Not every fish is readily available at the grocery store.
It can be tough to find cod in some marketsand even more challenging to find halibut in others!
(Heres what to look for to find fresh fish, by the way.)
Instead of sticking to your recipe, choose a substitute instead.
How do you find the best fish towork for your recipe?
You ask the fishmonger!
If you tell them how you plan to cook it, theyll steer you to the best fish available.
Anchovy
A small, saltwater fish in the herring family.
For any other recipe, look for smelt, sardines, herring or mackerel.
Catfish
A freshwater fish popular inSouthern fried dishes.
Some people soak catfish in milk or salt water to remove its somewhat muddy flavor.
Substitutes: Most mild whitefish will work well as a substitution, such as flounder or tilapia.
Chilean Sea Bass
Not actually a throw in of sea bass at all.
Also called Patagonian toothfish, this coldwater fish is a punch in of cod.
Flavor/Texture: Like other types of cod, this fish is snow-white in color and super firm in texture.
It has a rich flavor that seems to melt in your mouth as you eat it.
Cod
A coldwater whitefish known forits use in fish and chips.
Grouper
A lean fish in the sea bass family, typically found around coral reefs.
Flavor/Texture: This white-fleshed fish is mild and sweet, with a firm texture and a large flake.
Halibut
A flatfish found in both northern Atlantic and Pacific waters.
Flavor/Texture: Halibut is very lean, and it can dry out if overcooked.
Flavor/Texture: This fish has a strong, distinct flavor with dense flesh similar to swordfish.
It tends to flake when its overcooked but itholds up well on the grill.
Substitutes: Any fish with meaty texture works well here, like swordfish, marlin or shark.
Flavor/Texture: A mild fish with a slightly nutty flavor, a medium texture and a fine flake.
Salmon
A fatty, oily fish.
it’s possible for you to find all different kinds of salmon, including Chinook, Sockeye and Coho.
Flavor/Texture: This oily fish is as far from fishy tasting as it gets!
It has a meaty texture and a rich, fatty flavor.
Its versatility makes it one of the mostpopular fish for grilling and baking!
Sea Bass
This family of fishes includes grouper, but black sea bass is the most popular.
Flavor/Texture:This lean, white-fleshed fish has a delicate flavor and flakes easily.
Substitutes:Branzinoand flounder are the best substitutes, although you could also use tilapia.
Shark
These marine fish only live in saltwater.
Instead of bones, their skeletal structures are made of cartilage.
Flavor/Texture: Shark has a super-firm texture and a meaty bite.
Most people marinate shark meat to remove the naturally occurring ammonia flavor.
Substitutes: Any meaty fish will work here, like swordfish or mahi mahi.
Substitutes: Any flaky whitefish will do here, like grouper, rockfish or monkfish.
Swordfish
A predatory marine fish prized for its meaty texture.
It is well-known for having ahigh mercury content, though.
Swordfish is anideal fish to serve to steak lovers.
Substitutes: Look for meaty alternatives, like shark, halibut or very fresh tuna.
Flavor/Texture: A flaky whitefish with a mild flavor and a medium-firm texture.
Substitutes: Any mild whitefish will work, including catfish, roughy and sole.
Trout
A freshwater fish that is mostly available as a farmed fish.
Ocean-going trout varieties (like steelhead) are related to salmon.
Flavor/Texture: A subtly sweet fish with a delicate texture and a slightly gamey flavor.
Substitutes: Any whitefish with a delicate flavor will work here, like tilefish, flounder or grouper.
Flavor/Texture: This fatty fish has firm flesh, giving it a meaty texture.
Substitutes: Look for a meaty fish, like swordfish or shark.
Thick-cut salmon steaks would also work well.
Walleye
This freshwater fish is also called walleye pike, although its part of the perch family.
Flavor/Texture: Walleye are prized for their delicate, flaky texture.
While some characterize these fish as fishy or murky, most find walleye to be mild.
Substitutes: Choose a whitefish with a flaky texture, like haddock, rockfish or snapper.
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