What type of fish are used for cooking?

There are hundreds of fish species used for cooking around the world! It's impossible to list them all, but here are some common categories and examples:

By Type:

* Fatty Fish: Rich in omega-3 fatty acids, these are often grilled, baked, or pan-fried. Examples include salmon, tuna, mackerel, herring, sardines.

* Lean Fish: Lower in fat, these are versatile for various cooking methods. Examples include cod, halibut, tilapia, snapper, flounder, mahi-mahi.

* Shellfish: Includes crustaceans and mollusks, offering unique flavors and textures. Examples: shrimp, lobster, crab, mussels, clams, oysters.

* Eels: Considered a delicacy in some cuisines, they have a strong, unique flavor.

By Region/Cuisine:

* Mediterranean: Sea bass, branzino, swordfish, octopus, squid.

* Asian: Snapper, grouper, cod, salmon, tuna, mackerel, sardines, eel, sea bass.

* North American: Cod, haddock, flounder, mahi-mahi, tuna, salmon, crab, lobster, shrimp.

* South American: Tilapia, catfish, piranha, sea bass, shrimp.

Considerations for Cooking:

* Flavor Profile: Some fish are mild, while others have a distinct taste.

* Texture: Fish can be flaky, firm, or chewy.

* Cooking Method: Different fish are best suited for different cooking techniques.

Tips:

* Ask your fishmonger: They can provide recommendations based on seasonality, availability, and your culinary needs.

* Consider sustainability: Choose fish from sustainable sources to protect the environment.

* Don't be afraid to experiment! There's a whole world of delicious fish out there waiting to be discovered.

Do you have a particular type of fish in mind? I'd be happy to help you with specific cooking tips or recipes!