Best fish to eat?

I usually have 4oz smoked salmon on an everything bagel with cream cheese 1-2 times per week. I also eat tuna sometimes. 

If you’re near a Publix, they have good Bourbon Salmon and Brown Sugar Salmon. Whole Foods has a good selection too and the fish cuts aren’t too expensive.

I typically don’t serve cooked salmon with anything besides a lemon, but if you want sauce I would recommend mixing mayo with sriracha (spicy mayo sauce).

Barramundi. Love it baked or pan fried with crispy skin. Super versatile, can go many many ways.

Sea bass too.

My favorites are

1) Seabream | Sushi or Oven-baked whole fish | nothing but salt and pepper + lemon squeeze.

2) Mackerel | Grilled | Natural Salt

Salmon with lemon/herb butter is common. Good way to do it, and how I cooked it for a long time. I now prefer to broil it on high for 10-15 minutes. should be 5-6" from the burners. comes out crispy but not overcooked

Frozen shrimp - You can get them peeled & deveined at most major supermarkets. Throw them in water for five minutes to thaw and cook in a pan or skewer and cook on the grill (I grill them and baste with marinade at the end, hate cleanup)

Foil bags - Any white fish, with some onions/peppers or other thinly sliced veggies, butter, garlic, etc., Wrap them in little aluminum foil boats and let them sit on the grill on low or indirect heat. Very minimal cleanup, serve each little foil boat with wild rice or some kind of carb. Delicious, easy

Tuna steaks - Italian dressing (like newman's or something similar), garlic and lemon. Marinade for 30 minutes and grill. 

Fish is really good for you. People say heavy metals are an issue, but so is antibiotics in chicken, pork, beef, etc. People take issue with anything and everything nowadays. It's a great source of lean protein and is good to switch it up if you don't eat it a ton

Fresh sardines. Just throw them on the barbecue. If they are fresh they won't be too fishy at all. People think they are hard to cook or eat but really you can eat the bones or just pull the fillets off. Salt and lemon is all you need.

Mahi Mahi is the least fishiest fish I can think of.

Tuna is pretty good too. If you don't like the sear you can cook it through (to each their own). When I cook through I marinade lightly with olive oil,  lemon, cilantro, ginger, paprika, coriander, cumin, salt, and pepper. It's never dry

Any other meaty white fish deep fried is dope. I like to eat it them with my hands like the Neanderthal I am. I also use tortillas and forks occasionally. 

You can experiment with more delicate flavours on white fish if you go the steaming or light searing method. I recently steamed some ling cod with orange zest, purple onion, ancho chili, and just a touch of salt, ginger, coriander, saffron and nutmeg

Tuna footlong from Subway. Price can't be beat and tastes great with Italian Herbs and Cheese bread.

Tuna

One of the best hot fish dishes that I have ever had is the miso black cod at Nobu. Would like to try replicating this some day, but haven’t done it yet. I think this fish is also called sablefish sometimes. 

Yellowtail amberjack

Tilefish, it tastes like lobster.

Red Snapper is the GOAT.

Halibut is great too, so is Chilean Sea Bass, and Actual Black Sea Bass.

If you want a treat you gotta try Totoaba. Fucking phenomenal.

Selecting a Fish

The only way you can really figure out what types of fish you will enjoy eating, is to try them all out. However, given that you said you can only barely tolerate the taste of salmon, I would start out with some of the milder tasting white fish. Tilapia, (Atlantic) cod, halibut, pollock all fall into this category – they are usually seen as pretty inoffensive tasting, which is probably why they are also among the most commonly eaten fish in America. But if you want to get more of the nutritional benefit of fish, you really have to start branching out into some of the fattier ones, like sea bass or sablefish.

And then, if you’re feeling more adventurous, you can start looking at some of the darker fish. Salmon falls into this category, so it may not be to your liking, but there are a ton of fish with very different flavours that roll up into this group. From different types of salmon, to mackerel, to sardines and anchovies, to bluefin tuna. Can’t get around experimenting to find out what you like.

Preparing/Cooking Fish

There are so, soooo many ways to cook a fish. By the way, I am convinced that part of the reason why so many people say they don’t like fish, is because they have only ever had fish that was either deep fried into oblivion and tasted more like oil and batter, or fish that was baked or pan fried into being fully well done, about as tough and tasteless as an equivalent cooked steak would be.

Some types of fish are suitable for this sort of treatment. Haddock and Atlantic cod are great for fry ups, because they don’t really have that much of a taste to them anyway and they hold their shape well. You try that shit on some bluefin tuna or some sablefish, and I am going to hunt you down and bitchslap you into next year.

For someone who is just starting out, I would suggest a simple pan fry for some of those milder types of fish I mentioned above. Oven baking on an open tray is great too, and pretty straightforward. You can deep fry the fish without any batter, or with just a very light dusting of flour. And, if you have a grill, I have found that people tend to like the taste of charcoal grilled fish a lot more than they would expect – I think the char and the smoke provide a sense of grounding/familiarity, to offset the fish flavours they are less used to.

Once you have gotten a bit more comfortable with “fishy” tastes, you can start doing things like baking in the foil boat like someone else mentioned, or my personal favs, steamed or raw fish. I also enjoy using off cuts and carcass pieces to make soups, stews, porridges, but I would not recommend that unless you are reaaally comfortable with fishiness.

Seasoning & Sauces

Personally, I fucking love the taste of fish. I eat that shit without anything other than some salt or soy sauce all the fucking time. None of that lemon shit, either. So I can’t really help you here.

Wanna guess what colour my skin is?

Piccata for preparation hands down. Any white flaky fish will be good.

Dredge the fish in flour, salt, pepper, something a little spicier if you are about that

Slice up garlic and shallots/red onions. Put capers off to the side, get a bottle of white wine out from the fridge and pour yourself half to 3/4 of a glass. Drink half of it and reserve the rest for the pan. Half cup? of chicken stock. Halve a lemon. Cut up some parsley. Have some extra butter on the side

Olive oil and butter into a pan that's been heating on medium/medium high heat depending on your range.

Add the dredged fish in there for 4ish minutes

Take it off and put on a side plate.

Add in garlic, capers, and shallots/red onions. Red pepper flakes if you're feeling it. Get it nice and sauteed. Add in the wine, pour yourself another half glass if you're thirsty. Scrape up the stuff stuck to the bottom of the pan so the sauce gets all that goodness in there. Reduce by half on low medium heat.

Add in the chicken stock and lemon juice. Reduce a bit more. Toss in that knob of butter to finish the sauce.

Add the fish back in and let it get to know the sauce.

Garnish with parsley and eat some absolutely delicious fish. This also works with dover sole. Absolutely not with salmon

I and maybe Isaiah_53_5 💎🙌💎🙌💎 if I were to guess eat fish on Fridays (Catholic gang), and I usually get whatever is on sale, with the exception of sockeye salmon which I don't like all that much, I prefer Atlantic, chum, Coho, and chinook to sockeye.

Tuna is great for a quick sear.

Going off of what basically everyone here said, fish doesn't require all that much seasoning since it has great flavor/texture on its own (assuming it's good quality). Swordfish is an exception since it's very meaty and can be marinated.

Personally, I also really enjoy mackerel and herring (especially pickled with some onions in the Polish style). Damn, I really want to do another traditional Polish drinking feast  I made for some friends a couple months ago (nice article about it, vodka on vodka, pickled herring, kielbasy, pickled feet, rye bread, the whole nine yards).

EDIT: will also add that I'm a sucker for all kinds of shellfish, including and especially oysters for all that great zinc.

My favorite fish meals are those where I caught it on the same day. The freshness really matters

i had some really good grilled Pargo (Red Snapper?) in Puerto Escondido recently. Raw tuna and grilled salmon also a favorite

I try to eat fish frequently for health reasons. So I’ll do at least 3 Michelin omakase’s a week. My favorites - otoro, very fatty king salmon, and a nice Hokkaido uni 

Sable/Black cod, amazing with butter. Flaky and soft like hogfish and in whole foods in NYC.