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bony fishes 
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
brook trout
Native to Canada, it resembles the trout and is greatly prized for its delicate flesh, which is best when simply prepared.
trout
Freshwater fish with medium-oily delicate and fragrant flesh that is delicious smoked; rainbow trout is the species most often raised in captivity.
Pacific salmon
King salmon (or chinook) has the oiliest flesh and is greatly prized; the leaner and less oily varieties are often canned.
John dory
Usually prepared like sole or turbot, its medium-firm flesh contains gelatinous bones that make an excellent fish stock.
Atlantic salmon
The only species of salmon inhabiting the Atlantic; it is prized for its pink, somewhat oily and fragrant flesh and is sold fresh, frozen and smoked.
