firm

Steaky texture, though less firm than yellow fin tuna Mild, rich taste Raw: light beige to rosy pink; Cooked: pale pink to almost white Easily absorbs marinades; Can be served raw as sashimi

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

Pleasantly chewy texture Mild, sweet, slightly tangy flavor White colored with purple or black spots Similar to baby octopus

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

Meaty, chewy texture Delicate, fresh, ocean-y flavor Raw: pinkish white colored; Cooked: white colored with olive hues Thin skin is edible

Pleasantly squishy texture Fishier than the larger sea scallop flavor Orangey white colored Tiny

Pleasantly squishy texture Sweet, buttery, slightly nutty flavor Raw: pinkish white colored; Cooked: white colored Larger than bay scallops

Moist and meaty texture Subtle, sunflower oil flavor Raw: pinkish/white colored; Cooked: white colored

Moist, velvety texture Sweet citrus, clean flavor Raw: pinkish white colored; Cooked: white colored