Selection Guide
NOAA Seafood Inspection Program developed this guide to the flavor and texture of fish and shellfish to help consumers select species based on these qualities.
| Mild Flavor | Moderate Flavor | Full Flavor |
|---|---|---|
Delicate Texture |
||
Cod |
Black Cod |
Bluefish |
Crabmeat |
Buffalo |
Mussels |
Flounder |
Butterfish |
Oysters |
Haddock |
Lake Perch |
|
Pollock |
Lingcod |
|
Scallops |
Whitefish |
|
Skate |
Whiting |
|
Sole |
||
Moderate Texture |
||
Crawfish |
Canned Tuna |
Canned Salmon |
Lobster |
Conch |
Canned Sardines |
Rockfish |
Mullet |
Mackerel |
Sheepshead |
Ocean Perch |
Smoked Fish |
Shrimp |
Shad |
|
Walleye Pike |
Smelt |
|
Surimi Product |
||
Trout |
||
Firm Texture |
||
Grouper |
Amberjack |
Clams |
Halibut |
Catfish |
Marlin |
Monkfish |
Drum |
Salmon |
Catfish |
Mahi Mahi |
Swordfish |
Sea Bass |
Octopus |
Tuna |
Snapper |
Pompano |
|
Squid |
Shark |
|
Tautog |
Sturgeon |
|
Tilefish |
||
 |
|||||
U.S. Department of Commerce/NOAA Fisheries • 1315 East West Highway • Silver Spring, MD 20910 • Phone (301) 713-2355 • Toll Free (800) 422-2750 |
|||||
Resources
New Online System Available to Request Export Certification to the European Union
Our Vision:
- "An informed society that has confidence in the seafood that they purchase, sell and consume today and in the future."
Our Mission:
- To ensure the safety and quality as well as enhance the marketability and sustainability of seafood products for the benefit of the American consumer by providing science based inspection services to the seafood industry.
