Types of Fish to Eat | Red Lobster

Types of Fish to Eat

From Fish Novice to Seafood Expert: Seafood A-Z

No one is born a seafood expert. But at Red Lobster, we want to share our passion for the sea with everyone. Check out some of these terms and learn a little more about the types of fish to eat, different seafood varieties, preparation methods and more.

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Albicore TunaAlbacore

A variety of tuna, also known as
longfin tuna or white meat tuna.


Arctic Char

Both a freshwater and saltwater fish native to northern cold, deep waters. Has a similar taste and texture to salmon or trout.


Bisque

A seasoned, thick soup. We make ours rich and flavorful with succulent lobster.


Black Grouper Black Grouper

The best-known member of the grouper family, primarily found in the Western Atlantic Ocean. Depending on availability and season, it is sometimes on our Today’s Fresh Fish menu.


Broiling

Using high temperatures and a direct heat source, particularly within an oven. It’s a perfect preparation method that can be used to create dishes that are lighter in fat.


Cheddar Bay Biscuits™

Our secret recipe for a delicious way to start your meal. We serve more than 1.2 million per day. You’ll get a basket with every entrée ordered.


Clam Chowder

A thick soup made of clams and broth. There are many varieties. At Red Lobster you’ll find the white and creamy New England-style version.

ClamsClams

A shelled marine or freshwater mollusk. They’re popular at Red Lobster in our clam strips and clam chowder.


Claw (Lobster)

The best place to start eating a lobster– full of tender and flavorful meat.


Clear Eyes

One of the signs to look for when you want to buy the freshest fish for cooking.


Cocktail Sauce

A tomato-based sauce commonly served with steamed shrimp.


Cod

A family of fish with a flaky texture and mild flavor.


Cooking Times

Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.


CrabCrab

A shelled crustacean with 10 legs that’s naturally high in protein and extremely low in carbohydrates.


Fishy smell

Although seafood can have a distinct smell, an offensive odor indicates that it’s not as fresh as it should be.


FlounderFlounder

Also known as a fluke, this ocean flatfish has a fine, tender and firm texture with a sweet, delicate flavor. You’ll sometimes find this delicious fish on our fresh fish menu, depending on season and availability.

Grilling

Cooking over a grill. Lightly brush a piece of fish with oil and place it on a hot grill away from the hottest part of the fire. After a few minutes, the fish will release some of its own natural juices and should no longer stick to the grate. Check for color and doneness, and turn the fish over when light grill marks appear (it should only take a few minutes on each side).


GrouperGrouper

A delicate flesh fish, found in ocean waters. It’s best poached, sautéed or fried.


Haddock

A very popular fish, thanks to its delicious flaky white flesh that takes flavor well. You’ll sometimes find this delicious fish on our fresh fish menu, depending on season and availability.


HalibutHalibut

A flatfish from the North Pacific and North Atlantic with a sweet, mild white flesh that’s ideal for a wide variety of preparations.


King Crab

The largest variety of crab in the world. It can weigh up to 25 pounds.


Lobster

Crustaceans highly prized for their rich and flavorful meat. The meat has less saturated fat and calories than many cuts of beef and pork, making it one of the leanest proteins available. It’s widely been associated with luxury and romance.

Mackerel

A fish found in all tropical and temperate seas with a fine, rich texture.


Mahi-Mahi Mahi-Mahi

Also known as Dorado, this warm-water fish has a firm texture that cooks up well. Its flavorful taste is best enjoyed broiled, grilled or sautéed.


Maine Lobster

The common name for the American lobster, as 90 percent of U.S. landings come from Maine.


“Meaty” Fish Coho Salmon

Any fish with a firm, dense texture that satisfies those who enjoy beef. Varieties include salmon, tuna and halibut.


Melted Butter

A classic accompaniment to lobster meat and other shellfish.


Poaching

Simmering food in liquid. A perfect preparation method for seafood since it adds moisture but doesn’t overpower the flavor of the fish. For a quick and easy poached fish dish, use vegetable or chicken stock in a pan large enough for each piece of fish to lie flat. Pour enough liquid to cover the fish and bring to a simmer (165–180 degrees). Fish 1” thick will take 15–20 minutes.


Red Grouper

A warm-water fish from the western Atlantic. It has a flaky, firm texture and a sweet, mild taste. Depending on availability and season, it can sometimes be found on our fresh fish menu


Red Snapper Red Snapper

A tasty fish found in the Gulf of Mexico and off both coasts of the Americas. Firm, sweet and lean, it’s a favorite among chefs and our guests alike.


Salmon

A meaty fish with firm, flavorful flesh. High in protein, the meat is an excellent source of Omega-3 fatty acids. It can often be found on our fresh fish menu, depending on season and availability.


Sautéing

Cooking over high heat in a shallow pan. A perfect piece of sautéed fish is golden brown on the outside and moist and tender on the inside. Season the fish with a little salt and pepper, then dip it in flour, shaking off the excess. In a nonstick pan, add a teaspoon of oil and arrange the fish in a single layer. Turn the fish over when the bottom is nicely browned, and continue cooking until it flakes easily with a fork.


Scrod

Young Atlantic cod or haddock cut into strips for cooking.


Shrimp Shrimp

A small, meaty crustacean found in both fresh and salt water. Most varieties are high in protein and relatively low in calories and fat. Their firm texture and adaptable flavor make it a guest favorite.


Snow Crab Snow Crab

A variety of crab native to colder waters, such as the North Pacific and North Atlantic with a sweet, succulent flavor and firm meat.


Steaming

Cooking over the hot vapors of water, wine or other liquid. Season the fish with your favorite spices, then place it in a steamer basket with enough room for each piece to lie flat. Check the fish for doneness after 10 minutes.


Tail (Lobster) The sweetest meat on a lobster.
Tilapia

A fish found in fresh and brackish water around the world, also known as sunshine snapper, Cherry Snapper, Nile Snapper and St. Peter’s Fish (since it is thought to be the fish St. Peter caught in the Sea of Galilee). It has a sweet, mild flavor and a firm, flaky texture. Its mild flavor allows it to take on the essence of the sauces and seasonings used in preparation, making it a chef’s favorite.


Rainbow TroutTrout

A large family of fish typically found in clear, cool lakes and streams. Its delicate flesh is best poached, sautéed or fried.


Tuna Blackfin Tuna

Although known widely minced, tuna is a family of large, flavorful fish that are unusually fast swimmers. When enjoyed in large cuts, it has a mild taste and meaty texture that grills and broils well.