Tilapia - This popular fish has a mild flavor and is versatile to use in the kitchen. It can be purchased whole or in fillets. It is farmed all over the world but often comes from South America. It has one of the lowest levels of mercury of all fish. Great baked, fried or in tacos.
Snapper - Snapper is red in color and has a sweet, semi-mild flavor. It is a favorite in restaurants. It is sold in fillets and can come in many sizes. Usually wild-caught in the Gulf of Mexico or in southeastern Atlantic, snapper can be grilled, baked or smoked.
Mahi-mahi - The meat of mahi-mahi is lean and firm. When cooked, it is flaky with a moist mild flavor. Sold in fillets with the skin on, mahi-mahi is wild-caught in the southeastern Atlantic. It is considered one of the best eating of the fin fish. Great poached, baked or broiled.
Lake Perch - Lake perch is also referred to as yellow perch or redfin perch. It is found in the lakes and rivers of North America and Canada. The meat is white and flaky and it is most often enjoyed fried though there are several recipes. Can be farmed or wild-caught.
Ocean Perch - This perch is found in the Pacific ocean. It has a mild sweet flavor and light-colored flesh. It is rich in Omega-3 fatty acids. Grilling, baking or grilling are suitable methods for cooking ocean perch. Usually wild-caught.
Smelts - Smelts are small fish usually found in the cold water lakes of northeast America and in Canada. The meat is white with a sweet fish flavor. The bones are soft and edible though some people prefer to remove the bones. Great fried and served with a dipping sauce.
Croakers - Croakers are found in the mid-Atlantic to the Gulf coast. They are usually sold whole and dressed but they can be cut into fillets. The meat of the croaker is very firm and low in fat. It can be enjoyed baked, fried or grilled.
Whiting - Usually wild-caught, whiting can be found on the sandy bottoms of estuaries and bays and near ocean beaches. It has many fine bones which can be easily removed. The meat has a sweet delicate flavor and the skin is edible. Steaming, pan-frying or grilling works well with this fish.
Monkfish - This ugly fish can be found in coastal Atlantic areas. There is also a European version.The only edible portion of this fish is the meaty tail and the liver. The tail meat is delicious and tastes very much like lobster. Great with drawn butter.
Squid - Squid is also known as calamari. It can be found in a variety of places both in fresh water and the ocean. It is a favorite food all over the world and is a good source of zinc and manganese. Usually sold with tubes and tentacles. Can be stuffed, fried or baked.