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