Seafood is more popular than ever in America, with fish expected to make up 43.3% of the U.S. seafood market in 2025. Health trends and the push for lighter, protein-rich meals are driving more people to swap meat for fish. The best part is there's a fish for every taste and budget - from rich, buttery salmon to mild white fillets like cod and tilapia.
This guide breaks down the best-tasting fish you can buy in the U.S. today and the easiest ways to bring out their flavor.
Salmon
Salmon has a rich, buttery flavor with moist, large flakes. It tastes slightly sweet and pairs beautifully with citrus, dill, soy sauce, mustard, or maple. Wild Pacific salmon are caught along the U.S. West Coast; five species are found there. Atlantic salmon in U.S. markets come almost entirely from farms. Atlantic wild populations are nearly absent due to conservation protections. Salmon is excellent baked, grilled, poached, or smoked, especially when you don't overcook it, so it stays tender.
Canned Tuna
Canned tuna ranks third in U.S. seafood consumption. Albacore, yellowfin, and skipjack are the main varieties, managed under international fishery systems across the Atlantic and Pacific. The texture ranges from firm albacore to softer skipjack, giving options for different uses. It's a pantry staple that works in salads, sandwiches, melts, pasta, and rice bowls. Tuna absorbs bright flavors like lemon, herbs, pickles, and chili, making it a flexible base for quick meals. Its long shelf life also makes it one of the most convenient seafood choices.
Alaska Pollock
The Alaska pollock fishery is the second-largest fishery in the world. It is also one of the world's most valuable fish with over 3 billion pounds caught in 2023 worth about $525 million. The fishery has been successfully managed for over 20 years with ecosystem-based management and was one of the first US fisheries managed with catch shares.
Its subtle flavor makes it perfect for fish stews, fish and chips, surimi (imitation crab), and baked, broiled, or fried recipes.
Tilapia
Tilapia ranks fourth in U.S. seafood consumption. This farm-raised fish is mostly imported and prized for its mild flavor and affordability. Often called the "chicken of the sea," tilapia has lean, white flesh with a medium-firm, flaky texture.
It can be breaded, grilled, marinated, baked, or sautéed without losing its delicate taste. Tilapia is also popular in tacos and ceviche thanks to its versatility. Its rapid growth in U.S. markets over the past two decades shows just how quickly it became a household favorite.
Cod
Cod has seen one of the biggest jumps in U.S. consumption since 2021. Most cod sold here is Pacific cod from Alaska's well-managed fisheries, while Atlantic cod stocks remain under rebuilding plans with target dates of 2033 for the Gulf of Maine and 2026 for Georges Bank.
Cod is mild, clean, and slightly sweet, with large white flakes that stay tender and moist. It is especially popular with people who don't like fishy flavors. Cod adapts to almost any cooking method, from baking and steaming to frying and grilling. Classic dishes like fish and chips highlight just how versatile this fish can be.
Catfish
Catfish made the top 10 most consumed seafood list. This fish is predominantly farm-raised domestically, centered in Mississippi, Alabama, Arkansas, and Louisiana. Catfish is the largest aquaculture industry in the United States. Growers earned as much as $437 million in sales in 2023 alone.
Farm-raised catfish is readily available. You can easily fry the fish using corn meal breading.
Summer Flounder (Fluke)
Summer flounder is managed under strict quotas and seasonal rules, supporting both commercial and recreational fisheries from North Carolina to Maine. This flatfish is valued in the Northeast and Mid-Atlantic for its delicate white meat and mild flavor.
The fish is versatile and can be sautéed, baked, broiled, stuffed, or even served as sushi. Its subtle flavor is easily enhanced with lemon, butter, and herbs. Flounder's thin fillets cook quickly, making it ideal for simple weeknight meals. It's a favorite among home cooks and chefs who want a light, clean-tasting fish.
Black Sea Bass
The black sea bass fishery operates from Maine to Florida, with fish found in association with structured habitats. The fishery uses trawls or rod and reel primarily, with the market focused on human consumption.
Black sea bass is sweet, mild, and fresh with a moderately firm texture, small flakes, and pearly white flesh. The skin is edible when scaled and crisped. Pairs beautifully with herbaceous ingredients.
Mahi Mahi
Mahi mahi are highly sought for sport fishing and commercial purposes, found in off-shore temperate, tropical, and subtropical waters. Mahi dishes have become a staple in many restaurants, though much of what we see in restaurants and grocery stores comes from the Pacific. This colorful fish is prized for its firm texture and mild taste.
Grilled, broiled, sautéed, or used in tacos and ceviche, it remains moist and pairs well with citrus, chili, and tropical salsa.
Rainbow Trout
Farm-raised rainbow trout is predominantly produced in Idaho and other western states. Idaho produces 70% of the rainbow trout raised in the US today. This freshwater fish offers mild, nutty flavor with tender flesh, popular in mountainous regions and among recreational anglers.
It can be grilled, baked, sautéed, smoked, or used in chowder. Pairs well with dill, lemon, garlic, parsley, and almond
Haddock
Haddock is a popular white fish related to cod, primarily harvested from New England waters. This lean fish features mild flavor and flaky texture, commonly used in fish and chips alongside cod. Haddock fisheries are managed under strict quotas by NOAA Fisheries as part of groundfish management in the Northeast, with populations showing signs of recovery.
It is popular for fried "fish and chips," but also works well baked, grilled, or poached. Cold-smoked (finnan haddie) is also a classic preparation.
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