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Different Types of Fish
Below, we’ve divided some of the most common kinds of fish into three categories: Very Light and Flaky, Light-to Medium, and Meatier and/or More Assertively Flavored.* Use this chart to help find substitutes for and kinds of fish similar to the ones you already know you like.
Very Light and Flaky (mild flavor, white; filets are usually fairly thin)
- Black Sea Bass
- Branzino
- Flounder
- Fluke
- Perch
- Porgy
- Sole
- Sea bass
- Tilapia
- Wild Striped Bass
Light-to-medium (still somewhat flaky, but typically a little thicker and firmer than the fish in the first category. Listed in general order of ascending firmness.)
- Trout
- Arctic char
- Catfish
- Red snapper
- Grouper
- Skate
- Cod
- Hake
- Black fish
- Haddock
- Redfish
- Halibut
- Black Cod (Sablefish)
- Monkfish
- Chilean Seabass
Meatier and/or more assertively flavored fish
- Anchovies
- Bluefish
- Mackerel
- Mahi Mahi
- Salmon
- Sardines
- Shark
- Swordfish
- Tuna
- Wild salmon
*Note that this list is not hard and fast, and much of it is a matter of opinion—one man’s medium-flaky fish can be something another man considers meaty fish.
Next: Storing Fish
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