11 Best-Tasting Fish You Have to Try at Least Once

Here’s a flavorful list of 11 fish varieties known for their exceptional taste and versatility. Whether you’re new to seafood or looking to expand your palate, these best-tasting fish are worth trying at least once—grilled, baked, pan-seared, or raw.

1. Salmon

Salmon is a favorite among fish lovers, celebrated for its rich, buttery taste and tender texture. Its mildly sweet flavor complements a range of dishes, from sushi to hearty grilled fillets.

The vibrant pink flesh adds a visual appeal to your plate, making it perfect for both casual meals and special occasions. Consider pairing it with a light lemon butter sauce or dill.

Did you know? Wild-caught salmon typically has a more robust flavor compared to farmed varieties, and it’s packed with omega-3 fatty acids, essential for heart health.

2. Halibut

Halibut’s mild and slightly sweet flavor makes it a versatile choice for various cooking methods. Its lean, firm texture holds up well to roasting, pan-searing, or steaming.

A simple seasoning of salt, pepper, and fresh herbs can enhance its natural taste. Halibut pairs wonderfully with citrus-based sauces or creamy sides like mashed potatoes.

Fun fact: Halibut can grow to be quite large, sometimes reaching over 500 pounds! Despite its size, this gentle giant is a go-to for those seeking a sophisticated seafood experience.

3. Mahi-Mahi

Mild yet slightly sweet, mahi-mahi is a fish that’s as delightful to eat as it is to pronounce. Its firm texture makes it an excellent choice for grilling, particularly when paired with tropical salsas or citrus sauces.

Mahi-mahi’s bright skin and delicate flavor transport you to a sunny beach with every bite. It’s a popular choice for fish tacos, where its taste can shine with a hint of lime.

Interesting tidbit: The name ‘mahi-mahi’ comes from the Hawaiian language, meaning ‘strong strong,’ a nod to its spirited nature.

4. Black Cod (Sablefish)

Known for its high oil content and velvety texture, black cod, or sablefish, offers a rich, buttery flavor that melts in your mouth. Often highlighted in Japanese cuisine, it’s superb when miso-glazed or smoked.

The silky texture and luxurious taste make it a standout choice for those craving something indulgent. This fish is not only delicious but also packed with omega-3s, offering both taste and health benefits.

Did you know? Black cod can live up to 90 years, making it one of the longest-living fish species.

5. Sea Bass

Delicate, mild, and slightly sweet, sea bass is beloved for its fine, moist texture and adaptability in various cuisines. It’s particularly popular in Mediterranean and Asian dishes.

Pan-searing brings out its flavor while keeping the inside tender and juicy. Pair it with a balsamic reduction or a simple lemon herb marinade for an extra kick.

Quirky fact: Sea bass has been dubbed the ‘king of fish’ in some circles, not just for its taste but also for its regal presence on the plate.

6. Rainbow Trout

Mild and nutty, rainbow trout is a versatile fish that offers a tender, flaky texture. It’s often enjoyed pan-fried, grilled, or baked, typically with herbs and lemon to enhance its natural flavors.

The subtle taste of rainbow trout makes it a favorite for those who appreciate gentle flavors. It’s also a great fish for beginners, easy to cook and forgiving in preparation.

Fun fact: Rainbow trout is closely related to salmon, and when they migrate to the sea, they’re known as steelhead trout.

7. Yellowfin Tuna (Ahi)

Yellowfin tuna, often referred to as ahi, is a meaty fish with a clean flavor. It’s frequently served raw, as in sushi or poke bowls, where its fresh taste truly shines.

For a different experience, try it seared rare, providing a steak-like texture that satisfies both seafood and meat lovers alike. Its versatility in preparation makes it a favorite across many cuisines.

Did you know? Yellowfin tuna is known for its speed and strength, making it a sought-after catch among recreational fishermen.

8. Snapper (especially Red Snapper)

Lean and slightly sweet, snapper, particularly the red variety, offers a moist, flaky texture that’s delightful in numerous preparations. Whole-roasting is a popular method, allowing the flavors to intensify.

Red snapper is also excellent in ceviche, where its freshness is complemented by tart citrus flavors. Its adaptability and appealing taste make it a staple in many coastal cuisines.

Interesting tidbit: Red snapper can live up to 50 years, often found in the warm waters of the Gulf of Mexico.

9. Arctic Char

Arctic char is a delightful cross between trout and salmon, with a rich, mild, and lightly sweet flavor. Its striking pink flesh and delicate taste make it perfect for pan-searing or roasting.

The subtle flavors meld well with a variety of sauces, especially those with a hint of citrus or spice. Arctic char’s versatility and unique taste profile make it a rising star in seafood cuisine.

Fun fact: This fish is native to the cold waters of the Arctic and sub-Arctic regions, thriving in chilly environments.

10. Swordfish

Swordfish is known for its dense, meaty texture and mildly sweet flavor. It holds up well to grilling, often likened to a steak in both texture and culinary treatment.

A simple marinade or seasoning is all this fish needs to shine, making it a favorite for summer barbecues. Swordfish is also a good source of protein and essential nutrients.

Did you know? Swordfish are named for their long, flat bills, reminiscent of a sword, which they use to slash at prey.

11. Flounder

Flounder offers a mild and delicate flavor, with a soft and fine texture that appeals to many. It’s ideal for gentle cooking methods such as baking, sautéing, or pan-frying.

The simplicity of flounder allows it to pair well with a variety of seasonings, making it a versatile option for any meal. A squeeze of lemon or a light herb sauce enhances its subtle taste.

Trivia: Flounders are known for their unique ability to change color and blend with the ocean floor to avoid predators.