| A | B |
|---|
| a kind of cod | Haddock |
| Lean flesh and red skinned | Red Snapper |
| Bluish when raw and gray when cooked | Bluefish |
| Dense meat, not flaky. Expensive | Swordfish |
| Freshwater fish similar to Salmon. Very fine textured. | Trout |
| Like Pike but not bony. | Walleye |
| Soft, moist texture. Should be skinned. | Unagi eel |
| A flat fish with sweet flesh. Highly prized. | Dover sole |
| Farm raised fish to avoid a muddy flavour | Tilapia |
| Prized mostly for its roe | Shad |
| Looks like a giant flounder. Used as steaks. | Halibut |
| Very ugly and only the tail is eaten. | Monkfish |
| The most important food fish in North America. | Cod |
| Fatty belly cuts are prized as sushi. | Tuna |
| Meat is firm but moist and fine. Best to eat it before it eats you. | Shark |
| Usually only the wings are eaten. | Skate |
| A small oily fish with a ponounced flavour. | Herring |
| A freshwater fish similar to salmon but leaner. | Arctic Char |
| Pink to red flesh, often smoked or canned. | Salmon |
| Also known as a dolphin fish, the flesh is fine and pink. Sweet taste. | Mahi-mahi |
