Top 8 Best Fish to eat

                                                           

                                     Top 8 Best fish to eat

                                                1. The American Red Snapper

The American red snapper has lower mercury and a really rich nutty flavor, is particularly sweet, has mild flesh with a light bite, and can be highly recommended to seafood lovers. It can be baked, grilled, pan-fried, or broiled. The flesh contains selenium (supports thyroid health and develops white blood cells in the body), Omega3 fatty acids (supports heart health), and high potassium levels (cures osteoporosis and bone health).

 They have an extremely beautiful deep red rosy color. They are hard-tackled when caught. The weight of an average adult is 3 to 5 pounds but it can reach 50 pounds and up to 40 inches long. You can target this fish in the Gulf of Mexico in June and July and on the eastern coast of North America deep at 30 to 620 feet.

                                                           

                                                                     2. The Sunfish 

Walleye

The sunfish family considers low mercury fish and they have sweet, mild flesh and a light bite that flavors really great and does not feel fishy, and can be cooked well with any kind of spices. They are tricky to catch but do not fight on the reel until they get bigger. Northern Minnesota lakes from mid-April to mid-May are the best time for walleye fishing and are found from 6 to 20 feet range can attain 16 pounds with up to a maximum of 24-26 inches in length. Its flesh is a good source of vitamin D and omega 3 fatty acids, good for a healthy heart, and vitamin D for strong bones.

                                                               

                                            Bluegill sunfish

Bluegills are slightly better in taste than crappies. Black crappies, especially cold-water fish.

 

                                                                   Black Crappies

Northern Minnesota crappies taste different than the crappies down here in the southern states. It may be because of what they are eating.

                                                3.   Tuna

The third on my list is Tuna. The tuna is a saltwater fish and has 15 species in the world’s oceans. It belongs to the mackerel family.

Albacore Tuna

 Albacore tuna is a larger species and has a light, mild flavor. They contain a high level of mercury. Pacific and southern bluefin tuna are rich in taste among tuna species and are prized for sushi and sashimi. 

Bluefin Tuna 

Bluefin tuna contains a high level of mercury. 

Don’t eat high-mercury fish above 10 ounces a week.

Bigeye Tuna

 Bigeye, Skipjack, and yellowfin are found in the tropics and are a bit softer and have a more intense taste. Yellowfins are great for steaks. 

Yellowfin Tuna

Yellowfin and skipjack have a low level of mercury

Skipjack Tuna

if you are less fishy, so choose Albacore (white tuna).

                                                     4.  Salmon

Salmon is to a high degree popular due to weight loss and healthy heart properties. They are the best source of high protein and low fat and calories and boost your heart and brain health and are lower in mercury. 

Salmon are indigenous to the North Atlantic and the Pacific Ocean. They hatch in the freshwater and then move to the ocean. They spend their lives in both salt and fresh water, among the five most common species. 

   

 King Salmon/Chinook

King Salmon/Chinook is well-known for its best flavor. They reach over 100 pounds and are huge for the Pacific Ocean. They range from deep red to white in color and have a high-fat content. 

        

 Silver Salmon/Coho

Silver Salmon/Coho red flesh is less fishy and has the same flavor as Chinook but is slightly more delicate, also known as Russian Salmon, and usually weighs 8 to 13 pounds, a great pick for cooking whole and is best for grilling and BBQ.

 

  Pink Salmon/Humpback

 Pink Salmon/Humpback low-fat content, most commonly Pacific salmon-flavored light-colored flesh. Pink Salmon/Humpback is a light color with flavored mild flesh and low-fat content.

                                                   

   Red Salmon/Sockeye

Red Salmon/Sockeye Salmon is bright orange-red flesh with a strong, super, less fishy flavor often used in Japanese sushi dishes best for grilling, burgers, and fillets.

                      

Chum/dog Salmon

Chum/dog Salmon have dog-like teeth with pale to medium red flesh, the relatively smallest size sold frozen and in canned for foreign markets.

                                            5.  Halibut

Halibut, native to the North Pacific Oceans and the common name of three flatfish, can be caught in deep cold water. They are bottom feeders and need heavy tackle to catch.

                                                   

                                                Giant Alaskan Halibut

         The Alaskan Halibut reaches  the max weight  of 500 pounds, 

     Pacific Halibut

                       The  Pacific Halibut reaches a maximum of 450 pounds, 

                                                 California Halibut

 California Halibut reaches a maximum weight of 45 pounds. 

Halibut is a great source of high-quality protein and trace elements like zinc, selenium, copper, iodine, cobalt, and magnesium along with vitamins B3, B6, and B12, and low-fat content and mild range of mercury they should not consume often,  its taste slightly sweet and mild but gentle fishy taste it can be grilled, slow roasted baked, best cooked on low internal temperature.

                                                            6. Trout

  Trout is a freshwater fish. 

Salmon and trout are closely related and both are great equal option difference between salmon and trout is that salmon spend their lives in salt and fresh water whereas trout spend their lives in freshwater

 Both are good sources of omega-3 fatty acids and vitamins and are best for grilling and fillet. They are a little bit higher in mercury and should not be consumed more than four to five times a month. 

                   Among four common species of trout, lake trout reach a max of 40 pounds.

                                                    7. King Mackerel

                        The Subcontinent Surmai is the name given to King Mackerel. 

King mackerel from the Western Atlantic and Gulf of Mexico has a high mercury content, 

                                            King Mackerel Gulf of Mexico

                     while Alaskan Alka mackerel has a low mercury content. 

                                                                  

Alka Mackerel

If you remove the bloodline from a King Mackerel, the flesh will not be very flavorful. You simply grill it after seasoning it with lemon pepper, garlic salt, and olive oil. You should eat it fresh, fried, grilled, or low-temperature smoked because if you leave that bloodline in it and freeze it, you will lose its wonderful taste. 

Its flesh is a fantastic protein source. Boosting your heart health with vitamins B2, B3, B6, B12, and D and Omega 3 fatty acids

                                                                8.   Mahi

                                                    

                                                        Mahi is a tropical fish. 

  Its flesh looks pinkish but turns white when cooked semi-mild and blends sweetness with citrus. 

 Mahi is not a fishy flavor best for fillets and steaks. 

It contains low to medium mercury levels. It is a great source of Omega3 fatty acids is high in Proteins, vitamins D and A, and Selenium, and has few calories.