On Food and Cooking

Trouts, Chars, & Relatives Trout family relations are complicated. Here’s a list of the more common ...

Members of the cod family mature in two to six years, and once provided about a third the tonnage of the herrin ...

60–90ºF/20–35ºC in both fresh and brackish water. A number of different species and hybrids are sold under the ...

fragile texture and bland flavor. Occasionally muddy aroma can be reduced by removing the skin. The ocean basses — ...

White perch Morone americana Hybrid striped bass Morone saxtalis x Morone chrysops Icefish The “cod icefish” f ...

slow to reproduce, and there are already signs that its numbers have been dangerously depleted by overfishin ...

sugar ribose and the sulfur-containing amino acid cysteine, probably from the myoglobin pigment, which prod ...

Common Name Scientific Name Abundance Bluefin Thunnus thynnus (northern); T. maccoyii (southern) very rare Bigeye, ahiT. ob ...

small and medium-sized lean fish that reproduce rapidly and can be netted in schools near the surfa ...

The billfish are a family of large (to 13 ft/ 4 m and 2,000 lb/900 kg), active predators of the open oc ...

several days after harvest. The most prized flatfish is Dover or English sole, the principal member of a fa ...

for a week or more. The distantly related “Greenland halibut” is softer and fattier, and the small “Califor ...

meat quality, and process the carcass immediately, before it begins to deteriorate. The fisherman has no such ...

often suffers from physical damage caused by the sheer mass of the catch, delays in processing, and ...

of the gill and tail. Because the blood contains both enzymes and reactive hemoglobin iron, bleeding ...

Turbot Psetta maxima Atlantic halibut Hippoglossus hippoglossus Plaice Pleuronectes platessa Flounder Platichthys fle ...

California halibut Paralichthys californicus The Effects of Rigor Mortis and Time We sometimes eat fish and shellf ...

or “blood-fresh”); Chinese restaurants often have tanks of live fish at the ready; the French prepare freshly kil ...

how long it has been in transit, or how it has been handled. So it’s important to be able to recog ...

begun to stiffen. Fortunately, fish in rigor aren’t as tough as beef or pork would be. It’s a mi ...