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There are well over 20,000 known species of fish in the world.

High Liner's Fish Fillets are available in a variety of species year round.
All are low in fat and are already cleaned, boned, and ready to prepare in your favourite recipe. Texture plays a big role in determining what kind of fish to use in a recipe. Firmer textures such as Cod or Boston Bluefish are great in salads, chowders and stews.

 
 
 
 
Types of Fish
 
Sole
Lean, white, finely textured flesh, with a mild, exquisite flavour. Ideally suited to sauces.
Cod
Lean, white-fleshed fish with a mild flavour. Cod has large, firm flakes and lends itself well to almost any seafood recipe.
Haddock
Almost identical in texture and taste to Cod. Haddock has a small, delicate flake and is slightly sweet in taste. Excellent in chowders.
Boston Bluefish
Firm, somewhat darker flesh than Cod, with a relatively mild flavour. A great choice for paella.
Pollock
Firm, white-fleshed fish, with a relatively mild flavour. May be used in virtually any recipe.
Salmon
Many people view the unique texture of Salmon as somewhere between meat and fish. Salmon's large, pink flakes are ideal for any recipe.
Tilapia
Sweet, delicately flavoured fish with a firm, flaky texture. The mild flavour makes it the perfect substitute for recipes calling for sole, cod or haddock. Tilapia is very versatile and can be baked, grilled, fried, sauteed or poached.
 
 
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