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Fish and Seafood Guide

"Meet Your Fish"

One of the things we did at the fish market, was to make some fish profile sheets up of the fish and seafood we sold. They included interesting facts about the fish or seafood, cooking tips and methods, the flavor, texture of them and nutritional facts.

We also included suggested substitutions for that fish and some common market names that are used for that fish or seafood.

Our customers loved them and I thought you would too.

Some species of fish could be available at your local store or fish market, while some might have to be purchased online.

Click on the links below to learn more about fish and seafood.

Farm-Raised Channel Catfish
The mild flavor and unique texture makes Catfish very versatile in cooking. From the traditional southern fried method to more complex recipes.

Red and Black Grouper Fish
The grouper fish has a mild but very unique flavor, somewhat of a cross between bass and halibut. Grouper meat cooks up very firm, with big flakes and holds its moisture better than many other fish.

Alaskan Halibut
Halibut is a very mild and sweet tasting fish with a dense meat. But can dry out very quickly if overcooked. Raw Halibut is almost translucent and shiny.

Mahi Mahi Fish
Mahi Mahi is a lean, fairly firmed meat with a sweet and mild to moderate flavor, very similar to Swordfish.

Red Snapper Fish
A raw red snapper fillet will be pinkish in color with some yellow tones in the meat. The cooked meat is sweet, lean and moist.

Chinook Salmon
Commonly called "King Salmon", Chinook Salmon is the largest and best of the Pacific salmon. The main mehtod of catching these prized fish is by trollers. Some of the Salmon can reach 50 pounds or more, but most of the salmon caught for the markets are 10 to 20 pounds.

Coho Salmon
One of the most common and marketable Pacific salmon is the Coho Salmon. These salmon have many different names: silver (not to be confused with Silverbright salmon), silversides, white, blush and Hoopid salmon to name a few.

Chum Salmon
Out of the five Pacific salmon species, Chum Salmon rank the lowest in oil content and flavor. Chums are graded two different ways, the first is called Silverbrights which have a reddish-pink meat and a shiny silver skin.

Black Sea Bass
One the most interesting facts about Black Sea Bass is that they start out being a male fish and somewhere between 2 and 5 years old they become females.

Tilapia Fish
The mild taste of the tilapia fish is often compared to that of farm raised catfish. Although the lean meat of the tilapia will be slightly firmer than that of the catfish.

Orange Roughy Fish
The orange roughy fish has some very interesting facts behind it. When first discovered off of New Zealand, this fish was known as slimehead. The FDA allowed the change of the name, to improve the marketing of the orange roughy fish.

One of the best ways to buy swordfish is to find what is called "clipper" swordfish. This fish is frozen at sea, right after they are caught and is usually less expensive then "fresh never frozen" swordfish.

Cod Fish
Cod Fish is sometimes referred to as the Chicken of the Sea, because of it's white flaky meat and mild taste. There is actually 2 species of Cod, Atlantic and Pacific. But very rarely with you see them marketed by their name.

Facts About Lobsters
The American lobster (Homarus americanus) is found in waters of the North Atlantic from Labrador to North Carolina. They are caught in waters ranging in depth from 15 to 1000 feet, in wire mesh traps. Small lobsters are called chickens and will range in size from 1 to 1 1/8 pounds, Jumbos will weigh in at over 3 1/2 pounds.

Fresh Monkfish
You would never think that such a great tasting fish would come from such a ugly fish. Monkfish have huge heads, tiny eyes and needle like teeth.

Fresh Yellowfin Tuna
The Hawaiian name for yellowfin tuna is Ahi (meaning fire). When these tuna feed at night the bright yellow dorsal fin and the yellow strip they have down its side, resembles flashes of fire. The yellowfin can be found in the tropical warm waters of the Pacific and Atlantic oceans.

Alaskan Pollock
One of my favorite fish is the Alaskan pollock. Being a member of the cod family, this fish is mild in flavor with a slightly coarse texture.

Blue Crab Facts
Prized for it's sweet, rich and buttery flavored meat, the blue crabs scientific name is Callinectes sapidus meaning ( Calli-beautiful, nectes-swimmer and sapidus- savory).

Flounder Fish
Flounder fish is just one of about 540 species of flatfish that belong to the taxonomic order Pleuronectiade, which means "sideswimmer".

Jonah Crab
Lobster fisherman once discarded the Jonah Crab as a nuisance when they got in their lobster traps. The Jonah crab found it's place in the market in the 1990's as an substitute for more expensive crab species such as blue crab, Dungeness and Stone crab.

Are you really eating Rockfish? Chances are you are not, this family of fish (Sebastes genus) has 70 plus species in it. Some fish use their real name, while other fish will have aliases.

King Crab Facts
King crab is the largest of all commercially harvested crabs, growing up to 6 foot across (measured from leg tip to leg tip) and can weigh as much as 10 pounds. The world record king crab tipped the scale at almost 25 pounds.

Spiny Lobster
Most of the lobster tails you will buy are from the spiny lobster species, ( A.K.A Rock lobster) there are over 40 different species of these in the world.

Chilean Sea Bass
Chilean sea bass is yet another fish given a different name for more marketability. The real name for this fish is Patagonian toothfish. Now can you see that name on a menu, Pan-Seared Patagonian Toothfish, I think not.

Nile Perch
Found in the lakes and rivers of central Africa, this freshwater fish orginated in the Nile River. Hence the orginal market name of Nile Perch.


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