The fish corvina has a sweet, mild taste with large, firm flaked flesh. The flesh is a pinkish color when raw and turns white when cooked. More »

Corvina can be prepared in a number of ways, including baked, broiled, fried, grilled and raw. A traditional South American preparation of Corvina is to prepare it in a ceviche. More »

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Amberjack fish has a very mild taste and requires little seasoning when it is prepared. Amberjack fish is comparable to swordfish but is often thicker, more succulent and juicier. Most commonly, it is either grilled, bro... More »

The whiting fish, or Merlangius merlangus, has a silvery flesh and a distinctive black spot on its pectoral fin. It has a chin barbel, which a fleshy filament growing from the mouth or snout, that is very small if presen... More »

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Sea bass has a mild, subtle flavor with a buttery texture quite similar to that of chicken, although the taste varies from mild to medium depending on its type and the cooking method. Whether grilled, baked, broiled or p... More »

Fish have the ability to smell as well as taste. This ability is called chemoreception, or detecting environmental chemical stimuli through smell and taste. More »