Popular Species of Seafood and Fresh Fish - Red Lobster - Media Kit

Media Kit

Seafood 101: Introducing some of the most popular species of seafood & fresh fish!

Instead of standing puzzled at the seafood counter of your local market, become familiar with the tastes and textures of popular species of seafood and fresh fish. Here's an easy-to-use seafood and fresh fish chart created by Red Lobster Executive Chef Michael LaDuke.

Species Taste & Texture Sold As Best Prepared
Crab White or yellowish-white meat with a sweet, delicate taste and comes in tender clumps or flakes Whole (live or pre-cooked) or as clusters (including claws and legs) Boiled or steamed
Flounder White meat with a mild and delicate flavor and a fine texture with a small flake Steaks, fillets and whole Grilled (in a grilling basket), broiled, baked, fried or sautéed
Grouper White meat with a moderate flavor and a firm texture with a heavy flake Steaks, skinless fillets and whole Grilled, broiled, baked, fried or sautéed
Gulf Snapper White meat with a mild, delicate flavor and a moderately firm texture Steaks, fillets and whole Grilled, broiled, baked, sautéed or steamed
Haddock White meat with a sweet, delicate taste and a moderate-to-firm texture with a fine flake Steaks, fillets and whole Grilled (in a grilling basket), fried, baked or sautéed
Halibut White meat with a mild and slightly sweet flavor and a fine, firm texture Steaks, fillets and whole Grilled, steamed, sautéed, baked or broiled (with the skin on)
Lake Whitefish White meat with a mild flavor and a moderate-to-firm texture with a fine flake Steaks, fillets and whole Grilled (in a grilling basket), fried, steamed, broiled, baked and sautéed
Lobster Delicately flavored and tender Live lobsters and frozen tails Boiled, steamed or broiled
Salmon Pink-orange meat with a rich flavor and a moderate-to-firm texture Steaks, fillets, whole and smoked Grilled, broiled, poached, baked or sautéed
Shrimp Firm and delicately flavored; usually gray, brown or bluish when raw, and pink and white when cooked Raw or cooked, shelled or unshelled, fresh or frozen Grilled, broiled, poached, baked, sautéed, fried or steamed
Tilapia White or pinkish flesh with a sweet, mild taste and a firm texture Fillets or whole Grilled, broiled, baked, fried or steamed
Trout Pale orange-pink meat with a rich, full flavor and a firm yet creamy texture Fillets or whole Grilled (in a grilling basket), broiled, baked, fried or steamed

A rich source of protein, vitamins and minerals, seafood and fresh fish can be easily prepared in many creative ways. The American Heart Association recommends that people eat seafood at least twice a week as part of a heart-healthy lifestyle. The USDA's new food pyramid also recommends Americans eat more fish, especially salmon and other fish containing heart-healthy Omega-3 fatty acids.

Tips for spicing up fresh fish

World of Flavors

An easy technique that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To produce a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed.

Healthy Oils

The key to making flavorful oils for a simply elegant and heart-healthy meal is to add herbs and spices, such as basil, garlic, salt and pepper, to olive oil over a low heat on the stove, similar to making tea.

Adding Some Zest

Add the tangy flavor of citrus by generously squeezing lemon, lime, orange or grapefruit juices over your favorite choice and garnishing with freshly grated zest.

For more information or to order online visit our Fresh Seafood at Home section.