Deciding what to make for dinner can become either a stressful or repetitive process depending on what you want to do: feel like experimenting with something new but don't know where to start? Often that search can lead to excessive results and frustration on the web (double that if you're already hungry). But then if you fall back on your go-to meal of broiled salmon or pan-fried tilapia, it can be a monotonous experience. (Not that anything is wrong with either of these dishes, they are fantastic -- just not every night.) This is where we come in: we researched the latest fish to hit the scene so you can explore your options without being overwhelmed with the possibilities -- plus this could lead to an exciting adventure both in and out of the kitchen.
With threats of overfishing and depleting certain populations of fish (think Chilean Sea Bass), expanding the varieties of fish that you buy is actually a smart choice. Of course, it's good to check the Sustainable Fish Guide to make sure that the fish is eco-friendly and on the safe list to consume, but trying something new never hurts. And the best part about purchasing fish from a fishmonger is that they will usually do most of the hard work for you. Instead of having to struggle with removing the gills of the John Dory yourself, you can simply poach it in a light tomato broth and enjoy.
Rather than buying tilapia for your go-to flakey whitefish, try seasoning and pan-frying tigerfish (similar but a little denser). If haddock is out of season, then replace it with threadfin, a white fish that's well-suited for frying. If you're looking to really throw your dinner guests for a loop, visit your local Chinese market to cook up some beltfish or corvina. Check out this slideshow to learn more and see some fantastic recipe ideas.
-Yasmin Fahr, The Daily Meal
More from The Daily Meal:
A Chef's Secrets for Cooking Fish
Sustainable Fish Guide: The Best and Worst Fish
The Best Seafood Restaurants in America
Kitchen Toolbox: Summer Seafood Essentials
Five Places to Catch Yourself a Sustainable Fish
Opah, also called moonfish, is a commercially raised tropical fish that's most popular in Hawaii. The largest specimens can be quite large, weighing over 600 pounds and measured at over six feet long, but the ones found in Hawaii can be anywhere from 60 to about 200 pounds. A colorful fish, it has a beautiful pinkish flesh and can be served raw as sashmi, broiled, or sautéed. Related: Fish Baked in Newspaper
Similar in appearance to tilapia, but generally heftier. It has tender, slightly grayish flesh and a unique flavor. Recipe idea: Grilled Fish Tacos Related: Basil-Wrapped Grilled Fish
Reputed to make “croaking” sounds underwater — hence their name, Italian for "little crow" — these fish are popular in Asian cuisine. Very tender with a light pleasant flavor, they hold up best to gentler cooking methods that don't involve moving the fish around too much, such as steaming or baking. Recipe Idea: Baked Snapper with Sofrito and Sweet Potato Related: Simple Fish
With a hinged jaw, large eyes, and a spiny body, it looks prehistoric. It is delicious pan-fried or poached, with a flaky, delicately-flavored white flesh. Though it has a restaurant in New York City named after it, this lovely fish (that's often called St. Pierre in French restaurants), is becoming more popular among home cooks, so don't be surprised if you encounter it during your next trip to the store. Recipe Idea: Panko Fried Fish Tacos Related: 7 Places to Shop Like a Chef
One of the latest fish to hit the New York scene, Paiche is an Amazonian fish that is now farm-raised and sustainably harvested after Brazil banned fishing of the wild species due to overfishing and deforestation. Related: Cod Fritters
Milkfish are common in tropical countries of Southeast Asia and have a silvery shiny appearance. They are typically sold at lengths of about 1 ½ feet and have a firm white flesh. They are best cooked whole with the skin on. Recipe Idea: Whole Roasted Black Sea Bass With Hearts of Winter Vegetables and Blood-Orange Tarragon Butter Related: Whole Roasted Snapper with Herbs
This wide-ranging fish is found everywhere from cold Northern waters to shallow Southern seas. It is a versatile and lean fish, usually found fileted in markets and is popular dish in Southern cuisine, notably at Jacques-Imo’s in New Orleans. Recipe Idea: Tandoori Spiced Red Snapper Related: A Chef's Secrets to Cooking Fish
The California scorpionfish grows to about a foot and a half in length and is bright red with spiny fins. It has white, tender flesh with a distinctive flavor, and is best suited to gentler methods of cooking such as poaching. Related: Kitchen Toolbox: Summer Seafood Essentials
The defining characteristic for this family of fish is an extremely long, thread-like pectoral fin. They are native to the Indo Pacific and Atlantic. It has a white flesh with a good flavor, best prepared fried, baked, or steamed. Recipe Idea: Viking Fish & Chips Related: How to Perfectly Fry Fish
With an elongated body and a lack of scales, the beltfish has a very distinctive appearance. Typical specimens grow to about three feet long, but it's not uncommon to see some reach seven feet. They are often found in Chinese seafood markets. It has a mild flavor and is best prepared stir-fried. Related: Wasabi-Glazed Striped Sea Bass with Mango Relish
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