Fish, Saltwater - Freshwater Fish Types, Cooking Substitutions

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

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

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

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

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

Dark meat, moderate flavor and firm texture: (grill, broil, microwave, saute, poach, steam, pickle, stew)
Atlantic mackerel Black sea bass Bluefish	King mackerel Tuna (all varieties) Shark (all varieties)	Sockeye salmon (red) Spanish mackerel Swordfish

Crabs: (microwave, steam, bake saute)
Alaskan king crab Blue crab Dungeness crab	Jonah crab Red crab	Soft-shell crab Snow crab

Shrimp: (microwave, steam, saute, bake, grill, broil, poach, em papillote, stew, deep fry)
Blue shrimp Brown shrimp California shrimp	Key West shrimp Northern shrimp Pink shrimp	Rock shrimp Tiger shrimp White shrimp

Lobsters: (steam, saute, poach, bake, grill, broil, stew)
American lobster (Maine) Rock lobster	Slipper lobster	Spiny lobster

Clams: (steam, bake, stew, grill, microwave, deep fry)
Butter clam Goeduck clam	Hard clam (quahog) Littleneck clam	Razor clam Steamer clam

Mussels: (microwave, stew, broil, bake, poach, saute)
Blue mussel	California mussel	Green lip mussel

Oysters: (microwave, stew, bake, broil, saute, poach, steam, deep fry)
Apalachicola oyster Atlantic oyster	Gulf oyster Olympia oyster	Pacific oyster Soft American oyster

Scallops: (microwave, bake, broil, grill, deep fry, steam, poach, stew, saute)
Bay scallop	Calico scallop	Sea scallop

Mollusks: (bake, grill, deep fry, pickle, stew)
Abalone	Cockle	Conch	Welk

Cephalopods: (grill, poach, deep fry, saute, pickle, stew)
	Octopus	Squid

(information from the National Fisheries Institute)

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Fish and Shellfish Types, Cooking & Substitutions

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

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

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

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

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

Crabs: (microwave, steam, bake saute)

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

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

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

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

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

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

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

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

Fish and Shellfish
Types, Cooking & Substitutions

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

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

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

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

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

Crabs:
(microwave, steam, bake saute)

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

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

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

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

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

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

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

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