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bony fishes ![click to hear : bony fishes click to hear : bony fishes](../../images/speaker-vert.gif)
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
brook trout ![click to hear : brook trout click to hear : brook trout](../../images/speaker-vert.gif)
Native to Canada, it resembles the trout and is greatly prized for its delicate flesh, which is best when simply prepared.
trout ![click to hear : trout click to hear : trout](../../images/speaker-vert.gif)
Freshwater fish with medium-oily delicate and fragrant flesh that is delicious smoked; rainbow trout is the species most often raised in captivity.
Pacific salmon ![click to hear : Pacific salmon click to hear : Pacific salmon](../../images/speaker-vert.gif)
King salmon (or chinook) has the oiliest flesh and is greatly prized; the leaner and less oily varieties are often canned.
John dory ![click to hear : John dory click to hear : John dory](../../images/speaker-vert.gif)
Usually prepared like sole or turbot, its medium-firm flesh contains gelatinous bones that make an excellent fish stock.
Atlantic salmon ![click to hear : Atlantic salmon click to hear : Atlantic salmon](../../images/speaker-vert.gif)
The only species of salmon inhabiting the Atlantic; it is prized for its pink, somewhat oily and fragrant flesh and is sold fresh, frozen and smoked.