Shrimp
Pleoticus muelleri
Shrimp has a mildly buttery, firmness of medium tofu, and a tiny hint of sweetness with a subtle fresh fishskin-like odor (a briny smell that is reminescent of the ocean).

Flounder
Paralichthys spp
Flounder has a mild flavor and a delicate texture. Flounder is capable of being cooked by baking, broiling, frying or sautéing it, while raw flounder ranges in color from tan to pink to snow white when cooked.

Whiting
Merlangius merlangus
Whiting flesh is delicate, moist, low oil content and is easily flaked. They have a slender but moderately rounded body, large eyes and mouth, and loose scales that are easily dislodged.

Green Lipped Mussels
Perna canaliculus
Green Lipped Mussels are plump, juicy, and have a sweet, delicate flavor and a tender texture. Flesh color ranges from cream (males) to light orange (females).

Mussels
Mytilus edulis
Mussels have plump, tender, sweet meats. Compared to Mediterranean Mussels, Blue Mussels have a milder flavor and do not fill the shell as fully.

Sea Trout
Cynoscion nebulosus
Sea Trout is moist, tender and mild; pink in color and considered a bit richer than the lighter-colored meat of the freshwater rainbow trout. Served broiled, poached, baked, sautéed, even smoked – the sea trout has a clean, bright taste often compared to that of char or salmon.

Tilapia
Sarotherodon niloticus
Tilapia fish has a sweet, mild taste with lean flesh and a medium-firm, flaky texture. Raw flesh is white or pinkish-white sometimes with a darker muscle layer on the skin side of the fillets. The flesh cooks up to a white color.

Swai
Pangasius Hypophthalmus
Swai are moist, sweet and mild flavored with beige colored flesh which turns white after cooking.