Gryphon's Aeire Food Fact - Fish 2

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 4 to 6 inches.  Commercially, they are sold 
rolled or flat and are cured in olive oil and canned.  They are eaten 
with crackers or used to make salad dressings, but some chefs have 
figured some creative ways to use them in other dishes.  They are 
very salty and fishy.  You will either love them or hate them.

Angler Fish:  This category includes the Monkfish, Sea Devil, 
Belly fish, Lotte and Goosefish.  They are for the most part all 
low-fat with a firm texture and can weigh from 2 to 25 pounds and 
only the tapered tail section is edible.  It is said the taste is 
similar to lobster, but I can't totally agree with that statement.  
It is good, however.

Barracuda:  A moderate-fat fish that runs from 4 to 8 pounds.  
The only variety that is best for eating is the Pacific Barracuda, 
which is said to have an excellent taste.  I haven’t tasted this fish.

Blue Fish:  Usually weighs in at 3 to 6 pounds.  This fish doesn’t 
freeze well.  When using, be sure to remove the dark strip of flesh 
running down the 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 weighs in at 3/4 to 1 pound.  They are small 
fish that are usually cooked whole or smoked.  It is a very fine 
textured fish. 

Cod:  This popular fish comes in three main types:  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).  This fish is available in many cuts such as fillets, 
steaks, whole or dressed.  Cod is the most popular fish in the USA 
and England for fish and chips, but is becoming somewhat rare in 
English waters.

Croaker:  Varieties include:  Atlantic Croaker, Redfish, Spot, Kingfish, 
Corvina and Black Drum.  All are low-fat except Corvina.  Size varies from 
3/4 pound for the Spot to 30 pounds for the large Redfish, a popular 
chowder fish.  Popular in New Orleans for blackening and in their 
Jambalaya. 

Cusk:  A fish gaining popularity with a taste similar to cod.  
It is a low-fat fish and excellent for stews and soups.  
It weighs in at 1 1/2 to 5 pounds and is sold as fillets or whole.

Eel:  A firm-textured fish that may run up to 3 feet long and has a 
tough skin that is removed prior to cooking.  It is more popular in Europe 
and Japan, but I had it a few years back smoked and it was excellent.

Flounder, also called Sole:  This is the most popular fish in the USA.  
The varieties seem endless and all are low-fat with a fine texture.  
Most are found from 1/2 to 3 pounds with some varieties weighing in at 
up to 10 pounds.  It is one of the best eating fish, especially for 
those that aren’t particularly fond of a heavy fishy tasting fish.

Grouper:  Can weigh in from 3 to 25 pounds and may be called Sea Bass 
(as it usually is in restaurants because it sounds better).  The skin 
is tough and should be removed.  It has a firm texture and may be cooked 
in almost any manner.

Haddock:  A close relation to the Cod and usually weighs 3 to 5 pounds.  
Smoked Haddock is known as “Finnan Haddie.”

Hake:  Usually caught in the Atlantic during summer and early fall.  
It is a low-fat, firm textured fish.  It usually weighs from 1 to 8 pounds 
and is very mild flavored.  I am not familiar with this fish.

Halibut:  A flatfish that usually weighs from 5 to 20 pounds.  
It is a low-fat fish and is firm textured.  Alaskan halibut is extremely 
good and is my favorite fish.  Wonderful any way you want to cook it from 
fish and chips to stews and chowders or just baked and served with lemon 
juice.

Herring:  A small ¼ to 1 pound fish with a fine soft texture and is very 
high-fat.  It is usually used for appetizers and sold pickled or smoked.  
Again, you either hate it or love it.

Mackerel:  This fish is sold under a number of names, such as Wahoo, 
Atlantic Mackerel, Pacific Jack, King Mackerel and Spanish Mackerel.  
It is a high-fat fish with a firm texture.  It is commonly canned.

Mahi Mahi:   It is also known as the Dolphin Fish or Doro do.  
However, it is no relation to the Dolphin nor does it look like a Dolphin.  
It may weigh up to 40 pounds.  It is an excellent eating fish and gained 
popularity for Americans in Hawaii.

Mullet:  The fat content will vary, but is usually a moderate to high 
fat fish with a firm texture.  It has a mild nut-like flavor.  

Ocean Perch:  This is a low-fat fish with a firm texture.  
Most Perch is imported from Iceland.  It usually weighs from 1/2 to 2 
pounds and is available fresh or frozen.

Orange Roughy:  This is one of the most popular fish sold.  
It is imported from New Zealand and is low-fat with a firm texture.  
It is available in 2 to 5 pound weights.  It is very similar to sole.  
It can be prepared almost any way you wish.


Displayed on: Thursday - 24 May 12 - 05:07:52