There are hundreds of different species of fish that are edible, with some of the most common being bass, cod, flounder, halibut, mackerel, red snapper, salmon, trout and tuna. Edible fish are found around the world in both freshwater and saltwater and from small ponds to deep oceans.
Other common edible fish include:
- Anchovy
- Bream
- Carp
- Catfish
- Grouper
- Haddock
- Herring
- John Dory
- Ling
- Mahi-Mahi
- Monkfish
- Mullet
- Orange Roughy
- Perch
- Pike
- Pollock
- Sardines
- Sole
- Swordfish
- Tilapia
- Whiting
- Turbot
Common ways to cook fish include baking, pan frying, deep frying, braising, grilling and poaching. Many fish are edible raw, such as in tartare, sushi and sashimi. Certain fish, such as bass, have several different variations, such as black bass, Chilean sea bass and striped bass.
