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Delicate
Treat delicate fish with care when you cook them; they flake easily
and have a soft texture when cooked. These fish are traditionally sold
as fillets, and they are best prepared by poaching, braising, pan-frying,
or baking.
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R: sole / flounder
S: turbot, plaice, fluke, all varieties of sole/flounder
R: cod
S: orange roughy (mild)
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Medium
These fish flake easily, but with more resistance than delicate fish,
and are firmer when cooked. They are the most versatile fish to cook and
can be used when your recipe specifies "or other flaky white fish."They
are best prepared by baking, broiling, braising, pan-frying, or grilling.
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R: arctic char
S: steelhead trout, salmon
R: mahimahi
S: grouper, monkfish
R: red snapper
S: halibut, walleye (sweet, delicate),
all varieties of
snapper
R: tilapia
S: bass (fresh water), pike, tilefish
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Firm
These fish don't flake easily when cooked and have a meaty texture.
They are best prepared over high heat -- by grilling or sautéing,
for example.
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R: pompano
S: amberjack, catfish
R: tuna
S: swordfish, trigger fish (mildly sweet)
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