How to Cook Fish and Seafood - Recipes and Information
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Glossary of Terms for Fish, Shellfish, Crustaceans and other Cooking Ingredients & Methods


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Ocean Perch: This important commercial fish is not a true perch, but is rather a member of the rockfish group. Also known as "sea perch."

 

Ocean Pout: A marine fish of the eelpout family found mainly in the Pacific. The flesh is sweet and white and contains very few bones. Sometimes called a "muttonfish."

 

Ocean Run: Industry term for a pack of random weight and size products.

 

Oceanic 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."



Octopus: This cephalopod, related to the squid and the cuttlefish, can reach 50 feet in length. It features a highly flavorful meat that tends to be a bit on the rubbery side. Octopus is eaten raw, boiled, pickled, sautéed, and fried.

 

Off Cuts - Pieces of fillets, often used for fish sticks.

 

Omega 3: fish oil is an important source of Omega 3 fatty acids;  eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Omega 3 fatty  acids found in fish oil have numerous clinically proven health benefits.

 

 

Ono: The Hawaiian name for "Wahoo," a marine fish whose flesh compares favorably with Albacore. It provides a moderate to high-fat flesh that is white and slightly sweet. In Hawaii, "Ono" means "sweet."

 

Orange Roughy: A New Zealand and Australian area fish with lean, white flesh that is firm and mild. Also called "Slimeheads" (by fishermen--not by fish vendors). Pearly white flesh, medium texture holds together well on cooking with coarse flakes. Delicate shellfish flavour. Suitable for most cooking methods. This popular fish can be poached, baked, broiled, or fried.

 

Oyster: A bivalve mollusc with a rough gray shell. The flesh varies from creamy beige to pale gray; the flavor from salty to bland; the texture from tender to firm. The Atlantic oysters otherwise known as "Natives" and Eastern or American varieties are considered superior to Pacific or Rock (Portuguese) Oyster varieties, though a lot depends on how the oyster was cultivated in an estuary, open sea or hatchery. Each location with give a particular flavor. The age and feeding of the oyster will determine size and texture.

 

 

 

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