From Chef Singh's Kitchen About Ocean Delicacy.
Waters: Atlantic and Pacific Oceans
Description (in water):Of the flounder family and the largest of all flatfish, halibut are gray with some white mottling. Most weigh between 50 and 100 lbs., but Atlantic halibut can exceed half a ton. Young chicken halibut are much smaller (2 to 10 lbs.)
Description (in market): Tender chicken halibut is considered best for eating. Atlantic and Pacific halibut are also good, with extremely lean, firm, tight-grained white meat. Halibut are delicately flavorful, albeit a bit dry.
Greenland, California, and black halibut are considered less desirable, culinary speaking.
Sold as: Steaks (skin on) are most common; smaller specimens can be available as fillets or fresh and whole (headless and dressed). Halibut cheeks, sold in gourmet shops, are considered a delicacy.
Best cooking: A firm, fine-textured fish, halibut poaches, grills, broils, braises, and steams particularly well. It is also good roasted or saut�ed. The edible skin need not be removed; in fact, leaving the skin on helps steaks keep their shape while cooking.
Buying tips: Steaks should be sweet smelling, with glistening pure white flesh that's free of browning, gaping, and signs of dryness.
Substitutes: Cod, dogfish, flatfish, haddock, turbot
Notes: The Atlantic halibut population has dropped considerably in recent years, resulting in a higher price tag for this popular fish.
Herring
Sardines (young herring), common herring, California herring
Waters: Northern Atlantic and Pacific Oceans
Description (in water): Over one hundred species of this silvery school fish inhabit the cold saltwater of the world. Most range from 1/4 to 1 lb. Shad, which ranges from 3 to 5 lbs., is the largest member of the herring family.
Description (in market): The dark flesh of fresh herring has a rich, strong flavor, a high fat content, and a soft, fine texture. When cured, herring acquires a firm texture; its flavor alters according to the way it has been cured (smoked, salted, pickled, etc.)
Sold as: Whole; canned and sold as "sardines"; smoked; salted; pickled
Best cooking: You can prepare fresh herring in the same way that you would mackerel and other dark-fleshed, soft-textured, strong-flavored fish. It is particularly good broiled or breaded and pan-fried, and can also be baked, saut�ed, or grilled. Buying tips: When purchasing fresh whole herring, look for unbruised specimens (these delicate fish bruise easily). Make sure they're well iced and fresh-smelling.
In the U.S., it's not always easy to come across fresh whole herring--most of it has been cured. It's important to know the names of the available varieties and the differences between them: kippered herring, or kippers (herring that's been split, salted, dried, and cold-smoked); bloaters (same as kippers but larger and milder in flavor); Bismarck herring (skinless fillets cured in a vinegar-salt-sugar-onion mixture); rollmops (individual Bismarck fillets wrapped around small pickles or onions, preserved in vinegar); Pickled or marinated herring (names used interchangeably for herring that's been marinated in vinegar before it's bottled in a sour cream or wine-based sauce, or herring that's been dry-salted and preserved in brine); schmaltz herring (large, fatty fillets preserved in brine); Matjes herring (reddish fillets cured in a vinegar-sugar-spice mixture).
Substitutes: Sardine, mackerel
Notes: Fresh herring is in season in the U.S. in springtime; you'll find it in specialty fish markets on both the East and West Coasts.
Lobster
Clawed lobster, northern lobster, European lobster, spiny lobster, thorny lobster, South African rock lobster
Waters: While lobster used to be as almost as common as cod in the waters surrounding Europe and North America, popular appetites have reduced its territory. The ever prized Maine lobster can be found off the Atlantic coast of the northern U.S. and Canada, while the European varieties inhabit the warmer Mediterranean and South African waters. Spiny or rock lobsters live in the coasts bordering South Africa, Australia, New Zealand, Mexico, Florida and Southern California.
Description (in waters): There are two kinds of lobsters, "clawed lobsters," which have, as their name suggests, two large front claws, and "spiny lobsters," which have longer antennae and a rougher shell then the clawed species -- perhaps to make up for their own lack of claws. All lobsters have ten legs, a jointed body and hard shell encasing their flesh. The European clawed lobster has a dark, almost blue tint to its shell, while the American lobsters tend to be colored primarily orange and black.
Description (in market): It's imperative that you buy live lobsters on the day you intend to cook and eat them. They must either be cooked immediately after you kill them, or cooked still alive. Therefore, you'll find live lobster sold in tanks at many fish markets, as well as whole and chunk lobster sold precooked. While live lobster maintains a mottled orange, blue and black shell, cooked, the lobster shell will take on a vivid coral color. While clawed lobsters wear their meat in both their two frontal claws and their tails, the meat of spiny lobster is almost exclusively located in their long, broad tails.
Best Cooking: Because lobster meat is so delicately flavored, tender, and rather costly, most chefs agree that it's best not to over-embellish. While whole lobsters can be cooked in a variety of different ways, many people think it's at its best simply broiled or boiled, and eaten fresh from the shell, dipped into melted butter or a light sauce.
Buying Tips: When buying live lobster, you'll want to make sure to pick the plumpest, healthiest specimen in the tank, since sick or dead lobster carry bacteria. Pick up the lobster and look to see if its tail curls under its body -- a sign that it is alive. When buying live lobster that was stored on ice, pay extra attention to the curl of the tail, since their frozen confines make the lobsters slow and unresponsive. When purchasing precooked whole lobster, the bright red tail should also appear curled -- a sure sign that it was alive when it was cooked. Like clams, lobster are distinguished and sold according to their size; "jumbo" weigh over 2 pounds each, "large" average from 1 1/2 to 2 pounds, "quarters" weigh 1 1/4 to 1 1/2 pounds, and "chicken lobsters" typically weigh only a pound each.
Notes: While lobster is considered one of the rarest delicacies today, back in 18th century Maine, the creatures were so prolific that farmers used lobster for fertilizer, and prisoners complained of their steady, monotonous diet of lobster. Similarly, in 19th century Europe, lobster was thought of as poor man's fare.
Mackerel
Common or Atlantic mackerel, Spanish mackerel, tinker mackerel, Pacific mackerel, king mackerel, kingfish
Waters: Most species are harvested off the Atlantic coasts of Europe and North America; there is a Pacific variety as well.
Description (in water): There are many species of mackerel; most are iridescent bluish-green in color with dark horizontal stripes. Common (a.k.a. Atlantic) and tinker mackerel weigh 1 to 2 lbs. on average, while Spanish and king mackerel tend to be somewhat larger.
Description (in market): The firm, dark flesh of the mackerel is fatty and rich with a strong, sweet flavor. The high fat content of the meat should not deter you--most of this is "good" fat rich in Omega-3 oils; only a trace amount is of the cholesterol variety. Mackerel is a scaleless fish; the skin is edible.
Sold as: Whole, steaks, fillets; smoked, salted
Best cooking: It's a good idea to complement the rich, fatty meat with acidic ingredients like citrus- or tomato-based sauces or marinades. You can do almost anything with mackerel--the firm flesh broils, grills, bakes, poaches, and saut�s nicely. It can also be minced and used as the base ingredient for Thai-style fish cakes.
Note: When using salted mackerel, soak it overnight in cool water to reduce the saltiness.
Buying tips: An oily fish, mackerel does not freeze well; it's best purchased fresh from the sea. Look for bright, iridescent skin (the fish tends to lose its shimmer soon after the catch--the extent to which the skin has faded should give you a sign of how long the fish has been sitting in the market). It should smell fresh and of the sea.
Substitutes: Bluefish, butterfish, mahi-mahi, pompano, striped bass, tuna
Notes: Mackerel is not a bony fish; you can fillet it yourself, without the help of a fishmonger, if you wish.
Mahi-Mahi
Dolphin fish, dorado
Waters: Warm saltwater worldwide
Description (in water): Although this bright, colorful fish is a relative of the dolphin, it is not a mammal. Ranges in weight from 3 to 45 lbs.
Description (in market): The firm-textured, dark meat of mahi-mahi turns white and opaque when cooked. It is a moderately fatty fish with a strong, pleasant flavor. The skin is tough and usually removed before cooking.
Sold as: Steaks, fillets, whole (less common)
Best cooking: The firm steaks and fillets broil, grill, and pan-sear very nicely. They can also be cubed and added to soups and stews.
A strong- but not particularly full-flavored fish, mahi-mahi benefits from bold spices and vibrant sauces.
Buying tips: Steaks and fillets should glisten and be of a bright, uniform color. Avoid those with streaky flesh that has taken on a brownish cast--these signs indicate that the fish has been sitting in the market a little too long.
Ask your fishmonger to remove the skin, which is thick and not particularly savory.
Substitutes: Swordfish, mako shark
ONAGA
Biological Description : Onaga (Etelis coruscans) is one of Hawaii's fish better known by its Japanese name than by its Hawaiian name, ula`ula. It is also called ruby snapper or longtail snapper. This bottomfish is caught in deep waters (100-180 fathoms), especially around outcroppings along rocky bottoms. Most of the onaga caught off the Hawaiian Islands range in size from 1 to 18 pounds. Onaga caught in the South Pacific are often larger.
Availability And Seasonality: Onaga is Hawaii's second most important bottomfish in terms of total landed weight and value. Although onaga is harvested mainly during the fall and winter months (October-March), its availability peaks during the month of December when demand (and prices) for red-colored snappers among Hawaii's Japanese population is at its peak. Commercial landing of onaga have increased markedly during the 1980's, due to escalating prices and fishing pressure. Until recently, onaga were caught mostly at depths between 100 and 120 fathoms. Commercial fishermen are now fishing at greater depths (150 fathoms) to exploit previously underutilized stocks.
Although onaga is harvested off the Northwestern Hawaiian Islands as well as off the main Hawaiian islands, the shorter shelf life of this species compared to opakapaka limits the range of onaga fishing for the fresh market.
Fishing Methods: Onaga is harvested exclusively with vertical hook-and-line gear.
Distribution: Onaga caught off the main Hawaiian Islands is sold at the fish auctions, through intermediary buyers on the major islands, and directly to retail fish markets and restaurants. The Northwestern Hawaiian Islands' catch is sold primarily through the Honolulu fish auction.
Substitution: Substitutions are possible among the deepwater snapper species available in Hawaii. Although a more valuable fish (in terms of price per pound) for local consumption, onaga has not yet gained the reputation of the opakapaka in the up-scale restaurant trade. Some up-scale restaurants are substituting onaga for opakapaka or are serving both species. Other small bottomfish (opakapaka, gindai, etc.) can be substituted for small onaga in the household retail market.
For Preparation/Quality Control
Shelf Life And Quality Control: Onaga does not keep as long as opakapaka, but if well handled, it has a shelf life of about 10 days caught off the main Hawaiian Islands are marketed within a few days, whereas the fish taken in Northwestern Hawaiian Islands in some cases may not reach the market for 7-8 days.
Product Forms And Yields: All of the onaga catch is landed as whole, iced fish.
Onaga is filleted to supply a growing demand for Hawaii-caught snappers in up-scale restaurants. The average yield of fillet from a whole fish is about 45%However; restaurant buyers often request whole fish for display and to prolong the shelf life of their onaga purchases.
To Consumers/Foodservice Personnel
Color, Taste, Texture: Onaga has clear, light pink flesh similar to that of the opakapaka but somewhat softer and moister. Fish caught during the winter months seem to have a higher fat content than those caught in the summer; hence onaga yield the best sashimi during the winter season. Onaga harvested during the summer months of warmest ocean temperatures occasionally may have "burnt" flesh.
Preparations: Hawaii's residents have a strong culturally-oriented demand for red snappers for ceremonial occasions such as the New Year's season and weddings, when onaga sashimi is traditionally served.
Small onaga (less than 5 pounds) are often prepared in Hawaii by steaming the fish with the head on. The heads are also popular for making soup.
Onaga has a delicate flavor which is enjoyed when served raw, (sashimi style) or when baked, steamed, or prepared in a host of other ways.
Shrimp
There are thousands of varieties of shrimp. They can be divided into four major categories: Warm Water (Tropical), Cold Water, Freshwater, and Sand Shrimp. The vast majority of shrimp are either Warm or Cold Water. Shrimp are often identified by their color; this can often be misleading as a "brown shrimp" could be known technically as a pink shrimp or a white shrimp. To make matters worse, many people call all but the tiniest of shrimp "prawns," when in fact prawns are an entirely different species from shrimp. The good news is that most of these shrimp vary little in taste. A brief breakdown by type is provided below.
Warm Water
Gulf of Mexico White (a.k.a.: white shrimp, Mexican whites)
Gulf of Mexico Pink
Gulf of Mexico Brown (a.k.a.: brown shrimp, northern browns)
Chinese Whites
Blue Shrimp
West Coast White (a.k.a.: Ecuadorian, Mexican white, white leg)
Black Tiger
Cold Water
Northern Pink (a.k.a.: popcorn shrimp)
Giant Spot (a.k.a.: prawns, Alaska spot)
Rock Shrimp
Freshwater Giant River Prawn (a.k.a.: Hawaiian Blue Prawn)
Sand Shrimp
One variety, called crevette grise in France is called brown shrimp. In England a similar variety, called gray shrimp, was called bay shrimp in the San Francisco bay area
Waters: Tropical/Warm water shrimp are, not surprisingly, found in warmer waters, primarily the Atlantic waters off the Carolinas, Florida, Texas (particularly Gulf of Mexico browns), and in the Gulf of Mexico. Chinese whites are found in waters near China. Shrimp are now farmed the world over and come to the U.S. from countries as diverse as Indonesia, Taiwan, and Ecuador. Shrimp also grow wild from Japan to East Africa. Cold Water shrimp are found in northern waters anywhere from Alaska and Canada on the Western coast to Cape Cod clear to Greenland and across to Norway on the East coast. Rock shrimp are also found off the coast of Florida. Freshwater shrimp are usually caught and sold locally; one major exception to this is the giant river "prawn" which is found wild in Malaysia but now farmed around the world. Sand shrimp are more popular in Europe but some varieties are found on the California coast.
Description (in water): Shrimp range in color from red to pink, brown to white, green to gray. They also range in size from less than an inch in length to as much as 13 inches long (the Black tiger).
Description (in market): Shrimp range in color but are usually brown, grey, or blue-tinged when raw, and pink and white when cooked. Shrimp meat is firm and delicately flavored.
Sold as: Shrimp are sold by the pound, usually with their heads removed. Larger shrimp are generally more expensive than smaller shrimp unless the smaller shrimp happen to be of a rare type. Shrimp are further broken down by name according to how many of that type it takes to make a pound. The range is from Colossal at ten per pound to Miniature at around 100 per pound. Shrimp can be purchased raw and unshelled (green shrimp), shelled, and frozen. Shrimp are also available in a myriad of different products ranging from shrimp paste to frozen breaded and fried shrimps. Cooked shrimp are sold wither shelled or unshelled.
Best Cooking: Shrimp can be cooked in any number of ways: broiled, grilled, boiled, pan fried, and breaded and deep fried. Shrimp can also be added to all kinds of dishes including sautes, soups, pastas, and stews. Shrimp cocktail, where shrimp are boiled for approximately 5-7 minutes and then chilled and served with a dipping sauce, is a popular way to enjoy this tasty seafood.
Buying tips: Buy your shrimp fresh if you can get them that way, or properly frozen and thawed (lest the shrimp become mushy). They should smell of the ocean and not of ammonia. Watch out for black spots on your shrimp if you buy them fresh. They indicate the beginnings of deterioration and tell you that your fishmonger has been letting his/her fish, whether previously frozen or not, sit out for too long.
Substitutes: lobster, scallops, tuna chunks, crawfish tails
Squid & Cuttlefish
Squid: Atlantic long-finned squid, Atlantic short-finned squid, California/Pacific squid, calamari Cuttlefish: sepia
Waters: Squid is found in the waters of both the Atlantic and Pacific oceans. Cuttlefish is not available in North America except when imported from Europe, where it is as common as squid.
Description (in water): Like the octopus, the squid and cuttlefish are both cephalopods (meaning head-legs; they all have ink sacs for squirting when in danger). Unlike the octopus, they have ten tentacles instead of eight. Squid range in size from one inch to 80 feet. The body of the cuttlefish is similar to that of the squid except that it is usually larger and fatter. It also has a larger ink sac than the squid or the octopus, containing a much darker ink. The bodies of both are white covered in a translucent, purplish mottled skin
Description (in market): Cuttlefish and squid are sold either cleaned or uncleaned. Cleaned, they are bright white and firm, with their tentacles usually intact and attached. Uncleaned, they have a purple-tinged thin skin covering their bodies, which should be removed. (link to page on cleaning squid. Squid have firm, tender meat that turns chewy only when overcooked.
Sold as: Squid can be found fresh, frozen, sun-dried, canned, and pickled. Squid is often frozen and then thawed; as squid retains its flavor during freezing, this is not detrimental to the taste. Cuttlefish is available in the same forms as squid. Cuttlefish, however, because it needs to be imported, is rare and expensive when you can find it, sometimes as much as five times the price as squid. However, cuttlefish tastes so similarly to squid that they are virtually indistinguishable; they are often substituted for each other in Europe.
Best Cooking: Squid and cuttlefish can be eaten raw, pan-fried, baked, stewed, stir-fried or battered and deep-fried (the calamari which most of us are familiar with). Cooking time should be closely watched as squid and cuttlefish turn rubbery and too chewy when overcooked. The ink of squid and cuttlefish are also used to color pasta or used in a sauce to accompany seafood (squid/cuttlefish or other types).
Buying tips: Squid and cuttlefish should smell of the ocean. They should be shiny and firm. It's best to buy smaller squid and cuttlefish as the larger varieties may be tougher. If possible, ask your fishmonger to clean them and remove their innards for you.
Striped Bass
Striper, rockfish, greenhead, squid hound
Waters: Atlantic coast; some Pacific waters. Fish farms in California and other states.
Description (in water): Six to eight longitudinal black stripes run across the long, thin body, which is olive-green fading to silver-gray. Most specimens weigh from 2 to 30 lbs., while some exceed 70 lbs.
Description (in market): Pinkish-white flesh of firm texture, moderate fat content, and sweet, distinctive flavor. The skin is edible.
Sold as: Whole, fillets, steaks
Best cooking: Most any style of cooking will suit the striped bass, which is excellent broiled, poached, steamed, pan-fried, or grilled (since the flesh is firm, you need not use a grill basket).
Buying tips: Look for fillets that smell sweet and seawater fresh and are of uniform color, free of drying and browning.
Substitutes: Blackfish, rockfish, sea bass, grouper, red snapper, swordfish
Notes: Like salmon, the striped bass is anadromous � it migrates to freshwater lakes during spawning season.
A native of the Atlantic, striped bass was introduced to Pacific waters in the nineteenth century.
Swordfish
Waters: Temperate waters worldwide
Description (in water): An enormous fish, weighing from 200 lbs. to as much as one ton. It was named for a long, swordlike projection from upper jaw. A tall, saillike dorsal fin propels this imposing fish through the waters of the world.
Description (in market): Meaty, dense mottled gray-white flesh that's firm in texture, moderate in fat content, and mildly flavorful.
Sold as: Steaks or chunks, fresh or frozen
Best cooking: Firm and hearty, swordfish grills beautifully. Try a tangy marinade, or simply brush the fish with olive oil or soy sauce. All-purpose steaks can also be broiled, baked, or poached; chunks are delicious saut�ed, kebabed, or stir-fried.
Buying tips: Look for steaks that shimmer reflectively and are free of browning and signs of drying. The swirled meat should be tight, not "gaping" (separating), and should smell sweet.
Substitutes: Grouper, halibut, mahi-mahi, rockfish, red snapper, tuna.
Notes: Swordfish is available fresh while it's in season from late spring and early autumn. You can find frozen steaks and chunks any time of the year.
Salmon
in streams can be very difficult to see; they are camouflaged to blend in with the stream bed. They like to rest in deep, dark pools, underneath or next to logs, and in shady areas under bridges or shrubs. Look for a glimpse of a moving fin or tail. Older salmon may have white patches around the edges, and dead fish almost always have white on them. If you can't identify a fish, write a description of it. A fish biologist may be able to tell you what it was from your description. Photographs of fish can also help with later identification. Click on the fish names below to find out more about how to identify salmon in streams.
Chinook
Chum
Coho
Kokanee
Sea-run Cutthroat Trout
Sockeye
Steelhead Trout
Tuna
Blue fin, black fin, yellow fin (or ahi), skipjack, bonito, big eye, tuna
Waters: Temperate saltwater worldwide Description (in water): A large, muscular, extremely fast swimmer of the mackerel family. Most species have blue or blue-black backs that fade into silvery sides and bellies. Smallest are skipjacks (5 to 40 lbs.), followed by albacores (10 to 60 lbs.), and yellow fin (can weigh several hundred lbs.); blue fin is largest (up to one ton).
Description (in market): The dense and firm meat is tender, full-flavored, and flaky. While tuna usually contains a moderate amount of fat, it can be on the oily side. The meat ranges in color from pale pinkish-white (albacore) to dark red (blue fin, yellow fin); in general, the darker the tuna, the stronger the flavor. The color of the flesh lightens after the meat is cooked. The skin is tough and inedible.
Sold as: Fresh or frozen steaks, fillets (usually only smaller skipjack variety), canned, salted, smoked
Best cooking: Until recently, tuna has been regarded strictly as an out-of-the- can treat. Cooks are becoming increasingly aware of the versatility and fine flavor of the fresh, beelike meat. Fresh or frozen steaks are excellent grilled, and can be stuffed with fresh herbs and spices before grilling. Steaks can also be broiled, baked, poached, or pan-fried. It is easy to overcook tuna, so take care; many cooks prefer to sear or char the meat, leaving a pink center. Note: Before cooking, you may want to remove the bilateral section of dark meat that runs through some steaks, which can have a strong, fishy, somewhat bitter flavor.
Fresh tuna is delicious served raw, sashimi- or sushi-style (Japanese cooks prefer to find leaner cuts of tuna for this purpose). Also popular in Japan is tuna hamu--smoked tuna sausage.
Buying tips: Look for moist, unmarred steaks that glisten and are free of browning, gaping, and signs of drying. Generally, prefer steaks that are of uniform color (except for the bilateral strip of dark meat, which many cooks prefer to remove before cooking). Canned, precooked tuna may be packed in oil or water and is sold in a "white" or "light" (albacore) variety and a "dark" (blue fin or skipjack) variety. "Solid" or "fancy" denotes large pieces of tuna, "chunk" is medium-sized, and "flaked" or "grated" is small bits and pieces. Italian tonno is brined, oil-packed dark-meat tuna. Substitutes: Blackfish, bluefish, mackerel, salmon Notes: Tuna winters in warmer southern waters and migrates northward in springtime; you'll find it fresh and "in season" in fish markets from May until late fall.
BLUE MARLIN
Category: Saltwater
Avg. Weight (lbs) :100 - 500
Gamefish in the oceans, few can equal the excitement generated by the majestic Blue Marlin. From romance and history, the fish of Hemingway's Old Man and The Sea fights with a strength, which can only be exceeded by that of the giant bluefin tuna.
Water, Blue Marlin leap, greyhound, and then settle down deep, testing the strength of both angler and tackle. They can be an awesome fish, never mundane. Found worldwide in tropical and warm temperate seas, they afford maximum sport in over 30 countries.
Although considered a heavy-tackle adversary, the species can be found in smaller sizes in some locations. By "smaller," we mean 100 to 250 pounds; and these mid-weights are ideal for anglers who enjoy the advantages of light 30-lb class stand-up tackle.
Sizes. The fish can reach immense proportions; so large it uses its bulk in a fight that carries you to the depths. Such "chair fish" may jump but they prefer to slug it out in their own element, and in their own style. You battle them with 80-lb trolling tackle, and more often than not the winner is the fish.
Blue Marlin feed upon squid, cero and Spanish mackerel, sierra macks, bonito, and skipjacks. These prey make excellent enticers, the mackerel whole and the lesser tuna rigged as slab or belly baits.
We recommend the use of natural baits for Blue Marlin. The ratio of hook-ups to strikes is higher than with artificials. A number of Florida-based bait companies sell flash-frozen versions, rigged or unrigged. For more info on how to catch these baits, see Mackerel, Toothed and Tuna, Lesser.
Large Blue Marlin require a chair and heavy tackle. Trolling rods for big critters are in the 80-lb Class, usually 7-footers with either Aftco Big Foot or Fin Nor Heavy guides. With the big outfits, an angler has the choice of dacron or monofilament line. Although there are advantages to both lines, most boats use 80 or 100-lb test mono.
Waters: Atlantic, Pacific, Greenland, California, and black halibut. "Chicken halibut" denotes a young, small variety of this fish.
Since septmber 31, 2000.
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