Know the fish before you cook or order it — taste profiles, seasons, cooking methods, and links to recipes and restaurant guides worldwide.
Browse fish recipes → · Browse fish restaurants → · New York · Dubai
Fish Guide: Types of Fish from Around the World
Know the fish before you cook or order it — taste profiles, seasons, cooking methods, and links to recipes and restaurant guides worldwide.
Where to eat these fish
- Best seafood New York
Oysters, lobster, and rated NYC fish restaurants.
- Best seafood Dubai
Gulf hammour and Dubai seafood shortlists.
- Best seafood London
Dover sole, oysters, and London fish rooms.
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.
RichCharcoal grill
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.
MildMiso glaze + broil
Barramundi
Barramundi: The Complete Cooking & Taste Guide
Mild, versatile white fish beloved in Australia and Southeast Asia — excellent whole-roasted, grilled, or steamed.
Mild and clean with a gentle sweetness; approachable for people who avoid “fishy” flavours.Whole roast/grill
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.
Mild to gently sweet with a cleanCharcoal whole fish
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.
DelicateWhole grill
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.
CleanSashimi / crudo
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.
Rich and buttery with gentle sweetness; wild sockeye is deeper and leanerPan sear
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.
BoldCharcoal grill
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.
DelicateMeunière
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.
Mildly sweetWhole grill
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.
From clean brine and cucumber to creamy mineral richnessRaw on the half shell
Lobster
Lobster: Taste, Cooking & How Restaurants Serve It
Sweet, luxurious shellfish — from New England boils to Mediterranean grill plates and hotel seafood towers.
SweetBoil / steam
Octopus
Octopus: Taste, Tenderising & Mediterranean Grilling
A Mediterranean icon — tender when cooked properly, smoky on the grill, and excellent with olive oil and paprika.
Mildly sweet and oceanic with a clean finish; texture should be tender-chewySimmer then grill