Tuna has a meaty texture and strong fishy flavor. Common species at American fishmongers include albacore and yellowfin. Both provide thick, tasty steaks. Fresh tuna flesh holds together well, making it ideal for cooking in a grill pan. Fresh tuna is firm and red in color.

Pollock fillets are an inexpensive, environmentally sound alternative to white fish such as cod and haddock. Recommended by the Monterey Bay Aquarium's Seafood Watch program, pollock fillets -- like almost all white fish -- are too delicate to cook using low-fat methods such as broiling or grilling.

Salmon is an excellent source of essential omega-3 fatty acids, including brain-boosting DHA, in addition to supplying healthy lean protein and other nutrients. One traditional method of cooking salmon is to bake it on a cedar plank, which imparts a rich, smoky flavor that's sure to impress family and guests.

Hake can be prepared with a variety of seasonings — from mild to savory or spicy — and when baked in an oven, it will shrink to half its size when done.

Ahi tuna, also known as yellowfin tuna, is high in protein, low in fat, rich in omega-3 fatty acids and is best cooked when it has been properly defrosted.

If you’re wondering whether you can eat catfish, you probably were not raised in the South. Catfish, usually fried, is a common dish in restaurants and homes in the Southern states, particularly in rural areas.

The next time you open a can of tuna expecting to have a healthy salad or sandwich, think again. You might be surprised at what's in that tuna.

A basic baked salmon recipe contains nothing more than salmon, lemon and vegetable oil. If you wish, you can also add a sprinkling of pepper or other spices. You can dress up this basic recipe to your taste. Add a teriyaki marinade and some grilled pineapple for an island twist.

A king mackerel, or kingfish, is native to the Atlantic Ocean off the coast of North America and Europe. The fish ranges in weight from less than 1 pound to as much as 70 pounds. Fish markets sell small mackerel whole and divide larger mackerel into steaks and fillets.

Mackerel is a small, oily ocean fish that is high in heart-healthy omega-3 fatty acids and low in mercury, making it a popular choice among health aficionados. Monterey Bay Aquarium's global Seafood Watch names it as a "best choice" seafood for sustainability.

Freshwater bass, also known as largemouth bass, is a favorite among fisherman. Cooking largemouth bass is absolutely no different from cooking any other type of fish. Grilling, baking, broiling or pan-frying it gives you a delicately crisp outside and tender, flaky inside.

Red emperor fish have a distinctive, deep red color, firm white flesh and sweet mild flavor. Native to Western Australia, red emperor is a versatile and inexpensive fish that lends itself to a wide variety of recipes.