These are recipes for the typical sort of fish you will see in a market or go out and catch yourself. “Normal” fish, meaning fish without extra sets of bones, that don’t have common food prejudices against them, are unusually ugly, slimy or otherwise visually disadvantaged. Recipes for these more unusual fish can be found here.
Keep in mind that these species designations are merely suggestions. One of the beauties of fish cookery is that you can always sub in one fish for another. So look at the recipes first, then the fish species.
And all my salmon and trout recipes are on a different page — I have so many they needed on. For salmon and trout recipes, click here.
Some baseline techniques you will find useful as you come across various fish and seafood. Many of these apply to so many different kinds of seafood it’s worth compiling them here.
STRIPED BASS or WHITE SEABASS
My tutorial on How to Fillet A Northern Pike, on Game & Fish Magazine’s site.