is there a resource out there that helps explain the different tastes of fish?

i think its kind of interesting how many japanese restaurants offer a miso marinated, broiled fish.
but some offer it with sea bass, some black cod, some butterfish, etc.
do u guys know why this might be?

the ways u cook it make a big diff and what the fish eat if its white meat its called trash fish becuase they eat other dead fish like pike, halibut, tom cod, flounder, and the pink fish eat algae and other plants