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Name
Family/Other Names
Description/Comments
Shark
Close relative to skate.
If you buy shark steak and find bones, you got
gypped. If it smells like ammonia, soak it in brine or
acidified water. Excellent for all kinds of cooking
techniques, with very firm, white meat that holds
together well and with a moderate flavor. May be
substituted for the more expensive swordfish in any
recipe.
Shark, Blue
Member of the shark family. Also called
mako.
Extra firm, snow-white meat.
Shark, Dogfish
Shark, Soupfin
Member of the shark family.
Member of the shark family.
The best meat for British fish and chips.
Used for oriental sharkfin soup. The cartilage of the
fins gives flavor and thickening, but the rest of the
fish is also used.
Shark, Thresher
Striped mullet
Member of the shark family.
The best and most widely available member of this
family.
Member of the mullet family. Various
marketing names have been used to attempt
to popularize this fish, but so far all have
failed.
Very good, nutty-flavored, white, firm-fleshed fish in
abundant supply and reasonably priced.
Striped bass
Firm-fleshed, white, moderately sweet meat with
excellent flavor. Caught in the wild, the flavor of
striped bass depends on where it came from, as it has
much tolerance for polluted water. It doesn't die, just
takes on a foul taste. Now raised by aquaculture,
which guarantees good flavor. Can be used in sashimi
when absolutely fresh.
Sucker
Member of the freshwater fish family.
Buffalo is the only species commercially
available.
Occurs naturally in great abundance.
Swordfish
Unusually flavorful, with a meaty texture and note
that satisfies even non-fish eaters. Extraordinarily firm
flesh, light pink to ivory in color, that holds together
well in any kitchen preparation, even when abused by
the cook.
Trout
Close relative to the salmon.
A fresh-water fish with a wonderful, delicate flavor
when absolutely fresh. Different species have
differing flavors and textures. When caught in the
wild, the flesh varies in color from white to bright
pink. Simple preparation is best to preserve the
delicate flavor. Also excellent smoked. When farm
raised, the price is quite reasonable.
Tuna, Bluefin
Whitefish
Only member of the tuna family in the
medium-fat group. The rest are lean.
Member of the same family as salmon and
trout.
Fine, delicate flavor, snow-white, sweet flesh that
breaks into large flakes. A good fish to use if you can
find it, but not commonly fished commercially.
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