Red snapper is a saltwater fish that has a flaky white meat when cooked. Snapper has a milder flavor than other fish, making it a staple on many restaurant menus and in many homes.

Salmon can be cooked in several different ways depending on your preference -- steaks and fillets are often grilled, broiled, baked and smoked, and you can even prepare it in the microwave. Meat can be stored in the refrigerator and saved for later use, but be careful when reheating the meat.

What is known as "steelhead salmon" is actually an ocean-going species of trout, but it's often referred to as salmon by markets and restaurants for good reason.

Sport fishermen know that cobia is a fish that is notoriously difficult to catch. The fish can weigh up to 100 lbs. and they put up such a fight that they break lines or burst through nets. If you do manage to catch one, you are in for a real treat, because the sweet, almost nutty, flavor of cobia is unrivaled.

Walleye is a freshwater fish commonly found in the United States and Canada. Similar in flavor to perch, walleye has a clean, relatively light taste, especially for a freshwater fish. Pair walleye fillets with roasted white potatoes and an arugula or wild lettuce salad for a healthy, well-balanced meal.

Pan-frying is a traditional method of preparing fish fillets for a crispy finish. The breading or batter used to coat the fish affect the flavor and the crispiness of the cooked fish. When the breading hits the hot oil, it cooks quickly and seals it to the fish fillet.

Salting is a traditional way to preserve fish, and herring is often salted because it spoils very rapidly. Salted herring is most often associated with Scandinavia, where herring has been a traditional part of the diet for centuries.

Tender little panfish -- bluegills, crappies, pumpkin seeds and small perch and bass -- are freshwater fish small enough to be cooked in a frying pan over a hot fire built lakeside. These Great Lakes and Southern favorites are best eaten soon after catching.

A healthier version of your typical hamburger, the salmon burger combines flaked salmon with a variety of other ingredients to make a flavorful burger. It tastes little like the fish fillet it started out as, with all the flavors you can use.

Salmon is rich is omega-3 fatty acids. This makes it a heart-healthy food. Eating just one or two servings of fish such as salmon each week will reduce your risk of heart disease. Salmon also offers the advantage of being versatile. When it comes to cooking, you can pan-fry, grill or bake the fillet.

When you cook something with spinach as a primary ingredient, you are creating a Florentine dish. In other words, when baking cod with spinach, the result is cod Florentine. Cod is a delicate fish, so spinach complements its flavor. The only two major requirements for making cod Florentine are cod fillets and spinach.

If you consider yourself an adventurous eater and really want to broaden your culinary horizons, give fish eggs, or roe, a try. You may have already had them on sushi; fish eggs are the bright orange glossy little gems that adorn the top of some types of sushi rolls.