On Food and Cooking

Pale Translucence Most of the muscle in most raw fish is white or off-white and delicately translucent c ...

22ºF/–30ºC; tuna must be frozen well below this to keep its color. During cooking, fish myoglobins ...

farmed salmon and trout don’t have access to the wild crustaceans, they have paler flesh unless their ...

Shellfish are also a diverse group of animals. They lack backbones and differ from finfish in important ...

enzymes that can soften their flesh and generate strong flavors soon after they’re harvested. Their high ...

Shark (several)^350 (Alopias), hammerhead (Sphyrna), black-tipped (Carcharinchus), dogfish (Squalus), porbeagle (Lamna), ...

Conger^150 conger eel (Muraenesox) Anchovy 140 Anchovy (Engraulis, Anchoa, Anchovia, Stolephorus) Herring 180 Herring (Clupe ...

(Plecoglossus) Salmon (s&f) 65 Salmons (Salmo, Oncorhynchus), trouts (Salmo, Oncorhynchus, Salvelinus), char (Salveli ...

Goosefish 25 Monkfish (Lophius) Mullet 80 Grey mullet (Mugil) Silversides 160 Silversides, grunion (Leuresthes) Needlefis ...

Sculpin 300 Sculpin (Cottus, Myoxocephalus), cabezon (Scorpaenichthys) Lumpfish 30 Lumpfish (Cyclopterus) Snook (f&s) 40 ...

Bluefish 3 Bluefish (Pomatomus) Dolphin Fish 2 Dolphin fish, mahimahi (Coryphaena) Jack 150 Jack (Caranx), amberjack ...

Goatfish 60 Red mullets, rouget (Mullus) Cichlid (f) 700 Tilapia (Oreochromis = Tilapia) Cod Icefish 50 “Chilean sea bass ...

Lefteye 115 (Scophthalmus) Flounder, Righteye^90 Halibuts (Hippoglossus, Reinhardtius), plaice (Pleuronectes), flounders (Pl ...

water, low oxygen levels, and temperatures from just above freezing to 100ºF/38°C — have also made them ...

muddy flavor (p. 193), particularly in the heat of late summer and fall. Salmons, Trouts, and Relatives The sal ...

approach the mouth of their home river, which is where commercial fishermen take them. The stocks of At ...

King, Chinook: Oncorhynchus tshawytscha 12 Sockeye, Red: O. nerka 10 Coho, Silver: O. kisutch 7 Chum, Dog: O ...

Pink: O. gorbuscha 5–10/2–4 Cherry, Amago (Japan and Korea): O. masou 4–6/2– 3 Major Uses Atlantic Atlantic: Salmo s ...

salmon aroma may be due in part to the stores of pink astaxanthin pigment, which the fish accumulate from ...

50 lb/23 kg, and has the pink-red flesh and flavor of a small Atlantic salmon. Arctic char, w ...