Classification of fish in local market?

It's impossible to provide a definitive classification of fish in a local market without knowing the specific location. Fish markets vary drastically depending on:

* Geographical Location: Coastal regions will have different fish than inland markets.

* Seasonality: Fish availability changes throughout the year.

* Local Practices: Some markets may categorize fish by their cooking methods, while others may use scientific classifications.

However, here are some general categories and common characteristics you might find:

By Species:

* Bony Fish: Most common, with a wide range of sizes, shapes, and colors. Examples: cod, salmon, tuna, snapper, catfish, bass.

* Cartilaginous Fish: Have skeletons made of cartilage (like sharks and rays).

* Shellfish: Include crustaceans (lobster, crab, shrimp) and mollusks (oysters, clams, mussels).

By Size:

* Small: Anchovies, sardines, herring.

* Medium: Trout, flounder, mahi-mahi.

* Large: Tuna, marlin, swordfish.

By Cooking Method:

* Fillet: Boneless, skinless pieces of fish, typically for frying or grilling.

* Steak: Cross-section of fish, often with bone, for grilling or baking.

* Whole: Uncut fish, for baking or roasting.

By Freshness:

* Fresh: Caught recently and handled carefully.

* Frozen: Preserved by freezing, often for longer shelf life.

* Smoked: Preserved by smoking, adding flavor and extending shelf life.

By Price:

* High-end: Rare, highly-prized species like tuna, halibut, or lobster.

* Mid-range: Common, versatile fish like cod, salmon, or trout.

* Budget-friendly: Smaller, less expensive species like sardines or catfish.

To get a detailed classification of the fish at a specific local market, you'd need to:

* Visit the market: Observe the fish available, ask the vendors for names and information.

* Consult local resources: Check for guides, websites, or local fishmongers who can provide details.

I hope this general overview is helpful!