Click on the first letter of the word you are looking for.
Dolphin Fish - Also called "Mahi Mahi" and "Dorado." Although this fish is a dolphin, it is not a mammal. To avoid confusion, the Hawaiian name "Mahi Mahi" is becoming prevalent. This fish is moderately fat with firm, flavorful flesh.
Drum - Any of a variety of fish named for the drumming or deep croaking noise they make. These fish are firm and low in fat. The drum family include the black croaker, black drum, hardhead, kingfish, and queenfish.
Eulachon - A rich and oily mild-flavored variety of smelt fish. The eulachon is also called the "candlefish" because Indians sometimes run a wick through their high-fat flesh and use them for candles.
European Turbot - A highly prized flatfish found in European waters. This fish has a lean, firm white flesh and a mild flavor. Turbot is also the market name for several varieties of flounder fished from Pacific waters.
Fathead - A saltwater fish belonging to the wrasse family. Also called "California sheepshead." Its meat is white, tender, and lean.
Flatfish - Fish that have a flat body with both eyes located on the upper side. Flatfish swim "sideways" and include "flounder," "halibut," and "sole."
Flying Fish - This fish, a delicacy in the West Indies and Japan, gains speed underwater then leaves the water except for the lower lobe of its tail. It then vigorously beats its tail, extends its ventral fins and can fly a 1,000 feet or more.
Frog's Legs - Like snails froglegs are usually categorised with seafood -they are the tender, faintly sweet white meat from the hind legs of frogs. Because of their mild taste, they should be cooked quickly and without and overpowering flavorings.
Gefilte Fish - This popular Jewish dish consists of ground fish mixed with eggs, matzo meal, and seasonings that have been formed into balls or patties then simmered in vegetable or fish stock. The fish used is usually carp, pike, or whitefish.
Goatfish - Goatfish is so named because of its two long "whiskers" that resemble a goat's whiskers. The meat is firm and lean. This fish is normally available only on the East Coast and through the Florida Keys.
Goosefish - This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Also called "angler fish," and "monkfish."
Grouper - This true sea bass, found in the Gulf of Mexico and the Atlantic, has a lean firm flesh. Its skin has a strong flavor and should be removed prior to cooking. Groupers have the ability to change to the color of their surroundings.
Halibut - A low-fat, firm white and mild-flavored fish from the flatfish family. Resembles a gigantic flounder. "Chicken Halibuts" weigh up to ten pounds and are considered the finest halibut. see Recipe
Herring - A small salt-water fish related to the shad, alewife, sardine, and the freshwater cisco. Herring is often pickled, smoked, and dressed in numerous sauces. see Recipe
Hoki - A white fish resembling Hake quite balnd in flavor and relatively bone free, it can be fried, baked and poached and goes well with a rich sauce. It is fished in large quantities off New Zealnd and is mainly exported.
Katsuo - This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. "Katsuo" is the Japanese name for this fish. The Hawaiians call it "aku."
King Crab - A giant crab that can grow up to 10 feet, claw-to-claw. It has snowy white meat edged in red. Because their numbers are rapidly decreasing, the catch is rigidly quota-controlled.
King Salmon - Considered the finest Pacific salmon. This high-fat, soft textured fish can reach up to 120 pounds. Also called the "Chinook Salmon."
Kingfish - Any of several varieties of drum found along the Atlantic coast.
Kippers - A Herring that is split, cured by salting, drying, and cold-smoking. Also called "Kippered Herring" and "Kippered Snack." There are many varieties of Kippers for example the delicate and small Manx Kipper.
Laverbread is a Welsh method of preparing and serving purple seaweed Porphyra umbilicalis or Porphyra laciniata also known as nori this a brown looking and fine and silky it was traditionally served mixed with a little oatmeal and fried in bacon or fat. Often dried first then soaked and washed thoroughly, wrung dry, then boiled in seawater for several hours, sometimes with a little vinegar. It is then drained and minced, it is black in appearance.
Langostino - The Spanish word for "prawn."
Lingcod - A North American Pacific coast fish with a mildly sweet flavor and a firm, lean texture.
Lobster - This crustacean was used as bait until around 1880. Because dead lobsters spoil quickly, they should be cooked live if possible. (Live lobsters curl their tails under when picked up.) Look for curled tails on precooked lobsters
Lotte - This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster." Also called "angler fish," "monkfish," and "goosefish."
Mackerel - A long, slender saltwater fish. The flesh is firm and fatty, with a distinctive savory flavor. The most popular mackerel is the king mackerel, also known as the "kingfish." see Mackerel Orange and Coriander Recipe
Mackerel, Pacific - Also called the "chub," this species of Pacific mackerel is also found in the Mediterranean. Like other mackerels, this fish is fatty and has a strong flavor.
Mackerel, King - Also called the "kingfish," this is the most popular variety of mackerel. This fish has a firm, high-fat flesh with a savory flavor.
Mahi Mahi - Also called "dolphin fish." Although this fish is a dolphin, it is not a mammal. To avoid this confusion, the Hawaiian name "Mahi Mahi" is becoming prevalent. This fish is moderately fat with firm, flavorful flesh.
Milkfish - An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use milkfish for making fish cakes and sashimi. Also called "awa."
Monkfish - This large low-fat, firm-textured salt-water fish has a mild, sweet flavor similar to lobster. Sometimes referred to as "poor man's lobster." Also called "Angler," "Lotte," "Belly-Fish," "frogfish," "Sea Devil," and "Goosefish.
Moochim - A Korean-style dried fish with soy sauce.
Mullet - This term is used to describe several families of important food fish. In general, they are saltwater fish with a moderate to high fat content and flesh that is tender, white, and firm textured. They have a sweet, nut-like flavor.
Muskellunge - A freshwater pike that averages between 10 and 30 pounds. Some specimens, however have reached 60 pounds and up to six feet in length. Muskellunge offers a lean, firm, low-fat flesh.
Mussel - A popular bivalve mollusc with worldwide distribution. There are salt and freshwater varieties. The thin shell means there is more meat compared to the same weight of clams or oysters. The yellow meat has a sweet and delicate flavor. see Moules Mariniere Recipe.
Muttonfish - A marine fish of the eelpout family found mainly in the Pacific. The flesh is sweet and white and contains very few bones. Also called "ocean pout."
Norway Haddock - This important commercial fish is a member of the rockfish group. Also known as "ocean perch," although it is not a true perch.
Ocean Pout - A marine fish of the eelpout family found mainly in the Pacific. The flesh is sweet and white and contains very few bones. Sometimes called a "muttonfish."
Ocean Perch - This important commercial fish is not a true perch, but is rather a member of the rockfish group. Also known as "sea perch."
Octopus - This cephalapod, related to the squid and the cuttlefish, can reach 50 feet in length. It features a highly flavorful meat that tends to be a bit on the rubbery side. Octopus is eaten raw, boiled, pickled, sautéed, and fried.
Ono - The Hawaiian name for "Wahoo," a marine fish whose flesh compares favorably with Albacore. It provides a moderate to high-fat flesh that is white and slightly sweet. In Hawaii, "Ono" means "sweet."
Orange Roughy - A New Zealand area fish with lean, white flesh that is firm and mild. Also called "Slimeheads" (by fishermen--not by fish vendors). This popular fish can be poached, baked, broiled, or fried.
Oyster - A bivalve mollusc with a rough gray shell. The flesh varies from creamy beige to pale gray; the flavor from salty to bland; the texture from tender to firm. The Atlantic oysters otherwise known as "Natives" and Eastern or American varities are considered superior to Pacific or Rock (portuguese) Oyster varieties, though a lot depends on how the oyster was cultivated in an estuary, open sea or hatchery. Each location with give a particular flavor. The age and feeding of the oyster will determine size and texture. see more about Oysters.
Parrot Fish - Any of various chiefly tropical marine fish, especially those of the family Scaridae. These fish are called parrot fish because of the brilliant coloring and the shape of their jaws. "Also called "Pollyfish."
Perch - Any of a number of spiny-finned freshwater fish found in North America and Europe. The best known U.S. perch is the "yellow perch." Perch have a mild, firm, low-fat flesh. The saltwater white perch and ocean perch are not true perches.
Pickerel - A small (between two and three pound) variety of the freshwater pike. Pickerel are know for their lean, firm flesh.
Pike - A family of fish that includes the pike, pickerel, and the muskellunge. These freshwater fish have long bodies, pointed heads, vicious teeth, and provide a lean, firm, bony flesh. Used in French "quenelles" and the Jewish "gefilte fish."
Pink Salmon - A lower fat variety of salmon. Also called the "humpback salmon."
Plaice - A mild flavored flatfish distinguishable by its orange spots. Prepared and cooked as Sole.
Pollack - This low to moderate fat fish has firm, white, flesh with a delicate, somewhat sweet flavor. Pollack is often used to make imitation crab meat. Also known as "Coalfish" or "Saithe," this saltwater fish is a member of the cod family.
Pollyfish - Any of various chiefly tropical marine fish, especially those of the family Scaridae. These fish are called parrot fish because of the brilliant coloring and the shape of their jaws. "Also called "parrot fish."
Pomfret - This small, high-fat fish has a tender texture and a rich, sweet flavor. Found off the coast of the Atlantic and the Gulf of Mexico, this fish is also called the "butterfish."
Pompano - This saltwater fish is a succulent, fine-textured fish with a mild delicate flavor. This expensive, moderately fat fish is considered by many experts as America's finest fish.
Porgy - Also know as "Scup" or "Porgie." These saltwater fish are generally lean, and coarse-grained. Porgy is often grilled, poached, and pan-fried.