Choose the freshest fish you can find. If necessary, substitute another variety with similar qualities and use this guide to experiment with varieties you are unsure of.
Lean Fish
Bream
- Round fish, saltwater
- Firm, moist texture; delicate, sweet flavour
- Fry, grill, bake, steam
- Substitute: Red Mullet, John Dory
Brui
- Flat fish, saltwater
- Fine texture; delicate flavour
- Fry, grill, hake, steam, poach
- Substitute: other flat fish
Cod
- Round fish, saltwater
- Flaky texture; mild flavour
- Grill, bake, steam, and poach
- Substitute: Haddock, Halibut
Haddock
- Round fish, saltwater
- Soft, moist texture; mild flavour
- Grill, hake, steam, poach
- Substitute: Cod, Halibut
Hake
- Round fish, saltwater
- White flesh with good flavour
- Grill, bake, steam, and poach
- Substitute: Cod, Haddock
Halibut
- Flat fish, saltwater
- Firm, moist texture; mild, sweet flavour
- Grill, hake, steam, poach
- Substitute: Plaice, Sole
John Dory
- Flat fish, saltwater
- Flaky texture; nutty sweet flavour
- Poach, bake, grill, and steam
- Substitute: Brills, Halibut
Plaice
- Flat fish, saltwater
- Fine texture; delicate flavour
- Fry, grill, hake, steam
- Substitute: Sole, other flat fish
Sea Bass
- Round fish, saltwater
- Flaky or firm flesh; mild flavour
- Grill, fry, bake
- Substitute: Salmon, Grey Mullet, John Dory
Skate
- Flattened body with large fins (wings), saltwater
- Flaky, well-flavoured flesh
- Fry, grill, poach, steam
Sole (Dover and Lemon)
- Flat fish, saltwater
- Fine texture; delicate flavour
- Fry, grill, bake, and poach
Turbot
- Flat fish, saltwater
- Succulent; firm yet tender; superb flavour
- Bake, grill, poach, steam
- Substitute: Brills, John Dory
Moderately Lean Fish
Grey Mullet
- Round fish, saltwater
- Delicate, easily digested flesh
- Fry, grill, poach, and bake
Monkfish
- Round, saltwater
- Firm texture; sweet, similar to lobster
- Fry, grill, hake, poach, stew
- Substitute: Cod, Halibut
Red Mullet
- Round fish, saltwater
- Delicate texture with excellent flavour
- Grill, bake, fry
- Substitute: Trout
Swordfish
- Thick central hone, saltwater
- Firm, meaty texture; mild flavour
- Grill, bake, steam, and poach
- Substitute: Dogfish/Rock Salmon, Tuna
Trout
- Round fish, freshwater
- Tender, flaky texture; delicate flavour
- Fry, grill, bake
Tuna
- Thick central bone, saltwater
- Some varieties are more oily
- Firm, meaty texture; strong flavour
- Bake, steam, poach, and grill
- Substitute: Swordfish, Rock Salmon
Oily Fish
Carp
- Round fish, freshwater
- Soft, flaky texture; mild flavour
- Bake, grill, fry, steam
- Substitute: Cod, Haddock
Herring
- Round fish, saltwater
- Moist and tender; rich flavour
- Grill, bake, fry
- Substitute: Mackerel
Mackerel
- Round fish, saltwater
- Moist and tender or firm texture; rich, distinctive flavour
- Grill, bake, fry
- Substitute: Herring
Salmon
- Round fish, freshwater/saltwater
- Flaky, tender texture; rich flavour bake, grill, steam, poach
- Substitute: Large Sea Ttrout
Sea Trout/Salmon Trout
- A round fish, saltwater
- Moist, flaky texture; mild flavour
- Grill, bake, fry
- Substitute: Salmon, Rainbow Trout