Wild-Caught Fish:
* Tuna: Especially bluefin tuna, which is highly prized for its flavor and is facing overfishing concerns.
* Salmon: While farmed salmon is common, wild-caught salmon (especially Alaskan salmon) is considered a delicacy.
* Swordfish: A large, predatory fish that is often targeted by commercial fisheries.
* Grouper: A large, bottom-dwelling fish found in tropical and subtropical waters.
* Halibut: A flatfish that lives on the ocean floor.
* Snapper: A variety of fish found in tropical and subtropical waters.
* Cod: A whitefish found in the North Atlantic Ocean.
* Haddock: A whitefish found in the North Atlantic Ocean.
* Mackerel: A fatty fish found in the Atlantic and Pacific Oceans.
* Monkfish: A bottom-dwelling fish with a distinctive appearance.
* Flounder: A flatfish that lives on the ocean floor.
* Sea Bass: A variety of fish found in the Atlantic and Pacific Oceans.
Other Considerations:
* Regional Availability: The types of wild-caught fish available will vary depending on your location.
* Sustainability: It's crucial to choose sustainably caught seafood. Look for labels like "MSC" (Marine Stewardship Council) or ask your fishmonger about their sourcing practices.
* Seasonality: Certain fish species are more abundant during specific seasons.
Remember: The best way to ensure you're getting wild-caught fish is to ask your restaurant or fishmonger where it was sourced from.