A favorite for its delicate flavor and firm texture
Versatile and beloved in French cuisine, especially in brandade
Known for its mild taste, perfect for Mediterranean recipes
Often smoked or used in comforting French seafood stews
Prized for its large, meaty fillets, ideal for haute cuisine
A sustainable choice, commonly used in hearty fish pies
Known as 'poor man’s lobster,' used in luxurious French dishes
Enjoyed smoked, baked, or in salads across French regions
A staple in French kitchens, often pan-fried with garlic butter
Essential for Niçoise salad, loved for its rich, meaty texture