enzymes that can soften their flesh and
generate strong flavors soon after they’re
harvested. Their high fat content, upwards of
20% as they approach spawning, also makes
them vulnerable to the off-flavors of easily
oxidized polyunsaturated fats. Thanks to this
fragility most of these fish are preserved by
smoking, salting, or canning.
Names and Family Relations of
Commonly Eaten Fishes
Closely related families are grouped
together, and neighboring groups in the
chart are more closely related than widely
separated groups. Saltwater families are
listed without special indication; “f” means
a freshwater family and “f&s” a family
that includes both freshwater and saltwater
species.FamilyNumber of Species Examples
Blue (Prionace), thresher