Fish is another food high in antioxidants and other nutritional value, but it’s so easy to feel overwhelmed at the fish counter.
You want to buy the tastiest, healthiest, and most sustainable choice…but truth is, they all look the same to the normal grocery shopper, right?!
First we’re going to take a look at the types of fish typically found in a large grocery store.
Then we’re going to look at the nutritional value of fish.
And finally some recipes to make with each option…
So let’s get started…
Being from Mississippi, I grew up eating catfish at least twice a month…since most of the catfish sold in the United States are farmed in the Mississippi Delta.
But this was typically “wild” catfish, which often has a more muddy and stronger flavor than farmed catfish.
Best for…sautéing or frying
Cod has a mild flavor, making it great for a variety of cooking methods—such as sautéing, poaching, steaming, and baking.
Haddock…firm, mild flesh that is especially popular in Scotland….and is best for frying and deep frying—(fish n chips, go figure)…
Halibut is typically cut into filets that are firm, meaty, and mild with a low fat content….best for baking.
There are two different types of salmon—Atlantic and Pacific. You will usually find Atlantic salmon at your local grocery store because it is farmed and is available year-round. Atlantic salmon has a meaty texture and mild flavor that is best for grilling, roasting, or broiling.
Pacific salmon—such as sockeye or king salmon—are caught in the wild….making fresh Pacific salmon only available between late spring and early fall (although frozen can be found year-round). Pacific salmon has a stronger flavor than Atlantic salmon and is best for grilling, broiling, or roasting.
Typically you will only find red snapper when you are shopping for snapper…even though there are many different types of snapper that have not been recognized by the FDA.
Snapper can be served either whole or as filets. Be careful when ordering snapper at a restaurant, it will probably be served tail and perhaps head in tow.
Snapper is best for roasting or grilling.
Fresh swordfish is available fresh and typically sold in steaks. It has a slightly sweet flavor and meaty texture that is best for grilling.
Tilapia has an oily texture and muddy flavor that is bland enough that even those who hate the taste of fish can endure.
Tilapia is best for baking, braising, or poaching.
Most of us have been eating canned tuna since we were born…so I really don’t feel a need to elaborate here.
But it was only recently that I cooked a tuna steak…and man, oh man…ditch the can…
Tuna steaks are typically cooked by either grilling or pan frying.