Anchovy: The majority of anchovies gathered in Southern California waters (250 million pounds) are ground up and sold as poultry feed. The average market size is four to six inches. Commercially, they are sold rolled or flat and are cured in olive oil and canned. If anchovies are too salty, try soaking them in tap water for 10 to 15 minutes, then store in the refrigerator for 30 minutes before using.
Angler: This category includes the Monkfish, Sea Devil, Bellyfish, Lotte and Goosefish. They are for the most part all low-fat with a firm texture. They can weight from 2 to 25 pounds and only the tapered tail section is edible. Tastes similar to a lobster.
Monkfish is a saltwater fish that is growing in popularity. It is very low in fat and can be used in any recipe calling for crabmeat or white fish fillets.
Barracuda: A moderate-fat fish that runs from four to eight pounds. The only variety that is best for eating is the Pacific Barracuda which has an excellent taste. Great Barracudas are known for their toxicity.
Blue Fish: Usually weighs in at three to six pounds. Does not freeze well. When using, be sure to remove the dark strip of flesh running down its center. This may give the fish a strong undesirable flavor.
Butterfish: Also known as Pacific Pompano or Dollar fish. It is a high-fat fish that usually weights in at one-quarter to one pound. These are small fish that are usually cooked whole or smoked. A very fine textured fish.
Cod: The three main types are: Atlantic Cod, Pacific Cod and Scrod. They are a low fat fish with a firm texture. The Atlantic is the largest variety and the Scrod is the smallest (a young cod). Available in many cuts; fillets, steaks, whole or dressed.
Croaker: Varieties include Atlantic Croaker, Redfish, Spot, Kingfish, Corvina and Black Drum. All are low in fat except Corvina. Size varies from one-quarter pound for the Spot to 30 pounds for the large Redfish, a popular chowder fish.
Cusk: A fish gaining popularity with a taste similar to cod. Low fat and excellent for stews and soups. Weighs in at 1-1/2 to 5 pounds. Sold as fillets or whole.
Eel: A firm textured fish that may run up to three feet long and has a tough skin that is removed prior to cooking. More popular in Europe and Japan.See also:
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