Big, Meaty Fish

These large, meaty species are included together in this chapter because they generally handle, cook, and result in dishes that have similar textures and flavors. This is not a scientific grouping but a culinary grouping. Most recipes are interchangeable among the species. From a sustainability and fisheries management angle, this is an extremely broad category and hard to do justice in a couple of paragraphs. Mahi and smaller tuna are often great choices because they grow quickly and reproduce in abundance. Albacore is especially important on the West Coast for this reason.