Products For Al Tastes

CHAPTER CONTENTS

A Pleasing Variety

Saltwater Finfish Species

Freshwater Finfish Species

Shellfish Species

A Pleasing VarietyThe word seafood may bring to mind images of sweet, tender lobster orshrimp, creamy salmon mousse, meaty sword fish steaks, succulent freshoysters, or delicate lemon sole. Salmon, sole, shrimp, haddock, cod,snapper, flounder, catfish, and perch are today's best sellers, but manyother fish and shellfish appeal to various segments of the consumermarket and can generate sales if promoted effectively. For example,monkfish, turbot, and orange roughy were unfamiliar to most consurn-ers only a few years ago, but have become popular because of extensivepublicity and merchandising efforts.

Today's seafood industry is truly global, with products from all overthe world being offered by supermarket departments. By the mid-1990sthe number of species available in the United States is expected toincrease from its current 150 to 1,500; the percentage coming fromforeign waters could increase from approximately 60 percent to 80percent �!. imports from Australia, Europe, New Zealand, and SouthAmerica are now as common as species from local coastal and inlandwaters. Aquaculture fish farming! of such species as catfish, oysters,shrimp, and crayfish has also flourished in the United States and abroad,providing new sources for high-quality products.

Finfish and shellfish furnish most of the nu trients that are required bythe body. Fishery products are excellent sources of protein, vitamins,and minerals. While the fa t content of fish varies greatly among species,

tho»e».itic lo». antoti11t» of fat are particularlv»uited for» eight-controlsliets. ~Inroad er, tl1e fat in fi»h contairts a high proportion ot pnlvunsatu-rated ftttv acids, Because polyunsaturates in the diet may help todecrease the incidence of atherosclerosis, heart specialists are particu-larlv interested in the nutritional quality and composition of seafoodprodttcts, Many doctors now recomntend eating seafood three times aweek to increase th» intake nf polyunsaturated fatty acids, while ensur-ing an adequate intake of protein. Seafood products are also easilydigested, Thus they are valuable in the diets of young children andelderlv people for whom digestibility may be critically important. Thetables in Appendix A give nutritional information for fresh»ater, salt-water, and shellfish species,

Seafood departments can offer on errtensive line af fresh- ond salt-water prOducts.

Even though most customers are aware that a diet containing morefish is beneficial both from a health and a nutritional point of view,consumers still approach the seafood counter with hesitation. Many areunfamiliar v, ith the range of seafood available. ln fact, only 45 percent ofthe nation's supermarkets have fresh fish departments �!. Customerswho do purchase fresh fish on a regular basis often have tasted only alimited number of species. They are unaware of the many varietiescommercially available and how to cook them, so much so that one kindof fish � the Alaska pollock � represents one-third of all domesticallycaught edible fish in the United States �!, At a time when ss hite-fleshedfish, such as cod and flounder, is becoming scarce and highly priced �!,ne~v varieties are appearing in sales cases. Unlike poultry and red meat,fish remains "something of a mystery to most consumers" �!.

Customer uncertainty when faced with new varieties is greatly eased and sales increased! when service seafood personnel are knowledge-able and can "take the fear out of fish." To capitalize on the potential ofvarious seafood items, service seafood department managers need tokno» what the market has to offer. Brief descriptions of commonlyavailable salt» ater, freshwater, and shellfish species follow, along withinformation on where they are caught and the forms in which they aremarketed. A complete list of acceptable market names for fish sold in theUnited States called The Fislr List! is available from the Food and DrugAdministration FDA!.

14

Saitwater Finfish Species

Alaska Pollock Waneye Pollock!

A member of the cod family, the Alaska pollock is a slender-bodied fishwith a large head, three widely-spaced fins on the back, and two rear fins.It is olive green to brown, has numerous spots, and the fins are dark anddusky. It averages 2 to 3 feet in length and 4 to 12 pounds in weight.Pollock is a cheaper alternative to cod. Its most common use is for themanufacture of surimi, in a process by which the fish is harvested,filleted, minced and washed, so that only the pure fish protein remains.This fish paste is then flavored with natural or imitation crab, lobster, orother essences. Surimi was developed in eighth-century japan, and isnow produced in that country as well as in the United States.

North Pacific Fil/ets, frozen, breaded, raw, orBering Sea cooked sticks and portions

Atlantic Pollock Boston Bluefish, Coalfish, Saithe!The Atlantic pollock has a green ish hue and silvery to gray shades on thebelly. It has a darker flesh when raw, which turns white when cooked. Alighter lateral line extends the length of the body and contrasts stronglvwith dark sides. The body is deep, tapering to a pointed nose and aslender tail section. The lower law projects and the tail is forked withangular corners, It can weigh from 4 to12 pounds, and is a less expensivealternative to cod.

Anchovy

A small fish, about 6 inches !ong, the anchovy resembles a sardine. Itsflesh is very delicate, but it is usually eaten fresh only in the areas whereit is caught. Most of the anchovy marketed in the U.S. comes from theMediterranean region and is sold as small fillets canned in brine or oil,or as paste in tubes, The fish is used primarily as a garnish or aningredient, and not as a main dish.

Mediterranean Fresh, canned, pasteAtlantic

Pacific

Barracuda

Eaten principally in the Caribbean and on the Pacific coast of the U.S., thisfatty-fleshed fish is seldom marketed elsewhere and is primarily re-garded as a game fish, Like other tropical reef fish, barracuda sometimescan cause ciguatera poisoning in humans. The food barracuda weighs 12to 15 pounds and its steaks and fillets are broiled, baked, or sauteed.

Caribbean FreshPacific coast

Bluefish

The stout-bodied bluefish has a bluntly pointed snout and sharp teeth.The blue-green color on the top of this fish gradually turns to silver alongthe belly. The average weight of a bluefish ranges from 5 to 15 pounds.The bluefish has a dark meat that turns lighter when cooked. It is high in

f<'t t <1 nd Its flic<'t t ts soft-t»xtured. A blu»lish 1s Usuall v grilled so t ts strong-fl >x or< d natural oils or» cooked away, but it is excellet> t baked or broiledivith tomatoes, ot>ioni, and fruit. Larger fish are frequently baked withapples and mustard. Small bluefish called snappers by many people!max b» pan-tried, A bluefish is not poached or used to make chowdersbecause its flesh tends to shred.

Nevi Eiit<land toGult States

Dressed, fillets, smoked

Bonito see Tuna!

BUtterfish

This fish has a slippery protective covering of soft, fine scales, hence itsname. The butterfish is small and silvery, with a very thin, deep body.The average weight ranges from 3 to 12 ounces. The most popularpreparation method is broiling the fish in its skin.

i <JoJ'th»ast 'lVhole, dressed, smokedUnited States

Cod

A decade after Columbus first sailed to America, French and Portuguesefishing vessels crossed the Atlantic in search of the reported abundanceof seafood. They fished off the coast of Newfoundland where cod wereplentiful. By the early seventeenth century, New England colonistsfished for cod in local waters and off Nova Scotia and proceeded to theGrand Banks as cod became more economically important to them.Historically, cod accounted for one-third toone-half of all fish consumedas t'illets and sticks in the United States. Today, however, overfishing ofthe Atlantic Banks has led to a decrease in the amount of cod a vailable forconsumption,

Cod is excellent in chowders or in dishes with cream sauces. Althoughbaking and deep frying are the most common methods of cooking fillets,grilling, broiling, and poaching are also popular. In addition, manypeoplesimmer thecod inoliveoil,steamit,oruseit in stew, Theliverandroe may be poached in salt water with lemon juice, sauteed, or fried,Sticks and portions may be served with cocktail, mustard, or tartarsauces.

The Aflaittic cod was abundant in North Atlantic waters until recentoverfishing. Currently, careful management of cod resources is beingimplemented, thus assuring more plentiful supplies in the future. Aheavy-bodied fish v ith three dorsal fins and a broad, nearly square tail,the Atlantic cod can vary in color from shades of gray to green, red, orbrown tints. It is capable of changing colors to match its surroundings.Its back and sides are covered with brown or red spots and there is adistinct light-colored lateral line, A cod can grow up to 40 inches in lengthand weigh from 3 to 25 pounds. Cod fillets are sold as jumbo weighingI pound or more! and regular. Scrod is the market term for cod, haddock,pollock, or hake weighing under 2 t/z pounds,

The Pacific cort is a close relative of the Atlantic cod, but is distinguishedfrom it by three soft-rayed, i~ ell-separated dorsal fins and h~ o rear fins.This cod ranges in color from brown to gray with white to grayish-whitefading on the sides, and its average weight is from 5 to 10 pounds. The

Pacific cod flakes apart easily when cooked. It is suitable for poaching,broiling, baking, or steaming.

+ North AtlanticNorth Pacific

Drawn, dressed, steaks, fillets,frozen, breaded, raw, or cooked;sticks and portions

Croaker Golden Croaker, Hardhead

Middle andSouth Atlantic

Gulf

Drawn, dressed, fillets

Cusk gusk, Moortfish!

The cusk is a cold water ground fish meaning it is caught on or near thesea floor! with an elongated body, one dorsal fin, and a rounded tail. Itvaries in color from greenish-brown to pale yellow, fading to a creamcolor toward the tail. A cusk can grow to 30 pounds, but market sizesusually range between 1 '!z to 5 pounds. Baking, steaming, broiling, orgrilling are best because a cusk is moderately oily.

North Atlantic Fillets, salted

Dogfish see $hark!

Drum

The black drum fish has a short, deep body, a high-arched back, and asurface that is somewhat flat. Its mouth is low and horizontal, and theupper jaw projects beyond the lower. It is silvery or gray. A red drum orredfisM can be distinguished from the black species by the presence ofa black spot on the base of its tail. Its body is copper or bronze. Drum maybe prepared similarly to croaker. Blackened redfish is a popular Cajundish.

O' Middle and

South Atlant>c

Drawn, dressed, fillets

Eel

The American eel lives in fresh water and returns to the sea to spawn. Aneel is elongated and snakelike in appearance. Its dorsal fin originates farbehind its pectorals, It has a pointed snout and large mouth, Its colorvaries with its habitat and season, and ranges from gray to olive to black.

Eel reproduc tion has remained a mystery for many years. The adult eeltravels from estuaries, tidal marshes, rivers, and lakes to spawn thou-sands af miles away, south of Bermuda, and a thousand miles east of

The croaker is a small fish, characterized by a lateral line that extendsonto the tail fin and tail. Its upper body is covered with many smallspecks. It is a member of the drum species. A croaker "croaks" byvibrating strong muscles against its bladder, which acts as a resonatingchamber much like a drum. The market size of croaker is between one-half and 2 pounds. It is a good quality, lean fish and is ideal for pan- orstir-frying, broiling, and chowders. Croaker steaks may be broiled orpoached. Since this species tends to harbor parasites, raw croaker recipesare not recommended.

Florid> a»d th» I3aharnas. An eel dies after a si»gle spawning. Its lari aereturn to coastal w >ters aft»r a jour»ey lasti»g one year or mor», Eels areshipped live to»major markets, a»d make a big impression as a retailmarketing tool. Imported e»ls are also available. The eel is more popularin Europe and Japan than in the United States, especially during holi-days. Eel is good si»Imered with herbs, baked in cream sauce, steamed,broiled, fried with garlic in olive oil, stewed v ith vegetables and season-ings, or served cold in aspic. Smoked eels are a popular item.

Middle Atlantic Whale, drago n, smoked, pieces

Flatfish

Flatfish include flounder, turbot, halibut, and sole, Many varieties ofthese fish are practically identical in appearance, taste, and texture. AIIflatfish share a very unusual characteristic. Although the species areborn upright tvith normally-placed eyes, they change soon after birth.Their skulls begin to twist, one eye begins to move toward the other side,and the fish begins to tilt and resemble a flyingsaucer. Flatfish heads canturn to the right right-eyed fish! or the left left-eyed fish!. They swimwith eye side up, belly side down, and sideways through the water.

There are countless v ays to prepare flatfish, They can be stir-fried withsoy sauce a»d ginger root, stuffed with herbs and baked, braised withvegetables, pan-fried with butter and lime, poached in wine sauce, deep-fried, or steamed. Flatfish are also used in seafood pate.

Flovncfer

The flounder has a mild, pleasant taste; it is often stuffed with shrimp orcrabmeat and commands a premium price.

Atlantic Species

The American plaice rlab! is reddish to gray-brown in color, and lacks thered spotting of the European plaice. It weighs 2 to 3 pounds and is foundin Atlantic coastal waters.

The blackt>ark winter! flou>tater is a right-eyed flatfish with a smallmouth like the yellowtail flounder, but the straight lateral line over itspectoral fin has no arch, and it has a thicker body a»d more widely-spacecl eyes. The average weight of the blackback flounder is 1 to 2pounds.

The fluke sII ntrner! fl o«nder has a large mouth, sharp teeth, eyes on itscolored side, and spots on its body. This flounder averages from 2 to 4pounds in weight.

The sanddab sand drtb, tL>iIafawprtne flounder! is a miniature but ctelec-table flounder, found at depths of 100 to 300 feet. It is brown in color onthe eyed side, and is mottled with dull orange and black spots. Thesanddab can weigh up to 2 pounds, but more often is from 8 to l 0 ounces.Since sanddab filletsare small, they aregenerally not used in commercialmarkets,

The yellow>tail flounder is characterized by its small mouth, pointedsnout, artd thinbody, which has a definite arch in the lateral line over thepectoral fin, The body shape is nearly oval. Its color varies from grayisholive green to reddish brown, and the fish has large rusty spots a»d ayellow tail fin on the belly side, It usually weighs about one pound.

Drawn, dressed, fillets, frozenbreaded, raw or cooked

fillets and portions

Atlantic

Bering SeaGulf

Pacific Species

There are a number of Pacific species available. Some of the morepopular examples are:

Arrorotooth flou>rder is an important commercial product in Japan andRussia. This is a good table fish, although its flesh is somewhat soft.

The starry flo«ader has an alternahng pattern of orange, white, anddark bars on its fins, The dark brown to black body is rough, and coveredwith spinous plates and markings on the eyed side. A starry flounder cangrow to 20 pounds. Its typical weight, however, is from 5 to 10 pounds.

Pacific Drawn, dressed, fillets

Green and Turbot

The Greenland turbot is a popular, economical flatfish. It has an elon-gated shape with very dark, almost black, coloration on the blind side.Greenland turbot is very popular in Japan, where it is called blackflounder. It may be prepared similarly to halibut and is especially goodpoached or as an ingredient in chowders,

~i+ North Atlantic Fillets

North Pacific

Halibut

The halibut, the largest member of the flatfish family, has been popularin northern coun tries since ancient times. It has a large mouth with sharp,curved teeth, and a concave tail. The eyes are on the right side of the head.Market sizes are under 5 pounds toover 100 pounds. The halibut is mostoften sold as a steak or fletch large boneless fillet, often 8 to12 pounds!but it is also available whole or dressed. Both the Atlantic and the Pacifichalibut are available. Halibut is excellent grilled.

North Athntic Steaks, fletch, filletsNorth Pacific

Sole

These fish, commonly called sole, are actually species of flounder. Thereare both Atlantic and Pacific varieties.

The Atlantic coast sole has a small mouth, straight lateral lines on itsbody, and eyes on the right side. There are two main varieties: the graysole witch flounder! is about 25 inches in length; while the lemon soleis about 18 inches long. Atlantic coast sole has a mild taste.

Pacific coast sole of commercial importance are petrale sole, Englishsole, rocksole, and Pacific dover. The petrale sole, caught from Mexico toAlaska, averages about 17 inches in length and weighs about 2 >/>pounds. It has a wide body, small scales, large mouth, a slightly curvedlateral line, and is olive brown. The English sole is also known as a lemon

Yellowtail has a very de'licate flavor, perhaps the most delicate of all theflounders and soles.

Dover Sole

The Dover sole is found primarily along the white cliffs of Dover on theEnglish coast. It averages 15 inches in length and slightly over 12 ouncesin weight, and can cost $15 per pound. This European Dover sole shouldnot be confused with the larger Dover sole caught on the Pacific coastfrom southern California to northeastern Alaska.

Fng! ish Coast Fillets

Grouper

The grouper belongs to one of the largest and most widely distributedfamily of fishes, the sea basses. Varieties of these include red, black,yellowfin,speckled hind, scamp, Nassau, snowy, Warsaw, and gag, Thesouthern species is known as the reef fish.

The red grouper, in particular, is a valuable fish because of its relativeabundance, excellent flavor, and size which is suitable for various typesof processing. It is easily identified by the straight-edged dorsal finmembrane, which is notched between the spines, and dark bars on itshead and body, It may reach a weight of 50 pounds, but the market sizeis usually from 3 to 20 pounds. The grouper is firm, white, and meaty,and can be used in almost any finfish recipe, but is excellent when grilled,deep-fried, or poached,

O' South Atlantic Whole, steaks, filletsGulf

kacfdock

The haddock is rela ted to the cod and belongs to the same family as hakeand pollock. Smaller than cod, and weighing from 2 to 5 pounds, ahaddock has a dark lateral line and black patch on the shoulder knownas "St. Peter's mark." Haddock can be classified as snapper under1 '/2 pounds!, scrod � '/2 pounds or less!, or large haddock over 2 >/.pounds!. It is enjoyed stuffed and baked, fried, poached in milk andwater, grilled, or used in casseroles and souffles.

North Atlantic Drawn, fiI!ets, dressed, frozen

FInnan Haddie

Finnan haddie is the market name for split, smoked haddock or cod soldin fillets, blocks, or cutlets. It is often colored golden or lemon in thecuring process. The name haddie is a Scottish term for haddock. Finnanhaddie has a delicate oak-smoked flavor and is cooked similarly to codor haddock.

sole, hut is a different i ariety than the Atlantic lemon sole. Smallethe petrale, the English sole averages about 15 inches in length andweighs slightly o~ er 12 ounces. It hasa small mouth,a slender shape, anda pointed head. The Pacific dover sole weighs 2 to 6 pounds, can reach10 pounds, and is unifortnly light to dark brown on the eyed side,

Atlantic Coast Whole, fillets, breaded sticksPacific Coast and portions, stuffed

stuffed and breaded

Hake

There are two commercial hakes available along the northern Atlanticcoast, the red hake also known as ling or squirrel hake! and the white hake.The red hake tends to be smaller, averaging about one pound. The whitehake is larger and is often sold as fillets and steaks, The condition andquality of these fish can vary depending on species, season, and han-dling. Both are white-fieshed fish with a softer texture than other speciesassociated with the cod family.

Atlantic Fillets

Halibut see Flathsh!

Hoki Whipfail, Blue Hake!This member of the hake family is found around New Zealand andSouthern Australia, with a similar species around South America. It isblue-green above, silvery on the sides and be! ly, with dark fins, smoothskin, and large and easily dislodged scales, Hoki has a delicate, white,moist flesh, and is suitable for most methods of cooking.

New Zealand Fillets, processed sticks or portions

UngcociThe lingcod, a Pacific species, is not a true cod, but is one of a number ofspecies referred to as a greenling. Its color is variable and ranges frombrown to bluish-green with cream-colored undersides. Spots and othermarkings are brown, green, and tan; outlines can be orange or light blue.The lingcod has a large, protruding mouth and 'large teeth. Some peopleavoid lingcod because of its unusual color, but they are probablyunaware that the color disappears when the fish is cooked. Some lingcodweigh up to 40 pounds, but the market weight ranges from S to 20pounds. The lingcod can be smoked, stuffed and baked, broiled, grilled,sauteed, or poached.

Pacific Dressed, skinless, fillets, smoked

Herring

A herring has a bony, streamlined body with blue-green coloring thatpales to an iridescent silvery shade on its sides. The tail is deeply forked,the mouth is large with a slightly projecting jaw, and the single rear finis centrally placed, Its scales are iridescent and loosely attached, TheAtlantic herring has a more compressed body than its Pacific counter-part. Itcan weigh8ouncesor more. Herring, other than thosecanned forsardines, have never been as widely consumed in the United States as inother parts of the world. Kippers are a form of herring popular inEngland. Herring roe are a highly marketable delicacy, Herring areexcellent salted, smoked, or pickled. There are several traditional waysto prepare herring including boiled with potatoes, Yorkshire herring pie,chopped fillets with apples, fillets in cream sauce, and boiled or sauteedwith eggs, Herring are also used in mousse, chowders, and salads.

Atlantic Whole, chunks, fresh, salted,Pacific pickled, smoked sardines!

Mackerel

The mackerel belongs to the same large family of fish that inc! udes tuna,Both species are known as "wolves of the sea" because of the way theyrun and strike. The mackerel is an oily fish and is excellent dipped inbutter and grilled. Other traditional preparations include broiled filletsm ith n>avonnaise and vermouth, or with pears and port wine; simmeredr~ ith herbs and wine; stuffed and baked in tomato sauce; or poached infish stock.

The Atlantic rrrrr ckerel North At lrr»tie! has brilliant color, a tapered head,23 to 33 ~ avv dark bands above its lateral line, and 4 to 6 finlets behindthe dorsal and rear fins. It weighs from 1 '/2 to 2 '/2 pounds.

The kirrg rrrackcrel is the largest mackerel, with fewer spines on the firstdorsal fin and lacking yellow spots. It weighs from 5 to 25 pounds. Theking mackerel has a high fat content, fine flesh, few bones, and a morepronounced flavor than the Atlantic mackerel. A southern species, it isusually cooked as a steak.

The Sprrrrish r»rrckerel has a slender, graceful body with dark bluecoloring on the top that pales to almost silver on the belly. It has smallyellowish or olive oval spots above and below its wavy lateral line. Theaverage weight of the Spanish mackerel is 1 '/2 to 4 pounds. Thoseclassified small weigh one-half to 1 pound; large Spanish mackerelweigh between 1 r! and 3 pounds. This fish has firm mea t that is excellentin flavor and high in fat.

The Pocificjnck rrrcrckerel resembles mackerel found in American Atlan-tic waters, but has enlarged scales. It weighs from 1 to 2 '/2 pounds.Because Pacific jack mackerel lacks the eating quality of other membersof the mackerel family, it is usually canned or smoked.

+o' A tla n tie Whole, dressed or headless,Gulf skin-on, fillets, steaks,Paci ic smoked, canned

Mahi Mahi Dolphin Fish!

This fish is a delicacy because of its mild flavor and firm, white meat. Itshould not be confused with the porpoise which, although sometimescalled dolphin, is really a mammal protected by law. The Mahi Mahi maybe baked, poached, sauteed, fried, or broiled. Its fillet is excellent whensimmered with tomatoes and Parmesan cheese, or when broiled withpinea pple.

Tropical and Filletssub t r op ical wa ters

Monkfish Anglerfish, Goosefish, Bulimoofh, Frogfish!

The monkfish is an ugly, thick fish with a large head, tiny eyes, and ahuge tooth-filled mouth. It can weigh as much as 50 pounds. The tailsection is the only part of the monkfish that is eaten. The flesh is firna andwhite with a mild, lobster-like flavor often called poor man's lobster!. Itcan be broiled, deep-fried, baked, poached, or sauteed. The monkfish isexcellent when seasoned with saffron, sauteed in wine and served over

creamed noodles, in seafood paella,cooked in coconut curry, baked withbutter and mushrooms, or poached in herb sauce.

O' Western Atlantic � ~ Fillets, tailsGrand Banks to

North Carolina

Mullet

Ocean Catfish AVofi5sh!

Like freshwater catfish, the ocean variety is scaleless and has heavy,sharp pectoral and dorsal spines, Many people are unwilling to consumea catfish because of its ungainly elongated shape and rather unusualfeatures. The catfish varies in color from slate blue to purplish-brownwith ten or more transverse bars. There are approximately four speciesof catfish in North American waters. A catfish is often dipped in milk,rolled in bread crumbs, and baked or sauteed with vegetables. It is alsoused in chowders, aspics, and casseroles.

North Atlantic Fillets, salted

Ocean Perch Roseffsh, Redfish!

An ocean perch has a stout body, large head, and spiked fins. It belongsto a variety of the rockfish species. It may be baked, broiled, pan-fried, orboiled. Two species of ocean perch are of commercial importance:

The Atiantic ocean perch is orange to flame red, or can occasionally begrayish or brownish red, with a lighter red belly, It has spiny projectionson the sides of its large head, as well as on its back fin, and weighs fromone-half to 2 pounds. When it is over 5 pounds, it has a coarse texture.Northern Atlantic ocean perch are usually sold as fillets.

The Pacific ocean perch has a very large lower jaw that does not extendbeyond the upper head profile. There is a large knob on the lower side ofthe lower jaw tip and front spines down the top centerline of the fish. Itis carmine red with black markings and grows to approximately 18inches in length. The Pacific ocean perch is a member of the Pacificrockfish family, numbering about 50 varieties with many color varia-tions.

North Atlantic

North Pacific

Fillets, dragon; frozen breadedraw or cooked fillets and portions

The mullet has an elongated stout body that is dark bluish on top andsilvery on the sides, Its large scales have dark centers, which give theappearance of dark horizontal stripes. Mullet is one of the few speciesthat live only on plants, It weighs from 1 to 3 pounds, The mullet, andespecially the southern variety, has a strong flavor. It is excellent grilled,but can also be pan-fried and served with a sauce, stuffed and baked, orused in seafood salads. Mullet roe are greatly prized in the South wherethey are usually fried and served with scrambled eggs.

South A t la ntic Whole, fillets, smokedGulf

Orange Roughy

:+ New Zealand

Australia

Fillets

Pacific Snapper see Rocklbh!

Pollock see Alaska Pooock and Atlanfic Pollock!

Pompano

The Florida pompano is important commercially. It is a thin, deep-bodied fish with a deeply-forked tail and dorsal fins, The pompano hasa silvery body, shading to metallic blue above and golden yellow below.The average weight for pompano ranges from 14 ounces to 4 pounds, Thesouthern variety is expensive and is often served as Pompano en papi/lore cooked in parchment paper!; it may be roasted with olive oil or used inany fillet recipe,

Atlantic Whole, fillets, breaded filletsPacific

Porgy Scup!

The iridescent silvery body of the porgy is about one-half as deep as it islong and is darker above than it is below with a white belly. The head hasdusky blotches, The porgy has a front dorsal fin that points forward,large, thick scales, and a crescent-shaped tail. The average weight is 1 to2 pounds. Since it is bony, it is usually considered a pan fish.

O' Atlantic Coast Mainly fresh whole or fillets,some frozen

Redfish

The redfish, also known as a channel bass or a red drum, is easilyrecognized by its coppery scales and one or more distinctive black dotsat the upper base of its tail. The redfish can weigh as much as 20 to 30pounds, but fish of more than 10 pounds are not found at market. Theredfish is excellent in chowders, cooked with herbs and vegetables,stuffed and baked, deep-fried, or served in aspic, Cajun entrees such asblackened redfish have become very popular.

Horida Coast Dressed, filletsGulf of Mexico

Red Snapper see Snapper!

24

The average length of this New Zealand fish is about 11 to 12 inches. Ithas an orange body and fins, a massive head with conspicuous bonyridges, and small scales. The flesh is pearly white, with a medium textureand coarse flakes. It is a good eating fish, and suitable for most cookingme thod s.

Rockfish

The eggs of many varieties of fish are considered a great delicacy.Processed roe, popularly known as caviar, include shad, herring, sa Imon,mullet, whitefish, sturgeon, cod, haddock, and flounder. Roe are usuallycooked separately from the fish, except in very small fish where they areleft in the body cavity. Roe can be used in sauces, in creamed soups, incasseroles, or as garnishes. Prime roe are intact, clean, and of uniformcolor, with no clouded or shriveled portions. Roe differ in textureaccording to species. When cooked, they range from a smooth paste to agranular consistency and vary in flavor according to their protein, oil,and water content. Roe are often served with chopped onions, choppedhard-boiled eggs, and sliced toast,

Sablefish

The sablefish is noted for the lack of ridges or spines on its head. It is astreamlined fish with a compressed body, wide, dorsal fin separation,spines on the fins, and slender tail sections, It is slate black to green ontop, shading to a lighter gray on the belly. It can weigh up to 40 pounds,but has an average sizeof S pounds. The sablefish is known as a butterfishon the West Coast. It is particularly suited for smoking because of itsmodera tely high fat content and delicate flavor, It is also good for grillingand for fried fish balls.

+ Pacific Coast Whole, steaks, fillets, kippered,smoked

Salmon

Six species of salmon are available in the domestic commercia1 market.Most Atlantic salmon are imported from Canada, Chile, Scotland, Ire-land or Norway, while the remaining five species are found on the WestCoast, mainly in Alaska, Washington, Oregon, California, and BritishColumbia. There are also large salmon farms in such northern Europeancountries as Norway, Scotland, and Ireland. Some species are alsoavailable commercially in small quantities from the Great Lakes and

There are more than 65 varieties of rockfish. The rockfish is distinguishedby its stout, heavily-constructed body, Its head is broad and large, thefins are heavily spined, and its scales are big and ridged. The rockfishvaries in color from black or drab green to bright orange or crimson.Some varieties have large stripes, while others are spotted. The redrockfish is deep red in color, paling to lighter red, and has whitish streaksalong the lateral line of the body. In large specimens coming from deepwater, the body and head are often blotched and dotted with black spots.The rockfish is often deep-fried and served with sweet-and-sour sauce;poached with onions, herbs, lemon juice, and butter; stuffed with fruit;or used in chowders. Any grouper recipe can be used to prepare rockfish.

Pacific Coast Whole, dressed, fillets

from a growing M'est Coast salmon farming industry. All six speciesdisplay homing instincts and attempt to return to the stream of theirorigin to spa>~ n. The five species which live in the Pacific die after theyspawn, whereas the Atlantic salmon survives. A salmon can be poached,grilled, baked, or sauteed. It is also cured or smoked sometimes calledlox!.

Atfa»tie saI>»o» have small black crosses and spots on their heads,upper bodies, and fins. They have a small head and a small, fieshy finbetween their dorsal fin and tail. The flesh is pink to orange in color andfirm textured. It has a high oil content and a rich flavor.

The chi»ook ki»g! salt»o» is greenish on the back with abundant blackspotting. The sides and belly are silvery and the inside of its mouth isblack or dusky. Chinook salmon is the largest and least plentiful of thesalmon and typically weighs from 5 to 30 pounds, It has a high fat contentand excellent flavor. Its flesh has a softer texture than other species, andranges in color from deep red to white. In addition to being preparedaccording to the methods listed above for all salmon, the chinook salmonis often stuffed with hard-boiled egg slices and baked.

The chum salmon keta, dog saf»ro»! has bars of color along its sides thatcan range from blacks and grays to a reddish hue, It weighs about 9pounds, but can also be from 7 to 8 pounds. Chum salmon has a lowerfat content than other salmon and is suitable for smoking. Its light pinkflesh becomes almost white during the curing process. Chum is popularin casseroles, baked with vegetables, steamed, poached in wine sauce, orgrilled.

The coIio salmo» silver! is metallic blue along the back, fading to asilvery color on its sides and belly. The fish has irregular black spottingalong its back. The mouth is black with a white gum or tooth line. Itweighs from 4 to 9 pounds, and is smaller than the chinook, but largerthan the sockeye. When raised in a hatchery, it usually weighs 2 to 3pounds. It is high in fat content and is excellent broiled, poached, orgrilled. The coho salmon is also canned. Premium quality coho is caughtfrom Southeast Alaska and is sold fresh or frozen.

The pink salr»0» hu >» pback, hum pie! is the smallest of the Pacific salmon,weighing about four pounds. A pink salmon changes color from a brightocean silver, to a pale gray, and eventually to black with white under-sides when it reaches the mouth of its spawning stream. The pink salmondevelops a prominent hump on its back before spawning. It containsvery little fat in comparison to other salmon varieties, and is moreeconomical because its flesh is softer. Pink salmon can be baked, broiled,

grilled, or barbecued,The sock~pe sah»o» is also known as red salmon, and weighs from 4 to

12 pounds. It is blue-tinged silver at sea, but turns varying shades of redwhen it reaches its spawning grounds. The sockeye is prized for its rich,oily, ruby-red flesh, and is often served as an appetizer, or in salads,souffles, or in casseroles.

Pacific Coast

North Pacific

North Atlantic,

Norway, Scotland

Dressed, steaks, fillets, smoked,canned

Sardine

Sculpin Cabezon!

This family of fresh and saltwater fish varies in length from 2 to 30 inch-es; some of these fish are large enough to be sold commercially. Thecabezon is a large Pacific marine sculpin found from Mexico to BritishColumbia. It reaches a weight of 25 pounds. The color of the fish variesfrom green to cherry red, and the flesh often shows similar variations,most often with a greenish cast. Cabezon should not be confused withCalifornia scorpionfish, a small, popular fish often called "sculpin" onthe West Coast. Sculpin may be poached in wine sauce or fish stock,grilled with seasonings and lemon juice, or pan-fried with butter. Its roeare poisonous,

Pac>fic Fillets

Sea Bass

Several species of sea bass are caught commercially on both the East andWest Coasts, the most common being the Northeast black sea bass andthe Pacific white sea bass.

The black sea bass has a high back, flat-topped head, somewhat pointedsnout, and one sharp spine near the upper-most point of each gilt. Likemany species that inhabit rocky bottoms, the black sea bass varies incolor from smoky gray to dusky brown. Its average weight is from1 '/2 to 3 pounds, although some black sea bass grow to 5 pounds. It canbe used in almost any fish recipe, and is popular for use in authenticChinese cuisine.

The white sea bass is not a true sea bass; it is closely related to the WestCoast corvina and East Coas t weakfish. The dorsal fins are in contact andthe lateral line is spotted and slightly curved. It can reach a weight of 40pounds, but the average weight is approximately 10 pounds. Weakfishand white sea bass recipes are interchangeable.

Atlantic Whole, fillets, steaksPacific

Sea Trout

Four species of sea trout are caught domestically for commercial use.They are best prepared by sauteeing or pan-frying. The roe are consid-erect a delicacy.

The gray trout weakfish! has purple, green, blue, and coppery tintsdashed with irregular lines along its sides and lustrous back. It weighsbetween 1 and 6 pounds and is found on the East Coast, from NewEngland to Florida.

The sardine is a herring with an elongated body. It is greenish-b/ue incolor, with a silvery cast on its sides and belly. The tail is deeply forkedand has a single dorsal fin. Its scales are large and loosely attached, Thesardine varies in size from 3 to 4 inches, and is high in protein, vitamins,and minerals. The sardine is usually canned and used in appetizers,salads, and souffles, Fresh sardines may be grilled or stuffed and baked.

+ Atlantic Whale, dressed, canned, smoked

The @fit cr tro«t is usually smaller than other trout species. lt is blue toblue-green above, has bright silvery sides, and is from the Gulf ofMexico. lts weight varies from 1 to 6 pounds.

Thes potted tro«t speckled tro«f! is caught in Middle Atlantic to south-ern waters and is characterized by its dark olive green and bronze backand numerous black spots on its sides and fins. The spotted sea troutvaries in weight from 1 to 6 pounds.

The u>hite tro«t sond tro«t! has a steel blue to b/ue-green back andsilver-white or golden-washed sides. It weighs between 1 and 6 pounds.

Middle and Whole, drawn, filletsSou th A t1 an tie

Gulf

Shad

The shad is a member of the herring family. It has a greenish color witha metallic tinge above and silvery sides; it is distinguished by a dark ordusky spot above and at the rear of its gill cover, often folloived bysmaller spots. It weighs from 3 to 4 pounds, but some specimens reach7 pounds. A shad may be broiled, sauteed, or "planked" � nailed to ahardwood board and cooked by the indirect heat of a fire. Shad roe area popular delicacy. The shad runs in the spring into fresh water rivers onthe East Coast.

4~ Coastal rivers, fromMaine to Florida,

Washington toCalifornia

Whole, drago n, fillets, bonedsmoked, canned, shadroe fresh,frozen, or canned!

Shark

Some sharks roam the sea, while others stay five to ten miles offshore,The shark has 5 to 7 gill slits, a prominent dorsal fin, and rough skin.Mako, blacktip, thresher, dogfish, and Pacific angel are just a few of themore that 2SO varieties of shark. Spiny dogfish and smooth dogfish arepopular varieties, Shark meat is firm, has a light flavor, and flakes easily.Since the shark has a skeleton composed of cartilage, there are no bones,Steaks can be baked or grilled and are suitable substitutes for swordfishin most recipes.

Atlantic Drawn, steaks, filletsPacific

Skate Rag

Unlike the stingray which it resembles, skate does not have a poisonousbarb. It is abundant worldwide and despite its appearance makes goodeating. The wings, weighing from 1 to five pounds, are the part used forcooking and are usually sold with the skin off. The gelatinous flesh is

'.r~r,.'~ifWWRpIW~~W .

28

Sheepshead

The two unique features of the sheepshead are the 5 to 6 distinct darkvertical bars on its sides and its broad, strong, incisor teeth. It weighsfrom 12 ounces to 8 pounds. Its tough skin should be removed beforecooking. The sheepshead is usually filleted and panfried.

shiny pink and tastes best after aging a few days under refrigeration.Skate is caught year round but is at its best in the winter.

Worldwide Fresh fillets

Smelt see listing vncier Freshwater Finfish Species!

Snapper

The snapper is one of the largest and most important family of fish,numbering about 250 species. Some 34 species inhabit the marine watersof the warmer regions of the United Sta tes and include: the red, gray, andyellowtail, However, snappers sold in the domestic market come fromall over the world and represent many varieties of this popular food fish.Snappers are taken in water often several hundred feet deep. In the Gulfand South Atlantic, most are caught with hook and line. The UnitedStates Food and Drug Administration limits the name red snapper toonespecies caught in the Gulf of Mexico. A snapper should always be soldwith its skin to ensure that it is true red snapper instead of a lessexpensive substitute. The smallest, from one-half to 1 'jq pounds shouldbe pan-fried whole, A larger snapper can be filleted and prepared withother ingredients in casseroles, or sauteed, baked in parchment paper,stuffed and baked, grilled, or broiled.

Pacific Whole, dressed, filletsCulf

Sole <see Ftatfish!

Spot

A member of the croaker family, spot has 12 to 15 yellowish-black spotsdirectly behind its gills. Trade sizes are 8 to I 2 ounces. Itis an outstandingpan fish, but it can also be grilled, broiled, or poached.

Striped Bass

A member of the sea bass family, the striped bass should not be confusedwith its freshwater relatives, yellow or white bass. The striped bass isrecognizable by its 7 to 8 prominent, dark longitudinal stripes. Its stoutbody is elongated and slightly compressed. The population of this fish isdeclining and fisheries have been closed in many states. Striped bassvaries in weight from 1 to 15 pounds, but some specimens reach 40 to 50pounds. Those between 6 to 8 pounds are best for cooking; they are oftenprepared whole, either by baking or grilling. One popular method ofpreparing striped bass is to grill it with fennel.

Swordfish

A swordfish is shaped like an oversized mackerel. Its body is thickest inthe shoulder area and tapers to the tail, The tail is rein forced by a keel oneither side. The long upper jaw and snout form a flat, sharp, double-edged sword that can sometimes be as much as one-third ok the fish'stotal length. A swordfish varies in color from a dark, metallic-purplishcast on the upper body surfaces to almost white on the sides and lowerbody. It can weigh from 100 to 200 pounds, with some fish growing tomore than 400 pounds. The swordfish is tasty baked, broiled, or grilled,

A particularly delicious variation is to marinate swordfish steak in oliveoil, lemon juice, and herbs, and then grill it.

Atlantic

Pacific

Gulf

Steaks, chunks

Tavtog

Often called blackfish, tautog is a popular game fish of the New EngIandcoast. Usually caught near shore, the average fish weighs 2 to 3 pounds.The pleasant-flavored fIesh is white and juicy. The cleaned, split tautogis usually broiled or sauteed,

North Atlantic coast ~ Whole

Tilefish

The tilefish is a gaily-colored, stout-bodied Qsh with a bluish to olive-green back that fades to a yellow-gold and rose color on the belly. Its colorresembles mosaic tile; the fins vary from pink to purple with a fleshyprotuberance in front of the dorsal flns, and the body is sprinkled withirregular yello~ spots. Market sizes are from under 4 pounds up to 40pounds. The tilefish has firm flesh similar to lobster or scallops and anexcellent flavor. It can be broiled, baked, poached, fried, or may be usedin chowders. Tilefish is sometimes smoked.

Atlantic Coast

Gulf

Whole, drawn, dressed, fillets

Tuna

30

More tuna, primarily in canned form, is consumed in the Unit<~ Statesthan any other seafood, Four of the eight species of tuna harvest~4 in theoceans are corn merci aHy important domestically. Tuna is a rich source ofprotein, vitamins, and minerals, and is the major fish species soldcanned. The canned product is labeled: fancy solid meat only!; standard�5 percent solid meat!; grated or flaked all small pieces!; white alba-core!; and light yellowfin, skipjack, and so on!. Canned tu na is used insalads, casseroles, and molds. Fresh tuna is becoming popular and is adelicacy that may be baked, broiled, or grilled.

An albacore tuna is recognizable by its long, saber-sharp pectoral fins.It has metallic blue color on the top and sides of its body, a silvery coloron the bottom, and it is not striped. An albacore tuna can weigh between10 and 60 pounds, Only canned albacore can be labeled as "white meat,"The remaining species must be labeled "light meat." Fresh albacore tunais excellent poached in wine sauce, barbecued, or pan-fried.

The big-eye tuna has lighter meat than the bluefin, Most weigh between50 and 150 pounds. In the earlier part of the harvest season they have ahigher fat content, and often command a greater price.

The bluefin tuna is distinguished by its deep blue or green color on thetop and sides of its body. A bluefin can weigh from 15 to 80 pounds, buta great blue fin can weigh as much as1,500 pounds. Bluefin is the primarytuna used for sashimi and sushi in Japan and in the United States.Contrary to popular belief in this country, most tuna eaten as sashimi in

Atlantic andPacific Coasts

Worldwide

Fillets, loins, steaks, canned

Weakfish see Sea Trout!

WhNng

Whiting is a common market name for many species of the hakes. Thereare at least a dozen species of whiting found in the world's oceans.Although the North Atlantic, South American, and South African whitingsare different fish from the same family, with somewhat different charac-teristics, they are sold as whiting in the market. Other species on themarket include the Pacific whiting. A whiting is suitable for most codrecipes. Its large center bone makes it easy to fillet. A fresh hake has a softcenter which can become tough and rubbery if the fish is frozen.

The mast common variety of North Attantic ~biting has a silveryiridescent color with brown or dark gray tints on the upper part of itsbody. The long body has small scales and a moderately small tail. Itweighs about 8 pounds, and its average length is less than 14 inches.However, some North Atlantic whiting can grow to 2 '/2 feet. Whiting isgood poached or breaded and deep-fried.

The Pacific tuhiting is from a different family than the Atlantic whiting.It has a very large mouth, with strong, sharp teeth. The body is elongatedand tapered, ending in a square fin. Its thin scales fall off readily. It is dullsilvery-gray to metallic-black above, grading to silver-white on its lowerarts. It is larger than the Atlantic whiting, and reaches about 3 feet inength. The Pacific whiting is often sauteed in butter and garlic or bakedwith egg sauce.

Atlanhc Whole, drawn, dressed, fillets,South Africa smoked, frozen breaded raw orSouth America cooked sticks and portionsSouth Pacific

Japan is frozen to strict standards to guard against passible health risks see further below, Chapter 4, Food Safety and the Consumer}. Whilefresh fish is prized and brings higher prices, qua/ity is most important,For that reason, the fish is frozen almost instantly to a temperature of-60'F -51'C} and handled appropriately. The bluefin is also baked,broiled, saut~, or fried. The bluefin should be "brined" soaked insalted water} before cooking.

Bonito have dark red, strong-flavored meat. They usually weighbetween 3 and 12 pounds, and are often considered less desirable thanother species of tuna.

The skipjack tuna is distinguished by parallel black to dusky stripes onthe lower sides of its body. lt is dark metallic blue on the top and sides,shading to a silvery color on its bottom surfaces. A skipjack can weightbetween 4 to 24 pounds; this variety is most frequently canned,

The yeltowfin tuna has elongated yellow fins, and is yellow on its sides.1 t can weigh fram 30 to 150 pounds. The yellowfin is excellent baked withwine and herbs, poached with onions and garlic, braised with tomatosauce, or used as an ingredient in stews.

Freshwater Finfish Species

8uffal ofl sh

BUrbot

The one freshwater fish of the cod family, burbot is found in northernwaters and makes good eating, although it is not generally marketedcommercially. It is prepared in the same manner as cod or hake.

%orth American Dressed, filletsIakes

Carp

The carp has an elongated body which is olive green on the back andyello~ ish on the belly, Its v eight averages from 2 to 8 pounds. A carp isa lean, firm fish, especially palatable when raised in clean waters undercontrolled conditions. Its flavor >s best during the cold months. The carpis excellent pickled or smoked and is an essential ingredient in gefiltefish. Carpmaybeboiled and served witha varietyofsauces,breadedanddeep-fried, stuffed and baked, or used in stew with vegetables.

United States Dressed, filletslakes and streams

Catfish

A ca tfish is scaleless and has heavy, sharp pectoral and dorsal spines. Thechannel catfish is said to be the best for eating and is easily distinguishedfrom other types by its deeply-forked tail, relatively small head, andsmall irregular spots on its sides. Farm-raised catfish are marketed insizes from 3 to 50 ounces; species raised in the wild are 6 ounces and up.The demand for catfish is so great that ca tfish farming occurs in ten statesfrom Florida to Kansas. More catfish are farm raised than any otherspecies. A catfish has tender, white flesh that is high in nutrients. It isgood basted with sesame seed sauce and grilled, or deep-fried andserved with a bearnaise sauce.

Pond raised

commerciallyUnited States lakes,

in-land rivers, ponds,and creeks

Brazil

Whole, dressed, skinless, filletssteaks, stuffed

32

The buffalofish has a large deep body that is laterally compressed. It iseasily confused with carp because of its body shape, color, and longdorsal fin. It is dull brown to olive on the upper sides and v'hite on theventral side. Trade sizes range from 2 to 8 pounds, although this fish cangrow to 10 pounds. The buffalos'sh has medium fat content and firmflesh with relatively few bones. The small-mouth buffalofish is consid-ered superior in flavor, A buffalofish fillet may be used in any filletrecipe, but is especially good grilled with butter, pan-fried or simmeredwith tomatoes or onions, or poached in fish stock with seasonings,

United States lakes ~ Dressed, fillets

ChUb

Smoked, dressed, chunks

Eel see Nsting in Saltwater Finiish Species!

Frog Legs

Although they are not fish, frog legs, the majority of which are imported,are sold in some seafood departments. These small drumstick-likeproducts are prized for their white meat. Trade sizes are sold in saddles or pairs!, according to size per pound � to 4 per pound are considered"jumbo," 4 to 6 are "large," 6 to 8 are "medium," and 9 to 12 are "small" !.They have white, delicately-flavored, tender lean meat, and taste likechicken. Frogs legs may be sauteed with tomatoes, poached in whitewine, pan-fried with butter and wine, made into fritters deep-fried!, orcooked and served with a cream sauce.

United States

Asia

Skinless saddles

lake Herring

A lake herring resembles a sea herring in appearance. It has large scales,is silver, and has a pink to purple iridescence. Its average weight is 8ounces to 1 pound, A lake herring is prepared similarly to a sea herring.

Lake Perch Yellow Perch, Ringer, $friped Perch!

The lake perch is generally classified as a pan fish. It has a moderatelyelongated body that is slightly compressed with a humpback appear-ance. The coloration is greenish-gold with dusky vertical stripes runningthe length of its body, Six to 8 dark bands extend from the back to belowthe la terai line. I ts weigh t varies from 4 to 8 ounces. It is often stuffed withshrimp, herbs, breadcrumbs, and lemon juice; baked, and served withsauces; dipped in batter and deep-fried; or sauteed with shallots andmushroom s.

Great Lakes

Canada

Whole, drawn, dressed,fillets, butterfly fillets

Lake Trout

Lake trout is one of the most abundant type of trout in American waters.It varies in skin color with shades of olive and gray predominating. Itscolor ranges from pale ivory to deep pink. Much of the body has grayish-white or white markings which extend over the head and the deeplyforked tail. Its weight ranges from 2 to 8 pounds. The lake trout is good

A chub is a member of the whitefish family, but has a larger head and amore slender body than a whitefish, lt can weigh from 4 ounces to 2 '/2pounds. Its soft flesh is excellent when smoked. Only one type, theblackfin, is usually eaten as a fresh fish. The chub is often baked in a capersauce, sauteed with onions and peppers, broiled with lemon juice andseasonings, or pan-fried.

Great Lakes

United States

cold water la kes

Whole, drawn, Fillets, steaks

Lake Sturgeon

The lake sturgeon, ~ hich is now being successfully farmed, is grayish-green in color, with a sharp but flattened head covered with bony plates,and a long, pointed snout. The fish is almost scaleless except for raisedscales on its hack and sides. The heavy torpedo-shaped body ends witha tail similar to that of a shark, curving upward in an arch that rises wellabove the hump of its back. A smaH sturgeon can range from 8 to 10pounds. A sturgeon is usually smoked, but it can also be deep- or pan-fried. A sturgeon can be cooked with butter, wine, and other seasonings;or it can be breaded and baked with seasonings and sour cream.

North American Dressed, smoked, filletsrivers and lakes

Nile Perch

Recently introduced to the American market, this fish is harvested fromthe shores of Lake Victoria in Africa, Not a true perch, it can grow as largeas 300 pounds. The white, flaky flesh is imported in the form of 1 to 3pound tillets and cooked like any other white fish.

Africa Frozen steaks and fillets;smoked

Northern Pike Pickerel!

The pike has a long, laterally-compressed body, a moderately broad androunded snout, a large mouth, and sharp teeth. The dorsal and rear finsare far back on the body near the tail. The pike has light spots on a darkbackground, and it weighs from 2 to 10 pounds. The northern pike hasmany small bones, It may be used in any walleye pike recipe.

Lakes Whole, drawn, fillets, steaks

Walleye Pike 9'ellow Pike!

The walleye pike has a round and elongated body, forked tail, spines onthe first dorsal and rear fin, and sharp teeth, There are bones on the roofof its mouth and its large eyes have a glassy cast. The belly is light-colored, blending to olive green or brassy olive buff on the sides andback. The back of the walleye is crossed with 6 to 7 dark bands. Thisspecies, a member of the perch family, usually weighs between 1 and 3pounds but can range up to 25 pounds. It can be poached and served witha chili and horseradish sauce; cooked in white wine with vegetables;

served hot or cold, The size of the fish determines which recipe isappropriate: small fish or fillets are best pan- or deep-fried; ivhoie-dressed 1 -to-14-inch trout are more suited for other cooking methods,such as braising, poaching, baking, and broiling. Trout may also be usedas an ingredient in soups and casseroles.

4 Lakes Whole, drawn, fillets, steaks

Rainbow Trovt

While there are a number of species of commercially raised freshwatertrout, the majority are domesticated strains of rainbow trout. A rainbowtrout is identifiable by the broad reddish band, or rainbow, that runsalong its side from its head to its tail. The red coloring blends into darkolive green on the back to pure white or silver on the belly. The rainbowtrout sometimes migrates to the ocean, rut returns to the stream in timeto spawn, It is commonly sold whole, and can weigh from S to 12 ounces,

4 United Sta tes Drawn, boned, fillets, frozencommercial breaded, smoked, stuffedash farms

Denmark

Japan

Sheepshead

The freshwater sheepshead is a relative of the marine drum, and pro-duces sounds of varying amplitude by moving its muscles against its airbladder. The fish is silvery and somewhat darker above than below. Thesheepshead varies in weight from 1 to S pounds. It is good in anyfreshwater drum recipe.

Great Lakes

CanadaWhole, drawn, dressed,

fillets, butterfly fillets

Smelt

A smelt is similar to a midget salmon in appearance, It is a smaH, slender,silvery fish with olive green coloring along its back, and it has a largemouth and a lower jaw that projects beyond its teeth. The tip of its tonguehas large fanglike teeth that, along with its large mouth, distinguish thesmelt from other fish. It has large scales that come off readily. There arebetween 4 and 1S smelts to the pound. A smelt is able to adapt to salt andfreshwater habitats. While the entire fish, including bones, roe, gonads,tail, and head may be consumed, a smelt is extremely perishable andshould be frozen until it is cooked, A smel t may be pan- or deep-fried, buta -hea vy batter should not be used because of its d elica te fiavor. The smeltis also used in casseroles; or braised, baked, grilled, and served with avariety of sauces.

4 North Atlantic Whole, dressed, frozen,Pacific Coast bays breaded, precooked

from Mexico toCanada

Great Lakes

stuffed with bacon and other ingredients and baked; braised withonions, carrots, celery, tomatoes, tarragon, and dry wine; or made intofish balls.

Tilapta

An intensive y art 'farm d fishweighing between 1 and 1 '/z pounds, tilapiathroughout th'e world, although the quality and volume fromI' rs are the most reliable. Similar in taste to Nile Perch, withU.S. supp iers aroften confused, tilapia meat is sweet and pinkish. It is

preparepared whole or in sm~ll fillets � to 5 ounces!.C~ Worldwide Live; fresh whole or

fillets; frozen

White Perch

This small panfish belongs to the bass family that includes striped bassand the giant sea bass. The white perch has silvery sides with indistinctbroken lines and spots of a darker color. It can weigh up to 4 pounds. Bassrecipes may be used to prepare the white perch.

Whitefish

A whitefish has a small short head and a thick, flexible silver body. It isa member of the salmon and trout families, The roe of the female are thesame quality as shad roe and are considered a popular delicacy. Tradesizes for th» whitefish range from 1 '/z to over 4 pounds, The meat has ahigh fat content and is ~ hite and flaky. The whitefish is one of the bestfreshwater fish, prized for its fine flavor. It is usually smoked or poached,A popular Finnish recipe is made with small whitefish and salted porksealed in a pastry. Whitefish spread and mousse are also popular.

+ Creat Lakes Whole, drawn, dressed,Canada fillets, smoked

Shellfish Species

Abalone

Regarded as a delicacy, abalone is a rock-clinging mollusk with a singleshell that is slightly spiral and lined with mother-of-pearl. It is a closerelative of conchs. Fifteen species are of commercial interest, and thesupply is very small and dwindling. The largest species is the redabalone, which averages 8 inches long and weighs 5 to 6 pounds. Redsare harvested almost exclusively on the Southern California coast bydivers and command over $200 a dozen. Australia is the world's leadingproducer, exporting primarily the smaller green and black abalone,which are lov er in value yet still among the most expensive seafood inthe world. Abalone is also farm raised. No fresh abalone can be pur-chased in the U.S. outside California, but it is available canned, frozen,and dried. Abalone isoften eaten raw and rnakesexcellent ceviche. Freshabalone needs tenderizing before cooking, often by pounding, and isusually cut into 4-ounce steaks. It must not be overcooked; less than 30seconds per side is considered best.

+ Pacific Coast Fresh, dried, frozen,Au stra lia canned

Clam

The name clam covers a wide variety ofbi valve mollusks fourid along thecoastlines of the United States. The bivalve shells which encase a clam'sbody are joined together at the back by a hinge ligament which is usuallyvisible from the outside. Concentric rings form on the shells as the clamgrows. Shell color varies with habitat. The two most prominent featuresof the clam's body are the foot and the neck. The muscular foot aids theclam in digging in the soft sand or mud and in opening and closing thevalves. The retractable neck is a tubelike extension through which waterpasses in and out of the clam.

The four commercially important species of clam along the Atlanticcoast are: hardshell; softshell; mahogany, and surf clam. Pacific coastspecies include: butter clam; razor; softshell transplanted from theAtlantic coast!; and geoduck.

The hardshell clam qrrahog, quohog, quauharrg! has an off-white,ovalshaped shell and a purple or violet border. There are three marketforms � little necks, cherrystone, and chowders, The hardshell clam ispriced according to size, The little neck clam is popular steamed in thehalf shell or eaten raw; the cherrystone clam is usually baked; and thechowder clam is processed for chowders, clam fritters, stuffed clams,and other food products. A fresh clam may be steamed, broiled withbutter or wine and seasonings, marinated with lemon juice and veg-etables, deviled, or used in sauces. ate aux bucardes clams baked in abiscuit dough! is a traditional Canadian dish, Quahog pie, a NewEngland dish, is a mixture of clams, onions, potatoes, and other veg-etables in a flaky crust,

The popular soft shell clarrr also called a steamer! has an elongated shellthat is very thin and brittle. It cannot close tightly because its long neckextends beyond the shell. It is ideal for frying and for chowders, as wellas for steaming or eating raw with lemon juice or cocktail sauce.

The mntrognrry cln»r <rt.'o k»u-,<'» <rs <rrr Oce<rr«tr«rhogl has an extreme!vbrit tleshell, with a black or dark brown skin-like outer covering It ! acksthe purplish markings on the inside of the she!!. The meat is darkertougher.and stronger in flavor and aroma than in most clam species ltis sold minced or ground, and is primari!y used in car>ned or frozen clamproducts

The surf clam has an oval shell. The preferred length is 4 '/z inches orgreater to provide a larger tongue which comprises almost one-half ofthe shucked meat. The tongue is prepared by breading and frying it. Theremainder of this c! am is used for minced c! am mea t or in clam chowder.After processing, the meat of this clam ranges from white to light orange.The butter cIarn is a delicacy and has a comparatively smooth shell,

finely etched with concen tric growth lines. When small, the butter clamcan be eaten on the ha!f shell, but the larger ones are tough. The butterclam is used mainly for canning, but can also be fried, steamed, or usedin cho~i ders.

Littleneck spel!ed as one v,ord rather than two! belongs to two clamspecies found in the pacific. These are the native littleneck clam foundfrom California to Alaska, and the Japanese littleneck which is distrib-uted from Ca!ifornia to British Columbia. The Japanese littleneck iselongated ancf has a bright purple foot muscle scar, while the nativelittleneck is rounded and lacks the scar, The littleneck clam is best whensteamed, dipped into melted butter, and eaten whole. This variety is notsuitable for eating raw on the half shell.The ra=or clam is available on both coasts and in Alaska, but differs

according to its location. The western razor clam is shorter and broaderin the she!! and has rounded ends rather than the squared ends of theeastern species. Its long, thin narrow shelf, which looks much like an o!d-fashioned straight razor, makes it recognizable. Although the razor clamhas large creamy-co! ored meat, it is too chewy tobe eaten on the half shellexcept when small, It is enjoyed in frittersor baked with grated parmesancheese.

The geodr<ck c1arrr has been found in beds off the coast of Washingtonand may become commercially important in the future,

New England Live in shell, shucked, freshMiddle Atlantic and frozen, frozen breaded,Puget Sound raw and cooked, cannedAlaska clam stripsPacific

Conch

A large spira!-shelled mo!!usk, the conch pronounced konk! inhabitswarm sal t waters. Most conch is harvested in the Caribbean, primarily bydivers, although conch fishing is prohibited in Florida and all conch so!din the U.S, has to be imported, Conch is marketed in 4-ounce steaks andthe trimmings are used for fritters. It has a fine flavor, but like abalone itmust be tenderized before brief cooking.

Caribbean Fresh, frozen

Crab

With !ean, firm, sweet meat quite like lobster, this rounded shellfish canbe recognized by its five pairs of legs and an abdomen or tail folded upunder its body. Deviled crab, a baked mixture of chopped crab, mayon-

naise, breadcrumbs, seal!ions, and seasonings, ispopular in many areas.Crab gratin, a casserole made with crabs, jalapeno peppers, bacon, onion,breadcrumbs, and milk, is a traditional dish in the Caribbean. Crab canalso be boiled, broiled, steamed, sauteed, or used in crepes, souffies,mousse, and soups. Crabs come from coastal waters, and some popularvarieties include:

The Alaskan king crab is not a true crab like the dungeness crab of thePacific coast, but is most closely related to the hermit crab. The legs of theking crab are jointed to fold behind the body, not jointed forward like thelegs of true crabs. Its legs and upper shell are spiny, providing protectionfrom other fish. In accordance with State of Alaska regulations, onlymature males weighing an average of 30 pounds and measuring 4 feet tipto tip are taken for processing. All females and youngmalesare returnedto the sea. Market forms include crab legs and sections. The whole crabis not generally used, except for display purposes. Other market formsinclude two types of crabrneat: 60/40 crabmeat which is 60 percent legmeat and 40 percent body meat, and Merus crabmeat which is 100percent leg meat.

The blue crab, which is popular with seafood connoisseurs, is charac-terized by rear legs that fiatten into paddies for swimming. This crab isrecognizable by its oval shell, which varies from a dark-blue or bluegreento brownish with rnottlings of blue and cream. It is whitish or cream-colored below with scarlet markings. The tops of the crab claws areusually blue, A mature blue crab can measure 5 to 7 inches across theshell back. East Coast and Gulf varieties are usually sold as whole crabs,crabmeat lump backfin body meat!, or clawmeat. Prices for thesemarket forms vary.

The softshelt crab is a molting blue crab that has shed its hard shell, Asoftshell crab may be sauteed in butter; or dipped in egg, breaded, anddeep-fried.The dungeness crab is typified by a deep body and heavy upper shellwhich is usually a pinkish-green and yellow before cooking. The cookedcrab as seen in mar ke ts is bright red and cream in color. Legal harvest sizefor the male crab is 6 '/4 inches of shell diameter. Typically, a legal sizedcrab will be 4 years old and weigh nearly 2 pounds. This crab is primarilyfound in the Pacific Northwest. Its market forms include whole crabs aswell as fresh or canned meat.

The Jonah crab is a distinctive species. It has an elliptical, rough shellwhich is convex, brick red above, and yellowish below. Its larger size,coloration, thicker legs, and scalloped shell distinguish it from othercrabs. Jonah crab is not widely used.

The red crab is a walking crab and has a squarish body and long slenderlegs. Five short spines or teeth are found on each side of the front edgeof the upper shell. The male grows to about 2 >/4 pounds and the femaleto 1 '/4 pounds. A whole red crab yields a bit less than 25 percent ediblemeat. It is bright red before being cooked.

The snow crab also known as a tanner or queen crab! is from Alaska, andmeasures up to 2 feet from tip to tip. It can weigh as much as 3 pounds.Two species are caught: the larger bairdi which accounts for most of theharvest; and opilio. Only prime males measuring 4 to 7 inches across theback and weighing 2 '/2 pounds are kept for processing.

The stone crab is a member of the mud crab family, and is found inFlorida. It is characterized by a hard and heavy oval shell. Its large clawshave black tips, and the body can be purplish to dark brown or reddish-brown with brownish spots, The stone crab grows to about 5 inches

tips of the shell, and about 2 inches deep, giving it a bulkierappearance than other crabs. I%early all of its edible meat is in the claws.Those who catch this type of crab may twist one claw off and release thecrab to grpw a new one. Stone crab claws are often eaten cold withcocktail, tartar, ar mustard sauces.

4 New England Live in shell, fresh or frozenCoast cooked meat sections;

Florida claw, whole specialties,Middle and frozen breaded, raw or

South Atlantic cooked cakes, pat ties,Gulf deviled, or stuffed!, canned,Alaska pasteurized Blue!, soft-shellPacific Coast Blue!

Crawfish

The crawfish is a small, lobster-like crustacean that lives in freshwaterponds and streams on all continents except Africa, Large-scale crawfishfarming is done in Louisiana and several other southern states tosupplement the wild harvest. This species is now available throughoutthe United States. The crawfish can grow in length from 6 to 8 inches. Itstaste and texture are similar to those of lobster and shrimp. A newvariety, the softshell crawfish, is now being sold commercially. Thecrawfish is used in many Cajun dishes and is often grilled or cooked ina cream sauce with shallots, parsley, and other seasonings.

Farm raised in Live in shell, cooked infresh waters of shell, cooked, cleaned

southern United

States, harvestedwild

Long oustine

A small, lobster-like, clawless crustacean from the Mediterranean andnorthern European waters, langoustines are also frequently known asDublin Bay prawns or scampi. One of the finest-tasting seafoods, theyyield about one ounce of tail meat. Because of their cost and popularitythe name langoustine or scampi is applied to all kinds of similar lookingseafood throughout the world, Occasionally fresh langoustines aref1own to the U.S. and command very high prices.

Langpstino

The langostino, a clav less crustacean similar to a langoustine, is irn-ported from Central and South America, The langostino is also called asquat lobster.

Lobster

The famous Northern or Maine Hornnrus americanus} lobster usuallyweighs from 1 to 5 pounds, but can grow larger. Its color varies fromgreenish blue to reddish brown. Generally, the upper surface of the she11is speckled with greenish black spots. The shell becomes red whencooked. The two claws on a lobster are different: one is a heavy crusherc»w; the other a lighter biting claw. Although the intestinal tract, gilltissues, arteries, and stomach are usually removed, there is httle waste in

O' North Atlantic

South AfricaAustralia

Virtually allcontinental shelf areas

Live in shell, cooked meat,fresh or frozen, raw,

cooked tails

Mussel

The mussel is a bivalve mollusk and is abundant in North America. Themost common species is the blue or edible mussel. It is recognizable byits dark blue shell, which resembles an elongated teaspoon without thehandle, Saltwater mussels are found in large colonies on gravel, rocks,and seawalls. A mussel is almost smokey in flavor. The meat's colorranges from beige to tan or deep orange. Farmed or cultivated rnusselsare also available. A mussel may be steamed, baked, or boiled. It is oftenused in paella, baked in puff pastry, or simmered in tomato sauce.Mussel soup, made with fish stock, heavy cream, wine, leeks, celery, andseasonings, is also popular.

New England Live in shell, frozen inMiddle Atlantic sauces, canned, smoked,Farm raised breaded

and wild

Octopus Pulpo!

An octopus has eight arms covered with suction cups, and an ink sackwithin its body that can be discharged when the fish is attacked. The

a lobster. Besides the sweet and firm white meat of the tail and claws, onecan also eat the green tomalley, which is the liver, and the roe or coral ofthe female. The tomalley and coral have unique flavors and textures andare often incorporated in sauces. The head, except for the stomach thefibrous white sac in the head!, is considered a delicacy. Lobster can beboiled, steamed, grilled, broiled, or used as an ingredient in sauces, dips,bisques, soups, and spreads.

Lobsters are marketed by weight:Chicken chix! 1 lb.

Mediums 1 'js � 1 '/4 lb,

Selects 1 '/2 � 2 '/2 lb.

Jumbos over 2 'jz lb.

The market term for a lobster with only one claw is a cull, while alobster with no claws is known as a bullet.

The syiiry lobster sometimes called rock lobster! is related to crabs,shrimp, and crawfish, Unlike the American lobster, it lacks claws, thusthe tail portion provides the bulk of the snow-white, lean meat. It isbeautifully marked with brown, yellow, orange, green, and blue mottleover the upper part and underside of the tail. While the spiny lobster cangrow to as much as 17 pounds, specimens over 5 pounds are uncommon.

In addition to Florida spiny lobster tails, there are two primary typesof lobster tails imported for United States consumption: frozen coldwater tails from South Africa, South Australia, Tasmania, and NewZealand!; and warm water tails from Brazil, Malaysia, and other watersvery close to the equator!. Spiny lobster meat is firm, and tastes similarto Maine lobster.

octopus is r'ela ted to squid, but its body is stubbier. Octopus nsea t is sweeta»d is abundant in nutrients. Octopus may be sliced into rings anddeepfried, simmered in tomato sauce, or used in salads.

Atlantic EvisceratedGulf

South Africa

Asia

Oyster

The oyster occurs naturally and is farm-raised in the New England areaand along the Pacific Coast, Unlike the clam, an oyster's upper and lowervalves are distinct. One is flat, + hile the other bulges and has a rough andirregular surface. The shells are silver-gray-brown. The meat rangesfrom pearly-beige and tan to pale green-gray. The four types of commer-cially important oysters are the Eastern or Atlan tic,Olympia, Japa nese orPacific, and the Gulf or Eastern! oyster. Where an oyster feeds affects itsnutrient content, flavor, and color of its meat. Spawning season, whensome people find the oyster unpalatable, occurs during the summer,thus the old myth that you eat oysters only in the months with an R.However, oysters can be eaten year round. The oyster may be fried,poached, broiled, or stewed. It is often baked with parmesan cheese,poached with vegetables, or served raw with cold creamy sauces.Oysters Rockefeller, a famous New Orleans dish, is a rich sauce ofspinach, onion, parsley, celery, anise liquor, tabasco, and bread crumbs,spooned over oysters, and then broiled until the sauce browns.

Table 2.1 Market Names and Counts Per Gallon far Shucked Oyster Meats

Count per Gallon

185 or less

240 or less

350 or less

Market Name

Extra select

Select

Standard

East Coast

64 or less

64 � 96

96 � 144

160 average!

West Coast LargeMedium

Small

Extra Small

Source: The Seafood Handbook, 1989.

The Errsterrr <Attrtntic! oyster accounts for about 85 percent of thedomestic production and is taken from Atlantic waters. It is referred toby the name which indicates the waters from which it was harvested,including Blue Point, Cape Cod, Chincoteague, Cotuit, and others,

The Olympia roestern! oyster is native to the Pacific Ocean. It is small,rarely reachmg 2 inches in length. Its wonderful flavor makes it agourmet's favorite.

The Pacific <Japarrese! oyster has a shell length of one foot or more andthrives in salt water. Currently, much experimentation is being done in

Periwinkles Srtcnls!

The most commonly eaten variety of snail is not a shellfish but a land-loving vegetarian also known by its French name, escargot. It is includedhere because it is similar in many ways to the sea snail, or periwinkle, andbecause all snails may be prepared the same way. Most land snails eatenin the U S. are sold in cans. A small quantity of fresh periwinkles are alsomarketed. Fresh periwinkles are prepared by soaking in warm wateruntil the membrane covering the sheH can be broken and the animalextracted. They can then be cooked like terrestrial snails.

O' FranceTaiwan

Northeastern U.S.

Canned <land!; fresh inshell sea!

Scellap

A scallop is a mollusk and derives its name from the fluted edges of itsfan-shaped shells. The scallop is an active swimmer and moves byforcefully opening its valves and expelling a jet of water. This movementresults in the development of an oversized muscle called the "eye."Although the entire content of the scallop is edible, it is the tender eyethat is consumed in North America. Europeans also eat the muscle andthe delicious pink roe attached to it. The tender, succulent meat of thescallop ranges from creamy white to tan, to pinkish to orange; the coloris influenced by food and minerals in the water. Scallop meat is anexcellent sources of protein, vitamins, and minerals, and is low in fat. Afresh scallop has a sweet, nutlike odor, reminiscent of fresh lobster. Manygourmets consider bay scallops the finest, although fresh, deep seascallops are also appreciated. A scallop may be sauteed, boiled, broiled,or used in puff pastry, chowders, paella, crepes, souf%s, and mousse.Scallops are graded by meats per pound, and can be either block frozen,individually quick frozen IQF!, or fresh. Of the more than 400 species ofscallops, three are commercially important in the domestic market:

The bay scallop is similar in shape and makeup to the sea scallop, butis smaller in size and less plentiful. It grows to approximately 4 inches indiameter and has a one-half inch muscle. Northern Bay scallops are onlyavailable from Long Island to Cape Cod and surrounding areas. Otherspecies of bay scallop can be found in other bays in various parts of theworld, such as South America. They are often considered the premium

the genetics of Pacific oysters. By adding an extra chromosome, theybecome "triploid" and thus do not spawn. This produces an oysterunaffected by reproductive cycles. Triploid oysters are becoming morepopular as a commercial crop because of their stable supply and consis-tent quality.

New England Live in shell, frozen breaded,Middle Atlantic raw or fried, canned, smokedSouth Atlantic

Gulf

Pacific Coast

JapanKorea

scallop with the highest price per pound, They are in season fromSeptember to March.

The caltco scalloll is related to the bay scallop, but ts much smaller. Thecalico scallop is found in tropical countries throughout the world. Itsname derives from the mottled or calico appearance of its shell. Calicoscallops are southern scallops and cannot be sold as northern bayscallops.

The sea scallop has a saucer-shaped shell and can range from 3 to 6inches in diameter. The muscle or eye sometimes reaches 2 inches indiameter. These are the largest scallops and are only harvested in deepsea.

+ Worldwide Fresh or frozen; shucked;frozen breaded, raw or

cooked; specialties

Scampi see Langoustine!

Shrimp

Shrimp is currently the most popular seafood product consumed byAmericans. So great is the American fondness for shrimp that localsupplies cannot keep up with demand, and as a result, shrimp importstotaled 5G3 million pounds in 1989. The majority of imported shrimpcomes from Asia � primarily Thailand, which is the United States'number one supplier of shrimp, and China. Shrimp is also importedfrom South America, especially Ecuador the number two supplier ofshrimp to the U.S.!, and from Mexico �!. The shrimp is often stir-fried,

- boiled, broiled, baked, simmered, fried, grilled, or sauteed, It is also usedin casseroles, souffles, mousse, crepes, and puff pastry dishes, Coldshrimp is served in salads or with cocktail sauce

Imported shrimp species include the farm-raised Tigershri>np Penaeusrnonodon! from Indonesia, Thailand, and Taiwan, There are a number ofdifferent tiger shrimp, but the black and blue tiger both actually thesame species! are perhaps the most popular. Also popular are thenaturally occurring and farm-raised tohite shrintp Penaeus vannamei!from Mexico, Ecuador, Guatemala, and El Salvador, and the natural andpond raised Chinese unites Penaeus chinesis! from China. Among themost popular cold water species is the small Pandaius borealis, har-vested both abroad North Pacific and North Atlantic! as well as domes-tically �>.

Domestic shrimp are harvested on the east and west coast. The threemain varieties are the northern shrimp, the north Pacific shrimp, and thesouthern shrimp.

Northern and North Pacift'c shrimp cold utter shrimp! are the samespecies. They are pink and are the smallest of all the popular shrimp»rieties. Their bodies resemble small lobsters or crawfish withoutpincers or claws. Unhke Gulf or warm water shrimp, this variety hastender pink meat, free of dark veins. It has a sweet and delicate taste.Very small shrimp are usually only found canned or frozen.

The southern shrimp warnt utter shrimp! is available commerciallyfrom United States southeastern and Gulf waters. Different varietiesinclude pink, brown, white, sea bob, royal red, or rock shrimp. Thesenames do not necessarily reflect the color of the variety. The brownshrimp is reddish brown, with tinges ofblue or purple on its tail and onsome of its legs. It is the most abundant variety available. The pink

shrimp, which is the least abundant, varies in color according to geo-graphic locality and is usually processed. Along the Atlantic Coast, it isusually light brown, in the Tortugas it is pink; and along the northernGulf Coast it may resemble a brown shrimp or be lemon-yellow. Thewhite shrimp, found from North Carolina to the Gulf of Mexico andTexas, and the Caribbean white shrimp are usually grayish-white andare variously tinged about the tail and legs with green, red, and blue. Thesea bob, is small and is distributed from Cape Hatteras to Brazil, isusually red or pinkish-red when alive, but turns black when frozen orcooked. The royal red shrimp, found from Cape Hatteras to the Gulf ofMexico, is generally deep red all over, but sometimes appears pinkish-gray. The rock shrimp, which is found from Norfolk, Virginia, to theBahamas and Gulf waters, is a fairly recent introduction to the Americanmarket. It gets its name from its tough rigid exoskeleton and could easilybe mistaken for a miniature lobster tail. It tends to be brownish on thedorsal surface and pale on the sides. The underside and appendages arevariously colored with red or purple.!ts meat is firm, sweet, and morelobster-like than other shrimp.

Each species has a peak harvest time at different times of the year.Prices are different for each species, and vary according to size � thelargest commands the highest price. There are many market formsincluding: whole, peeled, peeled and deveined, split, breaded, andbutterfly.

Table 2.2 Market Names and Counts Per Pound for Shrimp

Counts Per Pound

Cooked, Peeled,and Deveined

Peeled andDeveined

Market Name

or Grade Green'

Under 10

10-15

16-20

21 � 25

26- 30

31 � 35

36 � 40

41 -50

51 � 60

61 -70

Over 70

'Raw, headed shrimp

Source. National Fisheries Education and Research Foundation, inc., 1984,

Harvested wild or

raised virtuallyworldwide

<aquaculture!

Fresh or frozen: raw, headless,in shell, peeled inctudingdeveined! raw or cooked,frozen breaded, raw orcanned, packaged, split in shell

Extra Colossal

Colossal

Extra Jumbo

Jumbo

Extra Large

LargeMedium LargeMedium

Small

Extra Small

T1Ily

Under 14

14- 19

20- 25

26- 31

32-38

39 � 44

45 � 53

54 � 63

64 � 75

76 � 84

Over 84

16 � 20

21 � 30

31-40

41 -50

51 � 60

61- 70

71-80

81 � 90

91 � 100

101 � 110

111 � 120

Squid Ca/imari!

The squid and the octopus belong to the same family. There are manysquid species in all seas, ranging in length from 1 inch to more than 6 feet.A squid has 10 arms, a long, cigar-shaped body with fins at the end, andno backbone. The squid is ordinarily a milky, translucent color, but itejects an ink-like fluid when provoked that turns it red, pink, brown,blue, and yellow, even several hours after it is caught. The edible partsof the squid are the tentacles, the whole body or mantle, and the wings.Considered a gourmet or specialty item, squid is high in protein andphosphorus, and contains traces of several other minerals. Market formsinclude whole cleaned tubes, breaded rings, or strips. The white mea t isvery lean and is delicious cut into rings and deep-fried; stuffed andbaked; as an ingredient in cold salads, paella, or soups; and fried orsimmered with tomatoes.

Atlantic Coast

Pacific

Whole, cleaned fillets, strips,pieces, breaded products

Whelk

A distant cousin of conch, whelk often seen as scungilli on menus inItalian restaurants! are common along the Eastern Atlantic. Of the mostcommon commercial species, the channeled whelk are considered moreof a delicacy than the knobby whelk. Thebiggest whelk market is ethnicgroups with Mediterranean or Asian roots. The majority of these one-shelled animals are sold cooked or partially cooked, although they canlive for many weeks under cool, moist conditions. Whelk has a mild,sweet flavor like clams. It requires lengthy cooking. Most whelk is soldto restaurants for use in scungilli salads,

+ Eastern Atlantic Fresh whole, cooked arpartial! y cooked wholeand pieces

Slipper Lobster

Found in tropical and subtropical waters these bug-shaped, clawlesscrustaceans are not really lobsters; they are related to horseshoe crabs.They occur throughout the world, but not in great numbers. The largestcatches are in Hawaii, Thailand, and Australia. In the continental U,S,they are virtually ignored as a commercial species, At their best they area good alternative to spiny lobster, but slipper quality varies tremen-dously. Sold live, particularly in Japan, slippers are prepared in the sameway as crabs and prawns, and readily lend themselves to use in soupsand bisques.