Fish

A "fish" is any vertebrate animal that lives in water, is covered with scales and moves about with fins. Fish abound in most aquatic environments, from oceans to mountains, in freshwater and seawater. Fish is a vital source of food for most people. Fishes like sharks horrify humans, and fishes like goldfish entertain humans.

Popular to serve as a main dish, salmon provides a tender, flaky-textured meat with a mild to rich flavor, depending on the species. Salmon can be prepared in almost any manner, such as smoked, baked, broiled, grilled, fried, or poached.

Smelts are sold, cooked and eaten whole. They have a rich, oily flesh with a mild flavor.http://www.recipetips.com/kitchen-tips/t--1228/types-of-fish.asp

Tuna and sardines are two of the world's main seafood sources.

Yellowfin tuna, albacore tuna, cod, and Alaska pollock, which are often used for food, are seawater fish. Popular varieties can become overfished. Atlantic cod, monkfish, and bluefin tuna are three varieties that need time to repopulate. However, as long as consumer demand remains at a high peak, they may possibly become endangered species. http://www.thenibble.com/reviews/MAIN/fish/seafood/seafood-glossary.asp

Salmon and smelts are both anadromous fish, which means that the fish is born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.http://www.recipetips.com/kitchen-tips/t--1228/types-of-fish.asp Salmon originated in the Atlantic and Pacific Oceans, but are now grown in most locations where there is cold, protected seawater.

Smelts are a very small silver-colored fish that have a tint of green coloring on their back. The best season for smelts generally starts in September and runs into May. They are generally found ranging in size over three inches to under eight inches.http://www.recipetips.com/kitchen-tips/t--1228/types-of-fish.asp

Anchovies are small saltwater fish belonging to the herring family that are native to the Mediterranean Sea and the English Channel. Typically no more than six inches in length, the anchovy is green-colored as a fresh fish, but changes to a greyish-black color when cured. It is used in appetizers.