best fish to use for your specialty dish. Generally, fishes come in two types - saltwater fishes
and freshwater fishes. The previous are the one caught from the sea while the latter comes
from lakes, rivers and freshwater bodies of water. One major difference in the two types is
the meat of each fish. Saltwater tends to be more firm while freshwater is flaky.
Freshwater fish is preferred especially if one ones to bake or poach the fish. Here is a
comprehensive list of the freshwater fishes. Check if you have an ideal fish in mind for your
special dish. Watch some cookery videos.
1. Catfish
The catfish is scale less and could be easily distinguished with its whisker-like
barbells extending out from its mouth. Hence the name, catfish as it resembles a
domestic cat. The catfish is known for its mild taste and its limited number of bones.
This is preferred especially for dishes that involve children since the bones would not
have to be taken out by the child or if so, with less supervision only. The catfish is
used for poaching and baking although it could also be fried.
2. Grayling
This is a small freshwater fish that is similar to a brown trout, yet it is very difficult
to find in the market. It is also a bit expensive but has a very excellent flavor which
you can attest once it is cooked. An average grayling weighs about one pound or less
but some of this kind may double its weight. One disadvantage though is that it does
not keep very well after it is caught so it must be eaten as soon as possible. It is best
when it is broiled or grilled.
3. Pickerel
The pickerel is in the pike family of fish. It is the smallest but ranges from two to
three pounds. Its weight makes it a disadvantage although it is known for a good
taste because of its firm white flesh especially when it is cooked. It is a lean and low-
fat giving your nutritional benefits.
4. Pike
This is the family of the pickerel. The pikes are found in the great lakes and other
large lakes usually in the upper United States and Canada. Since it is a family, it also
includes other kinds such as the muskellunge. The typical pike range from about 3
to 10 pounds while the muskellunge or known as the Muskie to fishermen weighs
at about 10 to 35 bounds. Some are even reported to go big as 60 pounds. The
pike's meat is lean, low fat and firm which is yellow when raw and goes white when
cooked. A certain disadvantage is its bony body but it is ideal for cooking with any
method.
5. Rainbow trout
This freshwater fish has firm textured flesh that has high to medium fat content. It is
usually fresh and frozen ideal for grilling, broiling, baked, steamed and poached.
