Arctic char is a member of the salmonid family, with trout and salmon. Char is similar in appearance to salmon but tastes more like trout. The flesh is moderately firm, yet very flaky, and the color ranges from light pink to dark red. The fish has a high fat content and can be prepared in many ways, but the skin becomes tough when cooked and should be removed before serving.
This is a skin-on fillet.

Pacific cod are white, lean and flaky with a high moisture content.
Fillet; skin off.

Bright red, rich in flavor, and a real eye catcher. Try it lightly fried with some greens - delicious!

Chinook, or king, salmon have a reputation as the highest quality of salmon. It is the largest species of salmon and undertake some of the longest migrations upstream. While most species stay at sea for one to three years before returning to freshwater to spawn, king stay at sea as long as five years, allowing them to build the highest content of oils and omega 3 fatty acids. King salmon have a deep and rich flavor, with a soft, dark colored meat. With the high oil content, king salmon takes well to broiling and grilling.

Yellowfin and bigeye tuna are two very similar tuna species that are often sold interchangeably as yellowfin tuna, because it is the more recognizable name. They have a mild flavor and meaty consistency, somewhat similar to swordfish. Their meat is firm and moist, with a bright red color that turns brown, gray or tan when cooked. Yellowfin and bigeye are best served raw as sashimi or seared and served rare. Bigeye has higher fat content and is often preferred for sashimi.
These fish, either yellowfin or bigeye, are graded 2 or better and are primarily from the cold deep waters of the Pacific, however from time to time a good grading run will be from the Atlantic.