Fish that are higher in fat, such as salmon, mackerel, herring, anchovies, and sardines, have much stronger flavors than other fish. These are the fish known for their heart-healthy omega-3 fats.
Recipes for fish with a meaty or dense texture such as halibut, monkfish, sea robin, striped bass, John dory, mahi mahi, tuna, swordfish, or tilefish.
Halibut is known as the “steak of seafood.” It has a delicate flavor with a firm and flaky texture and pure, snow-white flesh.
Mackerel has a REALLY pungent fish smell to me. It's the strongest-smelling of all the edible fishes by far. It's in a league of its own.
Which fish have a mild flavour/don't taste fishy? White-fleshed fish generally have a milder flavour than dark-fleshed fish. Ling, for example, is a good option for kids as it has a mild flavour and very few bones. Other mild-flavoured fish include leatherjacket, flathead, whiting, flounder, sole and dory.
Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.
Surströmming (say "soor-stroh-ming") is tinned fish from Sweden. It is fermented (put in a salty brine for two months) before the tins are sealed up and sold. The process of fermenting the fish creates a strong rotten egg smell.
We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.
Surströmming, a fermented herring considered to be a famous delicacy in Sweden, is also known as one of the most pungent foods in the world. And there's one more must-have accompaniment: beer. Herring has been a key part of Swedish culture for centuries.
Whiting is a popular alternative because its flavour profile is almost identical to flake.
Cod. It's a British classic in meals such as fish & chips, but cod is also one of the healthiest white fish around. Cod is high in protein, low in fat and a good source of vitamin B12, which is needed for energy and nervous system support and may be important in helping prevent depression.
Tuna - World's Most Consumed Fish.
Some fish which is readily made into steaks, like tuna or halibut, will have either no bones at all or just a bone right in the middle. Sole, swordfish, mahi mahi, grouper, whitefish, perch, any of these will be virtually bone free.
Cooking Fish
Try soaking fish in vinegar and water before cooking it. It will be sweeter, more tender and hold its shape better. When boiling or poaching fish, a tablespoon of vinegar added to the water will keep it from crumbling so easily.
The simplest fix is to reach for acid. At the very least, a cooked fish fillet will always benefit from a spritz of lemon or lime. If you briefly marinate that fillet in lemon or lime juice before cooking it, it becomes much more flavorful without tasting acidic.
Bluefin Tuna — Up to $5,000 per Pound
The bluefin tuna holds the title of being the most costly edible fish on Earth. These fish have large, torpedo-shaped bodies that are almost circular in cross-section. In their natural environment, they have a varied diet, eating a wide variety of fish and invertebrates.
Consumer research has shown that people would cook fish at home more often if it didn't create an unpleasant odor. For them, Premium Pangasius is the perfect choice. Pangasius naturally lacks that fishy smell.
Sooty grunter are pound for pound the hardest fighting freshwater fish in the north of Australia - probably all of Australia.