Cod is a mild-tasting white fish that is often used to make fish and chips, but it also can be roasted, steamed, or sautéed, and paired with a variety of vivid sauces.
Red Snapper is a firm textured fish with a sweet, nutty flavor that is very adaptable to many cuisines. The fillets may be baked, sautéed, or grilled and go well with many sauces and accompaniments, from mild to intense.
Corvina has a mild, sweet taste. Its firm, large-flaked flesh is pale pink when raw, but cooks up white. Try Corvina broiled, baked, sautéed, poached, or grilled.
Atlantic Dover Sole fillets are thin but have enough density to hold up to the rich sauces they are often paired with in classic preparations like Sole Meuniere. Sole is best suited to poaching, sautéing, or steaming.
Swordfish is among the meatiest of all seafood. Its color can range from white or ivory to pink or orange, but cooking turns all swordfish beige. Bake, broil, grill, sauté, or smoke swordfish. Its moist, meaty texture makes it ideal for kebabs.