medium

Moist, succulent, slightly meaty texture; a cross between snapper and grouper Slightly sweet and buttery flavor Raw: pinkish grey colored, Cooked: white colored Known as Asian sea bass in some parts of the world

Moist, buttery texture Delicate, savory, sweet, earthy flavor Black, silver, and white skin; Raw: bright glistening orangey peach colored; Cooked: light orangey peach colored Similar to farm-raised salmon, delicate

Subtly chewy texture, moist Nutty flavor Black, white, and opal skin; Raw: grayish pink colored; Cooked: pinkish white colored

Moist Mild, but distinct slightly sweet taste White and gray skin; Raw: creamy orange colored; Cooked: bright white colored

Medium-sized flakes Subtly starchy flavor Raw: light pink colored; Cooked: white colored Open to various cooking methods and sauces

Chewy texture Earthy-sea flavor, similar to clams Bluish black or green shell with orange or cream colored meat

Buttery and moist texture Rich, vegetable-y flavor Peach, pink and silver skin; Raw: pinkish orange white colored; Cooked: paler pinkish orange white colored Thin skin is edible and tastes like potato skin

Similar texture to chicken, juicy Full, meaty, milky flavor Raw: pinkish plum colored; Cooked: grayish white colored

Oily, dry, crumbly texture Salty, nutty flavor Black, silver, and white skin with white meat Tiny and usually found packed in oil in tins; Because sardines are so small, their delicate skin and bones can be eaten as well as their meat

Smooth texture, juicy Ocean-y flavor Gray shell, whitish gray meat Usually eaten (swallowed) raw, baked, or deep fried