Fish can have a strong flavor or it can be mild. Those who favor mild often eat white fish, and there are many species to choose from. Any cut of fish that has too much of a fishy odor is typically bad but it does not necessarily mean that the fish has strong flavor.
Monkfish live at the bottom of the ocean. They have dangling lures over their mouths that entice prey to come to them, which is is why they also go by the name of anglerfish. The only parts of monkfish that people eat are the tails. The meat is dense and tastes almost like lobster, earning monkfish the moniker of poor man's lobster.
Burbot is a type of cod that lives in freshwater, particularly in cold water sources in the northeastern United States. Burbot has mild flavor and flaky white meat. Because of its mild flavor, cooks can accompany it with a variety of toppings, from citrus salsa to breadcrumbs and butter.
Scrod are small cod or haddock weighing two-and-a-half pounds or less. In cooking, their use is the same as that of their larger family members. Scrod may be baked, fried, grilled or sauteed.
Tilapia is originally from Africa and the Middle East, though humans have introduced them elsewhere, including the United States. They are mainly freshwater fish, but some species survive in the ocean. The meat of tilapia is mild and almost bland.
Atlantic cod is a cold-water fish that lives in the North Atlantic and can grow to more than 200 pounds. Cod is a common ingredient in fish and chips. Restaurants also commonly bake Atlantic cod with breadcrumbs and butter.
Turbot is a flat fish that lives in the North Atlantic, Baltic Sea and Mediterranean Sea. Some flounders that live in the Pacific Ocean also go by the name of turbot, but only for commercial purposes. The meat of turbot is white before and after cooking. It should be baked, sauteed or poached.
Sole is the mild white cooking meat of a variety of flat fish and flounders. This versatile fish meat choice can be poached, baked, stuffed, fried, sauteed or steamed.
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