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Current Shareware 1994 January
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SHAR194.ISO
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seafoods.zip
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TYPES
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1993-01-04
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Types and Production Areas of Salt-Water Fish
One of the major categories of seafood is the
salt-water or deep-sea fish. These are found in the gulfs,
oceans, and seas throughout the world. Some examples of
fish and the waters in which they can be found are listed
on the chart below:
TYPE FISH PRODUCTION AREA
L Bluefish NE, MA, SA, G
F Butterfish MA, SA
L Cod NE, MS, PC
L Croaker MA, SA
F Drum MA, SA
L Flounder NE, MA
L Haddock WE
L Hake NE, MA
L Halibut NE, PC
F Herring NE, MA
F King Mackerel SA, G, PC
L Lingcod PC
F Mackerel NE, MA
F Mullet SA, G
L Ocean Perch NE
L Pacific Sole PC
L Pollack NE
F Pompano G
L Red Snapper G
L Rockfish PC
F Sablefish PC
F Salmon PC
L Scud NE
L Sea Bass NE, MA, SA, PC
L Sea Trout MA, SA
F Shad NE, MA, SA
F Spanish Mackerel SA, G
L Spot MA
F Striped Ball MA
L Swordfish NE, MA, PC
F Tuna NE, M.A., PC
L Whiting NE, MA
KEY
NE - Off the New England Coast
MA - Off the Mid-Atlantic Coast
SA - Coastal region ranging from North Carolina to the
eastern coast of Florida
G - Gulf of Mexico
PC - Pacific Coast
F - Denotes fat fish
L - Denotes lean fish
While most fish are available in some form throughout
the year, knowledge of the major production areas of
species enables you to plan meals more efficiently.
Occasionally some varieties are unavailable in fresh form
in particular locales because of the distance from the
production areas. Knowing the types of fish and where they
are abundant allows for easy substitution, usually
according to the fat content, which incidentally is an
excellent method of comparison.
Fish are classified by the percentage of fat. Pat
fish have more than 5% fat; lean fish contain less than 5%
fat. As a general rule, fat fish may be substituted for
one another, while lean fish may be used interchangeably.
Should a lean fish be used instead of a fat fish the flavor
may be masked and more cooking oil must be added. Fat and
lean fish are noted on the preceding chart.