Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the MarketAt last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more! With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer! This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item. Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it! |
Contents
FISH | 1 |
Anchovy | 7 |
Arctic Char | 9 |
Barracuda | 11 |
Barramundi | 13 |
Beltfish | 15 |
Black Sea Bass | 17 |
Blowfish | 19 |
Sablefish Black Cod | 135 |
Salmon | 136 |
Sardine | 141 |
Saury and Garfish | 143 |
Scorpionfish and Sculpin | 145 |
Sea Bream and Porgy | 147 |
Shad | 150 |
Shark | 153 |
Bluefish | 22 |
Bluenose Bass | 24 |
Bonito | 26 |
Carp | 28 |
Catfish | 31 |
Chilean Sea Bass | 33 |
Cobia | 35 |
37 | 37 |
Croakers and Drums | 39 |
Cusk | 44 |
Dentex | 46 |
Dover Sole | 47 |
50 | 50 |
Escolar | 53 |
European Sea Bass | 55 |
Flounder and | 56 |
Grenadier | 60 |
Grouper | 62 |
Gurnard and Sea Robin | 65 |
Haddock | 67 |
Hake and Whiting | 69 |
Halibut | 72 |
Hamachi | 75 |
Herring and Sprat | 77 |
Hoki | 79 |
John Dory and Oreo Dory | 81 |
Kingklip | 83 |
Lake Perch | 85 |
Lake Victoria Perch | 87 |
Lamprey | 89 |
Lingcod | 91 |
Mackerel | 93 |
Mahimahi | 96 |
Marlin | 98 |
101 | 101 |
Monkfish and Angel Fish | 103 |
Mullet | 106 |
Ocean Perch | 108 |
Opah | 110 |
Orange Roughy | 112 |
Pacific Rockfish | 114 |
Picarel | 116 |
Pike | 118 |
Plaice | 120 |
Pollock | 121 |
Pomfret and Butterfish | 124 |
Pompano and Amberjack | 126 |
Red Mullet | 129 |
Red Snapper and Other Snappers | 131 |
Skate and | 155 |
Smelt | 157 |
Snook | 159 |
Striped Bass and Other Bass | 161 |
Sturgeon | 164 |
Swordfish | 167 |
Tilapia | 169 |
Tilefish | 171 |
Trout | 173 |
Tuna | 176 |
Turbot and Brill | 180 |
Wahoo | 183 |
Walleye and Zander | 185 |
Weakfish | 187 |
Whitefish | 188 |
Wolffish | 190 |
Wrasse | 192 |
MOLLUSKS 196 Abalone | 196 |
Clam | 198 |
Cockle | 204 |
Conch Murex and Whelk | 207 |
Mussel and Sea Date | 210 |
Octopus | 213 |
Oyster | 216 |
Periwinkle Limpet and TopShell | 220 |
Scallop | 222 |
Squid and Cuttlefish | 226 |
CRUSTACEANS 231 Blue Crab and Swimmer Crab | 231 |
Crayfish | 235 |
Dungeness Crab | 238 |
Gooseneck Barnacle | 241 |
Hawaiian Blue Prawn | 243 |
Jonah Crab Peekytoe Crab and Sawagani | 245 |
King Crab Snow Crab and European Crabs | 248 |
Lobster | 251 |
Mantis Shrimp and Slipper Lobster 257 Lobsterette and Langostino | 255 |
Rock Shrimp | 260 |
Shrimp | 262 |
Stone Crab | 267 |
Spiny Lobster | 269 |
Yabby | 272 |
OTHER WATER CREATURES 274 Frog Legs | 274 |
Sea Cucumber | 277 |
Sea Urchin | 279 |
Turtle | 281 |
PRESERVED FISH AND SEAFOOD | 285 |
Sources | 305 |
Other editions - View all
Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every ... Aliza Green No preview available - 2007 |
Common terms and phrases
American anchovies Atlantic bake bay leaf bell pepper boil bones broil brown butter catfish celery Characteristics chervil chiles Choose chopped garlic cilantro clams claws coast color cooked crab cream days refrigerated Description diced dill farm-raised farmed fillets firm fish flakes Flavor Affinities flesh French fresh freshwater frozen garlic German ginger Greek grill halibut harvested hot-smoke Italian Japanese juice kingklip langostino lemon lime lobster Locale and Season mackerel meat Mediterranean minutes monkfish mullet mussels olive oil orange oregano oyster Pacific pan-fry parsley pink poach Portuguese pounds Preparation Remove salmon salt and pepper sauce sauté scallion scallops sea bass seafood serves shallot shell shrimp skin sliced snapper sold soy sauce Spanish species squid steaks steam Storage striped sturgeon Suggested Recipe summer sweet tablespoons tablespoons chopped tail tarragon taste teaspoons texture thyme tomato trout tuna Turkish weigh white wine whole fish wild year-round