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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 saltwater fish, which is not a true cod, has a soft textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking.
Industry:Culinary arts
A lean, delicately flavored Pacific Ocean fish that is popular in Chinese cookery.
Industry:Culinary arts
A lean, delicately flavored Pacific Ocean fish that is popular in Chinese cookery.
Industry:Culinary arts
A lean, delicately flavored Pacific Ocean fish that is popular in Chinese cookery.
Industry:Culinary arts
Named after its blue claws and dark blue-green shell, this crab is found along the Gulf and Atlantic coasts. It is sold in both its soft and hard-shell stages. The "soft-shell crab" is simply a blue crab caught just after molting.
Industry:Culinary arts
Among the largest of tuna, the bluefin can weigh over 1,000 pounds. As bluefin age, their flesh turns from light to dark red and takes on a stronger flavor.
Industry:Culinary arts
A fatty, fine-textured fish that is also known as "bulldog of the ocean" because of its tenacity. Found in the Atlantic and Gulf coasts. Discard the dark oily strip that runs down its center to prevent a strong, fishy flavor.
Industry:Culinary arts
One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors.
Industry:Culinary arts
This variety of tuna is the smallest of the tuna family, rarely weighing over 25 pounds. They range from moderate to high fat and are the most strongly flavored of the tunas. Many Japanese recipes call for dried bonito ("dashi").
Industry:Culinary arts
