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FISH TYPES and SUBSTITUTIONS

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FISH TYPES AND SUBSTITUTIONS FOR COOKING PURPOSES *  

     

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
     

Lobster:
(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
Welk
Conch
     

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

Octopus
Squid

 

* (information from the National Fisheries Institute)    
 
 

 



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