Travis Rathbone

The fish sold in your local market can be broken down into two basic categories: flat fish, like flounder, sole, and halibut, which have lean, white flesh and a delicate flavor, and are ideal for fish novices; and round fish, which are broken down by their relative richness. There’s oily fish—dinner-party staples like salmon, trout, and mackerel, which have sharper tastes that fish connoisseurs love—and leaner white fish, like sea bass, cod, snapper, haddock, and tilapia, which are milder in flavor and more versatile. Taking into consideration taste, health benefits, and price, which fish lend themselves to the most idiot-proof

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