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"Fish can be categorized many ways; for example, Mark Bittman, author of How to Cook Everything, divides fish into 11 categories. For simplicity&#8217;s sake, we have identified five. Generally, you can substitute any fish within one category for another, although you&#8217;ll notice differences in taste.1. Dark and oil rich: anchovies, bluefin tuna, grey mullet, herring, mackerel (Atlantic, Boston, or King), Salmon, farmed or King (Chinook), sardines, skipjack tuna2. White, lean, and firm: Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, Pacific rockfish, Pacific sand dab &amp; sole, striped bass (wild and hybrid), swordfish3. Medium color and oil rich: amberjack, Arctic char, Coho salmon, Hawaiian kampachi, mahimahi, paddlefish, pompano, Sockeye Salmon, wahoo, yellowfin tuna4. White, lean, and flaky: Atlantic croaker, black sea bass, branzino, flounder, rainbow smelt, red snapper, tilapia, rainbow trout, weakfish (sea trout), whiting5. White, firm, and oil rich: Atlantic shad, albacore tuna, California white sea bass, Chilean sea bass, cobia, lake trout, lake whitefish, Pacific escolar, Pacific sablefish, white sturgeon"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookinglight.com/cooking-101/essential-ingredients/types-fish>