Fish Varieties



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