- Industri: Government
- Number of terms: 41534
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- Company Profile:
A saltwater food and sport fish with mild-flavored, moderately fat flesh. The flesh is red, dense, and meat-like. Thanks to its firmness, swordfish can be prepared by baking, broiling, grilling, poaching, or sautéing.
Industry:Culinary arts
A large, powerful game fish from the warmer waters of the Atlantic Ocean.
Industry:Culinary arts
This low-fat Atlantic fish is delicately flavored and has a flesh that is firm yet tender. Available fresh and frozen, in steaks and fillets. Suitable for just about any cooking method.
Industry:Culinary arts
A delicately flavored fish that belongs to the same family as salmon and whitefish. Most are freshwater, but some are marine (sea trout). The very popular "rainbow trout" has been transplanted from California to many different countries.
Industry:Culinary arts
A saltwater fish related to the mackerel. Probably the most popular fish used in canning today. Tunas have a distinctive rich-flavored flesh that is moderately high in fat and has a firmly textured flaky but tender flesh.
Industry:Culinary arts
A high-fat, mild-flavored member of the salmon family with a firm white flesh. The whitefish can be poached, baked, broiled, grilled, pan fried, or stuffed. Its roe (eggs) can be cooked or made into caviar by adding salt.
Industry:Culinary arts
A small gray and white saltwater fish sometimes called the "silver hake." 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
A firm, white-fleshed saltwater fish with a large head, strong jaws, and sharp canine teeth and molars that can grind clams, whelks, and other mollusks. Sometimes sold in the U.S. under the confusing name of "ocean catfish."
Industry:Culinary arts
A large game fish (up to 100 pounds) from the jack family with a flavor and texture resembling tuna. May be prepared in any manner suitable for tuna.
Industry:Culinary arts
American Buffalos are presently raised on game farms. The meat is very tender and tastes quite a bit like lean beef. It has no pronounced gamey flavor. Also called "bison."
Industry:Culinary arts
