20 Best Fish to Eat That Are Super Tasty

The firm, meaty texture of tuna makes it a star in kitchens worldwide. Fresh tuna steaks deliver a clean taste that shines with minimal seasoning, making them a favorite for both home cooks and restaurant chefs.

When shopping, you will find different types of tuna. Trust your senses: the flesh should gleam and have a fresh ocean scent, without any fishy odors.

Premium tuna steaks exhibit a deep red color and marble-like appearance that promises exceptional flavor.

While upscale restaurants serve it barely seared, home cooks find it just as delicious grilled or pan-seared to their preferred doneness.

For everyday meals, canned chunk light tuna offers convenience and safety, containing less mercury than white albacore.

The buttery richness of salmon comes with an impressive nutritional punch of vitamin D and omega-3 fatty acids. When fresh salmon hits a hot grill, its natural oils preserve the flesh incredibly moist while developing a slightly crispy exterior.

Wild salmon brings a richer, more complex flavor than farmed, though both make delicious meals. The deep orange-red flesh promises both great taste and powerful antioxidants.

A simple preparation with lemon and herbs lets salmon's natural flavors shine through. Whether you bake salmon in the oven, grill it, or pan-sear it, it remains tender and flaky.

Try it with a maple glaze, blackened with Cajun spices, or poached gently for a lighter option.

This underappreciated fish delivers bold flavors that truly shine when smoked or pickled. Fresh herring offers a milder taste that works beautifully in simple grilled dishes, perfect for summer barbecues.

European coastal communities have long prized it for its rich, satisfying flavor that needs little enhancement beyond basic seasonings. The flesh stays moist during cooking, making it forgiving for home preparation.

While smoked herring might be an acquired taste for some, its intense flavor adds depth to many dishes. Scandinavian countries particularly celebrate this fish during holidays, serving it pickled with onions and spices.

For newcomers to herring, trying the fresh grilled version with just olive oil, lemon, and herbs makes an excellent introduction.

A favorite among good fish for eating, cod's mild flavor and flaky texture make it incredibly versatile in the kitchen. Its large, tender flakes stay moist during cooking, taking well to various preparations from simple baking to beloved fish and chips.

The subtle sweetness pairs beautifully with herbs and light sauces without being overwhelmed, making it perfect for family meals. Home cooks appreciate its nature - it's harder to overcook than denser fish.

Pan-searing gives it a golden crust while keeping the interior moist and tender. In New England, cod holds a special place in traditional cuisine, featured in chowders and baked dishes.

Talking more, cod is a great source of niacin, phosphorus, and vitamin B-12. Just a 3-ounce serving of cooked portion delivers 15 to 20 grams of protein, giving you both taste and nutrition.

Pacific halibut offers clean flavor and meaty texture that pleases even those who typically avoid fish. Its firm flesh holds shape during cooking, making it perfect for grilling or pan-searing.

The mild taste takes well to bold seasonings while maintaining its distinct character. For best results, cook it until just opaque - overcooked halibut can become dry and tough.

A quick sear followed by a few minutes in a hot oven yields perfect results. Home cooks find success with simple preparations - try it topped with herb butter and lemon, or wrapped in parchment with vegetables and white wine.

The firm texture makes it ideal for preparing healthy soups and stews, where it won't fall apart during cooking. Pacific halibut particularly shines in spring and early summer when the flesh is at its sweetest.

Farm-raised rainbow trout delivers consistent quality and sweet, nutty flavor. The pink flesh turns delicately flaky when cooked, with a taste mild enough to please most palates yet distinctive enough to hold its own.

Simple preparations work best - try pan-searing with butter and herbs, or baking with lemon slices and white wine. The skin crisps beautifully when cooked properly, adding texture contrast to the tender flesh.

Trout takes particularly well to smoking, developing complex flavors that complement its natural sweetness. Its convenient size makes it perfect for individual portions, ideal for family meals or dinner parties.

Traditional preparations like trout almondine remain popular for good reason - the nutty coating complements the fish perfectly.

Recognized among the best fish to eat, mahi-mahi's firm texture and slight sweetness make it exceptionally flexible in the kitchen. The lean flesh stays moist when cooked properly, taking well to grilling, baking, or pan-searing.

When shopping, look for flesh with a pinkish hue and clean ocean smell. Mahi-mahi works wonderfully in both light summer dishes and heartier preparations.

Its clean flavor pairs beautifully with tropical salsas or light herb sauces, reflecting its warm-water origins. The firm texture holds up well in fish tacos or grilled sandwiches, making it popular in beachside restaurants.

The fish's substantial texture stands up to bold marinades and spicy seasonings without losing its character.

Fresh anchovies surprise with their mild, clean taste - quite different from their intensely flavored cured versions. High-quality cured anchovies add remarkable depth to dishes without overwhelming fishiness.

They dissolve into warm olive oil, creating flavorful bases for sauces and dressings. Fresh ones can be marinated and grilled, offering a delicate taste that's worlds apart from their preserved counterparts.

Spanish and Italian cuisines use them extensively, from pasta puttanesca to classic Caesar salad dressing. The umami-rich flavor enhances everything from braised meats to roasted vegetables.

For the best experience with cured anchovies, look for those packed in olive oil rather than salt - they'll have better texture and more balanced flavor.

Choose smaller Atlantic mackerel for the best flavor and lower mercury content. The rich, full-flavored flesh stays moist during cooking thanks to its healthy fat content.

It develops wonderfully crispy skin when grilled or broiled, contrasting perfectly with the tender interior. Traditional preparations often involve simple grilling with salt and lemon, letting its natural flavors shine.

In Japan, fall mackerel is particularly prized for its perfect fat content and rich taste. European cuisines smoke or pickle mackerel to delicious effect.

Its robust flavor pairs well with bold accompaniments like horseradish or mustard-based sauces. Many coastal communities celebrate mackerel seasons with festivals and special dishes, recognizing its importance in local cuisine.

Fresh or canned, these small fish rank among the best fish for eating by offering big flavor in a small package. Fresh sardines shine when simply grilled with olive oil and lemon - a Mediterranean summer staple.

Canned varieties provide convenience while retaining nutrients, as you eat the whole fish - softened bones and all. They make quick, satisfying meals whether mashed onto crusty bread with olive oil and herbs, added to salads, or tossed with pasta.

Portuguese cuisine celebrates sardines with festivals during their peak season, grilling them over charcoal for maximum flavor. The rich taste satisfies while providing impressive nutritional benefits.

Even canned sardines vary in quality - look for the ones packed in olive oil for the excellent flavor and texture.

When you are talking about nutritious fish to eat, perch should be on your list. This white fish keeps things simple with a fresh, clean taste that works in pretty much any fish recipe.

Whether you get it from the lake or ocean, you'll find the meat tender and easy to cook. A crispy coating of seasoned panko brings out its natural sweetness - just a quick pan-fry and dinner's ready.

The meat stays moist and flakes nicely with a fork. People love perch because it's packed with protein and omega-3s but keeps the calories down.

It's an easy fish to cook at home since it doesn't need much fuss - just don't overcook it and you're good to go.

Here's a fish that makes both chefs and home cooks happy. The meat has a sweet, clean taste with just enough brine to remind you it's from the ocean. Every bite gives you thick, meaty flakes that hold together on your fork.

You can't really go wrong whether you choose farmed or wild - both taste great and are good for the environment. The thick fillets take well to grilling, giving you beautiful grill marks and keeping that perfect moisture inside.

When you eat striped bass, you are getting loads of protein and B vitamins without feeling weighed down. A simple drizzle of olive oil and lemon juice is all you need.

Looking for healthy fishes to eat? Tilapia fits the bill perfectly. This is the kind of fish that makes weeknight dinners easy - its mild taste works with whatever seasonings you have in the cupboard.

Asian markets often have the freshest cuts, and you'll find it starring in plenty of Latin American kitchens too. When you're buying tilapia, trust your nose - fresh fish shouldn't smell fishy at all. The meat should look clean and shiny.

Home cooks like working with tilapia because it's pretty forgiving - it takes well to baking, frying, or grilling. You're getting good protein and B12 without too many calories.

If you're buying farmed tilapia, stick to fish from the U.S., Canada, or Ecuador for the best quality.

Let's talk about haddock - it's part of that great fish variety to eat that you'll find at your local market. Most shops stock it fresh and frozen, and if you're lucky, you might find it smoked too.

Don't bother with that yellow-dyed smoked haddock though - it's just for looks and the natural version tastes so much better. The fish itself has this wonderful clean taste from the cold Atlantic waters.

When you're cooking it at home, keep things simple - a bit of butter, some fresh herbs, maybe a slice of lemon. It's fantastic in a traditional fish and chips, but try it baked with herbs and white wine too.

Walk into any decent seafood joint, and you'll spot snapper by its rosy color and bright eyes. The meat inside is what makes this fish special - sweet, clean-tasting, with just enough flavor to keep things interesting.

The flesh holds together when you cook it but still gives you those perfect, juicy flakes that seafood lovers crave. Get the pan nice and hot, throw in some olive oil, and sear that fillet until the skin crisps up.

Or fire up the grill and cook it with lemon slices and herbs. The meat's packed with protein and those B vitamins we all need more of. Try cooking a whole snapper stuffed with lemon and herbs sometimes.

If you have eaten fish and chips or the ones crispy fish sandwiches at restaurants, possibilities are you've had pollock. But fresh Wild Alaskan pollock right from the Pacific? That's a whole different story

The cold, clean waters up there produce some seriously good fish. The meat comes out white and flaky, and it's so versatile you can use it in pretty much anything. Make your own fish tacos, bake it with breadcrumbs and herbs, or just pan-fry it with some salt and pepper.

Kids usually like it because it's not too "fishy" tasting. This is honest, everyday fish that doesn't cost a fortune but still gives you all those good omega-3s and protein you want from seafood.

This fish is a real treat! The meat is firm and thick - almost like a steak when you cut into it. When fresh, grouper has this smooth, sweet flavor that even people who are not big on fish have a tendency to revel in.

Head to your fish market and look for fillets that feel firm and spring back when you press them - this is how you understand they're fresh. Most people want to keep the cooking simple since the fish itself tastes so good.

Throw it on a hot grill with just olive oil, salt and pepper, or bake it with a light coating of herbs and breadcrumbs. The meat stays moist and gives you these big, gorgeous flakes when it's done right.

Some restaurants serve it blackened, which works great because the meat can handle those strong spices without losing its own flavor.

Arctic char belongs to the salmon family. The meat ranges from deep red to light pink, depending on what the fish has been eating. It has rich taste that sits right between salmon and trout - almost like getting the best of both fish in one.

Most Arctic char comes from farms these days, but they raise them in clean tanks on land rather than ocean pens, so the quality's usually great. The meat's nice and firm, full of healthy fats that keep it moist while cooking.

Try it on the grill - those good fats help prevent sticking and keep everything juicy. Or slice it thin and serve it barely seared like you would with salmon. The flavor really shines with just a squeeze of lemon and some fresh herbs.

Here's a fish that is ideal when you want something light and delicate. The meat is sweet and tender with a texture that simply melts in your mouth.

Since it is so delicate, you do not want to overcook it or hit it with too many heavy flavors. A quick pan-sear with butter and a sprinkle of herbs does the trick. Or try baking it with a light homemade breadcrumb topping.

The French call it sole when they serve it with brown butter and capers - sounds fancy but it's really just good, simple cooking. Flounder's thin fillets cook fast, making it perfect for busy weeknights.

Kids usually like it because there's nothing "fishy" about the taste.

Here's a good fish to eat that doesn't get the credit it deserves. U.S. farm-raised catfish is fresh-tasting and versatile - forget any stories you've heard about muddy flavors.

Southern cooks have known this forever, which is why you'll find it fried with cornmeal coating or blackened with spices all over the South. But don't stop there - try it grilled, baked, or pan-seared.

Each serving gives you plenty of protein without too many calories, and the fat it does have is the healthy kind your body needs.

It's also one of the more budget-friendly fish choices at the market. For the best flavor, look for American farm-raised catfish - they grow them in clean, controlled conditions that produce consistently good fish.