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A Guide to Cooking Fish
FISH SPECIESCOOKING SUITABILITYTEXTURETASTE
AlfonsinoKept as whole fish usually grilling, frying, crumbing, bakingDark and flakyMild and medium
Blue CodSteaming, poaching, grilling, frying, crumbing, bakingSoft, flaky, moistMild
ButterfishSteaming, poaching, grilling, frying, crumbing, bakingFirmMild
FlounderGrilling, poaching, pan fryingFlaky, moistMild
GurnardSteaming, poaching, grilling, frying, crumbing, bakingFirmMild
GroperSteaming, poaching, grilling, frying, crumbing, baking, raw fishSoft flakyStrong
HokiFish pie, fish cakes, crumbingVery flaky, softMedium/Strong
John DorySteaming, poaching, grilling, frying, crumbing, bakingFirmMild
KahawaiKept as whole fish, baking, grilling, raw fishOily and dark fleshedMedium
Lemon Jackets (Creamfish)Frying, bakingSoftMedium
LemonfishSteaming, poaching, grilling, frying, crumbing, baking, currySoft and firmMild
LingSteaming, poaching, baking, curryFirm and moistMild, medium
MackeralKept as whole, baking, grillingOily and dark fleshedMild
Monkfish (Stargazer)Casserole, curry, casserole, steaming, poaching, bakingMoistMild with distinctive flavour
MokiFrying, battered or crumbed, steaming, poaching, grilling, raw fish, bakingFirmMild
Red CodFish pie, fish cakes, crumbingSoft, flakyMedium, strong
SalmonGrilling, baking, steaming, sashimiSoft and spongyMild
Skate WingsFrying, baking, (soft bone can be eaten)FlakeyMedium
SoleGrilling, pan fryingFlakey, moistMild
SnapperSteaming, poaching, grilling, frying, crumbing, baking, raw fishSoft, flakyMild
TarakihiSteaming, poaching, grilling, frying, crumbing, baking, raw fishFirmMild
TrevallySteaming, poaching, frying, grilling, crumbing, baking, raw fishFirm (don't be put off by dark colour of flesh)Medium
WarehouSteaming, poaching, frying, battered or crumbed, baking, raw fishFirm/flakyMedium/strong