MEDIUM ACTIVITY ROUND FISH

WEAKFISH:



WALLEYED PIKE:



BLACK SEA BASS:



STRIPED BASS:



HYBRID BASS/HYBRID STRIPED BASS:



RED SNAPPER:



YELLOW TAIL SNAPPER:



SILK SNAPPER:



VERMILION SNAPPER/BEELINER/CARIBBEAN SNAPPER:



RED GROUPER:


BLACK GROUPER:


GAG GROUPER:



TILEFISH:

LOW ACTIVITY ROUND FISH

COD:

Saltwater fish. Provides weight fillets with good shelf life. Thick white flesh; mild flavor; roe, cheeks, and chins are delicacies in some cultures.



HADDOCK:

Saltwater fish. member of the cod family. Averages 2-5 pounds, similar to cod, but smaller maximum size. Available drawn or as a fillet and steaks. Low fat; firm texture, mild flavor.


WHITE HAKE:

Saltwater fish; member of the cod family. Averages 3-10 pounds, though can be as large as 30 pounds. Commonly sold without the head. Soft flesh; sweeter and more flavorful that other members of the cod family.


POLLOCK:

Saltwater fish; member of the cod family. Averages 4-10 pounds. Mostly sold as skinless fillets. Reduced shelf life because of high oil content. Darker flesh; stronger and more distinct flavor than other members of the cod family.


WOLF FISH:

Saltwater fish; from North Atlantic (New England and Iceland); member of the catfish family. Large head, powerful jaws, and sharp canine teeth; feeds on mollusks, clams, and whelks. Can be up to 40 pounds. White, firm flesh of varying fat content.

FLAT FISH

RIGHT EYED:

GRAY SOLE/WITCH FLOUNDER:

Found throughout the Gulf of Maine in deeper areas along George Bank's. Averages 24 inches and 3-4 pounds, with 4-10 ounces fillet. Light, slightly sweet, delicate flesh.



WINTER FLOUNDER/BLACK BACK FLOUNDER/MUD DAB:

Found inshore during winter months, mostly in New York, Massachusetts and Rhode Island. Averages 1 1/2-2 pounds. Color ranges from redish-brown to deep olive green; white underside. Diamond shape. Delicate, mildly flavorful flesh.



PLAICE/ROUGH DAB:

Found in both sides of the Atlantic; Called European, Irish, American, or Canadian plaice, depending on where it is found; member of flounder family. Small flat fish; 1-3 pounds average size. Firm, sweet, lean flesh; considered good quality.



YELLOW TAIL FLOUNDER:

Found primarily from Labrador to Rhode Island, can be as far south as Virginia. Averages 1-2 pounds. Olive brown with rusty spots; yellow tail; color mirrors the ocean floor, providing protection from predators. Lean, flaky, sweet flesh.



LEMON SOLE:

A winter flounder. Minimum of 3 1/2 pounds, with 8 ounce fillets. White, somewhat firm, mildly sweet flesh.



ROCK SOLE:

Found from the Bering Sea to California and as far west as Japan. Averages less than 5 pounds. Firm, creamy white flesh.



PETRALE/PETRALE SOLE:

Found in the Pacific Ocean from Alaska to Mexico; the most important commercial West Coast species. Sold whole or with head, tail, and pigmented skin removed. Average 6-7 pounds. Firm white flesh; similar in eating qualities to lemon sole.



REX SOLE:

Found in cold waters near and around Alaska. Averages 1-2 pounds. Elongated body. Delicate, creamy, white somewhat soft flesh; distinct in flavor.



DOVER SOLE:

Found only in European waters. Pale gray to brown. Small, compressed head; very small eyes; elongated body. Flesh is fattier and firmer than other members of the flat fish family. Dover sole is typically served whole.



HALIBUT:

Found in the Atlantic from Greenland to New Jersey; must be labeled Pacific halibut if from Pacific Ocean. Can be as large as 700 pounds, commonly 15-30 pounds. Gray skin with white mottling. Dense, snow-white flesh; fine texture; mild taste; highest fat content of all low activity flat fish.



LEFT EYED:

FLUKE/SUMMER FLOUNDER:

Found in coastal waters from the Gulf of Maine to the Carolinas. Large mouth extends below and beyond its eyes. White, flaky flesh; delicate flavor and texture.



TURBOT:

Found in the North Sea and European North Atlantic, though mostly farmed in the Iberian Peninsula and Chile. Averages 3-6 pounds. Delicate flavor; firm texture.

COMMON FISH TYPES

BY SKELETAL STRUCTURE:

FLAT FISH:

Backbone that runs through the center of the fish with two upper and two lower fillets, both eyes on the same side of the head.

ROUND FISH:

Middle backbone with one fillet on either side, and one eye on each side of the head.

NONBONY FISH:

Have cartilage rather than bones.

BY ACTIVITY LEVEL:

LOW

MEDIUM

HIGH

The more a fish swims the darker it flesh will be. Darker fleshed fish have a higher oil content, therefore a strong flavor. Low and High Activity Fish have limited cooking cooking methods while Medium Activity Fish are quite versatile.

FISH

MARKET FORMS OF FISH:

WHOLE FISH:

The fish the way it was caught, referred to as "in the round"

DRAWN FISH:

The viscera (guts) are removed, but scales and fins are still intact.

H&G (Headed and Gutted) or HEAD-OFF DRAWN:

The head and viscera (guts) are removed, but scales and fills are still intact.

DRESSED FISH:

Viscera (guts), gills, scales, fins are removed. The head may or may not be removed. Also known as pan-dressed, this fish is usually appropiate for single serving.

STEAK:

Portion-sized cross section cut from a dressed fish. Portion cuts from the fillet of large fish, such as tuna and swordfish are also called steak.

FILLET:

Boneless piece of fish.

TRANCHE:

Portion sized slice of a fillet that is cut at a 45 degree angle to expose a greater surface area. Usually cut from a large fillet like salmon or halibut.

PAVE:

Portion size square form a fillet. Usually cut from a large fillet like salmon, halibut, mahi mahi or tuna.