Seafood flavor profiles vary widely. Some seafood has white flaky flesh with a mild flavor while other varieties have red meaty flesh with a stronger profile. This is a quick reference to some of the most popular seafood.
Cod has white flaky flesh and a mild flavor. It is lean and best cooked with moist heat. Most often prepared breaded or battered and then fried, its mild flavor also lends itself to being baked, broiled or poached.
This fish has a sweet, mild taste with lean flesh and a medium-firm, flaky texture. Tilapia cooks quickly; when the flesh turns opaque white, it is ready to be served. With a mild flavor and medium to fine-grained flake, it typically is fried, broiled or grilled.
Shrimp is high in calcium, iodine and protein. Shrimp is often sold frozen and should be defrosted in the refrigerator or in cold water. Shrimp cooks in as little as three minutes; when it’s pink, it’s done. It can be boiled, steamed, or battered and fried.
Canned tuna can be the star of the dinner table. Made into a burger, tucked into a cheesy baked potato, paired with pasta or avocado (as in the bonus recipe to the left) this versatile pantry staple can do anything deliciously.
High in protein, omega-3 fatty acids and vitamin D, salmon is considered to be very healthy. Salmon’s fatty flesh is generally orange to red and sears beautifully when grilled or broiled. It can be baked, broiled, grilled, pan seared, poached or served raw in sushi. It is commonly marinated to infuse the fish with extra flavor.