What are the differences between some of the popular types of fish?

Cod - a strong flavored fish which has a milder flavor when it is served mixed with other fish or seafood, delicious poached, baked, in stews and soups.
Haddock - can be used in a variety of ways, slightly milder flavor than cod.
Halibut - rich tasting fish with a high fat content, best broiled or baked.
Salmon - high in fat content, comes in several varieties. Can be served baked, broiled, steamed, grilled, canned, smoked and dried - even made into jerky.
Sole - a delicious fish with a delicate flavor, excellent broiled, fried or baked.
Trout - a freshwater fish with pink flesh, generally served pan fried or broiled.