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Atlantic haddock is a white fish that has a mild, slightly sweet flavor with a firm texture. The taste is often described as similar to cod, but with a slightly sweeter, more delicate flavor. 

Scallops are firm yet tender, and they have a buttery mouthfeel when cooked properly. When seared, the outside of the scallop forms a caramelized crust that adds a nutty and savory flavor to the dish. 

Overall, the flavor profile of Atlantic pollock is similar to other white fish like cod or haddock, but with a slightly milder taste and more firm texture. 

 Atlantic cod has a mild, slightly sweet flavor with a firm and flaky texture. The meat is white and lean, with a low oil content. 

 The flesh of Acadian redfish is white and lean, with a firm texture that holds up well to a variety of cooking methods, such as baking, grilling, or frying. 

 Pacific cod has a slightly sweeter, more delicate flavor than Atlantic cod, with smaller flakes and a slightly softer texture. Pacific cod is also often described as having a mild flavor with a subtle sweetness and a hint of nuttiness. 

Atlantic salmon typically has a mild, buttery flavor with a tender texture. However, the flavor profile can vary depending on a variety of factors such as the diet, feed, and environment of the fish. 

Maine lobster is known for its sweet, succulent meat with a rich, briny flavor that is unique to the species. The taste of Maine lobster can vary depending on the time of year, the size of the lobster, and the water temperature in which it was caught. 

Salmon that are caught in the spring tend to have a richer, more intense flavor than salmon that are caught in the fall. This is because salmon that are caught in the spring have been feeding in the ocean for a longer period of time and have accumulated more fat.