Hey CupidFish! Thought I’d pipe in as recommended be my doctor. I have started to eat fish 3-4 times per week plus being new to cooking fish I often want/need to cook a variety of fish. I know there are firm fleshed fish like salmon that can be baked and soft fleshed fish that are best maybe fried. The problem is I don’t know which fish fall into these different categories. The other day I bought flounder for the first time and tried to bake it and it turned to mush. Does anyone know where I can find a good cookbook or recipe lis/ glossary that would list the different kinds of fish and the best way to cook them. The hit and miss method is too expensive.

Ed, in Seattle