White meat with very light, delicate flavor and flaky, tender texture:
(microwave, bake, poach, saute, steam, en papillote)
Cod
Cusk
Dover sole
Haddock
Lake whitefish Pacific sand dab
Petrale sole
Rex sole
Southern flounder
Spotted cabrilla Summer flounder
Tilefish
Witch flounder
Yellowtail flounder
Yellowtail snapper

White meat with a moderate flavor and flaky, tender texture:
(microwave, bake, broil, poach, saute, steam, deep fry, en papillote)
American plaice
(sea dab)
Arrowtooth flounder
Butterfish
Catfish
Cobia English sole
Lingcod
Pacific whiting
Rock sole
Sauger
Snook Sea trout
Starry flounder
Whiting
Winter flounder
Wolffish

Light meat, moderate flavor and moderately firm texture:
(microwave, bake, grill, broil, poach, deep fry)
Alaskan pollock
Brook trout
Giant sea bass
Grouper
Kingfish
Mahi mahi
Orange roughy
Pacific ocean perch
Rainbow trout
Red snapper
Smelt
Tautog
Walleye
White crappie
White king salmon
White sea bass
White sea trout

Darker meat, moderate flavor and moderately firm texture:
(microwave, bake, grill, broil, saute, steam, poach, en papillote)
Amberjack
Atlantic Ocean perch
Atlantic salmon
Black drum (kingfish)
Buffalofish
Burbot
Carp
Chum salmon
Crevalle jack
Croaker
Eel
Greenland turbot
Jewfish
King salmon (chinook)
Lake Chub
Lake herring
Lake sturgeon
Lake trout
Mangrove snapper
Monkfish
Mullet
Northern pike
Perch
Pink salmon
Pollock
Pompano
Rockfish
Sable
Sculp (porgie)
Sheepshead
Silver salmon (coho)
Spot
Striped bass
Vermillion snapper

Dark meat, moderate flavor and firm texture:
(grill, broil, microwave, saute, poach, steam, pickle, stew)
Atlantic mackerel
Black sea bass
Bluefish
King mackerel
Tuna (all varieties)
Shark (all varieties)
Sockeye salmon (red)
Spanish mackerel
Swordfish

Crabs:
(microwave, steam, bake saute)
Alaskan king crab
Blue crab
Dungeness crab
Jonah crab
Red crab
Soft-shell crab
Snow crab

Shrimp:
(microwave, steam, saute, bake, grill, broil, poach, em papillote, stew, deep fry)
Blue shrimp
Brown shrimp
California shrimp Key West shrimp
Northern shrimp
Pink shrimp Rock shrimp
Tiger shrimp
White shrimp

Lobsters:
(steam, saute, poach, bake, grill, broil, stew)
American lobster (Maine)
Rock lobster Slipper lobster Spiny lobster

Clams:
(steam, bake, stew, grill, microwave, deep fry)
Butter clam
Goeduck clam Hard clam (quahog)
Littleneck clam Razor clam
Steamer clam

Mussels:
(microwave, stew, broil, bake, poach, saute)
Blue mussel California mussel Green lip mussel

Oysters:
(microwave, stew, bake, broil, saute, poach, steam, deep fry)
Apalachicola oyster
Atlantic oyster Gulf oyster
Olympia oyster Pacific oyster
Soft American oyster

Scallops:
(microwave, bake, broil, grill, deep fry, steam, poach, stew, saute)
Bay scallop Calico scallop Sea scallop

Mollusks:
(bake, grill, deep fry, pickle, stew)
Abalone Cockle Conch Welk

Cephalopods:
(grill, poach, deep fry, saute, pickle, stew)
Octopus
Squid

Vinegared Crab recipe
information
An unusual way of serving fresh crab. You should be able to buy the rice vinegar from a delicatessen or health food shop. If not, substitute white wine vinegar.

ingredients
1 small cucumber, grated Salt, for sprinkling 1 large cooked crab
1 small piece fresh ginger, grated Chinese cabbage, for serving
3 tbsps rice vinegar
2 tbsps dry sherry 2 tbsps soy sauce
method
1. Sprinkle the cucumber with salt and leave for 30 minutes.

2. Crack the legs and claws off the crab. Remove the meat from the claws and legs, but leave four thin legs whole as a garnish.

3. Separate the underbody from the shell. Remove and discard the stomach sac and the grey, feathered gills.

4. Scrape the brown meat from the shell and crack open the underbody. Use a skewer to pick out the meat.

5. Rinse the cucumber, drain well and squeeze out excess moisture. Mix together the cucumber, crab meat and ginger.

6. Arrange the Chinese cabbage on serving plates, to represent crab shells. Pile equal quantities of crab mixture onto the Chinese cabbage, leaving some of the leaf showing. Garnish with a whole crab leg and some grated, pickled ginger, if you can get it.

7. Mix together the vinegar, sherry and soy sauce. Serve with the crab in little bowls.

serving amount
serves 4