Types of Edible Fish

Types of Edible Fish Defined by the StonedChef.com

1. Abalone (Mother Pearl) – It’s in mollusk family. Sweet crunchy clam.
2. African Butter Fish – In Pompano family. Pink fleshed buttery.
3. Amberjack Fish/ Riccola – Meaty, medium to fuller flavor
4. Artic Char Fish– Cross between salmon and trout. Buttery, medium, firm
5. Black Bass Fish – Smallest of all the bass. Sweet delicate moderate fat. I love it.
6. Black Cod Fish/ Merluzzo Nero – Actually not cod at all. It’s really sable fish soft sweet excellent eating fish.
7. Black fish/ Pesce Nera – This is the poor mans lobster. Eats crustation so it takes a shell flavor  to the meat of the fish. I love it
8. Channel Bass Fish – It’s a cross between sea bream and bass
9. Cobia Fish/ Lemon Fish / Pesce Lemon – Like shark, firm and denser than swordfish.
10. Cod Fish/ Merluzzo – Salt water, firm, sweet
11. Copper River Salmon Fish – Deep Red very little fat. Best prepared raw to medium no more than medium temperature.. heavy regulated / never farmed.
12. Cuttlefish – Resembles large squid, lots of ink in it. Similar to calamari.
13. Escolar Fish – Southern Atlantic fish. Rich, dense, meaty, cousin of mackerel
14. Flounder – Flat fish.Sweet flaky meat
15. Geo Duck – Very very large soft shelled claim up to 3 pounds. Distinguished by it long neck that extends from its shell. Very meaty excellent clam. I julien it
16. Haddock Fish– Related to Cod, Smaller Sweeter
17. Hake/nasello – Related to cod, sweater. I like it more than cod
18. Halibut Fish – North waters large flat fish normally 50 to 100 pounds. Bone white mild meaty low fat fish. Temperature recommended.
19. Horse Mackerel – Small full flavored
20. Iron Jaw Snapper – Dense, Pink. like pomfret.
21. Kingfish / Pesce Re – King mackerel also known as southern bluefish. Medium to full flavor  temperature recommended.
22. Mahi-Mahi / Dorado – Actually a type of dolphin warm water fish. Meaty firm medium fat.
23. Marmora Fish– Like seabream succulent.
24. Monkfish / Pescatrice – Poor mans lobster. Eats a lot of shell fish. Sweet, firm, texture very similar to lobster.
25. Opakapaka Fish– Deep water snapper usually Hawaii
26. Opha Fish/ Moon Fish – Warm water fish from Hawaii. Pink fleshed excellent. Temperature recommended
27. Pacific Razor clam – Almost miniature, geo duck
28. Polock Fish– Fresh water this is what they make imitation crab meat out of. It’s white firm and sweet.
29. Pomfret / Butterfish – High fat like swordfish
30. Portuguese Channel Bass – Cross between stripe bass and weakfish
31. Rainbow Runner Fish– Amberjack family
32. Red Albacore – In the tuna family. Red, minerally richer, full flavored.
33. Red Banded Bream Fish– It’s velvety, clean and buttery
34. Rockfish – Looks like red snapper. Sweet and soft.
35. Rombo Fish/ Turbot – Highly prized flat fish. Rich, dense, sweet, excellent
36. San Pietro Fish– John Dory, highly prized flat fish similar to Rombo.
37. Sea Urchent – West Coast, Spiny ball, prized for it’s delicate rich roe. (not for everyone)
38. Silver Hake Fish– White Flaky sweet, cousin of Cod
39. Skate Fish/ Razza – flat fish in ray family looks like stingray. The wings are excellent sweet meaty full of flavor due to the mussel striation.
40. Snapper / Dentice – 250 verities of snapper, very mild flavor
41. Spanish Mackerel – Bigger, buttery briny
42. Spearfish – Pacific like Wahoo. Temperature recommended.
43. Sturgeon / Storione – Pork chop of the sea. Fresh water and salt water. Sturgeon is prized for it’s row true caviar
44. Swordfish / Spada – Meaty stake like mild flavor firm, temperature recommended
45. Talapia – Originated from Africa. Usually farmed not much personality so it fun to play with sauces with this fish, it needs a push.
46. Thresher Shark – This shark has a huge fin, softer than mackerel, the best eating shark. Temperature recommended.
47. Tinker Mackerel – Small, firm
48. Toro – Belly of bluefin tuna.- It’s most prized part of tuna is the belly it melts in your mouth.
49. Travali – Like hamachi – East coast snapper buttery and good fat content
50. Trout – A large group belongs to the same family as salmon and whitefish most trout are fresh water firm flesh, medium to high in fat. Good Eats!!!!
51. Tuna / Tonno – A member of the mackerel family. Most popular fish for canning. Lots and lots of  variety of tuna rich flavor firm meaty.  Moderate to high in fat, temperature recommended
52. Wahoo – One of the fastest fish in the ocean similar to sward fish, less fat temperature recommended.
53. Weakfish – Gets it name from its weak jaw. White, lean great texture.
54. White Salmon – About one out of  fifteen salmon don’t have the gene to produce pigmentation to product their color. Salmon eat krull which give it it’s pink color. White salmon is a little richer and fattier.
55. Whiting – Like smelt, best fried

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