Fish By Edible Traits

Picture Identification
Fish By Edible Traits
Warm Water Fish
Cold Water Fish
Fresh Water
Caviar & Roe
Preparation Methods
Available Fish Forms
Nutritional Information
Receiving Fin Fish
Fin Fish Storage

Categories By Edible Traits

While fat and lean are important characteristics in fish, they are not the only ones. Texture; moisture; grain of the meat, and density of the flesh are also important in choosing the best preparation method. Fish can be further broken down based on these other traits. When categorized in this manner there are currently fifteen major groupings.

Caviars And Roes

Each of these groupings has its own characteristics which are important in proper selection and preparation.

Bony Fish Cod Family Firm White Fish Flacky White Fish Fresh Water Fish Large Flatfish Long Bodied Fish Meaty Fish Monkfish Oily Dark Fleshed Ray & Skate Salmon & Trout Shark & Sturgeon Small Flat Fish Thin Bodied Fish

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