Fish & Seafoods
Seafood is any edible fish or shellfish that comes from the sea. All fish are broken down into two very broad categories, being, fish and shellfish. In the most basic terms, fish are equipped with fins, backbones and gills, while shellfish have shells of one form or another. Fish without shells are separated into two groups, fish and saltwater fish. When buying fresh, whole fish, look for the following characteristics: bright, clear, full eyes (cloudy or sunken eyes denote stale fish); shiny, brightly colored skin; a fresh, mild odor; firm flesh that clings tightly to the bones and springs back when pressed with your finger; and red to bright pink gills, free from any slime or residue.
Abalone: A large, ear-shaped
univalve mollusk with iridescent shell protecting body and foothlike
adductor muscle with which it moves and cling to rocks. Abalone ranges
from 6 inches to 1 foot in length and weighs from 4 to 8 lbs. Only the
adductor muscle is edible. The mild, sweet-flavoured white meat must be
tenderized to soften the naturally tough, rubbery texture .Abalone is best
purchased alive, with an adductor muscle that moves when touched. Choose
small specimens that smell sweet rather than fishy. Refrigerate as soon as
possible after purchase; cook within 24 hours.Akule: This Hawaiian fish,
which is also known as bigeye scad. This fish is usually sold
salted and dried, but can be found in the fresh form.Anchovy: Though there are many
species of small, silvery fish that are known in their country of origin
as "anchovies," the true anchovy comes only from the Mediterranean and
southern European coastlines. These tiny fish are generally filleted,
salt-cured and canned in oil; they are sold flat and rolled. Canned
anchovies can be stored at room temperature for at least a year. Once
opened, they can be refrigerated for at least 2 months if covered with oil
and sealed airtight. To alleviate saltiness in anchovies, soak them in
cool water for about 30 minutes, then drain and pat dry with paper towels.
Because they're so salty, anchovies are used sparingly to flavor or
garnish sauces and other preparations.
Barracuda: Large, dark gray,
warmwater fish; Pacific barracuda rarely exceed 12 lbs, while the Atlantic
variety can weigh over 100 pounds. Only smaller Pacific-harvested fish (4
to 8 lbs.) appear in the market, as some of the larger barracuda
(especially the Atlantic or great barracuda) have been associated with
ciguatera poisoning. Pacific (or California) barracuda are considered safe
and delicious, with firm-textured, full-flavoured meat of moderate fat
content. Make sure the meat is well iced and smells sweet and fresh. Since
it spoils quickly; keep barracuda iced until cooking. Be aware that flesh
of the Atlantic or great barracuda may be toxic.Bass: A general term for any of
numerous (often unrelated) freshwater or saltwater fish, many of which are
characterized by spiny fins. In fact, though many of these different
species are often sold simply as bass, the only fish with the single name
"bass" is a European species (unavailable in North America), which in
France is known as bar or loup. True basses include the
groupers, black sea bass and striped bass. Among other fish that are
commonly referred to as bass are the largemouth, redeye, rock, smallmouth
and spotted bass, all of which are really members of the sunfish
family.Bay Scallop: In North America,
these are easier to find in the East than in the West. Frozen scallops are
a good substitute for fresh. Bay scallops are also known as Chinese
Scallops.Blackfish: a.k.a.: Chinese
steelhead, black trout, black ruff, tautog, black porgy, oysterfish,
chowderfish. Colour ranges from dull to dark gray or green with darker
blotches on the sides of its plump body. It also has thick, puffy lips,
and can grow to weigh from 3 to 25 lbs. Store-bought specimens range from
3 to 5 lbs. The mottled, off-white flesh is meaty yet lean, firm-textured,
and mildly flavourful. Be aware: A network of tiny fine bones runs through
the meat. Try to buy skinless fillets or steaks, as removing the inedible
skin yourself can be difficult. Look for pure white meat that shines
reflectively; check for browning and signs of dryness.Bluefish: This silver-skinned
school fish can weigh from 3 to 10 lbs. The edible skin is usually left on
the flesh, which ranges in colour from white to silver-gray. The meat is
rich and fatty with a fine, soft texture and long flake. The flavour is
mild on the day of the catch yet gains in strength a day or two
later.Bonito: One of the smaller
members of the tuna family, bonito rarely exceeds 25 lbs. Characteristic
dark blue stripes run along the upper half of the body; sides and belly
are silvery; back is steel-blue. Be aware that bonito is often sold simply
as "tuna"; such labelling allows fishmongers to get a better price for the
meat, which is of excellent quality though not as prized as the meat of
its larger cousins. Bonito has a moderate to high fat content and a
flavour that is more pronounced than other members of the tuna family.
Many Spanish dishes feature bonito, which is prized in the Basque region.
Dried bonito, or katsuobushi, is a popular ingredient in many Japanese
dishes; it is an essential component of a soup base called dashi.Buffalo Fish: Similar to the
carp, this freshwater fish is a member of the sucker family. It has a
coarse but sweet, lean flesh that can be baked, poached, sautéed or
grilled. Buffalo fish can be purchased whole, in fillets, or in steaks.
It is especially good in its smoked form.Butterfish: A small fish
(average 8 oz.; max. 10 inches long) with a round, flat body and forked
tail. The deep blue back fades into a steely, silvery belly. Its scales
are fine, almost nonexistent. Butterfish have dark, sweet, richly
flavourful meat that's high in fat and tender in texture. An excellent pan
fish, it's usually gutted with the head and skin left on. Small fish can
be dipped whole in flour and deep fried. Larger specimens can be split,
then broiled, baked, grilled, or sautéed. The flesh turns white and
opaque when cooked. Look for whole fish that smell fresh and have shiny,
silvery, unmarred skin. Butterfish are often gutted before they're sold,
if not, ask your fishmonger to do this for you.
Carp: The principal ingredient
in the Jewish dish gefilte fish, carp is a freshwater fish native to Asia
but found throughout the world. It ranges in size from 2 to 7 pounds and
favours muddy waters, which often give a mossy flavour to the lean, white
flesh. This musky nuance is least evident from November to April. Carp is
best baked, fried or poached.Catfish: A mostly freshwater
fish with long, cat-like whiskers (like feelers) around the mouth. Most
catfish are farmed. The U.S. leads all other nations in the consumption of
catfish. It is particularly popular in the southern and central states.
There are 2,000 species of catfish, whose name (probably due to the
"whiskers") first appeared in print in 1612. North America has 28 species
of catfish, over a dozen of which are eaten. The most popular edible
catfish are the "channel catfish", the "white catfish", and "blue
catfish". In the South, catfish are raised on fish farms (90 percent in
Mississippi) and are sold fresh or frozen. About 60 percent of the
nation's catfish is grown within a 65-mile radius of Belzoni, Mississippi.
It's no wonder Belzoni is the self-proclaimed "Catfish Capital Of The
World", and holds The World Catfish Festival every April.Caviar: This elegant and
expensive appetizer is simply sieved and lightly salted fish roe (eggs).
Sturgeon roe is premium and considered the "true" caviar. The three main
types of caviar are beluga, osetra and sevruga. The best (and costliest)
is from the beluga sturgeon that swim in the Caspian Sea, which is
bordered by Russia and Iran. The word malossol on the label doesn't
describe the type of caviar but rather the fact that the roe is preserved
with a minimum amount of salt; malossol is Russian for "little salt".
Caviar is extremely perishable and must be refrigerated from the moment
it's taken from the fish to the time it's consumed.Char; Charr: A fish belonging
to the genus Salvelinus and related to both the trout and salmon. The
Dolly Varden trout and the Mackinaw trout (or lake
trout) are actually members of the char family. Char live in the icy
waters (both fresh and marine) of North America and Europe. The arctic
char, which has become more commercially available in recent years, is
now raised on government sponsored fish farms in Iceland. It has a pink
flesh with a flavour and texture that is a cross between trout and salmon.
Char can be baked, broiled, fried, grilled, poached or steamed.Clam: American Indians used
parts of the shell from these bivalve mollusks to make wampum beads used
for barter, ornamental, ceremonial and spiritual purposes. The two main
varieties of clams are hard-shell and soft-shell. The hard-shell clams
found on the East Coast (where they're also called by the Indian name,
quahog). Soft-shell clams, also called soft clams, actually
have thin, brittle shells. They can't completely close their shells
because of a long, rubbery neck (or siphon) that extends beyond its edge.
When buying hard-shell clams in the shell, make sure the shells are
tightly closed. If a shell is slightly open, tap it lightly. If it doesn't
snap shut, the clam is dead and should be discarded. To test a soft-shell
clam, lightly touch its neck; if it moves, it's alive. The guideline for
buying shucked clams is plumpness and clear liquid. (More Information)Cockie: A bivalve mollusc, 3 to
4 cm (1 to 1 1/2 in) long, which is found near or on the seabed. The two
equal shells have 26 clearly marked ribs and enclose a knob of flesh and a
tiny coral. Sold by volume, cockles may be eaten raw but are generally
cooked, like mussels. Since they retain sand inside the shell they should
be left to clear in salt water for 12 hours or so before they are
consumed. The cockles of Picardy, called hénons, are highly
regarded.Cod: This popular saltwater
fish can range from 1 1/2 to 100 pounds and comes from the Pacific and
North Atlantic Oceans. Cod's mild flavoured meat is white, lean and firm.
It's available year round and comes whole (the smaller specimens) or in
large pieces. Cod can be baked, poached, braised, broiled and fried. Whole
cod are often stuffed before baking. Cod can be preserved by smoking,
salting or drying. Salt cod, an important staple in many tropical
countries because of its storage properties, has been salted and dried.
It's used to make the popular French dish brandade. Cod cheeks and tongues
are considered a delicacy. So are scrod, which are young cod (and haddock)
weighing under 2 1/2 pounds. haddock, hake and pollock are all close
relatives of cod.Conch: This gastropod mollusk
is encased in a beautiful, brightly colored spiral shell. Conch is found
in southern waters and is particularly popular with Floridians and
Caribbeans. Summer is the peak season for fresh conch, which will most
likely be available in Chinese or Italian markets or specialty fish
stores. Store fresh conch, tightly wrapped, in the refrigerator up to 2
days. Conch can also be purchased canned or frozen. The footlike muscle
can be eaten raw in salads, or tenderized by pounding, then quickly
sautéed like abalone. It's also often chopped and used in chowders.
Conch is sometimes erroneously referred to as whelk, which, though
related, is a different species.Crab: Any of a large variety of
crustaceans (animals with a shell) with 10 legs, the front two of which
have pincers. Crabs are noted for their sweet, succulent meat and are the
second most popular shellfish (after shrimp) in North America. There are
fresh and saltwater crabs, the latter being the most plentiful. (More Information)Crappie: Found mainly in the
Great Lakes and Mississippi regions, crappies are large, freshwater
sunfish that are about 12 inches long and range from 1 to 2 pounds. There
are both black and white varieties of crappies; the latter is also called
chinquapin. Crappies have lean flesh that is particularly suited to
broiling or sautéing.Crayfish: Any of various
freshwater crustaceans that resemble tiny lobsters, complete with claws.
Other coastal crustaceans (such as spiny or rock lobster) are sometimes
mistakenly called saltwater crayfish. They are not, however, of the
same species. Crayfish range from 3 to 6 inches long and weigh from 2 to 8
ounces. Crayfish can be prepared in most manners appropriate for lobster
and, like lobster, turn bright red when cooked. They're usually eaten with
the fingers, and the sweet, succulent meat must be picked or sucked out of
the tiny shells.Croaker: The smallest members
of the drum family, croakers range from 1/2 lb. to 3 lbs. They are usually
silvery in colour; spotfin has a pale steel-blue cast and a characteristic
black spot under the pectoral fin, while yellowfin has grayish-green sides
with dark wavy lines and yellow scales. This fish has lean white meat
that's tender and full-flavoured. The skin is edible. A popular pan fish,
croaker is often breaded or dusted with cornmeal or flour and pan-fried.
It can also be marinated and sautied, roasted, broiled, or grilled. Fish
of the drum family are named for the drumming, croaklike sound they make
by contracting a bladder muscle; sometimes you can even hear their
murmuring from the shore. They tend to make these sounds most often during
breeding season.Cuttlefish: This is a close
relative of squid and octopus. You can sometimes find dried cuttlefish in
Asian markets.Cusk: Related to the cod, this
large saltwater fish has a firm flesh that is very lean. It ranges from 1
1/2 to 5 pounds and can be purchased whole or in fillets. Cusk can be
prepared in a variety of ways including baking, broiling, poaching and
sautéing.
Dentex: A Mediterranean fish
with long sharp sometimes hooked teeth and powerful jaws. The young fish
are silvery grey and the adults are reddish brown. related to but not much
larger than the sea bream (up to 36 inches (90 cm) long), it has firm,
rather tasty, flesh and is cooked in the same way as sea bream.Dogfish: There are many
varieties of this small species of shark. The average dogfish is long and
thin and weighs about 25 lbs. The lesser-spotted dogfish is light brown
with darker spots on the back and sides. The smooth hound has a gray back
and pale, pearly sides. The lean, firm-textured white meat of dogfish is
mild to moderate in flavour. Although this fish is a species of shark,
you'll find it has little in common with mako; rather, fillets look and
taste similar to cod (hence the name "rock cod"), though they are rather
more firm in texture.
Eel: The legends of eels have
coloured folklore throughout the ages. Some Philippine tribes say that
eels are the souls of the dead, while in parts of Europe it's believed
that rubbing the skin with eel oil will cause a person to see fairies.
Whatever their origin or exterior application, eels are widely popular in
Europe and Japan, where many consider their rich, sweet, firm meat a
delicacy. This rather long, snakelike fish, of which there are both
freshwater and saltwater varieties, has a smooth, scaleless skin. It
spawns at sea and dies shortly thereafter. The European and American eel
breed deep in Atlantic waters near Bermuda. The minuscule, transparent eel
larvae drift on ocean currents for enormous distances, their journey to
Europe taking about 3 years, until they reach coastal areas. There they
transform into tiny, wormlike elvers (baby eel) and begin wriggling
up inland waterways and crossing boggy grounds to reach small ponds and
streams. After about 10 years of living in this freshwater habitat, the
eel begins its migration back to Atlantic waters where it spawns and dies.
The conger eel, a scaleless, saltwater "monster" fish that can
reach up to 10 feet long and weigh over 170 pounds, is a relative of the
common eel. Fresh eels, depending on the region, are available year-round,
the fall being the peak season. Those under 2 pounds will be more tender.
Before cooking, the thick, tough skin and outer layer of fat must be
removed, a task usually handled by the fish dealer. Fresh eel should be
refrigerated and used within a day or two. It's excellent baked, stewed or
grilled. Because conger eel meat is very tough, it is most often used in
soups and stews. Eel is also available jellied in cans or smoked. Though
considered a fatty fish, the eel is high in vitamins A and D, as well as
being a good source of protein.
Flatfish: "Flatfish" can refer
to any member of a species of thin, flat fish that swim on one side; both
eyes are located on the side that faces up. Size and color vary depending
on the species; the downward-facing side of the fish is always pale and
nearly colourless. Whole flatfish can be broiled or grilled (you'll need
to use a grill basket); the scales are small and can be scraped off. You
can do almost anything with flatfish fillets, which are particularly good
seasoned, flour-dredged, and pan-fried. Fillets should be cooked briefly
(less than 5 minutes). Be sure not to overcook them, or they'll dry out
and fall apart. Once the fillet turns opaque white, it's done.Flounder: Members of this large
species of flatfish are prized for their fine texture and delicate
flavour. Some of the better known members of the flounder family are dab,
English sole and plaice. In North America, flounder is often mislabeled as
fillet of sole, a misnomer because all of the fish called "sole"
(except for imported European Dover sole) are actually varieties of
flounder. Flounder is available whole or in fillets. It can be baked,
broiled, poached, steamed or sautéed.
Grouper: Groupers are members
of the sea bass family. They are particularly common around coral reefs
and rock outcroppings of the inner coastal shelf which makes them less
vulnerable to trawls or traps. In addition to the southern United States,
Mexico, Central and South America, the Mediterranean, and South Africa
have important grouper fisheries. They are a white-fleshed and lean
fish.
Haddock: A saltwater fish that
is closely related to but smaller than cod. The lowfat haddock has a firm
texture and mild flavor. It can weigh anywhere from 2 to 6 pounds and is
available fresh either whole or in fillets and steaks, and frozen in
fillets and steaks. Haddock is suitable for any style of preparation
including baking, poaching, sautiing and grilling. Smoked haddock is
called finnan haddie.Hake: Related to the cod, hake
is a saltwater fish that makes its home in the Atlantic and northern
Pacific Oceans. It's low in fat and has white, delicately flavoured meat.
Ranging in size from 1 to 8 pounds, hake is marketed whole or in fillets
and steaks. It comes in fresh, frozen, smoked and salted forms. Hake may
be prepared in any way suitable for cod.Halibut: Abundant in northern
Pacific and Atlantic waters, this large member of the flatfish family can
weigh up to half a ton. The norm, however, ranges between 50 and 100
pounds. Considered the finest are the young chicken halibut, which can
weigh anywhere from 2 to 10 pounds. Halibut meat is lowfat, white, firm
and mild flavoured. Fresh halibut is available all year round but most
abundant from March to September. Both fresh and frozen halibut is usually
marketed in fillets and steaks. It is suitable for almost any manner of
preparation. Halibut cheeks are sometimes available in specialty fish
markets. (More Information)Herring: This huge family of
saltwater fish has over a hundred varieties. The popular herring swims in
gigantic schools and can be found in the cold waters of the North Atlantic
and Pacific oceans. In North america, two of the most popular members of
this family are the American shad and the alewife, both of which are
anadromous, meaning that they migrate from their saltwater habitat to
spawn in fresh water. Herring are generally small (ranging between 1/4 and
1 pound) and silvery. The major exception to that rule is the American
shad, which averages 3 to 5 pounds and is prized for its eggs. Young
herring are frequently labeled and sold as sardines. Fresh herring are
available during the spring on both the Pacific and Atlantic coasts. When
fresh, the high-fat herring has a fine, soft texture that is suited for
baking, sautiing and grilling. The herring's flesh becomes firm when cured
by either pickling, salting, smoking or a combination of those
techniques.
Jellyfish: An invertebrate
marine animal with a soft, gelatinous, umbrellalike anatomy and long, thin
tentacles. Jellyfish is popular in Chinese cuisines. Asian markets sell it
in a dried, salted form, which must be reconstituted by soaking overnight
in warm water. The red matter must then be cut away. Jellyfish toughens if
excessively cooked, so it's generally quickly blanched in boiling water
for only about 15 seconds. It's customarily shredded and served cold in
salads for a crunchy texture.John Dory: This unusual-looking
fish is yellowish-olive or grayish in colour with a flat, compressed oval
body that's spotted on both sides. The dorsal spines are particularly
long, and the eyes and mouth are large. John Dory is a firm textured white
fleshed fish with a mild, sweet flavour and low fat content. Here's a good
fish to cook whole; like porgy, it's well suited to roasting or baking.
Fillets can be poached or sautéed, or cut into chunks and added to
chowders or stews like bouillabaisse. The bones add great flavour to soup
stock. In certain parts of France, this strange looking fish was once
known as l'horrible, fishermen were inclined to throw it back to the sea.
But the French have, in time, come to recognize the culinary merit of
this, to which they now fondly refer to it as "poulet de mer" (chicken of
the sea).
Kingfish: One of the most
confusing names for this fish is fishdom: It can refer either to the white
fleshed fish of the drum or whiting families or to the dark fleshed
mackerel. The Northern kingfish of the drum family is slate gray in colour
with dark stripes running diagonally across the sides and a white belly;
the Southern kingfish is similarly coloured yet has no stripes. The king
mackerel has a shimmering bluish green body slashed vertically with black
stripes. The king whiting has a slender silver gray body, large eyes and
mouth, and sharp teeth. The white, fine textured meat of both Northern and
Southern kingfish is low in fat and mild in flavour. The low fat content
of Northern and Southern kingfish make these excellent choices for
poaching, steaming, or pan frying. Try adding the poached meat to salads.
Look for pure white fillets that are free of browning, graying, and signs
of dryness. The meat should glisten and smell fresh. Northern and Southern
kingfish can be used interchangeably with any member of the drum family,
eg. croaker, weakfish, white seabass.
Lobster: Up until the end of
the 19th century lobster was so plentiful that it was used for fish bait.
Alas, with lobster's ever increasing popularity (and price), those days
are gone forever. This king of the crustacean family has a jointed body
and limbs covered with a hard shell. The most popular variety in North
america is the Maine lobster, also called American lobster. It has
5 pairs of legs, the first of which is in the form of large, heavy claws
(which contain a good amount of meat). Maine lobsters are found off the
Atlantic coast of the northern United States and Canada. They have a
closely related European cousin that lives in Mediterranean and South
African waters and along Europe's Atlantic coast. Spiny lobsters (commonly
called rock lobsters) are found in waters off Florida, Southern
California, Mexico, Australia, New Zealand and South Africa. They're
easily distinguished from the Maine lobster by the fact that all 10 of
their legs are about the same size. Almost all of the meat is in the tail
because the spiny lobster has no claws. That meat is firmer, stringier and
not quite as sweet as that of the Maine lobster. (More
Information)
Mackerel: Any of several
species of fish found in the Atlantic Ocean off both the North American
and European coasts. The king mackerel (also called kingfish) is
probably the most well known of this family of fish. The mackerel has a
firm, high fat flesh with a pleasant savory flavour. When small (about 1
pound), it's sold whole. Larger fish are cut into fillets and steaks.
Mackerel is also available smoked or salted. The latter must be soaked
overnight before using to leach excess salt. Mackerel can be cooked in
almost any manner including broiling, baking and sautEacute;ing.Mahi-Mahi: Although this
bright, colourful fish is a relative of the dolphin, it is not a mammal.
Ranges in weight from 3 to 45 lbs. The firm textured, dark meat of
mahi-mahi turns white and opaque when cooked. It is a moderately fatty
fish with a strong, pleasant flavour. The skin is tough and usually
removed before 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. Steaks and fillets should glisten and be
of a bright, uniform colour. 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.Mako Shark: Makos and other
sharks harvested for food weigh from 15 to 120 lbs. (Many are larger).
They are long and thin with bluish gray backs that fade to pearly bellies.
Dense, meaty, pinkish white flesh that's low in fat, firm in texture, and
moderately strong in flavour (some steaks and fillets contain darker
sections of reddish meat that have a more pronounced flavour). Mako
shark, like chicken, is versatile and takes well to flavourful boosts like
marinades and spicy sauces. Steaks and fillets are excellent grilled,
broiled, baked, poached, or pan blackened. Chunks can be marinated and
kebabed, or added to soups and stews. Like other varieties of shark, mako
can develop an ammonia odor after the catch, especially if it is not
properly iced. Avoid steaks and fillets that give off such a whiff, which
can indicate that the fish has been sitting around a bit too long. Keep it
well iced until cooking time.Minnow: A very small fish with
a bluish black and pink belly, commonly found in streams and used mainly
as a bait for trout. Although not much used in cookery, it may be eaten
fried: the heads are removed and the fish soaked in cold milk until they
swell up. If cooked in a court-bouillon, they may be used to fill an
omelette.Monkfish: Also called angler
fish is named for the way it lures it's prey. A bottom dweller, it has a
long filament which grows from its head and it twitches and resembles a
worm. When the prey fish attacks the "worm", it's engulfed by the huge
mouth of the Monkfish (also known as Angler, lotte, bellyfish, frogfish,
sea devil, and goosefish). Not a pretty fish, the Monkfish is large and
firm textured. It is lowfat and has a mild sweet flavor. It is often
compared to lobster. The edible portion, tail (loin) can be roasted,
grilled, braised, poached, or sautéed.Mussel: Archaeological findings
indicate that this bivalve mollusk has been used as food for over 20,000
years. Europeans love mussels, which are cultivated on special farms to
meet the high demand. Americans, however, have never been as enamored of
mussels as they have of oysters and clams, and huge quantities along U.S.
coasts go unharvested. There are dozens of mussel species, all of which
have an extremely thin, oblong shell that can range in colour from indigo
blue to bright green to yellowish-brown. Depending on the species, the
shell can be from 1 1/2 to 6 inches in length. The creamy-tan meat is
tougher than that of either the oyster or clam but it has a delicious,
slightly sweet flavour. (More
Information)
Octopus: Though there are some
50-foot specimens and despite the fact that it's also called
devilfish this monster of the deep is not particularly fearful and
seldom reaches the size seen in the movies. In fact, the majority reach
only 1 to 2 feet (tentacles extended) and weigh about 3 pounds. The
octopus is related to the squid and cuttlefish. Its rich diet of clams and
scallops gives it a highly flavourful meat that, though rubbery, is
extremely popular in Japan and the Mediterranean countries. Predressed
fresh and frozen octopus is available in many supermarkets and specialty
fish markets. As with most species, those that are younger and smaller are
more tender. The 8 tentacles and the body to which they're attached are
edible, but the eyes, mouth area and viscera are discarded. The ink sac
contains a black liquid that can be used to colour and flavour foods such
as pasta, soups and stews. Smoked and canned octopus are also available.
Octopus can be eaten in a variety of ways including raw, boiled and
pickled, sautied, deep fried or for more mature specimens, simmered or
boiled for several hours.Orange Roughy: An all-purpose
white fleshed fish similar to ocean perch. The meat is firm, low in fat,
and mild in flavour. Fillets, are usually frozen. (Note: Orange roughy is
frozen immediately after the catch, then filleted, refrozen, and exported
worldwide. Remarkably, the fish is sturdy enough to handle multiple
freezings, you're unlikely to notice a difference in taste or texture.)
Look for pure white fillets free of browning, graying, and gaping. Smell
for seawater freshness. This New Zealand import, which was not
"discovered" until 1975, has been gaining in popularity as an all-purpose
white fish. You'll find it in specialty fish markets and in well stocked
supermarkets.Oysters: The oyster can be
found in both the Pacific and the Atlantic waters of North America and
many are named for their specific place of origin along these coastlines.
From the Atlantic come the Apalachicola, the Cape Cod, the Indian River,
Keni Island, Malpeque and Wellfleet species. On the other side of the
Atlantic, the French coast is home to the Belon while the colder English
waters offer the Colchester, Helford and Whitstable oysters. In the water,
the bivalves known as oysters wear a dark grey, stone like shell that is
clamped firmly around their pillow of pale beige to light grey meat.
Oysters are commonly sold in the shell, live, and so their appearance in
the fishmonger's bucket resembles closely that which they possessed in the
water. The prized flesh of the oyster is packed in a pillow-like body,
which ranges in texture from quite firm to soft and watery, with a
distinct, saline flavour. Contrary to what the name of this category
implies, oysters are best not cooked at all, but eaten on the half shell
within minutes of having been shucked. However, they are also delicious
broiled or baked, added to soups, stews, and stuffings, grilled in their
shells until they open (just throw them on the grill), deep-fried, or very
gently sautéed. When purchasing live oysters, choose only those
with firmly sealed shells; if an oyster is slightly gaping open, you
should tap on the shells and see that they shut immediately. When
selecting oysters, pick the smaller ones for guaranteed tenderness. If you
are buying pre shucked oysters, select those that are uniformly sized,
plump, with a good color and smell, and packaged in absolutely clear (not
milky) oyster liquor (the juice that is held, along with the flesh, in the
shell). You should use shucked oysters in their liquor within two days,
and ought only keep live oysters for up to three. Oysters are typically at
their best during the fall and winter, since their spring and summer spawn
makes them turn fatty and too soft. To shuck an oyster, it firmly in your
left hand, with your palm protected by a kitchen towel, and with your
right hand, insert the tip of an oyster knife near the bivalve's hinge.
Twist and turn gently to pop the shells open, paying care not to fracture
the shell in the process. Once you've opened the shells, use your knife to
slide under and over the oyster meat, severing the two membranes that hold
it in place in its shell. If you nick the oyster while freeing it, flip it
over in the shell for a neater presentation.
Perch: Any of various spiny
finned freshwater fish found in North America and Europe. In Canada the
best known is the yellow perch. In France, the common or river perch is
highly favored. These similar looking fish have olive green backs blending
to yellow on the sides, dark vertical bands and reddish orange fins. They
have a mild, delicate flavor and firm flesh with a low fat content.
Related to the true perch are the pike perch (so called because their
bodies resemble the pike). There are several saltwater fish that are
incorrectly called perch including the white perch (really a member of the
bass family) and the ocean perch (a member of the rockfish family). Perch
range in size from 1/2 to 3 pounds. They are available fresh and frozen,
whole and filleted. Small perch are usually best broiled or
sautéed. Larger ones can be prepared in a variety of ways including
poaching, steaming, baking and in soups and stews.Periwinkle: There are over 300
species of this conical, spiral-shelled univalve mollusk but few are
edible. Periwinkles, also called bigaros, sea snails or
winkles, are found attached to rocks, wharves, pilings, etc. in
both fresh and sea water. The most common edible periwinkle is found along
the Atlantic coasts of Europe and North America. It grows to about 1 inch
in size and is gray to dark olive with reddish-brown bands. Periwinkles
are popular in Europe but rarely found in the United States. They're
usually boiled in their shells, then extracted with a small pick.Pike: A family of freshwater
fish that includes the pike, pickerel and muskellunge. They all have long
bodies, large mouths and scarry looking teeth. Pickerel are the smallest,
generally weighing 2 to 3 pounds. Pike range from 4 to 10 pounds and the
muskellunge (or muskie) averages from 10 to 30 pounds but can reach up to
60 pounds and 6 feet in length. The walleyed pike is not a pike but rather
a perch. The pike family of fish is known for its lean, firm, lowfat (but
bony) flesh. Although fished mainly for sport in the United States, they
are imported from Canada and available fresh and frozen, either whole,
filleted or in steaks. Pike can be cooked in almost any manner available.
It's the fish traditionally used in France's Fish Quenelles, as well as
the Jewish Gefilte Fish.Pilchard: A small, high-fat
saltwater fish found in abundance off the European Atlantic coast from
Scandinavia to Portugal. Though Europeans can buy fresh pilchard from July
to December, it's usually canned in oil or tomato sauce, such as the case
with sardines.Pollock; Pollack: This member
of the cod family is found in the North Atlantic. The low- to moderate fat
flesh is white, firm and has a delicate, slightly sweet flavour. The
pollock can reach about 35 pounds but is normally found in markets between
4 and 10 pounds. It's available fresh, frozen and smoked, either whole or
in fillets or steaks. Pollock may be prepared in any way suitable for cod.
It's often used to make surimi, which is now commonly available.Pomfret: You can buy frozen
pomfret in Asian markets. Chilean sea bass can be used as a substitute for
pomfret.Pompona: These small, thin
marine fish usually weigh no more than 2 lbs. The back is a deep bluish
green which fades to a silver belly. The eyes are small, the body deep,
and the tail forked. The white or off white flesh is fine textured, meaty,
and sweet. The fat content is moderate, which makes for a succulent yet
somewhat oily bite. The skin is edible. Whole fish should look alive with
bright, unmarred skin and red gills; they should smell of the sea. If the
fish has not been scaled, ask your fishmonger to do it.Porgy: There are about a dozen
different varieties of this warmwater marine fish, which ranges in size
from 1/2 lb. to 20 lbs. (those harvested for commercial purposes usually
weigh under 3 lbs.). In the North America, the most popular and most
widely available member of the porgy family is the scup, which is slender
and oval shaped, with a brownish back fading to a silvery belly. The firm,
flaky white flesh of the porgy is low in fat and delicately flavourful. A
bony fish, porgy can be a bit difficult to eat. Porgy and other bony fish
are best roasted, the meat slips off the bones more easily, and the bones
tend to soften during cooking. This is also a fine fish for baking,
broiling, grilling, and pan frying. Make sure the scales have been removed
before using this fish.
Red Snapper: A red eyed fish
with carmine fins and a red back that fades into a pinkish belly. Ranges
from 2 to 35 lbs. (average 3 to 8 lbs.). The prized white meat of the red
snapper is firm in texture, low in fat, mild and delicate in flavour. A
meaty, all purpose fish with edible skin. Almost anything goes with this
popular, versatile fish. Whole red snapper is excellent baked and stuffed,
or poached and glazed (salmon style). Fillets can be steamed, broiled,
roasted, pan fried, or (with a fish basket) grilled. Chunks can be added
to stews and chowders (leave the skin on for a colourful touch). Not all
snapper is red snapper, be wary of fish market labels, which can be
ambiguous. Look for whole fish with deep red fins and red backs fading
into pinkis -silver bellies; check for healthy red gills (the fish should
look alive). Choose fillets with red skin left on, as skinned fillets can
easily come from other (less premium) kinds of snapper. White meat should
be moist and reflective, free of gaping and drying.Rockfish: There are over 50
varieties of this fish, which ranges in weight from 5 to 15 lbs. Its
colour varies according to the species (red or reddish pink, brown, blue,
etc.); some have dark mottling. Rockfish generally fall into two
categories, deep bodied (yellowtail, goldeneye, blue rockfish) and long
bodied (bocaccio, chilipepper, shortbelly). Rockfish is excellent baked,
broiled, poached, or sautied. Fillets of the long bodied variety tend to
be soft and fragile and should be handled carefully (these are not the
best fish for grilling). Look for glistening, unmarred white fillets that
show no signs of gaping, browning, or drying. "Rockfish" and "ocean perch"
are used interchangeably in the market place, just be aware that rockfish
is the name of the family of which ocean perch is a member.
Sablefish: Though it's often
referred to as Alaska or black cod or butterfish, the sablefish is
actually related to neither. Most of these long, slender black fish range
from 1 to 25 lbs. (they can grow up to 100 lbs.). The white meat of the
sablefish is fine-textured, oily, and succulent. The flavour is rich and
distinctive; the fat content is high. The skin is edible. Whole specimens
should look alive, be well iced and smell of seawater. Fillets and steaks
should have pure white skin that glistens and is free of browning and
signs of drying. Smoked sablefish, usually marketed as just "sable" has
been an North American Jewish-deli favorite for decades.Salmon: Salmon was an important
food to many early American Indians whose superstitions prevented certain
tribe members from handling or eating the fish lest they anger its spirit
and cause it to leave their waters forever. Salmon are anadromous, meaning
that they migrate from their saltwater habitat to spawn in fresh water.
Over the years, some salmon have become landlocked in freshwater lakes. In
general, the flesh of those salmon is less flavourful than that of their
sea running relatives. (More
Information)Sardine: A generic term applied
broadly to any of various small, soft-boned, saltwater fish such as sprat
and young pilchard and herring. These tiny fish are iridescent and silvery
and swim in huge schools, usually near the water's surface. Fresh sardines
are available on a limited basis during the summer months, usually only
along the coast where they're caught. In general, their fatty flesh is
best when grilled, broiled or fried. In North America, sardines are more
commonly found salted, smoked or canned, either in oil, tomato sauce or
mustard sauce. Some are packed as is, while others are skinned, boned and
sold as fillets. The name is thought to have come from the young pilchards
caught off the coast of Sardinia, which were one of the first fish packed
in oil.Scallop: This popular bivalve
mollusk has two beautiful fan shaped shells that are often used as
containers in which to serve dishes such as coquilles St. Jacques. Though
the entire scallop including the ROE is edible (and relished by many
Europeans), the portion most commonly found in North American markets is
the adductor muscle that hinges the two shells. There are many scallop
species but in general they're classified into two broad groups, bay
scallops and sea scallops. Bay scallops, generally found only on the East
Coast, are very tiny (the muscle is about 1/2 inch in diameter). They
average about 100 per pound and their meat is sweeter and more succulent
than that of the sea scallop. They're also more expensive because they're
less plentiful. (More Information)Scrod: (Note: Scrod is not a
type of fish but a market name used interchangeably for young cod,
haddock, and sometimes cusk and pollock.) Fillets labelled "scrod" could
be any number of white fleshed, delicately flavorued fish; the broadly
applied term usually indicates a young fish weighing under 2 1/2 lbs. You
should not have to pay premium rates for plain-jane, all-purpose scrod
fillets. On the other hand, the quality of the young meat is usually very
good. Check for freshness: Fillets should be a glistening, stark white and
should smell fresh and sweet.Shad: This small (average 3 to
5 lbs.) silver skinned saltwater school fish, like salmon, is anadromous,
every spring it migrates to rivers to spawn in fresh water. Most shad have
deep blue backs (hickory shad have gray green backs) amd silvery sides and
bellies. Shad is a member of the herring family. Shad is perhaps the
boniest of all fit-to-be-eaten fish, but this does not stop fish lovers
from enjoying the sweet, tender pinkish white meat. Like other members of
herring family, shad is high in fat. Shad roe is considered a delicacy.
The bright orange eggs are excellent prepared simply, eg. browned briefly
in plain or seasoned butter. Keep cooking time short (3 to 4 minutes per
side) so as not to produce dry, tough individual eggs; roe should remain
pink in the center.Shark: Though North America has
only recently begun to appreciate the merits of this fish, other cultures
have eaten shark for eons. Some of the more popular shark species are
leopard, mako, soupfin, and thresher. Sharks
marketed for food range in size from 15 to 120 pounds. Though some of the
smaller ones are sold whole, fillets, steaks or chunks are the more common
market forms. The shark's flavourful, lowfat flesh is dense and meatlike.
Because of its metabolism, however, it has a tendency to smell of ammonia.
This off-putting odor can easily be eliminated by soaking the fish in milk
or acidulated water. Shark can be prepared in a variety of ways including
broiling, grilling, baking, poaching and frying. It's also delicious in
soups, and cold, cooked shark can be used in salads.Shrimp: This delicious
crusyacean is America's favorite shellfish. Most of the shrimp in the
United States comes from bordering waters, notably the Atlantic and
Pacific Oceans and the Gulf Coast. There are hundreds of shrimp species,
most of which can be divided into two broad classifications, warm-water
shrimp and cold-water shrimp. Keeping that variance in mind, the general
size categories into which shrimp fall are: colossal (10 or less per
pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35),
small (36-45) and miniature (about 100). Shrimp can be prepared in a
variety of ways including boiling, frying and grilling. (More Information)Skate: Two triangular, tapered
"wings" (technically pectoral fins) give this unusual looking steel-gray
fish, which is related to shark, graceful mobility as it seeks prey along
the sea floor. A large fish, skate often exceeds 100 lbs. Only the wings
(fins) of the skate are edible; in each, a thin layer of translucent
cartilage separates two sections of firm, lean, delicately flavoured white
meat. The cartilage is edible only with young, small skate. The skin is
tough and not edible. Before further preparation, skate like its relative,
shark, must be soaked in a vinegar-and-water solution; this process rids
the meat of a natural ammonia odor that develops after capture. Skate is
delicious simply poached and served with a butter-based sauce. Skate with
brown butter (raie au beurre noir) is a French favorite. Many cooks prefer
to poach skate before further preparation (eg. sautéeing, frying),
but the meat can also be steamed, broiled, or grilled. Look for meat that
has already been skinned, as skinning the wings yourself is extremely
difficult. The wings should smell sweet and fresh. Beware of flesh that
smells strongly of ammonia, which usually indicates that the fish has been
sitting too long in the market (a faint trace is O.K., it will disappear
after the soaking process or after cooking).Smelt: The smelt is anadromous,
meaning that it migrates from its North American saltwater habitat to
spawn in fresh water. It's a small (average 4 to 7 inches long) fish with
a translucent silver green back shading into shimmering silver sides and
belly. Its delicate flesh is rich, oily and mild flavoured. There are many
varieties of this fish, the most widely distributed being the rainbow
smelt, found along the Atlantic coast. Two popular Pacific Coast varieties
are whitebait and eulachon. The latter is also called candlefish, a
nickname that came about because Indians would dry these high fat fish,
run a wick through the flesh and use them for candles. Fresh smelts are
best from September through May. Because they're very perishable, many are
now flash frozen immediately after being caught. They are also available
canned. Smelts are marketed whole and are usually eaten that way, head,
viscera and bones. Though they can be cooked in a variety of ways, they're
generally simply coated with flour and fried.Snail: Prehistoric sites have
uncovered piles of this gastropod mollusk;s spiral shell, indicating that
snails were popular early on. They were greatly favored by ancient Romans,
who cultivated special vineyards on which the snails could feed and
fatten. The best-known varieties today are the vineyard or
Burgundy snail and the petit-gris. Fresh snails are
available year round and can be found in specialty markets. Fresh
American cultivated snails do not require the purification period that
European snails do but should be used the same day they're purchased.
Snails are usually boiled before being baked or broiled in the shell with
a seasoned butter. Canned snails and packaged snail shells are available
in gourmet markets and many supermarkets.Snapper: There are about 250
species of this saltwater fish, 15 of which can be found in North American
waters from the Gulf of Mexico to the coastal waters of North Carolina.
Some of the better known species include the gray snapper, mutton snapper,
schoolmaster snapper and yellowtail snapper. By far the best known and
most popular, however, is the red snapper, so named because of its reddish
pink skin and red eyes. Its flesh is firm textured and contains very
little fat. Red snapper grows to 35 pounds but is most commonly marketed
in the 2 to 8 pound range. The smaller sizes are often sold whole, while
larger snappers can be purchased in steaks and fillets. Snapper is
available fresh all year with the peak season in the summer months. It's
suitable for virtually any cooking method. Though some varieties of
rockfish are marketed under the names "Pacific snapper" and "red snapper,"
and a variety of tilefish is called "yellow snapper," none of these are
true snapper.Sole: Sole can refer to any
member of a species of thin, flat fish that swim on one side; both eyes
are located on the side that faces up. Size and colour vary depending on
the species; the downward facing side of the fish is always pale and
nearly colourless. In general, sole have lean white or off white flesh
that's fine textured and mild in flavour. The skin is edible, and usually
quite tasty.Sprat: A close relative of the
herring, the sprat is a small (about 6 inches in length) fish that can be
found off the European Atlantic coast. Because of its high fat content,
sprats are perfect for broiling or grilling. They're also available either
salted or smoked. The smallest sprats are packed in oil, in which case
they're usually called brisling or brisling sardines.Squid: As a ten armed member of
the cephalopod class in the mollusk family, squid is related to both the
octopus and cuttlefish. Squid meat has a firm, chewy texture and mild,
somewhat sweet flavour. Also called calamari, squid can range in
size from 1 inch to the seldom seen 80 foot behemoth of the deep. Smaller
squid are marketed in fresh, frozen, canned, sun dried and pickled forms.
They are very popular in Asian and Mediterranean cuisines and can be found
in ethnic markets and some supermarkets. When buying fresh squid choose
those that are small and whole with clear eyes and an ocean fresh
fragrance. They should be refrigerated, airtight, for no more than a day
or two. Squid can be panfried, baked, boiled, stir fried or coated with
batter and deep fried. The cooking time should always be short, since the
texture of squid becomes rubbery when overcooked. Squid is used raw by the
Japanese in sushi dishes. The ink can be extracted from the ink sacs and
used to colour preparations like pasta or to flavor dishes such as
calamares en sutinta ("squid in their ink"), a popular Spanish
dish. Squid are rich in protein and phosphorus.Striped Bass: 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. Look for fillets that smell sweet and seawater
fresh and are of uniform colour, free of drying and browning.Sturgeon: These enormous marine
fish can range from 60 lbs. to several tons; the farm raised variety
usually weighs from 15 to 20 lbs. Sturgeon are long, thin, impenetrable
looking fish with cartilage plated backs and thick scaled sides. Most
species are pale gray; the green sturgeon has an olive back and silvery
sides and belly. The dense white flesh of the sturgeon is firm textured
and meaty with a high fat content and mild flavour. The skin is tough and
not edible. Sturgeon meat is fatty and rich, just the right consistency
for smoking. The sturgeon is anadromous: During spawning season, it
migrates to fresh waters. Sturgeon roe is "true caviar," and prized as a
delicacy.Swordfish: This large food and
sport fish is found in temperate waters throughout the world. Swordfish
average between 200 to 600 pounds, though some specimens caught weigh over
1,000 pounds. They have a distinctive saillike dorsal fin and a striking
swordlike projection extending from the upper jaw. Their mild flavoured,
moderately fat flesh is firm, dense and meatlike, making swordfish one of
the most popular fish in North America. Fresh swordfish is available from
late spring to early fall, whereas it's available frozen year round. Both
forms are sold in steaks and chunks. Because it's so firm, swordfish can
be prepared in almost any manner including sautiing, grilling, broiling,
baking and poaching.
Tilapia: These fish can be
found in fresh waters of Asia and Africa, plus fish farms in North and
South America. Similar in shape to sunfish and variously coloured (pale
red, white, gray, or gray blue); can range in size from 1 to 5 lbs.
Tilapia has white or pinkish flesh that's firm, low in fat, sweet and mild
in flavour. The tender skin is edible. In North Americ, all tilapia is
farm raised and of lesser quality than the wild variety harvested in Asia
and Africa. Tilapia is often marketed as a lower priced substitute for red
snapper, although its meat is not nearly as prized. For ages, tilapia has
served as an important staple food in Asia and Africa. The fish was
introduced to North american waters in the late 1960s to minimize algae
build-up (tilapia feeds on the plantlike organism).Tilefish: You can find these
fish living on the Atlantic coast from Nova Scotia to Florida; Gulf of
Mexico; Pacific coast from Washington to Baja California. A bright,
colourful fish with a bluish to olive green back, paler sides speckled
with yellow gold, and a pinkish white belly. Can range from 6 to 50 lbs.
or more. (Most market bound specimens weigh under 10 lbs.) The Atlantic
harvested tilefish is a popular all-purpose fish with white large flaked
flesh that's firm yet tender, low in fat, and delicately flavourful. The
skin is edible. The Pacific species, ocean whitefish, can have a slightly
bitter flavour and is not as popular and therefore not as widely available
in markets, as the Atlantic variety.Trout: A large group of fishes
belonging to the same family as salmon and whitefish. Though most trout
are freshwater fish, some live in marine waters. When the first European
settlers arrived in North America, trout were very abundant. By the late
1860s, however, a number of factors including overfishing and pollution
caused the trout population to diminish drastically. In general, their
flesh is firm textured with medium to high fat content. Probably the best
known of the freshwater species is the rainbow trout, which, though native
to California, has been transplanted to many different countries and is
now one of the most popular varieties in the world. They're most often
fried but can also be poached, baked, steamed, grilled and broiled. Whole
trout is often stuffed before being cooked. In addition to fresh and
frozen, trout can also be found canned, smoked and kippered. (More Information)Tuna: Found in temperate marine
waters throughout the world, tuna is a member of the mackerel family. It's
probably the most popular fish used for canning today. There are numerous
varieties of tuna, the best known being albacore, bluefin, yellowfin and
bonito. All tunas have a distinctively rich-flavoured flesh that is
moderate to high in fat, firmly textured, flaky and tender. (More Information)Turbot: True turbot are Found
in European waters from Iceland to the Mediterranean, this highly prized
flatfish has firm, lean, white flesh with a deliciously mild flavour.
Related fish inhabit marine waters worldwide. Many Europeans rate turbot
in the same category as the highly regarded Dover sole. Turbot can reach
30 pounds but are generally marketed at weights closer to 3 to 6 pounds.
They're usually imported frozen to the United States. They may be poached,
steamed, baked, broiled or fried. Turbot is also the market name used for
several types of flounder found in the Pacific Ocean. The white flesh of
the European turbot is prized for its lovely, delicate flavour. It is firm
in texture and low in fat.
Weakfish: This long, slender
fish is a member of the drum family. Its colour can range from gray to
olive green. Most have greenish backs that fade to olive sides flecked
with purple, blue, and gold tones. The average weakfish weighs under 5
lbs. The white or pinkish white meat is low in fat and fine in texture.
The flavour is mild and sweet with edible skin. Whole fish look similar to
trout, so take care not to confuse the two. Fillets may be white or
pinkish white, but should be of uniform color and free of browning,
gaping, and signs of drying. Its smell should be seawater fresh.Whitebait: "Whitebait" is a
general name for juvenile fish of various species and families
(particularly the herring family). They are usually under 2 inches in
length and have white, translucent, or silvery skin. These fish are
generally eaten whole (head and viscera included). They have a rich,
strong flavour, soft texture, and high fat content. It is best to
flour-dredge these fish in batches, then briefly pan fry or deep fry;
season with salt and serve with wedges of lemon. These small fish are not
easy to inspect. Try to find unbruised, well-iced specimens that smell
fresh. You're most likely to find whitebait in fish markets in the
summertime, when they tend to run into estuaries where they can be
harvested easily.Whiting: These small fish range
from 1 to 5 lbs. Most are gray or silver in colour. Some have blue or
green backs that fade into pale, silvery sides and bellies. The lean white
flesh, which tends to flake when cooked, is tender in texture and has a
mild, sweet flavour. The skin is edible. It may be difficult to find
fillets of whiting, since the fish has a complicated bone structure that
not all fishmongers know how to extract. However, once the fish has been
cooked, the central Y-shaped backbone (to which the entire network of
bones is attached) easily pulls away from the flesh.Wolffish: Most of these long,
gray blue or greenish fish weigh under ten pounds, but 30 and 40 lb.
specimens have been caught. This is a ferocious looking fish with long,
sharp front teeth and a set of back teeth that's built for crushing tough
shelled prey like clams, crabs, and sea urchins. The lean, pearly white
flesh has a firm texture and a mild, sweet flavour. The skin is
edible.
