Haddock

One of the best loved north Atlantic fish of the cod family. Small haddock are a delicacy, but cutlets and fillets from larger fish are excellent fried or broiled.

Found throughout the Atlantic, the hake's delicate white flesh requires careful cooking and is often wrapped in leaves or paper for steaming or baking.

Halibut

A large north Atlantic fish which lives deep in the ocean depths. The flesh is firm and white.

Mackerel

An Atlantic and Pacific fish which is usually sold whole. The flesh is dark and oily with a strong meaty flavour. It can be fried or broiled and is most often served with a robust sauce. Mackerel goes particularly well with tart fruit such as rhubarb, cranberries or gooseberries.

Red mullet

Found in the Mediterranean and Atlantic, the golden mullet is slightly redder than the red mullet but both are true red mullets and are among the most prized fish in the world. They are often cooked whole with the liver intact.

Salmon

Found in the Atlantic and Pacific, this popular fish is now mostly farmed. The firm, pale pink flesh has a distinctive flavour. Smaller fish can be cooked whole. Larger fish are often cut into steaks.

Scrod

The New England name for a split and boned young cod (or young halibut), found in the Atlantic. It is cooked as cod.

Shark

One of the most meatlike of fish, usually sold in chunks or steaks. It is found worldwide, but is most abundant in tropical and subtropical seas.

Skate

Found in the Pacific, the skate has sweet, fine-textured flesh.

Snapper

Found throughout subtropical and tropical waters, the best known of this family is the red snapper which has agreeable firm flesh.

Sole

Found in temperate and tropical waters, this flatfish is much valued for its delicate white flesh.

Sprat

Found in European coastal waters, this small fish of the herring family is usually cooked ungutted and broiled or fried.

Swordfish

Because the firm meaty flesh can be dry, it is usually marinated before baking or broiling.

Tuna - Albacore, bluefin, skipjack, yellowfin

The flesh of fresh tuna is firm and slightly oily with a strong flavour. It can range in colour from pink to dark meaty red. Tuna steaks should be basted with fat or oil to prevent dryness.

Turbot

A large flat fish with a delicate taste, which should be subtly seasoned.

Whiting

A small relation of the cod with fragile flesh and an unassertive flavour.