Types of Fish & Shellfish

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About
There are hundreds of varieties of fish and shellfish. Learning the best way to cook each type will make your seafood meals more satisfying, and knowing which variety can be substituted for another in a recipe will make it easy to use what’s fresh and available at the market. Most fin fish are defined by texture, flavor, and fat content; shellfish are divided into two main groups, mollusks and crustaceans.
  • FISH: LEAN & MILD The majority of fish you prepare in your kitchen will be of this variety. Some of the most common examples include sea bass, catfish, rockfish (snapper), sole, tilapia, and trout. Because of the delicate texture of these fish, they are best when cooked with liquid or some fat to keep them moist. Suitable cooking methods include poaching, steaming, and sautéing.
  • FISH: RICH & FULL FLAVORED These fish are typically those with a high oil content and a deep color and flavor. Both salmon and tuna fall into this category, as do sardines and mackerel. They take well to bold flavors and marinades and can withstand harsh, drier cooking methods, such as roasting, broiling, and grilling.
  • FISH: THICK & MEATY This category consists of fish that are too large to be cooked whole. Its members can be from the rich and full flavored category, such as tuna, or the lean and mild category, like halibut and swordfish. These fish are often sliced crosswise into thick steaks, which makes them ideal candidates for pan-searing, grilling, broiling, and roasting.
  • SHELLFISH: CRUSTACEANS These animated shellfish have legs or fins, and their delicate bodies are protected by a tough external skeleton. Crabs, lobsters, and shrimp (prawns) are the most popular and common shellfish in this category. Crabs and lobsters are often steamed or boiled, while shrimp can be cooked by many methods, such as boiling, sautéing, and stir-frying.
  • SHELLFISH: MOLLUSKS There are two main categories of mollusk: bivalves and cephalopods. Bivalves are shellfish that live within two hinged shell halves and include clams, mussels, and scallops. Cephalopods have pinlike shells that are contained within their bodies. The most common cephalopod is squid. Clams and mussels are frequently steamed in wine or ale. Scallops are delicious when seared. Squid is either cooked briefly or slow cooked.