In Japan, fugu chefs have to be well-trained and then licensed, because so many people eating badly-prepared puffer fish die from the neurotoxin. They say you know you've found a good chef when you just get the tingles after eating it.
I love sea bass. salmon. and pollack. We get a lot of Alaskan pollack in California because it hasn't all been fished out yet. Shrimp is a big favorite, too. We used to be able to find spiny lobster when diving, but they are pretty rare now. Last one I caught was decades ago, and I caught it on a line fishing from a jetty!
