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I prefer redder fish to white. Red snapper, tuna. The white fish (tilapia, orange roughy) has no flavor.
Depends on the fish and the quality of the fish.
Tuna I prefer spice crusted, only lightly seared on the outside.
Frozen, cheaper salmon I marinade first and then bake in paper, higher quality salmon I prefer to pan fry medium rare or cook sous vide.
Fresh bony fish (trout), those I slap on the grill whole and let them cook through so the meat becomes flaky and easier to find bones in.
Finally, really low quality fish such as Basa, those I turn into fish cakes or fry breaded in coconut flour.