Tuna - Only fresh tuna is considered an oily fish, not canned. It is popularly used in sushi. The meat is dense and ranges from pink to a deep red color. Great for grilling and best served rare. Found in the west Pacific - some species in the Atlantic.
Sockeye Salmon - Salmon is always a favorite because of its heart-healthy properties. Sockeye is usually wild-caught in the northern Pacific. It can be grilled or broiled. Strong flavor and fleshy red meat. Best cooked skin side down to maintain moisture.
Farm-raised Salmon - Farm-raised salmon has a much milder flavor than sockeye. Much progress has been made in assuring that ocean-farmed salmon is safe. It can be enjoyed grilled or baked and is really tasty with maple syrup.
Sardines - Sardines are one of the healthiest foods we can eat but are probably not eating. Wild-caught in the Pacific, they are rich in vitamins and Omega-3 fats. Mostly enjoyed on crackers, sardines are also great in pasta or salad. http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_sardine_recipes?slide=1#leaderboardad
Rainbow Trout - Rainbow trout can either be wild-caught in the streams of North America or farmed. The wild-caught has a nutty flavor while the farm-raised is more earthy. Rainbow trout is excellent baked, grilled or smoked.
Steelhead Trout - Steelhead trout are the ocean-going version of the rainbow trout. It can be wild-caught in the north Pacific but is often farmed. The reddish meat is sweeter and milder than the rainbow trout. Wonderful on the grill, skin side down, or baked.
Mackerel - Mackerel is loaded with Omega-3 fatty acids. It is usually wild-caught all along the east coast of the United States. Because it spoils quickly, mackerel is available smoked, pickled or canned. The flavor is rich and strong and it grills up beautifully.