Home Forums Cooking Some Things Fishy Here ! A – A – A

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    lucky
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    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 tenderised the “foot” is essential through batting – it can then be eaten raw or slowly stewed.
    http://www.recipesnoop.com/Board/viewtopic.php?p=63171#63171

    AHI
    A type of tuna that can reach about 300 pounds in weight. They feature a pale pink flesh that is relatively mild. Also called “Yellowfin tuna.”
    http://www.recipesnoop.com/Board/viewtopic.php?p=12005#12005

    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 Scad.”

    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 “Sablefish.”

    ALBACORE
    The albacore (Thunnus alalunga) is a type of tuna in the family Scombridae. This species may also be called albacore fish, albacore tuna, longfin, albies, pigfish, tombo ahi, binnaga, Pacific albacore, German bonito, longfin tuna, longfin tunny, or even just tuna. It is the only tuna species which may be marketed as “white meat tuna” in the United States.

    Albacore accumulates higher levels of mercury than other kinds of tuna, and some groups have urged testing and recall of canned albacore with high mercury levels. The U.S. Food and Drug Administration (FDA) advises women of childbearing age and children to limit their consumption of albacore tuna (chunk white canned tuna) and tuna steaks to 6 ounces per week or less, but this advisory does not take into account different sizes of albacore and from which part of the world these albacore were harvested.
    http://www.recipesnoop.com/Board/viewtopic.php?t=4573&highlight=albacore

    ALEWIFE
    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, texture.

    AMBERJACK
    Amberjacks are members of the “jack”fish family. The jack family also includes such fish as the pompano and the crevalle jack. The amberjack has a brownish skin that is hued lavender and golden colors. The fish also has an amber colored band that extends from the head to the tail. The greater amberjack is the largest and most important variety of the amberjacks in the temperate and tropical Atlantic.

    Amberjacks, like other fish that inhabit reef areas can ingest the organism that creates the ciguatera toxin. The fish is not affected by these toxins but they can be detrimental to the health of humans that ingest them. Because the toxin is area specific and not species specific, buyers should inquire into the orgins of any fish they purchase.

    http://www.recipesnoop.com/Board/viewtopic.php?p=63098#63098

    http://www.recipesnoop.com/Board/viewtopic.php?p=63099#63099

    ANCHOVY
    Though there are many species of small, silvery fish that are known in their country of origin as “anchovies,” the true anchovy comes only from the Mediterranean and southern European coastlines. These tiny fish are generally filleted, salt-cured and canned in oil; they’re sold flat and rolled. Canned anchovies can be stored at room temperature for at least a year. Once opened, they can be refrigerated for at least 2 months if covered with oil and sealed airtight. To alleviate saltiness in anchovies, soak them in cool water for about 30 minutes, then drain and pat dry with paper towels. Because they’re so salty, anchovies are used sparingly to flavor or garnish sauces and other preparations.

    http://www.recipesnoop.com/Board/viewtopic.php?t=12681&highlight=anchovy

    ANCHOVY PASTE

    http://www.recipesnoop.com/Board/viewtopic.php?p=63175#63175

    ANGLER FISH
    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 cultivation of fish, shellfish or aquatic plants (such as seaweed) in natural or controlled marine or freshwater environments. Even though aquaculture began eons ago with the ancient Greeks, it wasn’t until the 1980s that the practice finally began to expand rapidly. Aquaculture “farms” take on a variety of forms including huge tanks, freshwater ponds, and shallow- or deep-water marine environments. Today, the farming and harvesting of fish and shellfish is a multimillion-dollar business. Among the most popular denizens of the deep that are farmed are bivalves like oysters, clams and mussels; crustaceans like crayfish, lobsters and shrimp; and fish like catfish, salmon, trout and tilapia.

    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.
    http://www.recipesnoop.com/Board/viewtopic.php?p=63173#63173

    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.”

    AYU
    The ayu, or sweetfish, is an amphidromous fish. It is a relative of the smelts. Native to the Palearctic ecozone, it occurs in rivers, lakes, and coastal waters of western Hokkaidō in Japan southward to the Korean Peninsula, China, and Taiwan.
    The name “sweetfish” is due to the sweetness of its flesh. In reference to its typical one-year life span, it is also known as nen-gyo (“year-fish”). The ayu is Gunma Prefecture’s prefectural fish.

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