Next time you’re shopping for fish, know what you’re getting!

All Illustrations by Stephanie Carter for Food Network Magazine.

These two members of the salmonidae family have a pink-orange flesh. They’re extra-rich, oily fish, which means they’re high in omega-3s.

Substitutes: Ocean Trout, Black Cod, Mackerel

This lean white fish will flake into large tender pieces when cooked. Go with Pacific cod, if you can — it’s a more sustainable choice than Atlantic cod.

Substitutes: Haddock, Pollack, Monkfish

A meaty texture distinguishes halibut from other types of lean white fish. Look for wild Pacific or farmed Atlantic halibut, which are the most humanely and healthfully sourced.

Substitutes: Flounder, Sole, Cod

This lean tropical fish is named after the Hawaiian word for "strong." Its light pink flesh cooks up white and firm — and it’s both flaky and dense.

Substitutes: Halibut, Swordfish

Atlantic and Gulf of Mexico snapper have a distinctive reddish-orange skin and pinkish flesh. Snapper is lean and mild; some say it tastes slightly nutty.

Substitutes: Grouper, Black Sea Bass

Black sea bass is one of the most widely available in this group of white-flesh fish. It’s lean and delicate, with a buttery and slightly sweet flavor.

Substitutes: Flounder, Red Snapper

These fillets are super thin, so they cook quickly. Sole generally comes from European waters; its American counterpart is flounder, which is similarly light and delicate.

Substitutes: Red Snapper, Pollack

If you like meaty fish, swordfish is for you — it’s generally sold in hefty steaks. When cooked, it’s moist and firm and the flavor is mild but distinct.

Substitutes: Halibut, Tuna