We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Halibut for sure. Salmon is a good second choice. there isn't much sea food I don't like. In Alaska the Halibut can be huge and small boat fisherman will often shoot them before bringing them into the boat because they are so big that they are dangerous.
Striped bass, only the very freshest bluefish, halibut, shellfish, octopus if done correctly. Can't eat salmon anymore, had some that was tainted and eating a little now makes me very sick almost immediately. And Chesapeake crab is a special treat, and fresh mackerel can be amazing if done correctly. I'm kind of over tuna these days.
Ed has a good list here, but Copper River sockeye salmon is awesome. I can relate to the salmon intolerance though mine is lobster instead of salmon.
Ate a bad lobster on the Cape years ago and spent a long night at the Outer Cape medical center in misery and haven't been able to tolerate even a little lobster broth in seafood pasta sauce ever since.
It's always been swordfish. Growing up in a Irish Catholic family of eight on Boston's south shore, the Friday fish menu was as regular as the phases of the moon. First Week Swordfish, 2nd Halibut, 3rd Haddock, and 4th, the dreaded fishsticks. As we got older, we always found somewhere else to be.
Swordfish, brushed with peppercini juice to cut the fat, just prior to broiling to first touch of firmness.
Arctic Char but it has to be fresh,not frozen. Eagle river salmon, Fresh Queen Crab, Newfoundland Cod, lobster and then all the rest. I grew up on fresh fish and I don't like frozen seafood of any kind, especially Char, the taste goes way off.
My mother-in-law takes halibut cuts about the size of a pack of cigarettes, dips them in Pan-Kits pancake mix batter, and deep fries them. I could founder on the stuff. And I mix up a batch of hush puppies to take turns with the fish in the fat pot.
But oh how I love shrimp. Sometimes Husband and I will run down to Corpus Christi overnight, and eat shrimp breakfast, lunch, and supper.
Ling cod cheeks. Awesome. I used to fish for them and I would watch over the other fishermen when they cleaned their fish at the dock. If they didn't know about the cheeks you grab the carcass they throw away and cut them out. Amazing how few fishermen knew about this.