Fish & Sea food
Fish & Sea food Glossary Page eleven: Sea food Types Beginning With S This’s Page eleven of a 13 page glossary featuring various types of sea food as well as fish. At this point, sea food sorts starting with S, like salmon, sardine, shrimp as well as scallop. Click on the links below to go to various other webpages. See our a number of other food glossaries, each featuring a certain favorite meal. Click on a letter to reach the correct page. a b c d e f g h I j k l m n o p q r s’t u v w x y z This glossary is actually shielded by copyright and can’t be reproduced in whole or even part. You’re welcome to link to it. SABLEFISH See black cod as well as butterfish. SALMON While salmon that is wild are actually found in North America, northern Europe & anywhere else, a lot of today’s salmon supply is actually farmed. Atlantic salmon are actually farmed about the planet as well as account for over ninety five % of all of the pen raised salmon (the rest is actually Cohoe), and 5 big companies produce half the world’s farmed salmon. (It will take aproximatelly thirty to thirty six a few months to increase an Atlantic salmon from an egg to a market color of aproximatelly ten pounds.) While farming makes salmon accessible to a lot more individuals, it doesn’t make as good a product as wild salmon: Fish live in tanks with their very own waste rather than flowing rivers and streams, and therefore are given antibiotics. A man-made carotenoid pigment is actually added to the feed of theirs to accomplish the reddish orange color which salmon that is wild get effortlessly from consuming carotenoid rich shrimp and various other organic feed. Besides the Atlantic salmon: Cohoes or maybe silvers are actually the middle-of-the-road salmon. The resource is not that large, and although it could be a great consuming fish, it is not as highly regarded as a king or maybe a sockeye salmon. 70 % of earth creation is farmed. They weigh two to twelve pounds. Chum or Keta salmon have a great texture, appealing meat color and a lower oil article which really helps to provide them a gentle, delicate flavor. This particular species is actually probably the meatiest with probably the firmest consistency of the wild salmon. Many people weigh from four to thirteen pounds. Atlantic salmon. Cohoe or perhaps silver salmon: farmed, middle-of-the-road. Keta or perhaps chum salmon: meatiest wild salmon. King salmon: the most and biggest prized. Red Salmon: probably the largest volume. Sockeye salmon: the “red salmon cash crop of salmon that is wild. All pictures courtesy of PacSeafood.com. King salmon, a.k.a. Chinook, are actually the most and largest prized of the wild salmon: massive, fighting fish, silvery, with a rich white meat. They are the scarcest and largest of the 5 species of Alaska salmon, prized for the color of theirs, higher oil content, succulent flesh and solid texture. With probably the highest quantities of omega 3s of all Alaskan salmon, they’re regarded as to be probably the richest salmon in the world.They are actually located on the eastern North Pacific, out of the Yukon River in Alaska to the Sacramento River in main California. The highly-prized and famous most for the body fat marbling of theirs are actually Alaska’s Copper River salmon, together with the Copper River sockeye, which are actually the very first main bunch of salmon that is wild to come to market annually (the Copper River empties into the Gulf of Alaska – the season starts May fourteen and usually lasts a month). It’s far more fats compared to some other species, providing a lot more flavor. King salmon usually weigh from five to forty pounds, but tend to meet or exceed hundred pounds. They’re Alaska’s state fish. Red salmon are actually probably the largest in volume (200 million return to the rivers as well as streams of North America in great summer). In terms of size, although, pinks are actually probably the smallest of the 5 species of Pacific salmon, averaging only three pounds. Sockeye salmon are actually the cash fish in the wild salmon enterprise, regarded as by far the most flavorful of the Pacific salmkon, with probably the reddest flesh as well as highest amount of omega 3 essential fatty acids. They weigh up to fifteen pounds. Alaska creates greater than seventy five % of the world’s sockeye harvest. Approximately sixty % of the North American harvest is actually exported to Japan as well as thirty % is actually canned for domestic usage.
Remember that the thinner, inclining part of the fillet has much more fat marbling and it is consequently much more flavorful compared to the thicker food portion. SARDINE A little, young, saltwater fish with delicate edible bones, present in the Mediterranean. You will find small, young saltwater fish found that are actually labeled as sardines, like the Pacific and Atlantic herring, blueback herring and sprat, though they’re false sardines. The sardine is actually a silver color and features a rich flavored flesh that’s dark colored. Fresh sardines must be placed on ice instantly and eaten quickly, but in the U.S., they’re usually tough to locate fresh. Sardines. Image courtesy BCSeafoodonline.com. They’re often found canned in coconut oil, soy oil or perhaps water.
Sardines are common as an appetizer and therefore are excellent broiled or even grilled. SCALLOP A extremely popular bivalve mollusk with matching fan shaped shells often used in meals like the famous Coquilles St. Jacques. You will find plenty of species of scallops across the planet, but 3 of them dominate scallop sales in the U.S.: North Atlantic sea scallops, bay scallops and the Japanese sea scallop. Probably the most common portion eaten in the U.S. is actually the round adductor muscle, the disc shaped white meat which links a scallop’s tissue to the shell of its. In many other nations, nonetheless, scallops are consumed with the roe connected to the adductor meat. Living scallops, that are consumed whole such as oysters or maybe clams, are additionally increasingly popular.
Bay scallops are often located on the East Coast, and therefore are rather small, the muscle reaching just 1/2 inch or perhaps very great. They’re sweeter compared to the ocean scallop. They are also less popular and therefore more costly compared to the ocean scallop. Bay scallops usually run 80 120 every pound. The sea scallop’s muscle averages 1 1/2 inches across. North Atlantic sea scallops, that are harvested from Nova Scotia to Virginia, are actually probably the largest scallops purchased in the U.S., averaging 10 40 count every pound. While nearly as cute as bay scallops, they’re less tender. There’s additionally a small calico scallop, caught off the coast of Florida, which runs 150 250 per pound. Bay scallops. Sea scallops. Pictures courtesy of PhilsFishMarket.com. Image courtesy of PacSeafood.com. In general, the larger the scallop, the costlier it’s. Fresh bay scallops are actually readily available on the East Coast of the autumn, whereas fresh sea scallops are ideal mid fall to mid spring. SCROD A youthful codfish, that is a round saltwater fish. The meat of its has a tender, flaky consistency with a slight flavor. Scrod can easily be prepared using a number of methods, like baking, steaming, poaching as well as broiling. Haddock or perhaps halibut could be substituted. Photo courtesy of LobstersLive.com. SEA BASS or maybe CHILEAN SEA BASS or maybe MERO or perhaps PATAGONIAN TOOTHFISH A round saltwater fish whose flesh possesses a solid white flesh, flaky texture and rich, oily taste – placing it in need that is great in the U.S., China and Japan. The words Chilean sea bass comes from the point the fish was first commercially harvested in Chilean waters, along with a far more appealing advertising title was sought than the real name of its, Patagonian toothfish – a distinctive species and not really a bass at all. Photo courtesy of PacSeafood.com. Today, nonetheless, sea bass are usually fished off the coasts of Argentina, South Australia and Africa, plus various other waters in the southern latitudes. It may be cooked by broiling, baking, steaming or frying, as well as can make a great fish for baking whole. In case the fish has been adequately prepared, the meat is going to appear opaque but will nonetheless be moist. Sea food Any fish type or maybe shellfish which comes out of the ocean and it is nontoxic. SEA TROUT See weakfish. SEA URCHIN A sea animal which may grow as much as ten inches in diameter and consists of a tough shell which is actually covered by prickly spines, much like a porcupine. The sea urchin is actually regarded as a delicacy in Japan, Korea along with other Asian nations. It’s normally harvested for the eggs of its, which range in color from cream to orange. SEVICHE See ceviche. Photo courtesy of Seashells.org. SHAD Probably The largest part of the herring family, it’s a small oiliness and a mildly sweet flavor which resembles salmon and pompano. Shad is actually an anadromous fish, this means it’s created in freshwater, migrates to saltwater to mature, and then returns to freshwater to spawn. It’s difficult to fillet due to the many little bones of its, therefore it might be appealing to buy one currently filleted. American shad. Image courtesy of ChartingNature.com. Or else, it could be steamed or perhaps baked at a low temperature for over 6 hours, until the bones disintegrate. Female shad is much more in need compared to male since it’s larger and fatter, as well as since it has the preferred roe. SHELLFISH A wide term for fish who have, or perhaps have had, a shell of some type. The shell is a kind of outside skeleton that provides structural assistance as well as protection to the fish. Shellfish are split into 2 standard groups depending on the amount of shell hardness. Crustaceans have a shell like exoskeleton – generally jointed. This specific team contains lobsters, spiny lobsters, crabs, shrimp, barnacles and crayfish. The next group, mollusks, has one or perhaps 2 more challenging shells or even have moved outside of the demand for a shell. They include the unipods (one shell – also called gastropods), like the abalone, conch, periwinkle and snail ; the bivalves (two shells), like the clam, scallop, oyster and mussel ; as well as the cephalopods (with no shells), like the octopus and the squid. Shellfish platter – with a few of gilled buddies. SHRIMP An incredibly common, little crustacean type shellfish including a huge selection of species anywhere. Shrimp is actually by far America’s favorite shellfish. While generally there are a huge selection of various species of crustacean, many could be split into possibly cold-water or warm-water shrimp. In general, the tiny shrimp come from water that is cool, and huge from water that is warm. No matter, they’re created by size, which can vary by region, and quite often by merchant. In different locations, they’re called by way of the number you will find per pound, like 21 30s (21 30 shrimp every pound U or) 10s (ten or maybe less per pound); or maybe by names like colossal (ten or maybe less/lb), jumbo (11 15/lb), extra large (16 20/lb), large (21 30/lb), medium (31 35/lb), small (36 45/lb) and miniature (hundred or perhaps so/lb). Probably The smallest are usually known as popcorn shrimp. In the U.S., colossal and jumbo shrimp are usually known as prawns. While generally there are actually small disparities in flavor & texture, size is actually the primary difference. Photos courtesy of Sxc. Shrimp are available year-round, and can be found in many forms – shelled or unshelled, raw or cooked, fresh or frozen. There’s also several shrimp solutions, like breaded and / or stuffed shrimp, shrimp spread, dried shrimp as well as shrimp paste (see below). In contrast to popular thinking, deveining a shrimp isn’t a safety, but a cosmetic concern. In larger shrimp, the vein may include grit, so this becomes both a decorative and consistency problem. Even though warm water shrimp are commonly named by color (e.g., brown, cream, pink), all can differ substantially in shading. In order to see the distinction with shell on device, feel for a groove or maybe ridge running the length of the shrimp’s carapace. When it is there, the shrimp is actually a brown or maybe yellow; if not, it’s a white. (All 3, of course, cook up pink.) SHRIMP PASTE An Asian paste made from grinding fermented shrimp as well as salt together, which might be dried out bing formed into cakes or even stored in a gentle, paste type. Made from shrimp meat which is actually possibly ground and salted or perhaps with meat positioned whole of jars in which it’s permitted to ferment, shrimp paste has a really strong aroma and gives a really salty, fishy flavor when used in food. It ranges in color from grayish pink to brownish and it is used sparingly in Rice dishes, marinades, curries, sauces, and asian soups so that it doesn’t overpower the taste of the key ingredients being ready. SKATE A saltwater fish present in temperate waters all over the world. It’s an element of the ray family and it is connected to the shark. Skate has a flat body with triangle shaped wings on each side of the body of its. The wings are actually the edible portion of the fish and therefore are boneless. The meat of the skate has a gentle, flavor that is sweet with a gelatin like consistency. If they are not available, catfish, sturgeon or shark could be substituted. SMOKED FISH Fish fillets which were cured with smoldering, aromatic wood. The smoke coming from the burning wood provides the fish a distinctive smoky flavor and scent. Mackerel, cod, herring, salmon, and trout are several of the fish which are popular selections for smoking. Smoked fish is actually purchased in fish markets and even some supermarkets. Photo of smoked salmon as well as caviar courtesy of TsarNicoulai.com. SNAIL or perhaps ESCARGOT A univalve mollusk with a spiral shell. Escargot is the French term for snail. Of the different varieties, the vineyard snail, which feeds on grape leaves, is actually regarded as the perfect eating; though it develops gradually and it is tough to increase. It’s a dull, yellowish brown streaked shell with a blotchy flesh, as well as grows to more or less 1- 1/2 to 1 3/4 inches in size. The French petit gris is actually a smaller selection, growing to aproximatelly one inch, and it is presently cultivated in the United States. Photo courtesy of Sxc. The shell of its and flesh are brownish gray in color. Fresh snails could be discovered in specialty markets through the season and are usually boiled first also next baked or even broiled in the shell. Canned as well as packaged snail shells can also be obtainable in most supermarkets. Ice CRAB This crustacean, likewise referred to as the Queen Crab or maybe Spider Crab, is actually harvested at the cold waters off Canada’s North Atlantic coasts. Entire legs could be discovered frozen, and the meat, pulled out of the shells, in several food stores. The meat is sweet and mild, with a solid texture. Orangey-pink on gray inside as well as the surface, the crabmeat is made up of good filaments. Complete legs are actually cooked in an assortment of methods, such as steaming, and served with drawn butter. The eliminated meat is generally served cooler, in salads or even put into an assortment of dishes. It’s the motivation for the dyed, whitefish based mock crabmeat (surimi). Alaskan Snow Crab. Image courtesy of Sxc. SOFT-SHELL CRAB One of the 2 main classifications of clam, the other being hard shell. The shell isn’t properly gentle, but brittle and thin rather. These clams cannot entirely close up due to a long neck (also known as a siphon) which stretches beyond the shell of its, hence the reason they’re additionally known as long neck clams. On the East Coast, the steamer is actually probably the most typical (also called Ipswitch clam). On probably the west coast, it is the razor, as well as in Washington, the geoduck. Photo courtesy Edmonds Discovery Programs. SOFT-SHELL CRAB Not a crab per se, but an era of a crab’s existence. For a crab to develop bigger, it should occasionally shed its outdated shell (molt). To follow this molting, the crab’s brand new shell is very smooth and for a couple of days, it’s a soft shell crab. In the U.S., the blue crab is actually by far the most widely eaten soft shell crab. They’re graded by size, with jumbo being probably the largest as well as most sought after. See also crab. Photo courtesy of LintonSeafood.com. SOLE True soles belong to the Soleidae family. Probably The highest value sole, the real Dover sole, Solea solea, is actually fished at the eastern North Atlantic off Europe. Small quantities of real Dover are actually exported to white tablecloth restaurants in the U.S., largely on the East Coast. The common Dover sole, Microstomus pacificus, which is actually fished off the West Alaska and Coast, is actually a flounder that is sold for significantly under the European namesake of its. Dover sole is actually probably the most common flounder offered on the West Coast. Even though Dover is able to achieve ten pounds in size, most are actually one to 1 1/2 pounds. Rock Sole photo courtesy of ChartingNature.com. SPINY LOBSTER or perhaps ROCK LOBSTER Spiny lobsters offer what most customers purchase as lobster tails – a huge tail, bursting with meat. Spiny lobster as well as rock lobster are actually terms that are interchangeable. Both refer to several forty species of clawless lobster located about the globe. They usually range from one to five pounds, but tend to develop to fifteen pounds. The great bulk of spiny lobster purchased in the U.S. comes as frozen tails, though a great deal of the planet harvest is being sold living to Asian markets. Spiny lobster are sold as whether coldwater or warmwater, with the latter buying a premium due to the ideal flavor of theirs, reputation as well as texture track record of better processing. Spiny Lobster. Image courtesy of PacSeafood.com. The female releases for more than 700,000 eggs. CALAMARI or perhaps SQUID Also called by the Italian brand of its, calamari, this particular cephalopod has 10 arms and it is connected to both the octopus as well as cuttlefish. Squid are actually mollusks, just love clams, oysters as well as mussels. The distinction is squid provide an inner shell, which is known as a pen. Squid can generally be discovered from two to three inches long up to ten inches. Photo courtesy of PacSeafood.com. Though nearly a 100 species of squid are actually fished commercially, 2 species, the Japanese flying squid and also the Argentine shortfin squid, account for more than half the planet harvest. Squid is actually the next most extensively consumed shellfish on the planet but is very popular in Asian and Mediterranean cuisines than in U.S., with the exception of fried calamari, a staple appetizer at restaurants that are a lot of, and in sushi. Just like octopus, the ink could be utilized to color or maybe flavor dishes including Black Calamares or Pasta en su Tinta (squid in the ink) of theirs. STONE CRAB A extremely popular crab from the American south, the title of its comes from its stone like, oval shell. Just the claws are actually eaten, and they’re harvested simply by twisting off one claw and releasing the crab to develop a brand new one. This re growth could take one or perhaps two years. The female crabs aren’t permitted to be de clawed. In Florida, in which the majority of Stone crabs are actually harvested, the season runs from October 15th to May 15th. The claws are actually marketed precooked as well as frozen to keep the meat from sticking to the shell. It is sold by size, with Jumbo being probably the largest usually readily available – about 1/3 of a pound a claw. It is usually served cooked, chilled, cracked with mustard sauce. Photo courtesy of ChartingNature.com. STRIPED ROCKFISH or BASS A lean saltwater fish with flesh that’s mildly, white, and tender cute. The striped bass is actually a saltwater fish which migrates to water that is fresh to spawn. It’s a versatile fish which may be ready in ways that are many, however when grilling, it’s ideal to put the fish in a bin since it doesn’t hold together effectively. Trout, grouper, monkfish or snapper may be utilized for substitutes in case striped bass isn’t available. In order to examine the fish for doneness, do the idea of a sharp knife and then cut from the thickest part of the fillet. In case the fish has been adequately prepared, the meat is going to appear opaque, but will nonetheless be moist. Photo courtesy of ChartingNature.com. STURGEON An anadromous fish, which means it matures in saltwater, but migrates to water that is fresh to spawn. It averages in mass at fifty five to sixty pounds, but several specimens grow a lot bigger. The fish roe from the sturgeon is actually thought the genuine caviar and it is most likely considerably crucial compared to the flesh of its. The sturgeon has a high, high fat flesh that’s incredibly solid, similar to meat, and it is delicately flavored. On a small foundation, refreshing sturgeon is readily available whole (less than eight pounds), or perhaps cut into chunks or steaks. The majority of the sturgeon caught in U.S. waters is actually smoked. Atlantic Sturgeon photo courtesy of ChartingNature.com. SUNFISH A North American freshwater fish, which consists of many varieties which are mentioned for the distinctive shapes of theirs in addition to colors that are great. The varieties include black and white crappies, and many kinds of bass, like largemouth, redeye, smallmouth, rock and spotted. SURIMI Surimi is actually the deboned, washed and minced flesh from pollack, whiting along with other fish which is actually created as well as flavored into sea food analogs that will look & sample almost as possible such as high value shellfish. A Japanese export, probably the most common to U.S. audiences is actually simulated crab, known as kaneboko for Japan as well as sea leg in the U.S. (hundreds of various surimi items are consumed in Japan). The Japanese have been turning fish into surimi for a huge selection of many years, at first therefore fisherman could protect the extra catches of theirs. Every year, the common Japanese person eats fifteen pounds of surimi seafoods – an amount equal to each of the sea food consumed yearly by the common American. Surimi made into crab salad and then served with a California Roll. SWORDFISH The firm, juicy white meat of swordfish is actually a favorite of chefs in the U.S., the world’s largest individual marketplace for swordfish. A huge, voracious predator, swordfish is able to meet or exceed 1,000 pounds. With a heavy, total flavor as well as meaty texture, swordfish may be served simply or perhaps with herbs that are fresh, salsas or marinades. Ideal for high heat making techniques including grilling and broiling, swordfish could additionally be baked with good outcomes. The key element is baking swordfish fast, therefore it retains the moisture of its and does not dry out. Though the U.S. is actually a significant market for swordfish, American fishermen catch only five % of the annual worldwide swordfish catch. Japan is actually the world’s top producer, followed by Taiwan.