Seafood Versus Seafood: Choose the Right Fish for Your Dish

Seafood Versus Seafood: Choose the Right Fish for Your Dish

Fretting over which whitefish to use? How about salmon? Many recipes don’t say whether to use sockeye salmon, Atlantic salmon, or king salmon.

Well, fret no more. The right fish or shellfish is right here.

Sea scallops vs. bay scallops

What’s the difference between sea scallops and bay scallops? These meaty little morsels can be used interchangeably among recipes, with a few distinctions.

  • Sea scallops: Their size and texture—larger and firmer than bay scallops—make sea scallops an excellent choice for pan searing. It’s easier to caramelize the outside while retaining moisture on the inside.
  • Bay scallops: A little sweeter than sea scallops, bay scallops are often used in casseroles and chowders.

Cod vs. halibut vs. haddock

When a recipe calls for whitefish, which is best? Can haddock be used in place of cod? Get the deets for your next dish.

  • Cod: Sweet and delicate cod is a delicious choice for baking and roasting. Known for its ability to soak up a variety of flavors, cod is wildly popular among professional and home chefs.
  • Haddock: If you like cod, chances are you’ll find haddock equally delicious. The two species are related and have a similar taste and texture, though haddock is more tender. 
  • Halibut: Some call it “the steak of seafood,” and for good reason. Compared to haddock and cod, halibut is meatier and denser. It’s a smart choice for grilling because it’s less likely to fall apart.

King salmon vs. Atlantic salmon vs. Sockeye salmon

Salmon is one of the healthiest foods on the planet and it tastes great too. Enjoy a variety of options for flavor and fat content.

  • King salmon: The  largest of all types of Pacific salmon, king salmon also has the highest fat content, making it both supremely healthy and wonderfully delicious. 
  • Sockeye salmon: Also known as “red” salmon, sockeye salmon’s strikingly bright flesh is considered the richest-tasting salmon variety available. It’s also smaller, leaner, and less expensive than other varieties. 
  • Atlantic salmon: Looking for milder flavor than both sockeye salmon and king salmon? Atlantic salmon is a great choice. Enjoy all the healthy benefits of salmon with a more delicate flavor.

Yellowfin tuna vs. albacore tuna vs. bluefin tuna

Time for tuna? Choose the right flavors, colors, and textures for your next dish or cooking style.

  • Yellowfin Tuna: Also known as ahi tuna, yellowfin tuna imparts mild flavor—similar to bluefin tuna—with a firm texture that’s ideal for searing and grilling. It’s also a great choice for sashimi and sushi.
  • Albacore Tuna: A popular variety for canned tuna, albacore tuna has the mildest flavor and palest flesh of all the tuna varieties. 
  • Bluefin Tuna: The largest tuna species, bluefin tuna is purple in color and has more fat per serving than other varieties. It’s often used in sushi and sashimi recipes.

Mexican blue shrimp vs. white shrimp

Like ‘em firm and mild? How about tender and sweet? When it comes to shrimp, you have options. 

  • Mexican Blue Shrimp: A bit smaller than white shrimp, Mexican blue shrimp have a firm texture and complex flavor profile—a combination of natural salinity, umami, and a surprising sweetness.
  • White shrimp: Hailing from less salty waters than Mexican Blue Shrimp, white shrimp are sweeter, more tender, and milder than blue shrimp. Whatever the seasonings, white shrimp will soak them right up.
August 27, 2021
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