Fresh and Catchy Names for the Same Eco-Friendly Fish

Juliet Capulet once wondered: "What's in a name? A rose, by any other name, would still smell just as sweet." While that may hold true for flowers, when it comes to fish, a name can make all the difference. For some sea creatures, ditching a less-than-flattering title for a fresh, new one can be the key to a total image makeover. And when that new name catches on, it's like striking gold in the ocean.

You might remember two iconic success stories from the ocean's rebranding world. Take the slimehead, for example. Its original name was a total flop, but when it was rebranded as 'orange roughy,' it became an instant hit—so much so that it was overfished into endangered status. Then there's the story of the Patagonian toothfish, which was rebranded as Chilean sea bass (even though it's not a bass at all), and became a popular choice, only to be overfished and driven to unsustainable levels.

Now, let's check out a few more of the ocean's recent 'alias' transformations. You might find these new names at your local grocery store.

Mud Shad / Gizzard Fish / Lake Whitefish

Found in both fresh and brackish waters across the U.S., this fish earned its name because of its most unusual feature: a gizzard. In simple terms, a gizzard is an internal sac filled with small rocks or sand that helps with digestion—something more typically seen in birds and dinosaurs. This oddity was enough to make the fish stand out. But let's face it, 'mud shad' doesn't exactly make your mouth water. Find this eco-friendly fish under its more appetizing alias, Lake Whitefish, and do your part to help both the environment and its much-improved name.

Mahi-Mahi / Dorado / Dolphinfish / Pompano Dolphin

Just like how people initially confused the coronavirus with the beer, many once mistakenly thought dolphinfish was a type of dolphin. (Spoiler: It's not.) To avoid this confusion, the name was changed to Mahi-Mahi, a term from Hawaiian, and to the more elegant-sounding Dorado. Today, the fish is rarely associated with dolphins, and its rebranding has been a success!

Delicious Recipes to Discover:

• Ginger Glazed Mahi Mahi
• Sous Vide Mahi Mahi with Jalapeno-Lime Butter
• More Mahi Mahi Recipes

Tautog / Blackfish

Despite the strong and noble association with Brynden Tully, the 'Blackfish' name doesn't exactly make your taste buds tingle. This tough fish, known for its powerful jaws that can reduce a crab to bits in seconds, certainly carries a reputation for toughness. However, it's actually a tender, flavorful wrasse fish, perfect for chowder, and takes on the rich flavors of the shellfish it feeds on. Try it under the name Tautog, and you might just find it a bit more delicate and delicious.

Recipe to Try:

• Braised Tautog with Chorizo

Porgy / Sheepshead / Scup / Sea Bream / Silver Snapper

Scup may sound endearing, which suits this small fish, typically weighing just about a pound. But is it too cute to eat? On the other hand, Sheepshead—named after Long Island's Sheepshead Bay, where it's commonly found—sounds much less appetizing. 'Porgy' strikes a balance between the two, though names like sea bream and silver snapper definitely have more sophistication, which is probably why you're more likely to find them on a restaurant menu than by their other names.

Monkfish / Goosefish

These names don't exactly make your mouth water, and to be fair, neither does the appearance of this large, infamous fish. Once considered trash fish due to the small portion of edible flesh—the tail—goosefish was mostly discarded. But as chefs experimented with this dense, non-flaking fish and discovered its lobster-like texture, it was rebranded as monkfish. Now, it's a favorite in fine dining, often called 'the poor man's lobster.'

Recipes to Discover:

• Thai Monkfish Curry
• Monkfish Provincial
• More Monkfish Recipes

Snow Cod / Bigeye Cod / Alaska Pollock

Often battered and deep-fried into sticks or patties, or processed into surimi by large seafood producers, Alaska pollock has earned a reputation as a low-cost commercial fish. However, due to its abundance in the North Pacific, it’s also one of the most widely consumed fish species around the globe, often sold simply as 'whitefish.' Now marketed as Bigeye and Snow cod, this mild-flavored fish actually offers more taste than traditional cod and haddock, making it a great sustainable option under its new, elevated names.

Recipes to Explore:

• Pollock Montreal
• Quick and Easy Fish Tacos
• Big Ray's Herb and Garlic Fish

Blue Warehou / Yellow Spotted Trevally / Snotty Trevally / Snot Fish / Snotgall

This fish, known for its impressive mucus production, gets its name from the fibrous orange and brown clumps it leaves behind. Not exactly the most appetizing image, right? But the fish itself is surprisingly tasty! Its fillets are thick, with a medium to low oil content, and they require gentle cooking to avoid becoming tough. Trevally is commonly found in the Indo-Pacific, including Australia and New Zealand, making it a regional favorite.

Red Snapper / Hogfish / Hog Snapper

The story of hogfish and red snapper isn't so much about renaming as it is about misleading marketing. If you search 'red snapper,' you'll quickly find that this prized fish is often misidentified in the marketplace. Along with cod and bass, 'red snapper' is one of the most misused fish names. Hogfish, named for its distinctive snout used to forage for crustaceans and mollusks, is actually a type of wrasse. It's a fantastic alternative for what is often sold as 'red snapper' in the South Atlantic and Caribbean, with a moister, sweeter, and silkier texture when cooked.

Delicious Recipes to Explore:

• Pan Seared Red Snapper
• Mediterranean Red Snapper
• More Red Snapper Recipes

Rock Salmon / Huss Salmon / Dogfish / Mud Shark

Though it's neither a dog nor a shark, this sustainable fish earned its 'mud shark' and 'dogfish' names due to its pack-feeding habits off the coast of New England. Nearly all of this catch is exported to Europe, including England, where it's known as 'Huss' or 'Rock Salmon,' often served with the classic and comforting accompaniment of chips.

Recipe to Try:

• Glenn's Blowing Rock Salmon
• Dogfish and Whiting Soup

Gray Snapper / Mangrove Snapper / Grunt

Known as 'grunts' for the noise they make when grinding their teeth, these small bottom-dwellers are often caught as bycatch while fishers target grouper and triggerfish. With their mild, white, flaky flesh, they're perfectly at home in their native Florida, where they are marketed as grunts. However, in other areas, they're often misidentified as snappers, even though their unique lower jawbone sets them apart from that species.

Recipe to Try:

• Ginger Snapper

Lingcod / Buffalo Cod / Cultus Cod / Pacific Greenling

The bluish-green tint of its raw flesh likely led to the original name 'greenling.' However, the reason it's now called lingcod remains unclear, as it's neither a cod nor a ling. With a richer flavor than cod and a more sustainable fishing method than ling, which is often trawled, it's a great alternative. The lesser-known names Buffalo Cod and Cultus Cod also apply.

Recipe to Explore:

• Pan-Seared and Crusted Ling Cod

Silverfin / Asian Carp / Kentucky Tuna

Recipe to Try:

• Stuffed Asian Carp

Calamari / Squid

When you think of squid, you might imagine rubbery tubes filled with dark ink, or the bait cut into pieces to catch a bigger fish. But 'calamari' brings to mind light, golden-battered rings, often served with lemon wedges and marinara sauce. This shift was no accident. In the 1970s and '80s, the Cornell Cooperative Extension and other organizations encouraged Long Island fishermen to sell squid under its Italian name, 'calamari,' after a drop in flounder and cod catches. Despite initial skepticism, restaurant owners began frying it up as an appetizer, and the rest, as they say, is history.

Delicious Recipes to Explore:

• Cory's Best Calamari
• Calamari Marinara
• Absolutely Delicious Stuffed Calamari

Crawfish / Crayfish / Mudbugs / Crawdad

Once considered the food of the poor, these little crustaceans—often called 'mini lobsters'—have become one of New Orleans' most beloved and renowned seafood dishes. Until the 1960s, they were regarded as a humble meal, but today crawfish are a staple in Southern cuisine, and crawfish boils are even making their way north. Regional names vary: 'crayfish' is more common in the north, 'crawdad' in the Midwest, and 'crawfish' in the South. The playful nickname 'mudbug' is used with a bit of humor.

Recipes to Discover:

• Cajun Crawfish and Shrimp Etouffe
• Crayfish or Shrimp Pasta
• More Crawfish Recipes

Peekytoe Crabs / Sand Crabs / Atlantic Rock Crab

Once discarded as bycatch, sand crabs have transformed into prized delicacies in fine dining establishments. Rod Mitchell, owner of Browne Trading Company in Portland, Maine, coined the name 'peekytoe crabs' to highlight the sharply inward-pointing tips of their legs, which are distinctive to the species. Due to their delicate nature and inability to be shipped alive, these crabs are usually available only to chefs. The whimsical name 'peekytoe' certainly sounds more appealing than the plain old 'sand crab.'

Uni / Sea Urchin / Whore's Egg

Once a nuisance for Maine lobstermen, these sea creatures earned their crude name for snatching lobster bait from traps. However, with the rise in sushi's popularity, these critters transitioned from pests to prized delicacies. The part of the creature that gourmets savor, often referred to as its roe, is actually its gonads.