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Taste: Firm texture, light meat with
moderate flavor. Extra-lean fish.
Recipe substitutes: Shark, tuna, king mackerel.
How much to buy: 1⁄4- to 1⁄3-pound fillets per serving.
Amberjack
Taste: Firm texture, white
meat with mild flavor. Extralean
fish.
Recipe substitutes: mahi-mahi,, mullet, tilefish, grouper, shark.
How much to buy: 1⁄4- to 1⁄3-pound fillets per serving.
Stone crab
Taste: Firm texture, sweet meat. Very lean.
Recipe substitutes: Golden crab, blue crab.
How much to buy: 3 claws per person.
Mahi-mahi
Taste: Firm texture, light, sweetly moist meat with solid
flake and moderate flavor. Extralean.
Recipe substitutes: Amberjack, mullet, pompano, farmraised catfish,
grouper, tuna.
How much to buy: 1⁄4- to 1⁄3-pound fillets per serving.
Red grouper
Taste: Firm texture, white meat with large flake and a mild flavor. Extra-lean fish.
Recipe substitutes: Amberjack, snapper, mahi-mahi, catfish, tilefish, shark.
How much to buy: 1⁄4- to 1⁄3-pound fillets per serving.
Blue crab
Taste: Delicate texture, sweet meat, low fat.
Recipe substitutes: Stone crab, golden crab, spiny lobster,
shrimp.
How much to buy: 3 to 4 whole crabs per serving.
Catfish, farm-raised
Taste: Firm texture, white meat with mild flavor. Lean
fish.
Recipe substitutes: Mahi-mahi, grouper.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Clams
Taste: Firm texture, rich meat with sweet to slightly salty flavor. Extra lean.
Recipe substitutes: Scallops, oysters.
How much to buy: 6 per serving.
Flounder
Taste: Firm white meat, delicate flake, fine texture, mild
flavor. Lean fish.
Recipe substitutes: Red snapper.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Golden crab
Taste: Delicate texture, sweet meat. Low fat.
Recipe substitutes: Blue crab, stone crab, spiny lobster,
shrimp.
How much to buy: 2 leg clusters per serving.
Mackerel, king
Taste: Moderate texture, dark meat with full flavor. Lean
fish.
Recipe substitutes: Spanish mackerel, tuna, swordfish.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Mackerel, Spanish
Taste: Moderate texture, dark meat with full flavor. Lean
fish.
Recipe substitutes: Mullet, swordfish, king mackerel.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Mackerel, wahoo
Taste: Excellent table fare. Fillets/steaks are white and
flaky when cooked. Mild to medium fish taste. Known to
have a "sweet" flavor.
Recipe substitutes: King mackerel, snapper, amberjack.
How much to buy: Good luck with that. Wahoo are a popular catch off Florida waters and rarely found in markets.
Find a generous fishing captain or hire one. As with other fish, you will need 1⁄4-1⁄3-pound fillets per serving.
Mullet
Taste: Firm texture, light meat with moderate flavor.
Lean fish.
Recipe substitutes: Mahi-mahi, pompano, Spanish mackerel, amberjack.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Oysters
Taste: Tender to firm texture, flavor varies from salty to bland. Extra lean.
Recipe substitutes: Clams.
How much to buy: 6 per serving.
Pompano
Taste: Firm texture, light meat with mild flavor. Lean fish.
Recipe substitutes: Mullet, mahi-mahi, snapper.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Rock shrimp
Taste: Firm texture, similar to spiny lobster with sweet,
distinct flavor. Low fat.
Recipe substitutes: Shrimp, spiny lobster.
How much to buy: 2 pounds raw tails yield 1 pound of
cooked, peeled and deveined shrimp.
Scallops
Taste: Firm texture, sweet, delicate flavor. Extra lean.
Recipe substitutes: Clams.
How much to buy: 1⁄3 pound per serving.
Sea trout
Taste: Lean fish with light, sweet, delicate flavor.
Recipe substitutes: Pompano, mackerel, snapper, mullet.
How much to buy: Good luck with that. Sea trout are a
popular catch off Florida waters and rarely found in markets.
Find a generous fishing captain or hire one. As with
other fish, you will need 1⁄4-1⁄3-pound fillets per serving.
Shark
Taste: Firm, white meat with no bones and a mild flavor.
Extra lean fish.
Recipe substitutes: Grouper, swordfish, tilefish, amberjack.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Shrimp
Taste: Crisp texture with sweet, distinct flavor. Low fat.
Recipe substitutes: Blue crab, spiny lobster, golden
crab, rock shrimp.
How much to buy: 2 pounds raw headless, unpeeled
shrimp will yield 1 pound of cooked, peeled and deveined
shrimp.
Snapper, red
Taste: Firm texture, white meat with mild flavor. Lean
fish.
Recipe substitutes: Grouper, swordfish, tilefish, amberjack.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Snapper, yellowtail
Taste: Firm texture, white meat with mild flavor. Lean
fish.
Recipe substitutes: Grouper, swordfish, tilefish, amberjack.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Striped bass
Taste: Firm texture, moist and flaky, white meat with
mild flavor. Extra lean fish.
Recipe substitutes: Snapper, tilapia.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Tilapia
Taste: Moderate texture, white meat with mild flavor.
Extra lean fish.
Recipe substitutes: Snapper, tilefish, striped bass.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Tilefish
Taste: Firm, white meat with mild flavor. Extra lean fish.
Recipe substitutes: Amberjack, tilapia, grouper, shark,
snapper.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
Yellowfin tuna
Taste: Firm, light meat with full flavor. Lean fish.
Recipe substitutes: Swordfish, mahi-mahi, king mackerel.
How much to buy: 1⁄4-1⁄3-pound fillets per serving.
SOURCES: FL-seafood.com and Orlando Sentinel research