Does anyone have a good resource that describes the taste/textural differences between different types of white fleshed fish? For dinner last night I poached some cubes of fresh cod in a saffron infused fish broth and tossed in some chopped scallions and roma tomatoes just before serving for a very delicious fish soup. Unfortunately the cod flesh was so delicate that it flaked during the cooking process before it was even cooked through, and I didn't get the large chunky pieces of fish I was hoping for. It would be nice if I had a resource that could help me pick the right kind of fish for what I want to do with it.
Posted 25 February 2013 - 09:00 AM
Perhaps it wasn't even cod?
Seafood Watch from the Monterey Bay Aquarium