bony fishes [5]![click to hear](/images/speaker.jpg)
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
redfish ![click to hear](/images/speaker.jpg)
Excellent raw, cooked or smoked; if cooked in broth or grilled, it is best to leave the skin on to prevent its flaky flesh from falling apart.
black pollock ![click to hear](/images/speaker.jpg)
Especially popular in England, it is also used in Canada to make surimi, a paste from which imitation seafood is made.
whiting ![click to hear](/images/speaker.jpg)
Its delicate flaky flesh is similar to cod’s and is easy to digest; it is often wrapped in tinfoil or cooked in a flavored broth.
haddock ![click to hear](/images/speaker.jpg)
Related to cod but with flesh that is sweeter and more delicate; it is often smoked.
Atlantic cod ![click to hear](/images/speaker.jpg)
It is often dried or salted and its liver yields an oil that is rich in vitamin D; it is fished extensively off the Canadian and American coasts.