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This crustacean was used as bait until around 1880. Because dead lobsters spoil quickly, they should be cooked live if possible. (Live lobsters curl their tails under when picked up.) Look for curled tails on precooked lobsters.
Industry:Culinary arts
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." Also called "angler fish," "monkfish," and "goosefish."
Industry:Culinary arts
A long, slender saltwater fish. The flesh is firm and fatty, with a distinctive savory flavor. The most popular mackerel is the king mackerel, also known as the "kingfish."
Industry:Culinary arts
Also called the "kingfish," this is the most popular variety of mackerel. This fish has a firm, high-fat flesh with a savory flavor.
Industry:Culinary arts
Also called the "chub," this species of Pacific mackerel is also found in the Mediterranean. Like other mackerels, this fish is fatty and has a strong flavor.
Industry:Culinary arts
Also called "dolphin fish." Although this fish is a dolphin, it is not a mammal. To avoid this confusion, the Hawaiian name "Mahi Mahi" is becoming prevalent. This fish is moderately fat with firm, flavorful flesh.
Industry:Culinary arts
An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use milkfish for making fish cakes and sashimi. Also called "awa."
Industry:Culinary arts
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor similar to lobster. Sometimes referred to as "poor man's lobster." Also called "Angler," "Lotte," "Belly-Fish," "frogfish," "Sea Devil," and "Goosefish."
Industry:Culinary arts
This term is used to describe several families of important food fish. In general, they are saltwater fish with a moderate to high fat content and flesh that is tender, white, and firm textured. They have a sweet, nut-like flavor.
Industry:Culinary arts
