|
This chart divides fish and shellfish into
groups by texture and flavor, and will help you find substitute species
that can be interchanged in recipes.
|
|
|
Mild Flavor
|
Moderate Flavor
|
Full Flavor
|
|
Delicate Texture
|
Cod
Crabmeat
Flounder
Haddock
Pollock
Scallops
Skate
Sole
|
Black Cod
Butterfish
Lake Perch
Lingcod
Whitefish
Whiting
|
Bluefish
Mussels
Oysters
|
|
Moderate Texture
|
Crawfish
Lobster
Rockfish
Sheepshead
Shrimp
Tilapia
Walleye
Pike
Orange Roughy
|
Canned Tuna
Conch
Mullet
Ocean Perch
Shad
Smelt
Surimi
Trout
|
Canned Salmon
Canned Sardines
Mackerel
Smoked Fish
|
|
Firm Texture
|
Catfish
Grouper
Halibut
Monkfish
Sea Bass
Snapper
Squid
Tautog
Tilefish
|
Amberjack
Drum
Mahi-Mahi
Octopus
Pompano
Shark
Sturgeon
|
Clams
Marlin
Salmon
Swordfish
Tuna
|
