- Abalone is an edible mollusc. It is considered a delicacy.
It has a single, ear-shaped shell lined with mother of pearl. It has a
delicate taste with a firm texture. Abalone A univalve mollusc also
known as Ormer or Sea Ear, which can be found along the coasts of
California, Mexico, Japan and rarely on Europe. The edible portion is
the "adductor muscle" ( foot) by which it clings to rocks. The flesh is
tough but well flavoured so tenderising the "foot" is essential
by batting - it can then be eaten raw or slowly stewed.
Aberdeen Cut: A rhombus-shaped cut
from a block of frozen fish; sides may be squared off or cut with
a tapered edge. Usually breaded/battered. Also called diamond cut,
Additives - Chemicals used in
processing seafood to help retain moisture and improve appearance. Also
called dips. Any additives used must be listed on product labels.
Excessive use of some additives may cause toughening of seafood products
or produce off odors during cooking.
Ahi: Hawaiian name for yellowfin
tuna. A type of tuna that can reach about 300 pounds in weight. They
feature a pale pink flesh that is relatively mild.
Aida: A way of serving flatfish
fillets similar to florentine but with the addition of paprika to mornay
sauce and spinach.
Aku: This small tuna (6 to 8
pounds) has a light-colored meat similar to yellowfin. The Japanese call
this fish "Katsuo."
Akule: This marine fish, found
near Hawaii, is normally served salted and dried. Also known as "Bigeye
Alaskan Cod: This saltwater fish,
which is not a true cod, has a soft textured flesh and a mild flavor.
Its high fat content makes it a good fish for smoking. Also called
Albacore: A highly prized,
mild-flavored tuna that weighs between 10 and 60 pounds. This high-fat
fish is the only tuna that can honestly be called "white." It is the
most expensive variety of canned tuna.
Alewife: One of the most popular
members of the herring family, the alewife is anadromous (it spawns in
fresh water). This fish provides high-fat flesh with a fine, soft,
Alfonsino - (
Alligator: A large aquatic reptile
that grows up to 19 feet in length. The meat is generally only available
in its native regions--Louisiana and the Gulf States. Alligators feature
meat ranging from white to dark--mild to strongly flavored.
Amberjack: A lean, mild fish found
along the South Atlantic coast. Difficult to find in markets; usually
American Cut: Fish portions or
fillets with tapering or beveled edges, rather than square-cut
sides. Also called Dover cut.
Anadromous: Fish that swim
upstream into freshwater rivers from the sea for breeding, such as
shad and salmon.
Anchovy: There are many species of
small, silvery fish known as "anchovies," but the true anchovy comes
from the Mediterranean and southern European coastlines. Anchovy is
delicious fresh often filleted, salt-cured, and canned in oil. Used
sparingly to flavor foods. To fillet an anchovy run the thumbnail from
head to tail on both sides of the spine.
Angler Fish: This large low-fat,
firm-textured salt-water fish has a mild, sweet flavor that compares
with lobster. Sometimes referred to as "poor man's lobster." Also called
"Monkfish," and "goose-fish."
Aquaculture: The regulation and
cultivation of various types of fish for human consumption. Fish
farming utilizes scientific methods to insure maximum production
and high quality, while keeping costs competitive with wild
product. In the U.S., most of the commercial freshwater trout, shrimp,
salmon and catfish we consume are farmed.
Arctic Bonito: This small tuna (6
to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese
call this fish "katsuo" and the Hawaiians call it "aku."
Arctic Char: The Arctic char is
distributed throughout the polar regions and is the most northerly
distributed of char, it is often sold smoked and is now becoming
commonly found on restaurant menus.
Atlantic Oyster - Also called
Eastern or East Coast oyster, this species has a thick, elongated shell
that measures from 2 to 5 inches at its widest point. There are dozens
of regional varieties, and most get their distinctive names based on the
region. Even though they are called Atlantic Oysters, they are caught
wild from Newfoundland to Colombia and in Europe as well as on Florida’s
gulf coast,in Japan, Australia, New Zealand, and Chile. They are farmed
along the Atlantic coast of the U.S. The taste and texture of oysters
depends more on the area they are grown in than the species to which
they belong, much like wine. Oysters are ideal for serving on the half
shell, but can be found cured or canned.
- Average size 40-55 cm, weighing 2-3 kg but some up to 65cm and 5 kg.
Occurs around New Zealand and southern Australia. Not related to true
salmons, despite its alternative names of Pacific salmon and Australian
salmon. Speckled light green-blue above, white below, juvenile fish with
additional brown markings. Found in inshore waters all around New
Zealand but most common from Kaikoura northwards. Mostly taken by purse
seine, some by trawl. Caught all year round but main season in April to
October when schooling at surface. Flesh rather dark but lightens on
cooking. Medium texture, strong flavour. Especially tasty when soused,
smoked or cooked by moist heat, ie. poaching or steaming. Suited to
canning, when the flesh turns a delicate pink.
Awa: An important food fish of the
Indo-Pacific region that offers a tender, white flesh. Hawaiians use Awa
for making fish cakes and sashimi. Also called "Milkfish."