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This fish is firm, low in fat, and has a mild flavor. Most catfish are fresh water varieties, but there is a salt water variety that called the "hogfish." The channel catfish is considered the best for eating.
Industry:Culinary arts
Considered the finest Pacific salmon. This high-fat, soft textured fish can reach up to 120 pounds.
Industry:Culinary arts
One of the most prized whitefish found in the Great Lakes and in Canada. May be prepared in any manner suitable for salmon.
Industry:Culinary arts
One of the most prized whitefish found in the Great Lakes and in Canada. May be prepared in any manner suitable for salmon.
Industry:Culinary arts
This, the smallest and most delicate flavored of the salmons, has the lightest color and the lowest fat content of the various salmon varieties.
Industry:Culinary arts
This, the smallest and most delicate flavored of the salmons, has the lightest color and the lowest fat content of the various salmon varieties.
Industry:Culinary arts
These bivalve mollusks come in two varieties. Hard-shell clams include littleneck, cherrystone, and chowder clams. The soft-shelled clams, such as steamer, razor, and geoduck clams, have thin brittle shells that can't completely close.
Industry:Culinary arts
A popular lean, firm, white meat fish from the Pacific and the North Atlantic. "Scrod" is the name for young cod (and haddock) that weight less that 2.5 pounds. "Haddock," "Hake," and "Pollock" are close relatives of the cod.
Industry:Culinary arts
This high-fat variety of salmon provides a firm-textured, pink to orange-red flesh.
Industry:Culinary arts
