- Industri: Government
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An anadromous (spawns in fresh water) brown trout that spends part to its life cycle in the sea. Sea trout have meat that is pink to red in color and is very comparable to salmon. May be prepared any way appropriate for salmon.
Industry:Culinary arts
Small, delicate saltwater fish related to the alewife, herring, and sardine. They are larger than herrings and spawn in fresh water. Some species of shad have been landlocked and live in freshwater lakes.
Industry:Culinary arts
A flavorful, low-fat fish that includes varieties such as Leopard, Mako, Spiny Dogfish, Soupfin and Thresher. Shark meat tends to have an ammonia-like smell that can be eliminated by soaking the flesh in milk or acidulated water.
Industry:Culinary arts
A saltwater fish belonging to the wrasse family. Also called "California Sheephead," "Fathead," and "Redhead." Its meat is white, tender, and lean.
Industry:Culinary arts
American's most valuable and popular shellfish. This ten-legged crustacean got its name from English word "shrimpe," which means "puny person."
Industry:Culinary arts
A small gray and white saltwater fish that is also called the "whiting." This low-fat fish, which is related to both the "cod" and the "hake," has a tender white fine-textured flesh and a flaky, delicate flavor.
Industry:Culinary arts
This kite-shaped fish features edible fins. The flesh is firm, white, and sweet, similar to the texture and taste of scallop. Also called "Skate."
Industry:Culinary arts
This saltwater fish has a soft-textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Also "black cod" and "sablefish," although it is not a cod.
Industry:Culinary arts
Also called the "oceanic bonito," "watermelon," and "Arctic bonito," 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
A rich and oily mild-flavored fish. Popular varieties of smelt include "eulachon" and "whitebait." The eulachon is called the "candlefish" because Indians sometimes run a wick through their high-fat flesh and use them for candles.
Industry:Culinary arts
