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2. Whitefish (fisheries term) - Wikipedia

   en.wikipedia.org/wiki/Whitefish_(fisheries_term)

   White fish (Atlantic cod) White fish fillet (halibut – on top) contrasted with an oily fish fillet (salmon – at bottom)Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), and pollock (Pollachius), among others.

3. Brill (fish) - Wikipedia

   en.wikipedia.org/wiki/Brill_(fish)

   The brill (Scophthalmus rhombus) is a species of flatfish in the turbot family (Scophthalmidae) of the order Pleuronectiformes.Brill can be found in the northeast Atlantic, Black Sea, Baltic Sea, and Mediterranean, primarily in deeper offshore waters.

4. Salmon - Wikipedia

   en.wikipedia.org/wiki/Salmon

   Salmon (/ ˈ s æ m ən /; pl.: salmon) is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins.

5. Lutefisk - Wikipedia

   en.wikipedia.org/wiki/Lutefisk

   The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...

6. Walleye - Wikipedia

   en.wikipedia.org/wiki/Walleye

   Walleye pike was declared the official "state warm water fish" of Vermont in 2012. (Vermont's official "state cold water fish" is the brook trout, Salvelinus fontinalis.) [25] South Dakota designated the walleye as its official state fish in 1982. [23]

7. Fish anatomy - Wikipedia

   en.wikipedia.org/wiki/Fish_anatomy

   In practice, fish anatomy and fish physiology complement each other, the former dealing with the structure of a fish, its organs or component parts and how they are put together, such as might be observed on the dissecting table or under the microscope, and the latter dealing with how those components function together in living fish.