- Industrie: Government
- Number of terms: 41534
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A freshwater pike that averages between 10 and 30 pounds. Some specimens, however have reached 60 pounds and up to six feet in length. Muskellunge offers a lean, firm, low-fat flesh.
Industry:Culinary arts
A bivalve mollusk with worldwide distribution. There are salt and freshwater varieties. The thin shell means there is more meat compared to the same weight of clams or oysters. The yellow meat has a sweet and delicate flavor.
Industry:Culinary arts
A marine fish of the eelpout family found mainly in the Pacific. The flesh is sweet and white and contains very few bones. Also called "ocean pout."
Industry:Culinary arts
This important commercial fish is a member of the rockfish group. Also known as "ocean perch," although it is not a true perch.
Industry:Culinary arts
This important commercial fish is not a true perch, but is rather a member of the rockfish group. Also known as "sea perch."
Industry:Culinary arts
A marine fish of the eelpout family found mainly in the Pacific. The flesh is sweet and white and contains very few bones. Sometimes called a "muttonfish."
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
This cephalapod, related to the squid and the cuttlefish, can reach 50 feet in length. It features a highly flavorful meat that tends to be a bit on the rubbery side. Octopus is eaten raw, boiled, pickled, sautéed, and fried.
Industry:Culinary arts
The Hawaiian name for "Wahoo," a marine fish whose flesh compares favorably with Albacore. It provides a moderate to high-fat flesh that is white and slightly sweet. In Hawaii, "Ono" means "sweet."
Industry:Culinary arts
A New Zealand area fish with lean, white flesh that is firm and mild. Also called "Slimeheads" (by fishermen--not by fish vendors). This popular fish can be poached, baked, broiled, or fried.
Industry:Culinary arts
