Top 10 Saltwater Fish To Eat

Saltwater fish is a unique and healthy addition to American cuisine and offers a wealth of nutritional benefits. Its delicious taste and versatility in cooking make it a popular choice for main dishes, side dishes, or sushi. Certain species, with their exceptional meat quality, taste, and health benefits, stand out and provide reassuring confidence in your food choices.

The guide will introduce you to the ten best saltwater fish you can include in your menu in the United States of America. They will enrich your diet with healthy and tasty meals.

Each species has unique characteristics, from fatty fish rich in omega-3 fatty acids to light fillets that melt in your mouth. Let's not waste time; you might already be hungry! Let's go in search of the tastiest sea fish!

10. Tuna 

We start from one of the most famous and most represented species not only in the USA but all over the world. It is Tuna.

Tuna is extremely popular throughout the United States. It stands out, especially in coastal states like California and Hawaii. Here, it is often used in sushi and sashimi.

Tuna can be prepared in various ways. Of course, canned tuna is the most common form in which you can find this fish. In addition, it is excellent for grilling or in a pan. Tuna is also popular raw in sushi and sashimi. Its meat has a firm structure. For this reason, it often grills at a high temperature. It gives it a unique taste.

Tuna's firm flesh is red. It is low in fat. The meat is juicy and mildly sweet and can be combined with various spices and marinades. Thanks to its high protein and omega-3 fatty acid content, Tuna is highly valued in a healthy diet.

Tuna can reach over 6.5 feet and weigh over 440 pounds. In commercial use, smaller specimens weighing between 4 and 40 pounds are most often used.

One of the most famous specialties with Tuna is "Ahi Tuna Poke." It is a traditional Hawaiian dish of cubes of raw Tuna marinated in soy sauce, sesame oil, and various spices. It is served with avocado and rice.

9. Red Snapper 

Red Snapper is extremely popular in the Southern states of the United States of America. These are Florida, Louisiana, and Texas. 

The meat of Red Snapper is ideal for grilling, which is why this preparation method is the most popular. It is also delicious when baked or fried. 

The meat of the Red Snapper is white, firm, and juicy. It has a mild, sweet taste and combines well with various spices and marinades. The meat is quite versatile and readily accepts different culinary techniques and flavors.

Red Snapper can reach a length of 2 to 3 feet and a weight of 11 to 44 pounds. Smaller specimens between 4.4 and 8.8 pounds are more common in commercial use.

We recommend you try  "Whole Grilled Red Snapper," a famous specialty for this type of fish. In this dish, the whole fish is grilled. It is seasoned with salt, pepper, lemon juice, and fresh herbs such as parsley and served with side dishes such as roasted vegetables or citrus salad.

8. Mahi Mahi 

Mahi Mahi is especially popular in Florida, California, and Hawaii. It is a favorite among seafood lovers because of its unique taste and versatility in preparation.

This fish can be prepared in various ways. It is often grilled or baked, but frying is a popular and straightforward way to prepare it. Its meat is juicy and firm, white to pink. It has a delicate and sweet taste and goes well with tropical fruits and spices. Its texture is light but meaty. 

It can reach a length of 3 to 6.5 feet and a weight of 15 to 29 pounds. For commercial use, specimens weighing around 11 to 15 pounds are the most common.

Have you heard of "Grilled Mahi Mahi with Pineapple Salsa?" If not, you must try it. In this dish, Mahi Mahi filets are grilled. They are then topped with a fresh pineapple salad and red onion. This dish is refreshing and great for summer meals.

7. Sea Bass

Sea Bass is famous on the East Coast of the United States, including Massachusetts, Rhode Island, and New York. It is also appreciated in restaurants throughout California.

Sea Bass is often prepared by baking or grilling it in the oven. It is also popular in sushi and frying. This fish is perfect for grilling at a high temperature, fileting, and roasting with various spices and herbs.

Sea Bass meat is white, firm, and juicy. Its mild, sweet taste and light, meaty texture make it perfect for various culinary techniques. Sea Bass has a delicate and refined taste that goes well with citrus sauces, white wine, and fresh herbs like thyme and rosemary.

It can reach a length of 1.5 to 3 feet and a weight of 2 to 13 pounds. The most common specimens in commercial use are between 4 and 9 pounds.

This fish has many specialties, but the most famous is "Whole Roasted Sea Bass." In this dish, a whole fish is baked in the oven with herbs, lemon, and olive oil. It is served with side dishes such as roasted vegetables or mashed potatoes.

6. Halibut

Halibut is very popular in the Northwestern states of the USA, such as  Alaska, Oregon, and Washington. It is also appreciated in restaurants throughout California.

Halibut can be prepared in various ways. Its meat is ideal for roasting at a high temperature, as it remains firm and juicy. It is often prepared with simple seasonings such as salt, pepper, lemon juice, and olive oil. It is mainly grilled or baked, but it is also usually fried or steamed. 

Halibut meat is white, firm, and juicy. It has a slightly oily texture that is very soft and easy to chew. Halibut is a fish with a subtle but rich flavor and goes well with various spices, herbs, and sauces based on butter or wine.

Halibut can reach a length of over 6.5 feet and a weight of over 440 pounds. Smaller specimens weighing between 22 and 44 pounds are used commercially.

"Grilled Halibut with Lemon-Basil Vinaigrette" is excellent for enjoying light and refreshing specialties. In this dish, Halibut filets are grilled and topped with fresh lemon, basil, olive oil, and garlic sauce. 

5. Grouper

Grouper is very popular in Florida. It is especially prevalent along the Gulf Coast in Key West and Tampa but is also valued in other parts of the southeastern US.

Grouper can be prepared in many ways. It can be grilled in the oven or steamed. As with other fish from the same species, frying is also a popular preparation method. This fish is excellent for grilling because its firm flesh retains its shape and juiciness well. It is also common in fish sandwiches and stews and is often the main ingredient in various tacos.

The flesh of the Grouper is white, firm, and juicy, with a mild but rich taste and a slightly sweet note. It goes well with various spices and marinades. 

Grouper can reach a length of 1.5 feet to over 3  feet and a weight of 11 to 110 pounds. Specimens weighing between 22 and 44 pounds are the most common in commercial use.

One of the most famous Grouper specialties is "Blackened Grouper." In this dish, Grouper filets are coated with a rich spice mixture. They are baked on a pan or grill until they get a crispy, black crust. It is served with side dishes such as rice and vegetables.

4. Swordfish

Swordfish are especially popular along the East and West Coasts of the US, in states like Massachusetts, New York, California, and Florida. 

Swordfish is often prepared by grilling, baking in the oven, and frying. Its firm flesh is ideal for roasting at high temperatures. Swordfish filets are usually marinated in olive oil, lemon juice, garlic, and fresh herbs, highlighting their rich taste.

Swordfish's meat is firm, meaty, and juicy. Their subtle, sweet flavor goes well with citrus sauces, herbs, and spices.

This fish can reach over 10 feet and weigh over 1,000 pounds. Smaller specimens weighing between 100 and 300 pounds are most often found in commercial use.

Famous Swordfish specialties such as "Grilled Swordfish Steaks" suit summer dinners. In this dish, thick Swordfish steaks are grilled. They are served with fresh tomato, avocado, and lime salsas. 

3. Salmon

Salmon is one of the most popular food fish in the USA. It is especially prominent in Northwestern states such as Alaska and Washington. It is valued on the West Coast, including California.

Salmon meat is ideal for roasting at high temperatures and is often marinated in soy sauce, honey, lemon, and herbs. Salmon can be prepared in various ways, including grilling, baking in the oven, and frying. Smoking and steaming are also popular ways of preparing Salmon. It is also used in sushi and sashimi.

The flesh of this fish is orange to red, juicy, and rich in omega-3 fatty acids. Its mild and fatty taste is highly appreciated because of its soft texture, which breaks easily. Salmon goes well with various sauces, spices, and herbs.

Salmon can reach a length of 2 to 5 feet and a weight of 4.4 to 44 pounds. The most common species in commercial use are Atlantic Salmon and Pacific Salmon. They usually weigh between 9 and 17 pounds.

"Cedar Plank Grilled Salmon" is one of the most famous Salmon specialties. In this dish, Salmon filets are grilled on cedar planks, which gives them a unique, smoky flavor. It is served with side dishes such as roasted vegetables, potatoes, or quinoa.

2. Sablefish

Black Cod, also known as Sablefish, is especially popular in the Pacific Northwest states of the USA: Alaska, Oregon, and Washington. It is also appreciated in luxury restaurants throughout the country.

Sablefish can be prepared in various ways. Its fatty and rich meat makes it perfect for grilling, smoking, and baking. It is often marinated in paste, soy sauce, sake, and honey. 

Black Cod's meat is white and juicy. It is extremely rich in omega-3 fatty acids. It has a mild but full, fatty taste that melts in your mouth. The meat's texture is soft and delicate. Black Cod has a subtle but luxurious taste that goes well with sweet and salty marinades and spices.

Black Cod can reach 2 to 4 feet and weigh 4 to 22 pounds. Smaller specimens weighing between 6 and 11 pounds are most common commercially.

Do you want to eat some fish specialties? Then you can taste "Miso Black Cod." Black Cod filets are marinated in miso paste, sake, mirin, and sugar and then baked until golden brown and caramelized. They are served with side dishes such as rice, vegetables, or salads.

1. Atlantic Mackerel

Now, we are at the first place. The tastiest sea fish is Atlantic Mackerel. Atlantic Mackerel is very popular along the East Coast of the United States, particularly in Massachusetts, Maine, and New York. It is appreciated in seafood restaurants all over the country.

Atlantic Mackerel can be prepared in various ways. Its rich and fatty meat is perfect for smoking and roasting. It is often fried, smoked, and seasoned with salt, pepper, lemon juice, and fresh herbs. 

Atlantic Mackerel meat is dark, firm, and rich in omega-3 fatty acids. It has a full, rich, and fatty taste with a slightly sweet note and combines well with various spices and marinades.

This type of fish can reach a length of 1 to 2 feet and a weight of 1 to 3 pounds. Smaller specimens weighing between 1 and 2 pounds are most common commercially.

The most famous specialty of Atlantic Mackerel is "Grilled Mackerel." In this dish, whole fish or Mackerel filets are grilled and served with fresh herbs, lemon, and olive oil. This simple method of preparation brings out the fish's naturally rich flavor. It is an excellent choice for a light meal.

Final Thoughts

There are a lot of delicious sea fish. In addition to its excellent taste, it also provides numerous health benefits. This fish can be prepared in different ways, such as grilling, roasting, and frying. Some of them are even eaten raw. Each method produces a unique flavor profile. Regardless of the cooking method, you are guaranteed to enjoy a nutritious and satisfying meal.

Marine fish is a rich source of omega-3 fatty acids and protein. Regularly consuming these nutrients can help lower blood pressure, reduce inflammation, improve brain function, and support healthy heart function.

What are your personal preferences when it comes to the tastiest seafood? What do you think of our list? Would you change anything? We await your answers in the comments!