Which fish is different

Not only is it delicious and a low-lift way to get some protein, but tinned fish is packed with vitamins and nutrients. For instance, there are more omega-3s in a serving of sardines than a serving of salmon or tuna, plus the added bonus of calcium , vitamin B12 and vitamin D.

Sardines pair well with citrusy, acidic foods like capers and lemons; they can be grilled or roasted whole, chopped and mixed into pasta, used as a fancy toast topper or eaten straight out of the tin.

There are many types of fish in the herring family, including shad, which is oily and great for serving whole. Shad is also beloved for its salty roe. Snack on tinned herring fillets or buy them whole for frying, grilling, smoking or pickling. Texture and taste: oily, salty, umami-rich The savory secret to a killer Caesar dressing is ready to make its dinnertime debut. Like herring and sardines, anchovies boast a ton of omega-3s in a teeny-tiny package—nearly one-and-a-half grams per serving.

Anchovies are also the key to the bold umami in fish sauce and Worcestershire sauce. Many chefs keep them on hand canned or jarred in olive oil and salt, so they can quickly be added to a recipe for depth and complexity.

Smash anchovies into a paste to take your next marinade to a whole new level. Texture and taste: firm, tender, mildly sweet Even the pickiest of eaters just might be able to get behind this whitefish, thanks to its mild flavor, flaky but meaty texture and minimal fishiness.

Texture and taste: mild, slightly sweet, firm If you like fish like tilapia or halibut, put flounder on your grocery list, stat. Flounder is also minimally oily, which makes it lower in omega-3s than some other options.

Flounder also takes well to breading and frying. Keep an eye out for summer flounder aka northern fluke in the early spring—its texture is extra fine and its skin is edible. Wild-caught fish can sometimes have a bigger environmental impact. All U. Other types of trout include steelhead trout and Arctic char, but they may be tougher to find at a supermarket near you. Trout is delicious grilled, baked, pan-fried and roasted.

Just take care not to overcook it so it stays flaky and delicate; otherwise, it could turn dry or chewy. Alaskan pollock is super flaky, making it ideal for sauteing, baking or frying. Opt for wild-caught Alaskan pollock when you can, as it has some of the lowest mercury content of all wild fish. Even branzino is a type of bass, but more on that later.

You might think the most popular type in the U. Generally, all types of bass are sturdy, versatile and full of flavor, making them great for grilling and pan-frying. Search for striped bass if you want a sustainable type. It has minimal fishiness in flavor, as well as a palatable, firm mouthfeel that makes it feel meatier than some other fish, thanks to its higher collagen content.

Pacific halibut is also loaded with potassium and vitamin D. Like flounder, halibut is a flatfish, meaning it swims sideways and has both eyes on one side of its body. Thanks to their meaty texture and dense flesh, swordfish are great for cubing and grilling or searing by the steak. Texture and taste: lean, firm, dry Pike is popular in Canada, but well worth a try if you can find it near you stateside.

Due to its naturally dry texture, pike is prime for poaching and stuffing since those methods will make it juicier. It can also be fried or seared. Of course, you can always douse it in an acidic or vinegary sauce to impart some moisture too. Texture and taste: flaky, oily, rich Some of the vitamin-rich fish on this list may make this surprising, but not many foods contain a ton of natural vitamin D. The darker parts of its meat have a stronger taste, so feel free to cut them out for a milder flavor.

Banded Butterflyfish Learn More. Beluga Sturgeon Learn More. Blue Marlin Learn More. Blue Tang Learn More. Bluebanded Goby Learn More. Bluehead Wrasse Learn More. California Grunion Learn More. Chilean Common Hake Learn More. Chilean Jack Mackerel Learn More. Chinook Salmon Learn More. Clown Triggerfish Learn More. Coelacanth Learn More. Common Clownfish Learn More. Common Dolphinfish Learn More. Common Fangtooth Learn More. Deep Sea Anglerfish Learn More. Flashlight Fish Learn More. French Angelfish Learn More.

Great Barracuda Learn More. Green Moray Eel Learn More. Guineafowl Puffer Learn More. John Dory Learn More. Leafy Seadragon Learn More. Longsnout Seahorse Learn More. Mexican Lookdown Learn More. Lungfish gulp air. Whale sharks, the largest fish, give birth to live young and eat only tiny fish, squid, and plankton. Some species, such as the weedy sea dragon, are so bizarre they seem almost unreal. Fish have developed special senses, too.

Because water transmits sounds, disperses chemicals, and conducts electricity better than air, fish rely less on their vision and more on their hearing, taste, and smell. Many can detect motion in the water using a special row of scales with sensors known as the lateral line. Others can find their prey and even navigate by detecting electrical charges. One reason fish are so diverse is that 70 percent of the planet is covered in water.

The animals in this group live in a variety of habitats ranging from coral reefs and kelp forests to rivers, streams, and the open ocean. Another is that fish are very old on the evolutionary scale. According to fossil records, they have been on Earth for more than million years! The total number of living fish species—about 32,— is greater than the total of all other vertebrate species amphibians, reptiles, birds, and mammals combined.