Seafood Chart

Seafood Chart

This chart divides fish and shellfish into groups by texture and flavor
and will help you find substitute species that can be interchanged in recipes.

	Mild Flavor	Moderate Flavor	Full Flavor
Delicate Texture	Cod Crabmeat Flounder Haddock Pollock Scallops Skate Sole	Black Cod Buffalo Butterfish Lake Perch Lingcod Whitefish Whiting	Bluefish Mussels Oysters
Moderate Texture	Crawfish Lobster Rockfish Sheepshead Shrimp Tilapia Walleye Pike Orange Roughy	Canned Tuna Conch Mullet Ocean Perch Shad Smelt Surimi Seafood Products Trout	Canned Salmon Canned Sardines Mackerel Smoked Fish
Firm Texture	Grouper Halibut Monkfish Ocean Catfish Sea Bass Snapper Squid Tautog Tilefish	Amberjack Catfish Drum Mahi-Mahi Octopus Pompano Shark Sturgeon	Clams Marlin Salmon Swordfish Tuna

How Much Fish to Buy
Cooked crabmeat, cooked lobster meat, surimi seafoods, cooked and peeled shrimp, raw scallops, raw cleaned squid	about 1/4 to 1/3 lb. per person
Whole or round fish	3/4 to 1 lb. per person
Dressed or clean fish	1/2 to 3/4 lb. per person
Fillets and steaks	1/3 to 1/2 lb. per person
Live lobster	1 to 2 lb per person
Crabs	1-2 lb. per person
mussels	12-15 per person
oysters or clams	6-12 per person (depending on size)

The Johnson Family Cookbook