Fish

Fish is the edible flesh of aquatic finned vertebrates sold whole, as fillets, or steaks. Flavor ranges from mild and clean to rich and oily depending on species, with a delicate, flaky texture when cooked; it takes well to quick methods like searing, grilling, baking, poaching, or steaming, and appears in soups, stews, curries, and ceviche. Common retail forms include whole fish, skin-on or skinless fillets, and steaks. It is an animal protein and not considered vegetarian.\n\nPeople have harvested fish across the globe for millennia, making it a cornerstone of coastal cuisines from the Mediterranean and Nordic regions to East and Southeast Asia. Preservation traditions such as salting, drying, and smoking shaped trade and travel, while modern aquaculture and cold-chain distribution support year-round supply.