Being stationed at Fort Lewis brings with it a variety of culinary opportunities that you cannot get anywhere else in the United States.

For starters, you can go to Seattle to Pikes Place Market where they chant, sling fresh seafood around and entertain crowds of people with their knowledge.

On a recent visit to Pikes Place, some of the fish handlers shared some information on types of fish, how certain types of fish taste, how it should be cooked, and how to choose the best fresh fish.

Whether you are a seafood aficionado or novice does not matter when it comes to fish.  There is something for everyone when it comes to seafood.  Here are some helpful tips to use in choosing seafood:

First, determine which kind of fish you would like to purchase.  To do this, you need to know the texture, the flavor, and the best cooking methods for that type of fish. 

To decide which fish you want to cook and how, first determine the texture of the fish you want to try, Of course you can ask when you purchase the fish which ones are fragile, best for grilling etc., but you can also test the fish yourself by bending it to determine its flexibility. 

Fish falls into five categories: fragile - sole, flounder; delicate - salmon, trout; slightly firm - halibut, bass, grouper; firm - mahi-mahi, sturgeon; dense - swordfish and tuna.  It is important to know the texture of fish before you cook it.  It will save you a lot of headaches later.  For example, fragile fish will fall apart if grilled and dense fish should be marinated so it does not dry out.  

Also know which fish are lean, and which are higher in fat.  Typically, white fish are typically lean, orange and dark fleshed fish are fatty, and cream fleshed fish are lean, medium, or fatty.

Once you have decided the texture of fish you like then choose whether you want fillets, steaks, or whole fish to cook.  Fish fillets vary from 1/3 inch thick, (sole, or flounder); to 1.5 inches thick, (salmon, cod); and fish steaks are about 1 inch thick, (tuna, swordfish).

Next, determine how you will cook the fish.  Fragile fish cannot be grilled.  Delicate and slightly firm fish can be cooked using any method, while firm and dense textured fish cannot be steamed or poached.  

Finally, try samples, or ask questions to determine what the flavor of the fish is before you purchase it.

Find out which seafood has a fishy taste, and which do not.  Below is a list of some of the most popular fish sold in this area along with a description of how it tastes.

Mussels - This seafood is often described as having a taste similar to a very good mushroom.  It is very similar to the flavor of clams.

Oysters - This seafood is firm and slippery, and it has a salty, sweet, fruity taste to it.  It pops in the mouth when you eat it.  It is an acquired taste.  Not everyone likes it!

Tilapia - this fish is very lean, white, and does not have a fishy taste to it.

Swordfish - This fish has a very mild flavor, with a meaty texture. It is rich in Omega 3.

Pacific Cod - This white fish is mild, coarse and very firm in texture.

Squid - This seafood does not have a real taste.  It is often cooked breaded as in calamari, or in some sauce or flavoring to give it more taste.  This is a fish to try without knowing what it is before you eat it! You might be able to swallow it a bit easier if you are in the dark when you try it!

Octupus - This seafood has a meaty texture that is similar to a scallop.  The flavor is a very mild whitefish, with the texture of a tuna steak.