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Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
Excellent raw, cooked or smoked; if cooked in broth or grilled, it is best to leave the skin on to prevent its flaky flesh from falling apart.
Especially popular in England, it is also used in Canada to make surimi, a paste from which imitation seafood is made.
Its delicate flaky flesh is similar to cod’s and is easy to digest; it is often wrapped in tinfoil or cooked in a flavored broth.
Related to cod but with flesh that is sweeter and more delicate; it is often smoked.
It is often dried or salted and its liver yields an oil that is rich in vitamin D; it is fished extensively off the Canadian and American coasts.