A Sampling of Seabest Seafood Seabest Fish Finder


With such a wide variety of seafood options, it can be daunting to navigate the waters. As the Seafood Experts, Sea Best® is here to help! The more you learn about fish, the easier it becomes to discover your favorite kinds. Each fish has its own unique color, texture and flavor profile. Read on to learn about different kinds of fish and how they are best prepared, then start experimenting in the kitchen and you’ll be an expert in no time!

Seafood contains high quality proteins, fats and nutrients that are essential to a healthy diet. In an attempt to be sure that you are consuming the highest quality seafood products, follow some of these tips for buying, storing and preparing your seafood.

Seafood Facts


  • Dark and oil rich: anchovies, bluefin tuna, grey mullet, herring, mackerel, salmon, sardines and skipjack tuna.
  • White, lean and firm: pollock, catfish, grouper, haddock, cod, halibut, rockfish, sole, striped bass and swordfish.
  • Medium color and oil rich: amberjack, Arctic char, Coho salmon, Hawaiian kampachi, mahi mahi, paddlefish, pompano, Sockeye salmon and wahoo.
  • White, lean and flaky: Atlantic croaker, black sea bass, branzino, flounder, rainbow smelt, red snapper, tilapia, rainbow trout and whiting.
  • White, firm and oil rich: Atlantic shad, albacore tuna, California white sea bass, Chilean sea bass, cobia, lake trout, lake whitefish, Pacific escolar, Pacific sablefish and white sturgeon.


  • Mild flavored fish taste best when marinated and seasoned to give it the kind of flavor you desire. Mild flavored fish include: tilapia, orange roughy, catfish, halibut, trout, cod, flounder, grouper, perch, swai, pollock, snapper and sole.
  • Full flavored fish are a great choice for seafood lovers. They have a delicious, bold flavor and can be prepared with minimal seasoning. Full flavored fish include: salmon, sea bass, tuna, mahi mahi and swordfish.


  • Aquaculture (AKA fish or shellfish farming) refers to the breeding, rearing, and harvesting of plants and animals in all types of water environments including ponds, rivers, lakes, and the ocean.
  • Aquaculture supplies more than 50 percent of seafood consumed in the U.S.
  • Farm-raised fish tend to have slightly more fat in their diet, so they may be a little more tender or soft than a wild-caught fish.
  • Aquaculture helps prevent the over-fishing problem some species of fish face.


  • Wild-caught fish are usually slightly leaner than their farm-raised counterparts.