How to Cook Fish and Seafood - Recipes and Information
Custom Search

Glossary of Terms for Fish, Shellfish, Crustaceans and other Cooking Ingredients & Methods


Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Prawns, Shrimp, Crabs, Crayfish & Lobster
Recipes for Squid, Cuttlefish & Octopus
 
 
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
 
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes
 
 
Recipe Partners
Seafood Recipes
Beef Recipes
Chicken Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
 

  B   C   D   E  F   G   H   I   J  K   L  M   N   O  P   Q   R   S   T  U   V       Y   Z

 

 

Quahog - A term from the Narragansett Indian used loosely for all sizes of East Coast hard-shell clams, but especially the largest size, also known as the chowder (or large) clam.

 

Quarter Cuts - Large fillets that have been cut in half.

 

Queen Scallop - (Chlamys delicatula) Occurs from as shallow as 20m out to at least 400m, but most common in IOO-150m. Quite abundant in some localities. Smaller than the scallop, about 6-8cm across the shell, but as both valves are curved the edible meat is of reasonable size. Also known as Gem Scallop

 

Quinnat Salmon - New Zealand King Salmon. Average length 40-100 cm; average weight 8-10 kg. Species introduced, not native to New Zealand. Colour of sea-living salmon bright silvery; back greenish-olive with small black spots, belly silvery white. Flesh in lower jaw alongside teeth dusky-grey. Scales very small and easily lost in fish from sea; has a small adipose fin. Found in coastal waters, mainly east coast of South Island of New Zealand. Distribution little understood but probably mostly not far offshore, migrates inshore and up rivers to spawn in late summer and autumn. A salmon farming industry has developed with fish being raised either in fresh water ponds to “pansize” (about 30 cm) or in sea cages up to 5 kg. Farm production is year round with harvesting to suit market requirements. Ocean ranching of salmon is also being developed. Flesh pink/orange colour with firm but good flaking texture and high oil content. Mostly sold whole chilled but with other forms, including smoked, available.

 

 

 

Privacy Policy  |  Cookie Policy