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United States Department of Agriculture
Industrie: Government
Number of terms: 41534
Number of blossaries: 0
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A large aquatic reptile that grows up to 19 feet in length. The meat is generally only available in its native regions--Louisiana and the Gulf States. Alligators feature meat ranging from white to dark--mild to strongly flavored.
Industry:Culinary arts
A lean, mild fish found along the South Atlantic coast. Difficult to find in markets; usually sold whole.
Industry:Culinary arts
There are many species of small, silvery fish known as "anchovies," but the true anchovy comes from the Mediterranean and southern European coastlines. Often filleted, salt-cured, and canned in oil. Used sparingly to flavor foods.
Industry:Culinary arts
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster."
Industry:Culinary arts
This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish "katsuo" and the Hawaiians call it "aku."
Industry:Culinary arts
awa
An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use Awa for making fish cakes and sashimi.
Industry:Culinary arts
A pike-like sea fish with long pointed jaws filled with razor-sharp teeth. It is a firm-textured fish with moderate fat content. The type most commonly found in the U.S. is the Pacific barracuda.
Industry:Culinary arts
A pike-like sea fish with long pointed jaws filled with razor-sharp teeth. It is a firm-textured fish with moderate fat content. The type most commonly found in the U.S. is the Pacific barracuda.
Industry:Culinary arts
A term that refers to numerous and often unrelated freshwater and saltwater fish. True basses include groupers, black sea bass, and the striped bass. Largemouth, redeye, rock, smallmouth and the spotted bass, are actually sunfish.
Industry:Culinary arts
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster."
Industry:Culinary arts
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