Discover the diverse world of seafood, from sushi rolls to fish fries, and explore the top 10 types of fish you’ll find on restaurant menus.
10 Types of Fish You’ll Find on Restaurant Menus
From sushi rolls to Friday fish fries, fish have a firm spot in cuisines around the world. With their shimmering scales, incredible variety, and nutrient-rich profiles, the types of fish we eat go far beyond just ‘tuna or salmon.’ Eating ‘fish is a great way to get protein, vitamin D, and other nutrients with relatively low fat.’
There are over 34,000 known species of fish, ranging from the small Philippine goby to the massive whale shark.
Fish can be broadly classified into several categories, including bony fish (Osteichthyes), cartilaginous fish (Chondrichthyes), and jawless fish (Agnatha).
Bony fish account for the majority of species and include popular varieties like salmon, tuna, and tilapia.
Cartilaginous fish, such as sharks and rays, have skeletons made of cartilage instead of bone.
Whether caught in clear water lakes or hauled from the ocean, fish come in all shapes, sizes, and flavors. Here’s a look at some popular fish species that are a great option to include in your diet.
Choosing the Right Fish
Salmon is a fan favorite thanks to its rich, fatty texture and high fat content, especially omega-3 fatty acids. Its mild flavor makes it ideal for both kids and adults. It’s commonly found in both freshwater and saltwater environments.
Salmon is a popular fish species known for its rich nutritional profile and distinctive flavor.
It is an excellent source of protein, omega-3 fatty acids, and various vitamins and minerals.
Salmon has been consumed for centuries in many cultures, particularly in Japan and the Pacific Northwest region of North America.
There are several species of salmon, including Chinook, Sockeye, and Atlantic salmon.
Wild-caught salmon tends to be higher in nutrients than farmed salmon due to its natural diet and environment.
Types of Salmon
There are different types of salmon, but the most common ones are Atlantic and Pacific salmon. The former has a higher fat content than the latter, while the latter is generally leaner.
Tuna: A Popular Choice
Tuna is another popular fish species that comes in various forms. Albacore tuna is known for its light flesh and relatively mild flavor. It’s commonly used in canned tuna products and is a healthy addition to salads or sandwiches. Larger tunas like yellowfin and bluefin are popular in sushi and sashimi.
Tuna is a highly nutritious seafood rich in protein, low in fat, and an excellent source of omega-3 fatty acids.
There are several species of tuna, including bluefin, yellowfin, and albacore.
Tuna is widely available in canned form, sashimi-grade for raw consumption, or fresh in markets.
It's commonly used in sushi, salads, and as a main course due to its meaty texture and mild flavor.
Cod: A Low-Fat Option
Cod offers a lean, flaky flesh with a mild taste, making it a favorite in fish and chips. It’s often found in cold northern seas and is part of the Gadidae family, which includes haddock and pollock. Cod is low in fat and a good source of vitamins and minerals.
Mackerel: A Nutritious Choice
Mackerel is an oily fish with a bold flavor and plenty of heart-healthy omega-3s. Its high fat content makes it best grilled or smoked. Atlantic mackerel is among the most nutritious choices, offering both protein and vitamin D.
Arctic Char: A Mild Flavor Profile
Arctic char is closely related to salmon and trout, with a taste that falls somewhere between the two. It’s often raised in clear water fisheries and has a pink-to-red flesh that cooks up beautifully. Its mild flavor makes it a great option for those who prefer less strong-tasting fish.
Catfish: A Southern Favorite
Catfish is a bottom-dwelling fish known for its distinctive whisker-like barbels. It’s a favorite among anglers in ponds, rivers, and lakes, and the meat is usually fried in Southern cooking. Catfish is inexpensive and widely available.
Halibut: A Firm Texture
Halibut is a flatfish with a firm texture and gentle flavor, making it great grilled or pan-seared. Found in the North Pacific and Atlantic Oceans, it’s one of the larger fish species, often weighing in at over 100 pounds (45 kilograms).
Sardines: Small but Nutritious
Sardines are small, oily fish packed with nutrients like calcium and vitamin B12. They’re often eaten whole — bones and all — and commonly come canned. Sardines are a sustainable seafood choice and pair well with crackers or in salads.
Walleye: A Freshwater Favorite
Walleye is a freshwater favorite in the U.S. and Canada, prized for its delicate texture and subtly sweet flavor. It’s often caught by anglers in lakes and rivers, making it a staple in regional fish fries.
Perch: A Quick Weeknight Meal
Perch are small, tasty fish that thrive in freshwater habitats. They’re easy to cook, typically pan-fried, and are often caught with bait by recreational fishers. Their white flesh is tender and mild, perfect for a quick weeknight meal.
Eating ‘Fish is an excellent way to get the nutrients your body needs while enjoying a variety of flavors.’ Whether you prefer the rich taste of salmon or the bold flavor of mackerel, there’s a type of fish out there for everyone.
- howstuffworks.com | 10 Types of Fish Youll Find on Restaurant Menus
