Perch. Substitutes: Swap in one of the many fish synonymous with rockfish, or look for red snapper, porgy or cod. Perch is mild and delicious. Flavor/Texture: A mild fish with a slightly nutty flavor, a medium texture and a fine flake. I hate catfish. Can be used to describe many kinds of saltwater fish, including striped bass, rock cod, redfish and ocean perch. Highest vitamin B-12 content: clams, mackerel, herring, bluefin tuna, rainbow trout, and salmon. Taste and texture: Flaky white flesh and mild flavor similar to perch. What do they taste like? The only thing I can think of is to ask for you to compare them to fish I have tasted. Flounder is also great in taste when fried, but it … The best sources of protein in grams per calorie of fish are lobster, shrimp, tuna, cod. Tilapia is the first fish I have really liked. The latter was a bit stringy to me. Freshwater Trout How they taste: These are often types of white fish, and tend to be very versatile. I'm not a big fan of fishy fish either, and some of the fish I like are yellow lake perch, bluegill, flounder, tilapia, cod, whitefish, and salmon (among others). I had tried both monkfish (fillet) fish and chips and fish nuggests using monkfish cheeks. The flesh was much more meaty and firm compared to the flaky flesh of cod or halibut. If Cod is the chicken of the sea, then walleye is the chicken of the lakes (and rivers). First, I do NOT like gamy tasting fish. Branzino, tilapia, halibut, cod, sole, perch, walleye, catfish. Differences in Taste. A fatty, oily fish. By Henry Hong. Most fish are similar in protein content. Catfish, Cod, Flounder, Trout, Perch, Hake, and more. Many people call walleye the best-tasting fish in freshwater, although yellow perch should also get the same accolades, as they are a smaller cousin. Overall, you'll be much better off eating lake fish than ocean fish. It’s a very mild, and versatile freshwater fish. Mar 07, ... Farmed has a neutral flavor, while wild can taste muddy (I’ve never seen wild catfish for … You can fry it, bake it, grill it and it will turn out delicious. Salmon. Lowest in iron: orange roughy, snapper, sea bass. Even though ocean fish don’t absorb the sodium from the water that surrounds them, saltwater fish tend to have a much brinier, “fishy” taste than their freshwater counterparts. Yellow Lake Perch is my all-time favorite. Highest in iron: clams, shrimp, mackerel, swordfish. I have never tasted perch. Most walleye are filleted, but they can be cooked in a variety of ways, including frying, baking, and broiling. Catfish or Cod: 0.3: Flounder or Perch: 0.2: Snapper or Grouper: 0.2: Sole: 0.1 Contaminants When you start to consider contamination from mercury and PCBs (Polychlorinated biphenyl, or industrial chemicals), picking the best fish gets a little more confusing. White perch is a favorite for its flaky textured meat. 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