Hogfish doesn’t have a fish-like taste and its meat is flakier than that of mahi and as delicious as scallops.  Their ability to convert cholesterol into pure fat adds to the oils and moisture in...

With its firm texture and delicate flavor, Icelandic cod (along with haddock) is a popular cold-water whitefish that works well baked, fried, poached, and salted. Young Icelandic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Icelandic cod is one of the most...

  Tripletail may not be a very pretty fish, but it is beautiful to eat. The meat is white, sweet, and flaky. It can be cooked in a variety of ways and is very forgiving if...

Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes, and a firm texture. Even though it is lean, this fish is forgiving during cooking and can be rather difficult to...

  Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor which makes it versatile for many flavor components.  The raw flesh of Red Snapper is pinkish with yellow streaks, turning...