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Medium Fat Fish
Family/Other Names
Name
Description/Comments
Bluefish
Also called snapper and blue snapper.
A common Atlantic ocean fish, with very good flavor
and a mild, bluish-red color that lightens when
cooked. Soft flesh that flakes coarsely. Flavor varies
depending on diet. Since it is a fast-swimming fish, it
has a proportionally large amount of red muscle that
may be too strong-flavored for some. It is easily
removed.
Buffalo
Carp
Sometimes marketed as buffalofish. A
member of the freshwater sucker family.
Firm white flesh with a mild, sweet flavor. Flavor and
character similar to carp. The two can be used
interchangeably in any recipe.
A firm, white, fairly mild flesh, with a very strongly
flavored and tough red muscle that can be removed.
Quality of the meat caught in the wild depends on the
season, kind of water it lived in and diet available.
Catfish
Chum
Excellent flavor, rather delicate, with firm, white,
moist, flaky meat. The tough skin is thick and must be
removed before serving.
A species of salmon.
Has the lowest fat content of any salmon, and often
has the lowest price, too. Coarse, light pink to gray
flesh that flakes coarse. Excellent for smoking.
Cisco
Coho
A fresh-water whitefish.
Also know as silver salmon.
The second most-favored salmon for flavor. The flesh
is fine-textured and light to dark pink in color.
Dogfish shark
Mako
Member of the shark family.
Another name for blue shark.
The best meat for British fish and chips.
Orange roughy
A New Zealand deep-water fish that has become
popular in the U.S. since 1979. It has a mild, almost
bland, unobtrusive flavor. The meat is similar to cod,
white, firm flesh that holds together well in most
preparation techniques. Usually available in frozen
fillets but also flown in fresh from New Zealand.
Rainbow trout
Salmon
Member of the trout family.
Most commonly farm-raised. Don't smother its
delicate flavor in a complicated recipe. Pan frying
allows complete enjoyment.
Six kinds of salmon.. Chum, coho, pink and
Atlantic are all in the medium-fat group.
Rated most popular in U.S. because of its excellent
flavor and ready availability at a reasonable price (fish
King (chinook) and sockeye are in the high- farmed extensively). Firm-fleshed and suitable for any
fat table.
type of preparation. The fat content varies
considerably with its spawning season. Fish farming
controls this somewhat.
Salmon, Atlantic
Salmon, Pink
The only native salmon to Atlantic waters.
A mild, delicate flavor, pink flesh and large flakes.
Fine-textured, soft-fleshed fish with a delicate but
distinctive flavor and a reasonable price. Light peach
to pink color. About 50% of canned salmon comes
from pink salmon.
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