Tilapia/Oreochromis Niloticus (sort) (Ferskvann, Brakkvann og Saltvann)

Tilapia is a fresh water fish which is widely spread throughout the world, bust mot so in the north of Africa. It's a herbivorous fish, and could easily be a favourable art for other species in its ecosystem.  Tilapia has a healthy wild stock, and is also heaviy farmed. When there's 100's different tilapia species and none of them are locally bound, most of them are beads made of same characters. The meat is middle fat, which actually makes it finished by 5 or less minutes on the grill. This equates to the black tilapia alone. It's an easy species to handle, but thread carefully. The fish has good flavour, and is best if cooked at a low heat.

- onion
- pak choi
- sweet sauce with lime juice and red chilli
- filet of Tilapia

Price: 5-10£ a piece (sizes may vary)
Comfort: comfortable, yet little meat should do it precaucious
Flavour: 7/10

Ilish/Hilsa/Tenualosa Ilisha (Ferskvann og Brakkvann)

Ilish or Hilsa, also known under several other names, is a popular fish in the pilchard family eaten in greater parts of asia. Mine was caught in Myanmar aka Burma. This fish is 600-800 grams of weight, and at such big for a pilchard fish. It holds a bit of fat and some chew, and is somehow fairly priced. Personally I have two bothers about both buying and eating this fish. The first is that its full of bones throughout which leaves very little clean meat. Other than that its a fish bwhich population is declining due to heavy fishery. I have no idea how much information there is about the Ilish population in Myanmar, but its worth mentioning that Bangladesh, where the fish is most sought after, banned export of the species in 2012.

- Hilsa filet

- Chilli noodles
- White wine vinegar

Price: 3-6£ per fish
Comfort: Hard work because all the bones, maximum of 2 min fry time each side
Flavour: 6/10

Havabbor/Seabass/Dicentrarchus Labrax (Saltvann/Brakkvann/Ferskvann)

This is some farmed seabass from Greece. Seabass is a popular choice at the fishmongers although, at least in Norway, I find it to be more often on the restaurant menues than in the family homes. The fish is mor popular on the other side of the North Sea, and ion the south of europe. It's an easy fish to work with, with good structure in the meat, few bones and small fish scales which doesn't bother me at all. Despite its name, this spesies is also known to be located in some rivers. Its widely mass-produced through fish farming, yet wildly its not endangered in any way. Enjoy this as a light surf'n'turf with sides of meat and salad.

- fried bacon

- salad

- filet of Seabass

price: 15-20£ a kg

comfort: Easy ro work with, easy to cook right

flavour: 8/10

Bangus/Milkfish/Chanos Chanos (Saltvann & Ferskvann)

Bangus, or Milkfish as they say in America, are a popular fish on the philippines, where it is considered to be a national treasure Bangus. Although I'm unsure it will ever face the same popularity in Europe. It's a very lean fish so dangers are it will become dry quickly when cooked. It has a ridiculous amount of bones, which makes it a laboriously task to debone. There are some videos on youtube showing the technicalities of which it should be done, but I neither have the time nor interest of learning it. Unless I'm planning on eating it again of course. It's just a mess of bones and lacking in flavour. Traditionally its grilled, and on the philippines there exists a healthy farming of the species. Bangus is a fish that thrives in both fresh and salt water, which leaves me with the hope that there are other varieties of the species with more desirable flavour profiles.


- Milkfish filet
- fried parsnip


Price: 2-5£ a fisk
Comfort: Hard to handle right, even harder to cook right
Flavour: 2/10

Red Snapper/Yelloweye Rockfish/Sebastes Ruberrimus (Saltvann)

There's a big scale of commercial fishing going on after snappers worldwide today, and the fish family itself has a lot of sought after varieties. This one is, where I live, simply called Red Snapper. I'm not sure if its the same as the Northern Red Snapper, which is quite popular on the northern american continent. This is a very comfortable fish to handle, with few and small bones, small fishscales and fatty meat which endures a bit of cooking without going dry. There's a lot of lfavour and it reminds me of cusk or seabream. This is that good, it only needs a simple salad as a side. A fish that demands little and will satisfy many, is not endangered as I'm aware of although shrimp fishing catches more snappers than its population will be able to sustain over time. 

- Filet of Red Snapper
- Chinese cabbage, red paprika and corn

Price: 4-8£ pr fisk
Comfort: Easy to handle, easy to cook.
Flavour: 9/10