/ 1 lb dry or fresh fish

Fish refers to aquatic vertebrates with gills, fins, and scales that inhabit freshwater and marine environments worldwide. Fish encompasses hundreds of species varying dramatically in size, flavor, and texture—from delicate white fish like cod and sole to oily fish like salmon and mackerel rich in omega-3 fatty acids. Both fresh and dried fish are fundamental proteins in global cuisines. Fresh fish should be firm with a mild sea or freshwater smell, while dried fish (such as stockfish, bombay duck, or dried anchovies) have been preserved through drying, salting, or smoking to extend shelf life and concentrate flavors.

Fish can be categorized by fat content: lean white fish (cod, halibut, flounder), medium-fat fish (sea bass, snapper), and fatty fish (salmon, mackerel, herring). Flavor profiles range from mild and subtle in white fish to pronounced and assertive in oily varieties. The cooking method—grilling, poaching, frying, steaming, or baking—should be matched to the fish's texture and fat content for optimal results.

Fish is a versatile protein prepared across virtually all global cuisines. Fresh fish is grilled, poached, pan-seared, baked, steamed, or raw (as in ceviche and sashimi). Oily fish like salmon and mackerel are suited to bold preparations with citrus, herbs, and strong spices. Lean white fish pairs well with delicate sauces, butter, and subtle seasonings. Dried fish adds umami depth to broths, curries, and stews—common in Asian, African, and Mediterranean cooking. Fish is the primary protein in numerous dishes including bouillabaisse, fish and chips, ceviche, sashimi, fish tacos, and countless preparations in Scandinavian, Japanese, Mediterranean, and Southeast Asian cuisines. Cooking time varies by thickness and type; delicate white fish cooks quickly (8-12 minutes), while thick steaks or whole fish require longer.