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How to Cook All Fish
Since there are many differeny fish out there we decided to complie a list of the different types of fish that can be used for cooking and the best ways to cook them. Enjoy!


How to Cook All Fish

1) White meat with very light, delicate flavor and flaky, tender texture:
microwave, bake, poach, saute, steam, en papillote

Types:
Cod, Cusk, Dover sole, Haddock, Lake whitefish, Pacific sand dab, Petrale sole, Rex sole, Southern Flounder, Spotted Cabrilla, Summer Flounder, Tilefish, Witch Flounder, Yellowtail Flounder, Yellowtail Snapper,


2) White meat with a moderate flavor and flaky, tender texture:
microwave, bake, broil, poach, saute, steam, deep fry, en papillote)

Types:
American plaice (sea dab), Arrowtooth flounder, Butterfish, Catfish, Cobia, English sole, Lingcod, Pacific whiting, Rock sole, Sauger, Snook, Sea trout, Starry flounder, Whiting, Winter flounder, Wolffish


3) Light meat, moderate flavor and moderately firm texture:
microwave, bake, grill, broil, poach, deep fry

Types:
Alaskan pollock, Brook trout, Giant sea bass, Grouper, Kingfish, Mahi mahi, Orange roughy, Pacific ocean perch, Rainbow trout, Red snapper, Smelt, Tautog, Walleye, White crappie, White king salmon, White sea bass, White sea trout


4) Darker meat, moderate flavor and moderately firm texture:
microwave, bake, grill, broil, saute, steam, poach, en papillote

Types:
Amberjack, Atlantic Ocean perch, Atlantic salmon, Black drum (kingfish), Buffalofish, Burbot, Carp, Chum salmon, Crevalle jack, Croaker, Eel, Greenland turbot, Jewfish King salmon (chinook), Lake Chub, Lake herring, Lake sturgeon, Lake trout, Mangrove snapper, Monkfish, Mullet, Northern pike, Perch, Pink salmon, Pollock, Pompano, Rockfish, Sable Sculp (porgie), Sheepshead, Silver salmon (coho), Spot Striped bass, Vermillion snapper


5) Dark meat, moderate flavor and firm texture:
grill, broil, microwave, saute, poach, steam, pickle, stew

Types:
Atlantic mackerel, Black sea bass, Bluefish King mackerel, Tuna (all varieties), Shark (all varieties), Sockeye salmon (red), Spanish mackerel, Swordfish


6) Crabs:
microwave, steam, bake saute

Types:
Alaskan king crab, Blue crab, Dungeness crab, Jonah crab, Red crab, Soft-shell crab, Snow crab,


7) Shrimp:
microwave, steam, saute, bake, grill, broil, poach, em papillote, stew, deep fry

Types
Blue shrimp, Brown shrimp, California shrimp, Key West shrimp, Northern shrimp, Pink shrimp, Rock shrimp, Tiger shrimp, White shrimp


8) Lobsters:
steam, saute, poach, bake, grill, broil, stew

Types:
American lobster (Maine), Rock lobster, Slipper lobster, Spiny lobster


9) Clams:
steam, bake, stew, grill, microwave, deep fry

Types:
Butter clam, Goeduck clam, Hard clam (quahog), Littleneck clam, Razor clam, Steamer clam


10) Mussels:
microwave, stew, broil, bake, poach, saute

Types:
Blue mussel, California mussel, Green lip mussel


11) Oysters:
microwave, stew, bake, broil, saute, poach, steam, deep fry

Types:
Apalachicola oyster, Atlantic oyster, Gulf oyster, Olympia oyster, Pacific oyster, Soft American oyster


12) Scallops:
microwave, bake, broil, grill, deep fry, steam, poach, stew, saute

Types:
Bay scallop, Calico scallop, Sea scallop


13) Mollusks:
bake, grill, deep fry, pickle, stew

Types:
Abalone Cockle Conch Welk

14) Cephalopods:
grill, poach, deep fry, saute, pickle, stew

Types:
Octopus Squid
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