Thanks for all the insights--it's greatly appreciated.

While I do have some culinary experience with other forms of seafood (shrimp, lobster, clams, abalone, etc...), for whatever reason, my experience with fish, other than the steamed ones found in Chinese cuisine, has been very limited. When it comes to fish, I don't even know what I don't know; I'm not even sure what the difference is between Cod, Halibut, Monkfish and Sea Bass. Salmon I can tell because of it's unique color!

Thus far, this fish talk is pretty interesting, and has me thinking perhaps I should eat it more. I'm going to try it all the ways referenced above, and then, of course, continue to have the one or several ways I prefer after trying them all.

PS - I'm assuming the tuna in cans I often enjoy are some kind of larger fish that may have teeth!