A very common commercial species of fish, the Atlantic mackerel also sometimes goes by Boston mackerel, Scottish mackerel, or Norwegian mackerel.
Also known as snapper, bluefish has a particularly fishy taste and a delicate meat structure. It's best grilled, baked, or pan-fried, but bluefish can also be poached or smoked.
Shelf-stable light tuna that can be bought in cans and pouches is not usually made up of one kind of tuna, but rather is an assortment of smaller varieties of tuna, like skipjack.
A different type of tuna that is best eaten in small doses, if at all, is bigeye. Bigeye tuna, along with yellowfin tuna, is a type of ahi and is most typically fished in warm or temperate climates.
There are many types of freshwater bass, including largemouth bass, striped bass, yellow bass, and others. These are common in recreational fishing and can be found throughout North America
Saltwater bass, or sea bass, is an incredibly popular catch for hobby fishers worldwide. Typically found throughout the Atlantic and Pacific Oceans.
Catfish might not always be the most attractive or lucrative catch of the day, but they are chock full of health benefits.
With a sweet flavor that some eaters compare to lobster meat, monkfish is another highly versatile choice as it can be cooked using a wide variety of methods, such as pan-frying, grilling, or baking.