دليل الأسماك
دليل الأسماك: أنواع السمك من حول العالم
اعرف السمكة قبل طبخها أو طلبها — ملامح الطعم والمواسم والطرق مع روابط للوصفات وأدلة المطاعم.
Where to eat these fish
- Best seafood Miami 2026
Ceviche, stone crab, and rated Miami fish restaurants.
- Best seafood London 2026
Dover sole, oysters, and London fish rooms.
- Best seafood New York
Oysters, lobster, and rated NYC fish restaurants.
- Best seafood Dubai
Gulf hammour and Dubai seafood shortlists.
Quick picks
Species to know
All fish species guides
Sardine
Sardines: Taste, Season & How to Cook Them
Small, oily, and built for charcoal — sardines are summer’s most iconic coastal fish from Portugal to the Mediterranean.
Black cod
Black Cod (Sablefish): Taste, Texture & Cooking Guide
Silky, ultra-buttery fillets that love miso, high heat, and restaurant plating — sablefish is luxury white fish with serious fat.
Barramundi
Barramundi: The Complete Cooking & Taste Guide
Mild, versatile white fish beloved in Australia and Southeast Asia — excellent whole-roasted, grilled, or steamed.
Hammour
Grouper & Hammour: Gulf Favourite Explained
The charcoal hero of Red Sea and Gulf tables — meaty grouper grilled whole, fried, or served over spiced rice.
Sea bass
Sea Bass (Branzino / Dorade Family): Taste & Cooking
The elegant Mediterranean white fish — delicate, clean, and perfect whole-grilled or baked in a salt crust.
Tuna
Tuna: Taste, Types & How Restaurants Serve It
From silky sashimi to charcoal-seared steaks — tuna is the global premium fish of sushi bars and steakhouse menus.
Salmon
Salmon: Wild vs Farmed, Taste & Best Cooking Methods
The world’s most familiar premium fish — rich, versatile, and split between wild Pacific icons and widely farmed Atlantic salmon.
Mackerel
Mackerel: Bold Flavour, Grilling & Coastal Classics
An oily, affordable powerhouse — brilliant on the grill, in escabeche, and as one of the smartest omega-3 choices on any seafood menu.
Dover sole
Dover Sole: The Classic Fine-Dining Flatfish
The white-tablecloth flatfish — firm, refined, and still finished tableside in classic London and Paris fish restaurants.
Red snapper
Red Snapper: Taste, Whole-Fish Grilling & Tropical Menus
A tropical grill favourite — sweet white flesh, dramatic whole-fish presentation, and a star of Miami, Mexican, and Caribbean seafood menus.
Oyster
Oysters: Taste, Types, Season & How to Order
The purest seafood ritual — cold, briny, and regional. Learn how oyster types differ and how to order them well.
Lobster
Lobster: Taste, Cooking & How Restaurants Serve It
Sweet, luxurious shellfish — from New England boils to Mediterranean grill plates and hotel seafood towers.
Octopus
Octopus: Taste, Tenderising & Mediterranean Grilling
A Mediterranean icon — tender when cooked properly, smoky on the grill, and excellent with olive oil and paprika.
Prawn
Prawns & Shrimp: Taste, Buying Tips & Best Cooking
The world’s most ordered shellfish — sweet, quick-cooking, and brilliant from garlic oil to charcoal grills.
Mussel
Mussels: Taste, Freshness Checks & Classic Cooking
Affordable shellfish gold — steams open in minutes and carries white wine, garlic, and herbs beautifully.
Sea bream
Sea Bream (Dorade / Orata): Taste & Whole-Fish Grilling
Mediterranean everyday luxury — mild white flesh, crisp skin on the grill, and a star of Portuguese and Spanish menus.
Clam
Clams: Taste, Freshness Checks & Classic Cooking
Briny, sweet bivalves — from Italian vongole to Portuguese amêijoas and New England chowder pots.
Crab
Crab: Taste, Types & How Restaurants Serve It
Sweet, luxurious shellfish — from stone crab claws to Dungeness boils and soft-shell seasons.
Anchovy
Anchovies: Taste, Fresh vs Cured & How to Cook
Tiny fish, huge flavour — from fresh grill plates to deep umami cured fillets.
Scallop
Scallops: Taste, Dry vs Wet & How to Sear
Sweet, tender muscle — restaurant-quality scallops start with dry packing and fierce heat.
Squid
Squid & Calamari: Taste, Tenderness & How to Cook
Mild, versatile cephalopod — either flash-cook or long-braise; anything in between turns rubbery.
Cod
Atlantic Cod: Taste, Flakes & Classic Cookery
Mild white fish with large flakes — the classic canvas for batter, bake, and butter sauces.
Swordfish
Swordfish: Taste, Steaks & How to Grill
Firm, meaty steaks that love dry heat — one of the best fish for the grill when not overcooked.
Halibut
Halibut: Taste, Thick Steaks & How to Cook
Premium thick white fish — mild, large flakes, and unforgiving if cooked past moist.
Monkfish
Monkfish: Taste, Tail Meat & How to Cook
Dense, lobster-like tail meat — excellent roasted or grilled when not boiled into rubber.
Trout
Trout: Taste, River vs Sea & How to Cook
Mild, fine-flaked salmonid — excellent pan-fried whole or grilled when the skin crisps.
Turbot
Turbot: Taste, Premium Flatfish & How to Cook
Premium firm flatfish — sweet, dense flakes that roast and grill like a celebration fish.
Kingfish
Kingfish / Yellowtail: Taste, Sashimi & Grill
Firm, clean, slightly rich — a sashimi and grill favourite from Japan to New Zealand.
Langoustine
Langoustines: Taste, How to Cook & Order
Sweet, delicate claws and tails — Europe’s prized small lobster, brilliant grilled or simply boiled.
Mahi-mahi
Mahi-Mahi: Taste, Grilling & Tropical Menus
Firm, mild tropical white fish — a Miami and Caribbean grill favourite when freshness is real.
Stone crab
Stone Crab: Season, Claws & Miami Restaurant Tips
Sweet chilled claws, mustard sauce, and a Miami Beach ritual — know the season and the market price.