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Fish Tales sells all sorts of fresh fish and seafood. While our selection changes daily, here are favorites you'll commonly find at our store. Click to learn more about the following fish and shellfish, including our tasty recipe recommendations:

Striped Bass

Although modern sportsmen eagerly seek trophy bass of over 50 pounds the anomaly is that striped bass are at their peak for table in weights between 6 to 10 pounds. Bass is magnificent when fresh.

Black Cod

If black cod were more readily available, we'd eat it all the time. Its flesh is supremely oily, with deep, rich flavor and a meaty texture. Like salmon and swordfish, it is wonderfully juicy when cooked properly, and responds well to any cooking method.


Bluefish are a plentiful and inexpensive migratory fish found along the eastern seaboard of the United States — from the Gulf of Mexico to New England.


Once just a southern favorite, catfish is now one of the most popular and reasonably priced fish available. Although other species of fish are farmed in the United States, the “cats” are considered the most reliably delicious.

Chilean Sea Bass

Not really a bass but the Patagonian Toothfish, what we call Chilean Sea Bass is an exquisite fish with a black - white speckled skin, and a beautiful soft white flesh.


The Cobia, also known as cabio on the U.S. Gulf Coast, is found in all tropical and warm-temperate waters, and occurs in the western Atlantic from Cape Cod to Argentina. This fish has no related species and is in a family by itself.


Cod’s firm white flesh is ideal for salting, and salt cod became a staple in both diet and trade for the new colonies of America. Today the family of cod fish are some of the most important and popular fish in the world.


Often called white sea bass, Corvina is not really part of the large bass family, but part of the drum and croaker family. Available as thick steaks, the large moist flesh is mild and sweet — versatile and lean.


Sole, flounder, turbot, dab and halibut all belong to the same unique family of flatfish. With the exception of halibut, and some large flounders and turbots, most are small, in the 1 to 3 pound range. The different species vary greatly in quality, taste and texture.


True halibut are very large flat fish found on both coasts of the United States. Both varieties have a firm white flesh with a superb taste and a mild flavor. Versatile, it can be baked with heavy spices, or simply broiled with lemon and butter.


The king of crustaceans can be divided into two groups: large clawed lobsters and spiny lobsters. It can grow to 40 pounds, but anything over 8 pounds is now rare, most being sold in the 1 to 3 pound range.

Spanish Mackerel

Mackerel is one of the loveliest fish there is, one of the tastiest, cheapest, most versatile and most plentiful. Mackerel is fatty, rich flavored, moist and so sweet that it is almost requisite to cook it with acidic flavors such as lemon or tomato.


Blue mussels, the most common of the species in the United States, are grown along the New England and the Pacific Northwest Coasts. Most mussels don’t require any more complicated preparation than a quick rinse.

Nile Perch

Perch are often considered to be the best tasting of all fresh water fish. Mild and firm, these fillets can stand in for many varieties of fillets in common recipes.

Orange Roughy

With pearly white flesh and an almost crab like taste, this tender, flaky fish is perfect all by itself. Orange Roughy is an excellent fish for serviche (deep-water fish are recommended for seviche).


Pompano is an esteemed fish that can be quite expensive, but –assuming, of course, that it is fresh—its white, somewhat oily flesh is meaty and sweet, especially when broiled, grilled, or cooked in pouches.

Rainbow Trout

A distant cousin to salmon, rainbow trout thrive in both fresh and salt water. High in fat, and omega-3 oil, the tender meat of a trout is excellent grilled, smoked, and like salmon, wonderful cold.

Red Snapper

There are more than 250 different species of  snapper found in the warm seas throughout the world. The best known and finest to eat is the American red snapper, which is bright red all over, including the eyes and fins.


Salmon may be prepared using many techniques and among the most popular presentations are poached, baked in pastry puff, and grilled. Salmon is available fresh, smoked or cured as Gravad Lox.


When most people think of sardines they envision the classic canned sardine, which is unfortunate since fresh sardines are absolutely delicious. The fish that is commonly sold fresh- Atlantic or Spanish sardine-is the best for cooking fresh, and especially for broiling and grilling.

Bay Scallops

Like clams and oysters, scallops are bivalves (two shelled mollusks). Delicate and sweet in taste, they are a gourmet’s delight for quick sautés and Coquille St. Jacques.

Sea Scallops

Harvested year-round in the North Atlantic, sea scallops range from mild to quite briny. They are best cooked so that their interior remains creamy.


Shrimp is probably one of the most popular crustaceans. The flesh has a sweet flavor and a firm, almost crisp texture.


Skate has seen a meteoric rise in popularity in the last few years. Most market bought skate is fully cleaned and ready to cook. It has a tender ridged flesh, and a sweet, delicate and moist flavor.

Grey Sole

Sole, flounder, turbot, dab and halibut all belong to the same unique family of flatfish. With the exception of halibut, and some large flounders and turbots, most are small, in the 1 to 3 pound range. The different species vary greatly in quality, taste and texture.

Lemon Sole

Lemon Sole doesn’t taste lemony at all, but got its name from the natural color of the fish’s skin. As with all members of this family, Lemon Sole is very lean and easily prepared; simply broiled or elegantly stuffed with crabmeat.


American swordfish, especially from the Pacific, tends to be larger, sweeter and moister. Most harvested fish range from 100 to 300 pounds. Public awareness of undersize fishing has brought change to the industry to help insure the health of the species for future generations.


Tilapia are available all year round. There are many varieties, with colors ranging from gray to bright red. Their flesh is firm, white and moist, with a pleasant, sweet flavor.


Tilefish grow to 80 lbs, but most are harvested in the 4 to 15 lb. Range. Golden Tilefish, with its yellow dotted skin is the most abundant. A black spotted cousin from Argentina is less common, but also excellent.


Yellowfin Tuna, the most abundant of the tuna species, is the mildest and most versatile. Top quality Yellowfin can be simply eaten raw as sashimi, rolled as sushi, or quickly pan seared like a fine steak.


Turbot has the most distinct texture, being dense and softer than other flat fish. They can be simply broiled, or rolled and stuffed.