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Steelhead trout is known for its firm texture and mild, buttery flavor. It can be cooked using a variety of methods, including grilling, smoking, baking, and pan-frying.

Stone crab claws are highly valued for their sweet, delicate flavor and firm texture. They are typically served cold, with a dipping sauce such as mustard sauce or melted butter.

The strawberry grouper can be prepared in a variety of ways, including grilling, baking, and frying. In some countries, such as Mauritius, it is a delicacy and is often served as a special occasion dish.

Striped bass can be prepared in a variety of ways including grilling, broiling, and baking. Striped bass is also a popular ingredient in sushi and sashimi dishes.

Sturgeon can be prepared in a variety of ways, including grilling, smoking, and poaching. Sturgeon caviar is considered a delicacy and is often used in high-end restaurants and gourmet cuisine. The roe is typically served on its own or as a topping for hors d'oeuvres, crackers, or toast.

Swai is a mild-tasting fish that is often compared to catfish. It has a white and flaky texture that makes it a popular choice for frying, baking, and grilling.

Swordfish can be grilled, broiled, baked, or fried and is often served with lemon, herbs, and butter. Swordfish is also used in sushi and sashimi.

Tasmanian ocean trout has a rich, buttery flavor and firm, flaky texture that is similar to salmon. It is highly versatile and can be cooked in a variety of ways, including grilling, baking, and smoking.