22 Amazing Fish You Must Try At Least Once

Ready to upgrade your seafood game with flavors that go beyond the usual salmon and tuna? This list brings you vibrant, sustainable, and truly memorable fish that are easier to cook than you might think. You will discover textures that flake like butter, briny sweetness that tastes like the ocean, and bold flavors perfect for weeknights or celebrations. Dive in and find your next favorite bite today.

1. Salmon (King)

King salmon tastes rich and buttery, with a texture that almost melts. You will love how the skin crisps while the center stays tender, especially with a quick pan sear. A squeeze of lemon and a brush of honey make it sing.

Try it roasted on cedar planks for subtle smoke and aromatics. It handles miso glaze, maple soy, or herb butter without losing character. If you enjoy sushi, king salmon offers a luxe bite that still feels approachable.

2. Tuna (Bluefin)

Bluefin tuna offers a lush, velvety mouthfeel and deep flavor that feels downright luxurious. You can savor it as sashimi or lightly seared tataki to appreciate its marbling. A sprinkle of flaky salt and a dot of wasabi highlight its sweetness.

Grilling thick steaks delivers steakhouse intensity without heaviness. Keep cooking gentle to avoid drying its prized texture. If sourcing, ask for responsibly caught bluefin or opt for farmed options when available.

3. Halibut

Halibut is the definition of clean, lean, and delicate. It flakes into big pearly pieces that soak up sauces like a dream. You will appreciate how fast it cooks, making it perfect for weeknights.

Brush with olive oil, herbs, and garlic, then roast until just opaque. Serve with a citrus beurre blanc or caper butter to keep it moist. Overcooking is the only enemy, so pull it early and let residual heat finish the job.

4. Black Cod (Sablefish)

Sablefish, often called black cod, is famously silky and forgiving. It thrives under high heat, developing caramelized edges while staying lush inside. You will love it with miso glaze, ginger, and mirin.

Broil until the top blisters and the flakes separate with a nudge. It is also fantastic smoked or poached gently in dashi. If you are nervous about overcooking fish, sablefish offers near foolproof results without sacrificing decadence.

5. Mahi-Mahi

Mahi-mahi brings firm texture and a mild sweetness that loves the grill. You get those gorgeous crosshatch marks and a juicy bite that stands up to bold salsas. Think pineapple, jalapeno, and lime for a sunny combo.

It is excellent for tacos because it flakes in hearty chunks yet never falls apart. Brush with oil, season simply, and cook hot and fast. If you are craving vacation vibes at home, mahi-mahi delivers them on a plate.

6. Arctic Char

Arctic char bridges the flavor gap between trout and salmon, offering gentle richness with delicate texture. The skin crisps beautifully, adding irresistible crunch. A dill and lemon finish keeps everything bright and fresh.

It is superb roasted or pan-seared, and it tolerates slight overcooking better than many fish. Try a yogurt herb sauce or mustard glaze for easy elegance. When you want salmon vibes without heaviness, char feels just right.

7. Sea Bass (Chilean)

Chilean sea bass is indulgent, with a buttery, almost custardy flake. It excels with simple techniques like roasting or pan searing. You will appreciate how it soaks up citrus and soy beautifully.

Use high heat for a browned exterior and tender center. A miso or yuzu glaze adds brightness without overwhelming its richness. Ask about certified sustainable sources so you can feel good about every luxurious bite.

8. Rainbow Trout

Rainbow trout is delicate, nutty, and wonderfully quick to cook. A simple pan fry with browned butter and almonds creates instant bistro vibes. The flesh stays tender, and the skin crisps beautifully.

Stuff with herbs and lemon, then roast whole for a charming presentation. You can also smoke it gently for picnic-friendly flakes. When you want effortless elegance, trout makes dinner feel special without stress.

9. Sardines

Sardines offer bold, briny flavor and impressive nutrition packed into small fish. Grill them quickly with coarse salt to get charred, smoky skin. A squeeze of lemon cuts through richness in the best way.

They shine on toast with garlic and olive oil or tossed into pasta. Fresh sardines are unforgettable, but high quality tins are fantastic too. If you love robust, unapologetic flavor, sardines deliver big satisfaction.

10. Anchovies

Anchovies are tiny powerhouses that transform dishes with savory depth. Melt them into olive oil for pasta or smear on toast with butter. You will taste umami that makes everything pop.

High quality jarred fillets are meaty and surprisingly delicate. Try them with tomatoes, capers, and garlic for a quick pan sauce. Once you get comfortable, you might start craving that salty spark everywhere.

11. Haddock

Haddock is flaky and slightly sweet, perfect for classic fish and chips. The fillets fry up light and crisp, staying juicy inside. A squeeze of malt vinegar seals the deal.

Bake it with breadcrumbs and lemon for a lighter dinner. It handles chowders beautifully, giving body without heaviness. If you want comfort food that still tastes bright, haddock is a reliable favorite.

12. Cod (Atlantic)

Atlantic cod brings big flakes and a clean, slightly sweet flavor. It is highly versatile, handling roasting, sautéing, or poaching with ease. You will love it for tacos or simple lemon butter dinners.

Use breadcrumbs for texture and finish with capers for briny zip. Cod also takes well to stews and soups, staying tender without falling apart. For an approachable, crowd-pleasing fish, cod is hard to beat.

13. Swordfish

Swordfish eats like steak, with a dense, meaty texture that loves the grill. You can get gorgeous char without losing moisture. A punchy chimichurri or lemon garlic butter adds welcome brightness.

Cook it just to opaque for maximum juiciness. Swordfish kebabs are great for gatherings because they hold their shape. If you want a fish that satisfies steak cravings, this is your go-to.

14. Snapper (Red)

Red snapper offers sweet, clean flavor with a slightly firm bite. Roast it whole with citrus, herbs, and garlic for an impressive centerpiece. The skin crisps beautifully while the flesh stays moist.

Fillets are excellent pan-seared with butter and capers. It pairs well with tropical salsas or Mediterranean flavors. When you want flavor that feels special yet familiar, snapper nails it.

15. Tilapia

Tilapia is mild and approachable, making it perfect for spice rubs and quick dinners. You can pan-sear it in minutes and finish with lemon for a fresh bite. The texture is tender and forgiving.

Try blackening seasoning for weeknight excitement without fuss. It works well in tacos, bowls, and meal prep because it reheats nicely. If you want low cost and low effort, tilapia checks every box.

16. Mackerel (Atlantic)

Atlantic mackerel is rich, oily, and packed with personality. Broiling brings crispy skin and a smoky edge that pairs with mustard and honey. You will taste ocean intensity balanced by bright acids.

It is fantastic smoked or grilled over hot coals. Strong flavors like pickled onions and dill love its heft. When you crave bold, satisfying fish, mackerel delivers serious flavor.

17. Barramundi

Barramundi is flaky, mild, and pleasantly buttery, great for those easing into seafood. The skin crisps like a dream when you press it in a hot pan. A coconut-lime sauce gives it tropical lift.

It is sustainable and versatile, shining in curries, tacos, or simple roasts. Pair with herbs like basil and mint for freshness. If you want salmon-level satisfaction with gentler flavor, barramundi delivers.

18. Grouper

Grouper has a large flake and sweet, clean taste that loves high heat. Blacken it for a spicy crust, then stack into a juicy sandwich with remoulade. You will get crunch, spice, and buttery fish all at once.

It also shines baked with lemon and herbs. The firm texture makes it ideal for grilling without falling apart. For coastal comfort food, grouper is a standout choice.

19. Monkfish

Monkfish is nicknamed poor man’s lobster for its sweet, firm bite. It loves butter poaching and browning for nutty richness. You will appreciate how neatly it slices into medallions.

Roast wrapped in prosciutto for a salty, crispy shell. It holds up in stews and curries too, never turning mushy. When you want luxe texture without lobster prices, monkfish satisfies brilliantly.

20. Yellowtail (Hamachi)

Hamachi brings silky texture and a gentle, buttery flavor perfect for crudo. A drizzle of yuzu and chili oil makes every slice electric. You will love its balance of richness and lightness.

Keep it cold and slice thin for the best mouthfeel. It also grills well as collar, offering crispy edges and juicy centers. For sushi night at home, hamachi is a star.

21. Herring

Herring is bold, briny, and full of omega-3s. Pickled, it turns tangy and addictive, perfect with rye bread and butter. You get a satisfying chew and punchy flavor.

It also smokes beautifully for savory breakfasts or canapes. Add onions, dill, and sour cream for a classic combo. If you enjoy assertive seafood, herring will quickly become a favorite.

22. John Dory

John Dory has delicate, slightly sweet flesh that feels elegant on the plate. Pan-sear gently and sauce with beurre blanc to highlight its nuance. You will appreciate the fine flakes and clean finish.

It pairs well with leeks, fennel, and citrus accents. Because the fillets are thin, quick cooking is key. When you want restaurant-level refinement at home, John Dory delivers beautifully.