|Classification of Fish|
Whelk - A large marine snail that belongs to the mollusc family. The flavorful foot-like muscle is rather tough and must be tenderized by pounding. Look for whelk in Chinese or Italian markets or specialty food stores.
Whitefish - A high-fat, mild-flavored member of the salmon family with a firm white flesh. The whitefish can be poached, baked, broiled, grilled, pan fried, or stuffed. Its roe (eggs) can be cooked or made into caviar by adding salt.
Whiting - A small gray and white saltwater fish sometimes called the "silver hake." This low-fat fish, which is related to both the "cod" and the "hake," has a tender white fine-textured flesh and a flaky, delicate flavor.
Wolf Fish - A firm, white-fleshed saltwater fish with a large head, strong jaws, and sharp canine teeth and molars that can grind clams, whelks, and other mollusks. Sometimes sold in the U.S. under the confusing name of "ocean catfish."
Wrasse - The labrus species has many varieties, many of whch are best used in soup. The name comes from the latin for "lips". The best varieties can be baked or steamed - for example the tautog in the US, the raor in majorca, and the tsing ye in China.
Yellowtail - A large game fish (up to 100 pounds) from the jack family with a flavor and texture resembling tuna. May be prepared in any manner suitable for tuna.