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.
Flounder. Another mildly sweet white fish, flounder has a light flavor and delicate texture. With none of the briny taste of the oilier fish like tuna, sardines, or anchovies, flounder is a great place to start exploring the seafood world. We like to serve it two ways: stuffed or broiled!
Salmon can have a strong odor, especially if it's been in the fridge for a few days. If you don't like the smell of raw fish, barramundi's mild, not-at-all-fishy smell makes it a great choice for cooking at home.
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.
If you're looking for a less fishy white fish, tilapia is a good place to start. Its slightly sweet flavor and soft texture are perfect for those who want to eat fish without feeling like they're eating fish.
Swordfish. Swordfish is a mighty, meaty fish: eat it grilled and you'll almost feel like you're biting into a steak.
Red snapper is a mild-flavored and meaty type of fish that has no distinctive taste. It doesn't have strong flavors like salmon, making it hard to tell what spices should be used to enhance its flavor. However, cooking with lemon or vinegar may also help bring out the natural flake in this variety of fish.
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.
Focus on other lean protein sources
If you're taking out fish, it's important to replace it with another protein source. "[Instead of beef or red meat] incorporate lean protein sources such as chicken, eggs, legumes, beans, nuts, seeds, and dairy into the meal to keep it compliant with the eating plan," Savage says.
Frozen fish such as basa fillets are particularly popular for fish and chips because of their neutral taste, low cost and moist flesh.
In terms of seafood sustainability Susman said most Australian fish and chip shops are “pretty good” with their fish offerings. A Mekong Delta catfish commonly known as basa is the most ubiquitous battered fish on menus.
Aboriginal and Torres Strait Islander people seasonally harvest stingrays and sharks from the sea and estuaries, with some Aboriginal tribes in Lockhart and Hopevale on the east coast of Cape York prefering to eat specific types of ray. Favourite types include cowtail ray, thorny ray, long-tailed ray and mangrove ray.
Firm white fish that are caught around Australia and can be used deliciously and successfully in most recipes include: Barramundi, Snapper, Flathead, King George Whiting, Flounder, Dory, Ling, Blue-eye Trevalla, Coral Trout, Bream, Emperors, Morwong and Mahi Mahi.
If you're trying to lose weight, opt for lean fish like tilapia or cod, and pair it with a healthy side dish like roasted vegetables or a salad. If you're looking to build muscle, choose fish that's high in protein, like salmon or tuna, and make sure to get enough protein from other sources as well.
While it is recommended to eat 2 or more fish meals a week, it is wise to avoid fish high in mercury. This is especially important if you are pregnant, planning a pregnancy breastfeeding, or have young children (up to 6 years).
The problem, or stink, arises when fish are killed and bacteria and fish enzymes convert TMAO into trimethylamine (TMA), which gives off the characteristic fishy odor. This chemical is especially common in the flesh of cold-water surface-dwelling fish like cod. So cod would start smelling faster than, say, catfish.
Hoki meat is delicate, succulent and tastes slightly sweet, producing a medium flake once cooked. It is more flavourful that most other white fish because of its higher fat content but still relatively mild tasting.
The Dietary Guidelines for Americans states that to consume those higher amounts, children should only be fed fish from the “Best Choices” list that are even lower in mercury – these fish are anchovies, Atlantic mackerel, catfish, clams, crab, crawfish, flounder, haddock, mullet, oysters, plaice, pollock, salmon, ...