a.k.a.: Chinese steelhead, black trout, black ruff, tautog, black porgy, oysterfish, chowderfish

Waters:Atlantic coast from Nova Scotia to South Carolina; Pacific Ocean

Description (in water): Color ranges from dull to dark gray or green with darker blotches on the sides of its plump body. It also has thick, puffy lips, and can grow to weigh from 3 to 25 lbs.

Description (in market): Store-bought specimens range from 3 to 5 lbs. The mottled, off-white flesh is meaty yet lean, firm-textured, and mildly flavorful.
Be aware: A network of tiny fine bones runs through the meat.

Sold as: Whole fish, fillets, steaks

Best cooking: Blackfish grills and bakes well and is excellent in soups, stews, and chowders, as the meat does not flake or fall apart easily. Always remove the tough skin, which is not edible.

Buying tips: Try to buy skinless fillets or steaks, as removing the inedible skin yourself can be difficult. Look for pure white meat that shines reflectively; check for browning and signs of dryness.

Substitutes: Carp, cod, dogfish, grouper, haddock, monkfish, red snapper, striped bass, tilefish, wolffish

Notes: Blackfish flesh is meaty, as is the flesh of all fish that feed on shellfish.
(Blackfish eat clams, muscles, and crustaceans.)