Fish Taste and Textures
Taste & Textures Of Different Fish
The topic is Taste and Textures of Different Fish. I'm sure many of you already know the difference between Tuna and Mahi Mahi but what about the people who don't? I was one of the people who didn't know the difference so I did some research and thought I would write about.
Ocean and farm-raised. Where fish are raised make a difference to the taste and texture of the meat. Some fish have more of a pungent strong fish flavor while some fish have a very mild fish flavor. Some fish have a high fat content while others are flaky with light and fluffy flakes of meat.
Below I describe a handful of different fish. If you have ever wanted to order a fish dish in a restaurant but was worried if you would like it, take the time to read and learn the difference of tastes. If you don't normally order fish while dining out I list suggestions to order so you can enjoy your dish.
Anchovy: Very strong pungent salty fish taste. Anchovies are used for Caesar Salad Dressings and very often on pizza. High in omega-3 fatty acid. A heart healthy fish.
Black Cod: Considered velvety smooth with a medium-firm creamy in the texture of the meat. Not considered fishy with a neutral taste.
Bronzini: Also known by the name Le Loup de Mer. European Sea bass. Sweet-flavored, semi-firm white meat which taste similar to red snapper.
Cod: Mild flavor with a low-fat content. Has a dense white flesh that flakes easily.
Wild Catfish: A strong fish taste on the oily side and has a high fat content.
Farm Raised Catfish: Has a clean-mild taste.
Chilean Sea Bass: A mild flavor white meat fish with a firm texture. High fat content. High in omega-3 fatty acid. A heart healthy fish.
Eal: Has a medium fishy taste with a firm fatty flesh.
Flounder: Also known as Fluke. Flounder caught in clear ocean beaches tend to taste more sweet. Flounders caught in harbors have a slight muddy taste because they usually lie flat on the mud. Flounder is a flat-lean fish.
Grouper: Lacks a flavor, very bland tasting. Great for people who don't eat fish often.
Haddock: Taste similar to cod. A white flesh fish with very low fat content.
Halibut: Has a firm-white meat with a delicately sweet flavor. Halibut is a type of flat-fish. High in omega-3 fatty acid. A heart healthy fish.
Herring: Has a strong flavor and considered a very rich oily fish. High in omega-3 fatty acid. A heart healthy fish.
Mackerel: Has a strong fishy taste with it's meat off-white in color. Mackerel meat is darker than Tilapia or Cod. High in omega-3 fatty acid. A heart healthy fish.
Mahi-Mahi: Meat texture is tender to firm with a sweet taste. Larger moist flakes, taste similar to chicken with a mild fishy taste.
Monkfish: Many people consider Monkfish to be the poor-mans lobster. Offers a slightly sweet taste and firm in texture.
Orange Roughy: Offers a mild fish flavor with medium to firm coarse flakes.
Red Snapper: Offers a delicate flavor, mild, not unlike flounder but not as strong as swordfish. Red Snapper gets it's name from it's skin color not it's meat color.
Sea Mullet: A large plump silvery fish, very oily with a high fat content and offers a very rich distinct strong fishy flavor. Medium to firm meat texture and always tender.
Salmon: Soft textured meat with a mild distinct flavor. If your someone who does not each fish often Salmon is recommended. High in omega-3 fatty acid. A heart healthy fish.
Snapper: A delicate fish with a sweet to mild taste and soft medium flakes. Low oiliness.
Sole: Has a mild fish taste and belongs to the Flat-fish family.
Stripped Bass: Farm-raised offers a mild sweet flavor with a firm flaky texture.
Sturgeon: Offers a mild flavor with lean firm meat.
Swordfish: It's meat has a firm texture and offers a medium fish taste.
Trout: It's considered an oily fish. A species of freshwater and saltwater fish. High in omega-3 fatty acid. A heart healthy fish.
Tuna: Tender and delicious. Yellow Fin Tuna is often used for Ahi Tuna dishes while Blue Fin Tuna is commonly used for sashimi style food.
Walleye: Is a white, flaky fish when cooked and is not considered to have a fishy taste. The texture is close to a Salmon Filet. A large fresh water fish and to be known to like cool water and usually found in deep water.
Jstankevicz suggested adding the Walleye to my list. Thank you for the information.
Whiting: Generally considered a very affordable fish. A mushy meat. Very delicate and turns to mush very fast. A non-fishy tasting fish.
Blue Claw Crab: Edible, beautiful and savory in taste. Can be challenging getting all of the juicy meat out of it. Learn how to eat a Blue Claw Crab by Clicking Here.
Crayfish: Resembles small lobsters and mainly known as Crawfish or Crawdads. The proper way to eat a Crayfish is twist, pull and suck the meat out of shell. To view pictures of Crayfish, Click Here.
Lobster: Can be ordered steamed, broiled or stuffed. Usually people dip the lobster meat into drawn butter and squeeze lemon too. Lobster can be eaten chilled with cocktail sauce and lemon to dip its meat into. 1 1/4 lb. up to 2 lb. is usually offered in restaurants. To view pictures Click Here.
Shrimp: Prawns is another term used for Shrimp. The texture of Shrimp is coarser than fish and does not taste like fish. Shrimp is used in hundreds of different dishes. A few of the most popular ways Shrimp is prepared is chilled for Shrimp Cocktails, Stuffed Shrimp, Shrimp scampi and Fried Shrimp. High in omega-3 fatty acid.