or 2¼ lbs fish
Fish is an excellent source of high-quality protein and omega-3 fatty acids (particularly in oily varieties), along with B vitamins, selenium, and iodine. White fish is lean with minimal fat; oily fish provides substantial beneficial lipids.
About
Fish refers to aquatic vertebrates of the class Actinopterygii (ray-finned fishes) and other fish classes, characterized by gills, fins, and a streamlined body adapted for life in freshwater or marine environments. Fish encompasses hundreds of species with varying sizes, flavors, and textures—from delicate white fish like cod and flounder to oily varieties like salmon and mackerel. The term in culinary contexts often denotes whole specimens, fillets, or steaks, with flavor profiles ranging from mild and sweet to rich and assertive depending on species, diet, and habitat.
Fish is one of the most versatile and nutrient-dense protein sources in global cuisine, with culinary applications spanning every major food culture. The flesh composition—whether lean or fatty, firm or delicate—fundamentally influences preparation methods and flavor pairings.
Culinary Uses
Fish is prepared across an extraordinary range of techniques: grilled, baked, steamed, poached, fried, raw (as sashimi or ceviche), smoked, and cured. White fish varieties (cod, halibut, haddock) are favored for their neutral flavor and firm texture, making them ideal for poaching, baking en papillote, and frying. Oily fish (salmon, mackerel, sardines) withstand robust seasonings, char-grilling, and smoking. Fish is central to Mediterranean, Asian, Scandinavian, and Peruvian cuisines, appearing in dishes from bouillabaisse to sushi, fish and chips to ceviche. Bones and heads are prized for stock-making, while roe and organs (liver, heart) are delicacies in many traditions.