavor known for its simple ingredients and rich spices. The nation borders three different bodies of seawater and each region has its own approach to preparing fish ...
Fish eyes are a delicacy in parts of Southeast Asia, where chefs serve steamed fish or fish head stew. Diners reserve the eyes for the guest of honor, who eats them whole. For a more subtle experience, use the liquid part of th...
While not as common as chicken gizzards, mullet gizzards have a similar flavor and texture. Mullet gizzards have a tendency to become tough and somewhat rubbery if cooked for too long. For this reason, they are usually fried in...
Valued for both its ornamental value as well as its eating quality, cabazon has firm flesh and a mild flavor. Although cabazon adapts well to a wide variety of cooking methods, for optimum flavor, avoid overpowering the fish wi...
West Coast and Alaskan fishermen harvest arrowtooth, and it is often sold as turbot on the West Coast and arrowfish flounder. With around 120 calories per 4-oz. serving, arrowtooth is also low-fat and a good source of B vitamin...
Cherna's susceptibility to parasites, red tide poisoning and over fishing has left the cherna population vulnerable, according to the Florida Museum of Natural History. The mild flavor and firm texture of cherna makes it conduc...
Kingfish is a common name for several species of fish, including the the king mackerel, cero, northern kingfish and southern kingfish. Some of these varieties can grow up to 100 lbs. and are noted for being outstanding game fis...
Hogfish is a thin and delicate white-meat fish from in the waters of the Atlantic Ocean. Hogfish is found on menus in south Florida and throughout the Caribbean. Preparing it at home is as simple as cooking any white-meat fish....
Because skates are related to sharks, their skins are gritty and male skates can have spines on their wings. After removing the skin, the flesh of skate wings is quite tender, thin and gelatinous. These wings cook quickly; take...
The Hunan fish head dish originated from the same province as Chairman Mao but was introduced by a mathematician, Huang Zongxian. This Chinese delicacy is prepared with the huge heads of bighead carps or Xiongyu in Hunan dialec...
Though there are numerous varieties of wrasse fish, the most common for cooking is cuckoo wrass, which is sometimes prepared in French cuisine. Ballan wrasse, though easy to catch in many parts of the United States, is often de...
Bonefish are not the most delectable fish, but can make a nice casual meal. Similar to garfish, bowfin are tasty when fried, and are best served fresh and immediately after cooking. To ensure the bowfin meat doesn't spoil, stor...
Found in swamp or marsh areas basking in the warm waters near the surface, spotted gar are a challege to reel in for any angler. Preparing spotted gar for cooking can take patience and time that is well worth the work.
They have green bones, which might discourage some, but they are fit for eating. They are a good source of the healthy omega-3 and omega-6 fatty acids. The eggs, or roes, of needlefish are, however, not to be eaten because they...
Japanese sardines are small fish that can be cooked to make sauce for miso soup. They can also be used as snacks and seasoning for other foods. These sardines are available fresh or dried. Dried Japanese sardines sold as packag...
Different species of tiger fish can be found in Africa, South America and North America. Tiger fish can grow quite large -- especially the females -- and because of their size and weight, they are mostly sold in fillets and cut...
The name sea robin, or gurnard, refers to a group of 114 saltwater fish that have large pectoral fins that flap as they swim. There are many variations between types of sea robin, including some that are armor-plated and bright...
Yellow croaker is a species of fish native to the temperate waters of the Pacific, especially along the coast of Taiwan. The yellow croaker is a good source of protein as well as two omega-3 fatty acids: eciosapentaeinoic acid,...
The round goby is an invasive species that has had a negative impact on the ecosystem in those areas. Both Asian and Mediterranean cuisines make use of the round goby. The round goby can be used in a seafood stew, but the simpl...
Ceviche is a light, fresh-fish dish in a citrus marinade. It can be made from many types of fresh fish, notably, bass, flounder, tuna or shrimp. Native to South America, Ceviche dates back as far as the Incas, who would preserv...
The slightly sweet "Maui style" sauce that typically coats Hawaiian Mahi Mahi fish will transport you to a tropical island paradise when paired with a creamy pina colada. Although Mahi Mahi is the fish customarily paired with M...
Escolar is a creamy fish that melts in your mouth. It's found worldwide in tropical and temperate waters, but it can be difficult to purchase outside of big cities due to availability. Escolar is known for its high content of o...
A great source of low-fat protein, striper fish generally has a sweeter flavor than most fish. Cooking striper is relatively simple. Striper can be grilled, baked or fried. Using basic seasonings such as salt, pepper or Old Bay...
Asam or tamarind is a spice that is often used in Asian recipes for its unique flavor. The sweet and sour effect comes from a rare combination of both sugar and acid in the spice. This easy-to-prepare meal can be made in less ...
Because stockfish is dried, it needs to be soaked in water overnight before cooking to soften the meat. Stockfish makes a hearty meal when combined with stewed tomatoes, vegetables and potatoes. It can also be stewed, fried or ...
The fish gets its rich-and-spicy taste from the fresh herbs and vegetables that make the sauce. The marinade and sauce are low in fat and calories and high in potassium, making it a light-and-healthy entree. This recipe takes a...
Calabash-style fish originated in Calabash, North Carolina, which is a small fishing town on the border with South Carolina. The fish camps in this region take part of their catch and lightly bread the seafood with cornmeal and...
Fish cutlets are an Indian dish very similar to crab cakes or croquettes. Making fish cutlets is an efficient and economical way to cook with leftover fish, which can dry out when reheated. Just as with croquettes, exact measur...
Bonefish are difficult to catch due to their ability to camouflage in shallow waters. This tropical fish puts up a strong fight, possibly being one of the strongest fish in the world, challenging even the experienced angler. Ad...
Though there are numerous varieties of plaice fish, the one generally being referred to when talking about cooking is the European plaice, which is a flat fish, usually sandy to dark brown in color and caught near the bottom of...
Many home cooks have experienced the confusion of standing in front of the fish counter in their local grocery store. You are faced with dozens of options, and you aren't sure what to choose. You may wonder which fish are healt...
Cooking tiny fish, such as smelt and fresh sardines, can be a challenge simply because of their size. This does not mean, however, that you cannot take advantage of a variety of cooking options, just that you need to make adjus...
The texture and mild taste of this white fish make it adaptable to multiple cuisines, and its low-fat, protein-rich nutritional content is as appealing as its economical cost and ease of preparation. Typically sold as boneless,...
Carp is a versatile fish that responds well to many different cooking techniques. It is also a healthy dinner option. Carp is an excellent source of potassium, vitamin B12 and vitamin E. When purchasing fresh fish of any typ...
When fishing for these panfish, the bluegill can be found near docks and logs and in weed-heavy waters. Once caught, cleaning, gutting and cooking the bluegill is relatively simple. The most common way to cook the fish is by fr...
Muskie are an aggressive predatory fish that are related to the pike. These fish are common in North America and are fished for sport as well as commercially. Muskie are notoriously difficult to catch, and they have many small ...
Cooking fish cold, or cooking it without any heat, produces a dish called creviche. In this method, the fish loses its translucent color and firms up just as when it is hot cooked. Fish has the ability to cook through this meth...
Native to Western Australia, red emperor is a versatile and inexpensive fish that lends itself to a wide variety of recipes. Whether you are cooking red emperor fillets or serving the entire fish, you get a meal that is low in ...
Croaker has a white meat with a sweet flavor. A 3-oz. serving of cooked croaker contains 111 calories, 19 g of protein and 3.4 g of fat. You can cook croaker by pan-frying, broiling or baking.
Before you can eat it, you need to clean it. With slippery blackfish, this can be more difficult than it sounds. Make it easier by setting the fish on a hard, rough surface such as a piece of plywood, at least until you remove ...
Although you can use any firm, whole or filleted white meat fish as a base, "true" sweet and sour fish starts with a cleaned, whole red snapper. Steaming the fish, rather than frying, and adding barely cooked fresh vegetables t...
Scup is a lean, delicately flavored fish that is found in warm, tropical waters around the world. It is also known as porgy or sea bream and typically contains many small bones. For this reason, it is wise to choose larger scup...
Mahi-mahi, also known as dolphinfish, has a firm, white meat, which makes it an ideal fish for steaming. Use a rack and a large saucepan or a bamboo steamer to cook the fish. Mahi-mahi makes a delicious and low-fat meal. Accor...
Jamaican fish recipes are influenced by a number of cuisines, including African, Chinese, European and Mexican. Slaves and hired workers brought their influences to the cooking styles of the islands, as exhibited by the wide va...
This tropical water fish puts up a strong fight, challenging even the experienced angler. Adult permit fish weight between from 10 to 20 lbs., and they can be difficult to differentiate from a pompano fish when they are small. ...
Making your own fish cakes is a tasty way to use up any leftover mashed or boiled potatoes. The other benefit is that you have control over the ingredients, for as prominent chef, Jamie Oliver says, many store-bought fish cakes...
The microwave might seem like the perfect place to reheat your cooked fish, but it's likely to cook it too quickly, resulting in overcooked, dry fish. Use the oven for reheating your fish to provide a lower heat, keeping the fi...
The taste is similar -- and some say superior -- to the American catfish. Basa is also sold much cheaper than American catfish because of the low labor wages in Vietnam, but it can sometimes be difficult to find in stores. Cook...
Many fish are loaded with omega 3 fatty acids, which are heart-healthy substances that can ward off heart disease. The American Heart Association recommends eating fish twice a week for optimum health. For the best flavor, don'...
They look like miniature lobsters and grow to be 3 to 6 inches long. Because crawdads live in freshwater, it is important that they are cleaned thoroughly before they are cooked. Poorly cleaned crawdads may be filled with sand ...
A roughfish is commonly defined as the sort of fish an angler would rather not catch. Suckers, carp, gar and catfish are usually thought of as rough, but the term has more to do with appearance and traditional wisdom than it do...
Scamp fish is moist, sweet and firm. Even though scamp fish are thick and meaty, you can cook them in minutes. They are a good source of omega-3 fatty acids, which are healthy fats and essential to every healthy diet. Omega-3 f...
Blackfish, also known by its Native American name Tautog, live mostly near piers or in places with rocky bottoms, from Nova Scotia to South Carolina. These fish have large lips and teeth that they use to catch shellfish and cra...
It is characterized by a flat body and long, infamous tail. While most people searching the ocean waters will watch these large creatures, catching a stingray can be an angling adventure as some reach 100 lbs. After catching a ...
Restaurants and cookbooks often prepare grouper in complicated ways, such as starting off by searing the grouper and then baking it, or baking the fillet and then finishing it on the grill. You don't need to go to those lengths...
Mudfish is a bottom-feeding variety of fish commonly caught in New Zealand and Australia, and the name actually encompasses several different species of fish. Mudfish are generally game fish and cooked by those that catch them;...
Wahoo is a large game fish that resembles tuna in texture but has a flaky, white meat. Wahoo is a low-fat source of protein that can serve as the center of a healthy meal. Fresh wahoo is excellent grilled or seared on the stove...
Most cold-water fish can be quickly and easily pan-seared in canola oil, which is also heart-healthy, providing omega-3 and monounsaturated fats. Canola oil is well suited to light cooking, such as briefly searing fish.
Varieties such as blue-spotted or black-banded sunfish, rock bass, crappie and bluegill may be called sunfish and come in a wide range of bright colors with metallic undertones. Sunfish are a light choice with a mellow flavor a...
Snook is a white-meat fish with a tasty, flaky flesh. It's illegal to buy or sell snook, but you can catch and cook the fish legally. Snook is a lean, healthy protein that makes a great centerpiece for a low-fat seafood-based m...
While the name tope may sound unfamiliar, you may recognize it more easily by other common names, such as gray shark, schoolfin shark or soupfin shark. Its meat is usually available as fresh, frozen or dried steaks or fillets. ...
Kahawai are also referred to as sea trout or Australian salmon. The meat of Kahawai is fatty with a strong taste, similar to Chinook or Coho salmon. Prepare Kahawai in foil packets with herbs to lock in flavor. Cooking fish in...
Many countries, however, eat fish heads with gusto. Some cultures eat fish heads simply because they find the cheeks to be absolutely delicious. Fish heads are used by some for medicinal purposes, including treating headaches ...
Unlike some freshwater crustaceans, yabbies don't have a muddy taste. Some American stores stock live yabbies flown in from Australia. Cooking yabbies follows a similar process to cooking any type of crayfish. Like most shellfi...
There are several variations of fish congee; start with this basic recipe and modify it to your liking over time. You will need approximately one hour and 45 minutes to cook fish congee. This recipe serves six.
The sculpin fish are commonly referred to as the scorpion fish because of their sharp spines. These fish have a white, fairly firm texture similar to cod, though their taste is unique. Sculpin fish can be prepared a variety of ...
As a result, tiger musky is known for its aggressive behavior and ferocious fight that attracts anglers from across North America. But tiger musky are sterile, so many states limit anglers to one fish per day. If you want to en...
Scabbard fish, also called Madeira black scabbard fish or espada preta, is a Portuguese cooking specialty. Because scabbard does not keep well, this unattractive, fierce and predatory fish is one you may never see on a grocery...
If you've got white fish in your freezer and flour in your cupboard, you're on your way to a great meal. Using flour to cook fish is a traditional cooking method and works with a variety of preparations, from the once-in-a-whi...
Moon fish, or opah, is a colorful fish found in the western Pacific. Most of the moon fish sold in the United States comes from Hawaii. Popular with restaurants for its versatility, moon fish can be served in a number of ways. ...
Bream are a large family of flat ocean fish that live in both tropical and temperate waters worldwide. In the United States, bream is sometimes referred to as "porgie." Sea bream have a thick white fillet that can be saut&eacut...
Blue grenadier fish, also known as hoki, blue hake or whiptail fish, is a saltwater fish commonly caught in New Zealand. The meat is white in color, and is fairly soft when compared with other, more common fish like salmon and ...
These fish are pursed by anglers for their long snout and large body size, ranging from 4 to 6 feet in length. But, after a spoonbill fishing trip, you need a tasty recipe to cook the fillets. Proper preparation and cooking mus...
In Mangalore, on the west coast of India, ladyfish are cooked with the heads intact, but you can remove them if you prefer. These little fish are about the size of sardines but they're not quite as oily. They have firm, white f...
Bluetail mullet is strong-flavored fish with a medium-soft texture. However, you can lighten the flavor by removing the skin and the fat layer under the skin before cooking. One 100-g serving of bluetail mullet contains 131 cal...
Interestingly, bluetail mullets have higher fat content during April and May due to their migration habits. One 100-g serving has 131 calories, less than 0.5 g of total fat, 120 mg of omega-3 fatty acids and 28mg of cholesterol...
Fish can be described as both bland and boring or fishy and strong-flavored, depending on the type of fish you choose. When you cook fish in a pouch, you infuse the meat with whatever seasonings you choose to use. This method o...
It was originally brought to Mexico by the Spanish and eventually became a popular in Jamaica, where it is found on menus throughout the country. It is also a home-style specialty, cooked by housewives all over the island for b...
It contains a high amount of calcium, phosphorus and riboflavin. Fish also contains iron, zinc, potassium, iodine and magnesium. According to the Washington State Department of Health, fish contains little fat. To maintain the ...
A popular game fish, it can be caught with variety of baits. Red drum can be cooked on the stove, in the oven or in the broiler. The simplest method of cooking a red drum requires only oil, salt and black pepper. However, due t...
Fish provides a lean source of protein that highlights any meal, but it typically requires a long, detailed cooking process. However, using steamer bags allows you to quickly cook the fish with very little preparation or clean-...
There are about 150 known species of cray fish in the United States. These crustaceans are edible, and appear most prominently in Southern United States cuisine. Like lobsters, cray fish are cooked live -- dead cray fish are co...
Fresh mackerel is solid and not flimsy, moist and translucent in color. There are many varieties of mackerel, and they are sold as fillets, steaks or whole. Mackerel has a strong flavor and does well when paired with citrus jui...
Because eating fish at a restaurant twice a week gets expensive, it may help you to know how to prepare a variety of fish dishes at home. Don't let your fear of cooking fish well prevent you from preparing this easy and nutriti...
Sport fishermen know that cobia is a fish that is notoriously difficult to catch. The fish can weigh up to 100 lbs. and they put up such a fight that they break lines or burst through nets. If you do manage to catch one, you ar...
Pike, also called northern pike and sometimes walleye pike, is a large, freshwater fish found primarily in northern regions of the United States and Canada. The fish meat has a white coloring and a mild flavor and is best when ...
Salted herring is most often associated with Scandinavia, where herring has been a traditional part of the diet for centuries. Many home cooks in America are confused about what to do with salted herring because they aren't fam...
Adding the onions and peppers lends a zesty finish to the snapper, while the tomatoes keep it moist. You can use an electric steamer or place the snapper in a flat bamboo steaming basket to ensure that all the ingredients cook ...
As an alternative to grilling, you can cook bluefish in your oven. Bluefish has a very strong and distinctive flavor and is considered an oily fish. Young bluefish have a sweeter flavor since they have yet to eat a diet high in...
Triggerfish are a species that live near coral reefs in tropical areas. They get their name from the way they lock the spine on their dorsal fins when they are alarmed. You can occasionally find fresh triggerfish at the market...
A red snapper has red eyes, reddish pink skin and even the flesh is tinged with red. Its flavor is lightly sweet, and its texture is moist and firm. The best way to complement red snapper's particular characteristics is by roas...
Opakapaka, also called Hawaiian pink snapper, is a deep-water fish found throughout the Pacific Ocean, although most opakapaka fisheries are located in the northern Hawaiian islands. Opakapaka caught during the winter months ar...
No matter how fish is prepared -- baked, fried, steamed or grilled -- it can still be moist when served to guests. To prevent fish from drying out, a cook should either take steps to prevent the loss of moisture or find a way t...
Tender little panfish -- bluegills, crappies, pumpkin seeds and small perch and bass -- are freshwater fish small enough to be cooked in a frying pan over a hot fire built lakeside. These Great Lakes and Southern favorites are ...
Amberjack, also known as yellowtail, has a firm texture and a slight sweet flavor. Amberjacks are found in the Pacific and are typically blueish-green in color with yellow caudal fins. Amberjack can be prepared by grilling, roa...
Fish stock is easy to make at home by using fish heads, bones or inexpensive whole fish. Avoid oily fish, such as salmon and herring, if you want to make a mild-tasting, all-purpose fish stock. Although some stocks require hour...
Swai is a white fish that has been popular in Laos, Cambodia and Vietnam for many years, but it has only been readily available in the United States for the last few years. Swai has a mild, slightly sweet flavor and a light, fl...
Tilefish is a deep water fish that lives along the eastern coast of the United States. Tilefish feed off lobster and mussels, which gives them a mild flavor reminiscent of shellfish. Like many other deep-sea fish, tilefish are ...
Jamaicans have used salt mackerel for hundreds of years in a well-known dish called "mackerel run down." The "run down" aspect comes from the slow cooking, or cooking the fish until it has been literally "run down," or made ten...
The backbone has gelatin, which conducts heat. The skin, filled with fat, keeps in the moisture for a more tender, sweeter tasting flesh. Virtually any fish works well for cooking it whole. The oven is a perfect vessel for cook...
If you consider yourself an adventurous eater and really want to broaden your culinary horizons, give fish eggs, or roe, a try. You may have already had them on sushi; fish eggs are the bright orange glossy little gems that ado...
Grouper is a tasty, inexpensive, readily-available fish and deserves a place in your kitchen. As with other fish, knowledge is power. When you know what cooking methods work well, and how to adapt each of them to grouper's lean...
The ingredients to prepare fish porridge are readily available from most local grocers. Leftover fish porridge does not keep for long, so make only as much as you plan to eat within 24 hours. It takes about 45 minutes to cook f...
Haddock is a white fish, mild and delicate to the palate. It is one of the more popular fishes to smoke. Haddock is a healthy dish, low in calories and fat, but the smoking method does increase the sodium content. Smoked haddoc...
While crappie fishing can be a fun outdoor experience, crappie is also known for having a delicious, mild flavor at the dinner table. Cooking crappie fish starts with proper cleaning and spices before cooking the meat to a prec...
Blue hake is more commonly known as the New Zealand whiptail fish or hoki fish. Blue hake is a soft, white fish commonly found in salt water, and because of its soft texture, it is best baked instead of grilled or sautée...
Fish wrapped in parchment paper, formally called fish "en papillote," is a baking technique resulting in a moist, flavorful dish. Fish and other ingredients are enclosed and cooked in a pouch made of parchment paper, locking in...
Many people want the health benefits fish provide, but they don't enjoy the flavor. To prepare fish that doesn't taste like fish, it is important to select varieties that have a less fishy smell because olfactory cues -- your s...
Grilling fish steaks can help to bring out the natural flavor of the meat while keeping it moist by using a high heat method, which won't dry out the fish during a prolonged cooking process. While most fish steaks are suitable ...
Italian seafood salad, insalata di baccala, and Italian salt cod salad, insalata di mare, are enjoyed by coastal Italian villagers. Cooks add their own unique combination of seafood, fish and herbs. Italian seafood salad is oft...
If you've been to the frozen foods section of your local supermarket recently, you might have seen frozen swai fillets. Consumer Reports recommends this fish, an Asian relative of the catfish, as an economical relative to price...
Grilling is a dry heat cooking technique. Unlike moist heat methods, such as steaming or poaching, you must pay close attention to time and temperature while grilling any type of fish to avoid overcooking it. Standard fish gril...
Serve with grilled vegetable skewers and lemon wedges. The dark, flavorful meat of bluefish is a good source of omega-3. This recipe requires about 20 minutes of preparation time, and 20 to 30 minutes of cooking time.
Fish pies, whether encased in a pastry crust or topped with mashed potatoes or breadcrumbs, are a traditional Friday night dinner for British families who do not eat meat on that day. Freezing fish pies or purchasing frozen fis...
Properly cooked fish is tender and flaky, which brings out its delicate taste and texture. Trying to cook flaky fish can be frustrating if you don't understand the basics. Unlike poultry or red meat, fish starts out tender and ...
Mahi mahi, also known as Dorado, is a fish native to Hawaii. Cook it with pineapple, lemon, thyme and basil for an evening reminiscent of the temperate, sunny islands of Hawaii. Wrapping the fish in foil retains the flavors of ...
Low in saturated fat and high in protein, fresh fish is hard to beat as a healthy, nutritious part of our daily diet. But adding rich sauces or extra butter or oil can significantly reduce these heart-healthy benefits. Baking f...
Cooking fish in foil packets in the oven locks in moisture and flavor. Use any vegetables or seasonings you wish, particularly if you already have a favorite recipe. The enclosed packet cooks the fish and vegetables to a soft, ...
It is valued as both a sporting fish and as a tasty entree -- a walleye's meat is firm, and the flavor is slightly sweet and not overpowering. Walleye meat can be prepared in several different ways -- it performs well under dry...
Sheepshead is a medium-sized saltwater fish in the porgy family that can generally be found near bridges, docks and other marine structures. Sheepshead have large teeth, which they use to scrape barnacles loose and break throug...
If you do not clean and cook blue fish correctly, it can have a strong fishy flavor and fatty texture. Marinate and bake your bluefish with fragrant fresh herbs, butter, citrus juice and white wine for a light flavor and texture.
Fish preparation can range from thick cut steaks to delicate sushi. Because so many types of fish and so many ways to prepare them exist, you can use a variety of seasonings to enhance your recipe. Many spices pair well with fi...
Dolphin has a firm, sweet, mild-tasting flesh and holds up well as a steak or a fillet. Dolphin does best with dry cooking methods, the best of which is arguably grilling. If the weather or equipment doesn't permit, broiling is...
Fish can be cooked in several ways, all with amazing and tasty results, You can bake, broil, poach or, as a last resort, microwave fish. A fish steak or fillet will be opaque, flaky and will easily separate from the bones when ...
Grouper fillets are not only healthy, they also make a very tasty main dish that is easy and fast to fix. Grouper is readily available at fish markets throughout the South, and it is generally available frozen in many grocery s...
Baking fish inside a salt crust is a good way to add flavor and maintain the moisture levels in the flesh. Creating a sealed salt enclosure helps keep the fish from drying out as it bakes. It is wise to bake whole fish inside s...
Opo is a variety of soft-skinned summer squash comparable in taste and texture to zucchini. While not a common ingredient in American cooking, you often see it in Indian and Southeast Asian dishes. It is a good source of fiber,...
Fish is a heart-healthy choice for dinner and is often less expensive than meat. Unlike red meat or poultry, fish starts out tender, so it does not require heat to break it down and tenderize it. Cooking fish quickly helps it ...
Barracuda is a poisonous fish that can cause marine toxic illnesses, and as such the U.S. Department for Health and Human Services advises against eating it. However there are many delicious ways to serve barracuda, so if you a...
Basa is a type of catfish traditionally farmed in Vietnam. It is sometimes sold in American fish markets as catfish because it is difficult to distinguish from the types of catfish found and consumed in this country. The countr...
The monkfish has a large head that contains the organs of the fish, and the only meat is found in the tail. The sweet flavor and firm texture of monkfish tails are comparable to those of lobster. Monkfish and other anglerfish c...
From there the company started a frozen fish line focused on crunchy fish fillets and fish sticks. Today its fish sticks are made from a 100 percent whole white Alaskan pollock fish fillet covered in a wheat flour breading. To ...
Mahi mahi is a firm fish whose name means "strong strong" in the Hawaiian language. Mahi mahi is also marketed under the name dolphin fish. This fish has a sweet and lemony taste and complements the taste of asparagus. Look for...
