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Fish that have a flat body with both eyes located on the upper side. Flatfish swim "sideways" and include "flounder," "halibut," and "sole."
Industry:Culinary arts
A fine-textured flatfish prized for its delicate flavor. Some of the more popular varieties include "Fab," "English Sole," and "Plaice."
Industry:Culinary arts
This fish, a delicacy in the West Indies and Japan, gains speed underwater then leaves the water except for the lower lobe of its tail. It then vigorously beats its tail, extends its ventral fins and can fly a 1,000 feet or more.
Industry:Culinary arts
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Also called "angler fish," "monkfish," or "goosefish."
Industry:Culinary arts
This popular Jewish dish consists of ground fish mixed with eggs, matzo meal, and seasonings that have been formed into balls or patties then simmered in vegetable or fish stock. The fish used is usually carp, pike, or whitefish.
Industry:Culinary arts
Goatfish is so named because of its two long "whiskers" that resemble a goat's whiskers. The meat is firm and lean. This fish is normally available only on the East Coast and through the Florida Keys.
Industry:Culinary arts
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Also called "angler fish," and "monkfish."
Industry:Culinary arts
This true sea bass, found in the Gulf of Mexico and the Atlantic, has a lean firm flesh. Its skin has a strong flavor and should be removed prior to cooking. Groupers have the ability to change to the color of their surroundings.
Industry:Culinary arts
A North Atlantic fish, the smaller cousin to the cod. The haddock has firm white flesh that is mild in flavor. Smoked haddock is called "finnan."
Industry:Culinary arts
This low-fat saltwater fish, related to the cod, is found in the Atlantic and North Pacific. It's flesh features a white, delicate flavor.
Industry:Culinary arts
