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Yes, folks, it’s that time again. Another…Deciphering The
Menu! This rendition: fish you commonly
can buy at supermarkets or order at restaurants.
Arctic Char: Both
a freshwater and saltwater fish, arctic char swims (surprise, surprise) further
north than any other freshwater fish, in Arctic, sub-Arctic, alpine lakes and
coastal waters. It is closely related to salmon
(in color) and trout (in taste). The flesh ranges from
a bright red to a pale pink.
Bass: There are
many different kinds of bass, many of which are overfished, such as the black
sea bass and the Chilean sea bass (Patagonian toothfish). The striped bass,
also known as rockfish, is a protected game fish, meaning that striped bass
caught in federal waters cannot be sold (for state waters, it is up to the
discretion of the state). Although the populations rapidly declined in the
1980s, there is less overfishing currently.
Carps are an oily
(which gives more flavor) freshwater fish that are one of the most widely eaten
fish worldwide. They can be difficult to clean.
Catfish are
bottom feeders that typically dwell in running, shallow water. In the south,
catfish is extremely popular, where it is often breaded with cornmeal and
fried. Basa is a popular type of
catfish originally from Vietnam and Thailand, it is often a cheaper alternative
to cod and haddock. Swai (iridescent
shark) are a beautiful white color with a really light and smooth flavor.
Cod is a flaky
white fish with a mild flavor and low fat content. It is often found in fish
and chips, along with haddock.
Flounder (fluke) is
a light, fragile fish when cooked. It is a flatfish.
Grouper can lack
a strong flavor, making it an “everyman” fish, or at least a fish for people
that perhaps don’t always love fish.
Haddock can be
eaten in a number of ways – fried, smoked, baked, etc. Fresh fillets should be
translucent white.
Halibut, another
flatfish, are mild, white and flaky and not very oily. It does not have an
overpowering fish taste.
John Dory is
delicate and more flavorful than cod or haddock. It often is more of a
melt-in-your-mouth type of fish.
Mackerel is
typically very oily and can have a strong, fishy taste.
Mahi Mahi (dophin
fish, dorado) is a heartier, steak-like fish that tastes similar to other
white fish, but is a bit meatier.
Monkfish is
sometimes referred to as the poor man’s lobster, but that is really based only
on texture and not on taste. It has a firm texture and is versatile with many
different preparations.
Consumption of orange
roughy has increased in recent years since we are now able to fish in
deeper waters. Thus, it is now considered a fish to avoid, in terms of
sustainability. It is a mild white fish.
There are many different kinds of perch and it is a popular panfish—meaning that they typically don’t
grow beyond the size of a frying pan—how convenient for cooking!
Red Snapper is
very common in restaurants and lends itself well to a lot of Latin-inspired
preparations. It, too, is not a very “fishy fish.”
Salmon is a
bright pink, oily fish that may be considered “fishier” by some, but also has a
rich taste. It is a meaty fish that often tastes best when prepared simply.
Sea Bream is a
valued white fish that are popular throughout the world.
Skate have a
really interesting almost long ring-like flesh—the taste is soft and delicate,
though skate can be prepared in many different ways.
Sole is another
type of flatfish. Dover sole has a mild, buttery sweet flavor with fillets that
hold together in a lot of different cooking preparations.
Swordfish is an
extremely large, meatier fish. It is denser, so it doesn’t fall apart or flake easily
like many other fish do.
Tilapia is a versatile
everyman’s fish—it is typically not very expensive, and cooks quickly since it
is light and flaky.
Trout is an oily
fish that is somewhat bony. It lends itself to a lot of different preparations.
Tuna has a pink
or bright red flesh that is often served seared on the outside and still pink
on the inside. It is a heavier fish – popular in raw sushi as well.
Turbot is yet
another white flatfish that is known for its delicate flavor. It remains bright
white when cooked.
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