Jackfish are a large family of sleek predators, native to warm and temperate waters around the world. Several varieties are found along the Eastern Seaboard as far north as Nova Scotia, though they become less common as you move away from warmer Southern waters.

Halibut is a large, flat ocean fish that is versatile the way you can prepare it. The flesh is meaty and can substitute for steak if you’re trying to cut back on saturated fat. You can grill halibut, bake it, pan-fry it or bread it for fish and chips.

Whether you are eating more salmon for its healthy omega-3 oils and plentiful supplies of vitamins A, or just to expand your culinary horizons, begin by buying fresh fish so you can minimize its fishy odor.

Although a rice cooker was designed to create fluffy, perfectly cooked rice, it also can be used to create an assortment of one-pot fish meals. However, fish cooks quicker than meats such as beef, chicken or pork.

Cod is one of the most readily available and affordable types of fish. It is easily located at your local grocery store frozen in fillets or fresh at the meat counter. Simple to prepare and amazingly versatile, cod's mild-flavored lean white meat lends itself to many cooking preparations including oven roasting.

The key to cooking fish in a slow cooker without making your house smell like seafood is to wrap the fish in foil. You're essentially baking the fish in the slow cooker, and the foil traps not only the odors but also moisture and seasonings, leaving you with a tender, flaky entree.

Salmon is not only easy to prepare but also packed full of important nutrients. Large quantities of omega-3 fatty acids are perhaps is most beneficial quality. These healthy fats reduce inflammation, improve cholesterol and reduce blood clotting.

Sardines and anchovies are both small fish species, most often sold oil-packed in tins. They add protein, healthy fats and other nutrients to pizzas, shish kebabs, cold salads or snack trays. Both fish types are low in mercury and high in omega-3 fatty acids.

Consumers should eat at least two servings of seafood every week in order to decrease their risk of heart attack and obesity, according to the National Oceanic and Atmospheric Administration. Many home chefs are dissuaded from cooking fish because of the oily, briny smell that fills their kitchens afterward.

Fresh or frozen, breaded or coated with batter, a fish fillet makes for a quick meal. The most common species of fish for filleting is white fish -- cod, sole, sea bass, flounder and haddock -- or any other fish that cooks to a flaky white. Cooking styles for preparing fish fillets are a matter of preference.

Fish is a healthy, low-fat source of protein that contains essential omega-3 fatty acids. Adding omega-3 fatty acids to your diet can help lower your blood cholesterol and reduce your risk of cardiovascular disease. The Dietary Guidelines for Americans recommends you eat at least 8 oz.

Fresh or frozen trout is a tasty addition to a healthy-heart diet. In fact, the American Heart Association recommends eating two servings of fish that's rich in omega-3 fatty acids each week.