Are you a pescatarian?
Fish used by humans for food are generally grouped into oily fish, white fish, freshwater fish, and pelagic/deep-sea fish, categorized by their fat content, habitat, and culinary use.
Oily Fish (High Fat Content, Rich in Omega-3)
• Salmon: (e.g., Atlantic salmon, Sockeye) Valued for its rich pink-orange flesh, high omega-3 fatty acids, and versatility in grilling, smoking, or sushi.
• Mackerel: A strong-flavoured, popular oily fish used fresh, smoked, canned, or cured in dishes like Japanese saba-zushi.
• Tuna: (e.g., Skipjack, Albacore, Bluefin) Ranks high in global volume, consumed as fresh steaks, raw in sushi, or canned.
• Sardines & Herring: Small, schooling fish rich in nutrients; herring is often pickled (rollmops) or smoked (kippers), while sardines are grilled or canned.
• Trout: (e.g., Rainbow trout) Close relative to salmon, common in cold freshwater and river systems.
White Fish (Lean, Low Fat Content)
• Atlantic Cod & Haddock: Mild, flaky white fish widely used in traditional English fish and chips, chowders, or baked dishes.
• Alaska Pollock: One of the most heavily harvested wild fish, commonly used for fish sticks, fast-food fish sandwiches, and imitation crab.
• Flatfish: (e.g., Plaice, Sole, Halibut) Bottom-dwelling marine fish known for delicate, tender white fillets.
• Chilean Sea Bass (Patagonian Toothfish): Deep-sea predator prized for its buttery, flaky white texture.
Freshwater Fish
Tilapia: A hardy, fast-growing tropical fish heavily farmed through Aquaculture worldwide as an affordable protein.
Catfish: (e.g., Channel catfish, Pangasius/Swai) Popular in Southern American and global cuisines, raised extensively in freshwater ponds.
Carp: (e.g., Common carp, Grass carp) Widely cultivated in Asian and Eastern European cooking via steaming, poaching, or making gefilte fish.
Of all these I have not eaten some, but I don’t eat sardines or their like after an upset as a child.
Oily Fish (High Fat Content, Rich in Omega-3)
• Salmon: (e.g., Atlantic salmon, Sockeye) Valued for its rich pink-orange flesh, high omega-3 fatty acids, and versatility in grilling, smoking, or sushi.
• Mackerel: A strong-flavoured, popular oily fish used fresh, smoked, canned, or cured in dishes like Japanese saba-zushi.
• Tuna: (e.g., Skipjack, Albacore, Bluefin) Ranks high in global volume, consumed as fresh steaks, raw in sushi, or canned.
• Sardines & Herring: Small, schooling fish rich in nutrients; herring is often pickled (rollmops) or smoked (kippers), while sardines are grilled or canned.
• Trout: (e.g., Rainbow trout) Close relative to salmon, common in cold freshwater and river systems.
White Fish (Lean, Low Fat Content)
• Atlantic Cod & Haddock: Mild, flaky white fish widely used in traditional English fish and chips, chowders, or baked dishes.
• Alaska Pollock: One of the most heavily harvested wild fish, commonly used for fish sticks, fast-food fish sandwiches, and imitation crab.
• Flatfish: (e.g., Plaice, Sole, Halibut) Bottom-dwelling marine fish known for delicate, tender white fillets.
• Chilean Sea Bass (Patagonian Toothfish): Deep-sea predator prized for its buttery, flaky white texture.
Freshwater Fish
Tilapia: A hardy, fast-growing tropical fish heavily farmed through Aquaculture worldwide as an affordable protein.
Catfish: (e.g., Channel catfish, Pangasius/Swai) Popular in Southern American and global cuisines, raised extensively in freshwater ponds.
Carp: (e.g., Common carp, Grass carp) Widely cultivated in Asian and Eastern European cooking via steaming, poaching, or making gefilte fish.
Of all these I have not eaten some, but I don’t eat sardines or their like after an upset as a child.
31-35, F
