Any good seafood restaurant menu offers a range of fish to choose from. While most people know classics like cod or salmon, the wide variety available begs the question: what do all these fish actually taste like?

To find out, we consulted a veteran seafood expert with decades of experience in sourcing and cooking fish worldwide. With their guidance we sampled several dishes—everything from delicately seared scallops to tangy shrimp ceviche—to learn how flavour and texture differ by species.

He also educated us on the different types of fish anyone can reasonably expect to find on a restaurant menu. Based on his knowledge, we've organized them into three fish-flavor profiles.

Flavor Profile #1: Mild

Branzino, tilapia, halibut, cod, sole, perch, walleye, catfish

How they taste: These are often types of white fish and tend to be very versatile. When people say they want fish that “doesn’t taste like fish,” this is what they mean—clean, light and mild.

How to prepare them: Dress them up with marinades and toppings—and you might need to, because the mildest varieties can be quite subtle on their own. Tilapia, for example, is excellent for tacos or other dishes that rely on bold seasoning.

Flavor Profile #2: Medium

Yellowtail or kampachi, snapper, swordfish, grouper, trout

How they taste: Medium-flavoured fish have a pleasant, distinct taste that isn’t overpowering. They’re the jacks-of-all-trades of the fish world, delicious whether simply seasoned or paired with stronger flavours.

How to prepare them: If you’re trying one for the first time, start with a basic marinade of olive oil, salt, pepper, and lemon zest. That keeps the fish’s natural character front and centre so you can decide how adventurous to get next time.

Flavor Profile #3: Full

Salmon, tuna, bluefish, mackerel, sardines, anchovies, herring

How they taste: Sometimes called oily fish, full-flavored fish have dark flesh and a very distinctive taste. They might evoke the briny deep with saltiness, or, as is the case with salmon, have a strong flavor profile all their own.

How to prepare them: Handled well, full-flavoured fish can be as decadent as any fine cut of meat. Premium salmon varieties, for instance, are prized for their high fat content that yields a buttery texture you barely need to chew. Though often more expensive, many of these fish—especially wild-caught salmon, tuna and sardines—are among the healthiest seafood choices.

One easy trick to determine a fish's flavor

If you don't have this handy guide on hand at a restaurant, just remember this test: you can usually figure out a fish's flavor by the color of its uncooked fillet. The whiter the flesh, the milder the taste. Here's a picture of a flavor spectrum ranging from full to mild:

From left to right, ranging from full to mild flavor: salmon, yellowtail, snapper, cod, sole

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