Walleye, catfish, salmon and tuna are my favorites. All the other white fish to me tastes the same.

I tend to reach for salmon, wild caught highly preferred.

It takes a hollandaise sauce so well, and I loves me some pastured egg yolk & pastured butter sauce of deliciousness.

seared tuna steak...still blue on the inside

Forget fish - Oysters! Oh.. sweet sweet delicious shuckers of my dreams. Actually, just deliver me a seafood plateau and a bottle of bubbles and I'm happy. Happy as a CLAM.

I cook fish enough at home so when I go out I want sashimi, crustaceans, molluscs :)

look was is is good for the marine live

Halibut cheeks are awesome!

And mercury be damned, marlin is so tasty I don't even care.

There's a rough fish species called buffalo, looks like carp, maybe it is, but it has wonderful flavor and terrible bones. I mean, bones that bifurcate and trifurcate into multiple forks, a real nightmare for filleting, but okay for casual finger pickin'. It's in the grocery story dirt cheap here in Minnesota, anybody else tried it? Anybody got good advice how to eat it without expending more calories that you take in? It is tasty.

Copper River Salmon is my favorite.

I haven't found anything I enjoy more than orange roughy and flounder.

For me it's more about the preparation.

Blackened mahi Blackened halibut Halibut with creamy dill sauce (ie homemade mayo with fresh dill and tarragon) Wild Salmon with Butter, Creole seasonings and fresh Thyme Any of the firmer whitefish (incl halibut) done Picatta

I love horse mackerel, but escolar/walu is my favorite -- it's very buttery and rich and makes even the best salmon seem watery and tasteless. It can have some unpleasant after-effects until you're accustomed to it.

Sashimi all the way - why ruin great healthy fish by cooking it! Don't get the image in your head of Gollum ripping through a raw and wriggling fish... I don't mean to that extreme... Think more filleted salmon, tuna or kingfish with chopsticks and some garlic rub.

Wild Salmon!! I make it in my crockpot in parchment packets.

it all depends where you are and what's in season. Fresh and local trumps everything else.

Grouper, blackened or grilled. Melts in your mouth!

I've spent most of my life trying to solve this riddle. It depends on what's fresh. Beyond that, there was that grilled halibut fillet on thin sliced cabbage in Anchorage.

Or maybe the poached sockeye. Or that grouper slathered in butter. Or the bar cooked over grape twigs. Or the brook trout pan fried in the woods.

The best fish lately is the apple smoked coho.

Tuna, tuna, and tuna, if I'm eating it raw or barely seared (like sage_ said elsewhere in this thread). Tekka maki always has a place on my plate.

King salmon is a close second for raw/seared preparation if good tuna isn't available.

For cooked fish, I like haddock or catfish as a fillet, especially deep fried. For flake fish applications like fish tacos, either tilapia or swai is perfect.

As people have said, whatever's freshest is usually the way to go. That said, I really will go for salmon (which I like best raw, smoked, or just seared) or for hard-shell shellfish (oysters, clams, mussels, scallops) when I have those options. Yellowtail and swordfish are also great, hearty, "meaty" fish varieties.

Wild sockeye salmon.

I absolutely LOVE mackerel! It's been my favorite since I was a kid. It has a more meaty taste, in my opinion, compared to other fish, and it's juicy, never dry.

The way my mom makes mackerel is she filets it open and sprinkles each of the halves with pepper and a little salt. Then, she'll bake them in the oven in a foil-covered tray. It comes out SO delicious!

I like other fish as well, but mackerel is a true winner for me for the fact that it's truly filling, has a meaty delicious flavor, and is juicy. For example, I like salmon, but it can be dry sometimes, and the flavor isn't the best I've ever tasted. I also like tuna, but again it can sometimes be dry and doesn't really have a strong flavor on its own. There are other fishes I've eaten, but don't remember the names... so I can't comment on those.

But mackerel? Give me mackerel any day, any time...

Steelhead trout - whole fish - head on - enjoy the lovely time!

Salmon is available about 2-3 monhts year here. I eat alot of it in season. But I am happy with any whole fish that is fresh and from local waters. Freshness is important to me. Salmon prepared sous vide 42-45C (no oxidasing any fat or loosing flavour, its cooked under vacuum) is my favorite meal. Have to wait the nex summer....

I have commented on a couple of people who recommended walleye pike, mackerel and grouper. And if you ever get to Florida or anywhere along the gulf coast and get a chance to try hogfish, that is absolutely the BEST. Sorry everyone else, but we keep it all here and don't ship any of it away!

Actually, that's really because hogfish can't be netted or hooked - it is generally only caught by spearfishermen. One of the saddest days of my life was when my husband stopped diving anywhere but springs and caves - no catching fish in caves. :(

My favorite fish is White Salmon, never eaten it outside of sushi, which I dont eat anymore, since going paleo. I am desperately trying to find a local source of it for my own sashimi uses... this stuff is so damn delicious, almost sweet. It would be a shame to even cook it!

God I hope someone doesn't tell me its something other than Paleo Good!

On the East Coast Blue Fish is a good cheap option with loads of Omega-3s. They don't farm it because it is is somewhat strong flavored, but the price is great and it is great with some butter and a cajun rub!