Its firm lean flesh has few bones and withstands cooking well; it is best cooked simply, to avoid overpowering the delicate taste.
monkfish
Also called "e&angler fish"e&, only its tail is eaten and the taste is said to be similar to lobster; it is delicious cold, served with a dressing.
bluefish
Very popular in the U.S., this lean fish is often grilled, braised or poached; it is prepared like mackerel.
pike perch
Freshwater fish with a lean firm delicate flesh that can be cooked in many ways; whole and filleted, it is prepared like perch or pike.
tuna
Often canned in oil or water, it is one of the main ingredients in the Italian dish vitello tonnato; it is also used to make salads, sushi and sashimi.
