| Species |
Color, Taste, Texture |
Description |
| | |
| Shark, Thresher (Alopias vulpinus) |
Tender, boneless red to meat with an excellent savory flavor. Shark has a firm meaty texture that is quite similar to swordfish. |
Shark has become a fashionable food fish in the U.S. No longer a inexpensive alternative substitute for swordfish, shark has its own admirers and many of its varieties rival swordfish in cost. Sharks do not have bones. Their skeletal structure consists of cartilage, which conversely is easier to remove from the flesh than the pin bones of bony fish. Flesh color varies from white to dark red, though most sharks have red meat. Handling shark correctly is absolutely critical to successful marketing and satisfactory use. It is essential to bleed shark thoroughly, or substances remain in the flesh. Fresh fish is available as dressed fish or cut into fillets, or steaks. |
| Shark, Mako (Isurus Oxyrinchus) |
Moist, pink, fine-grained meat. |
Mako Shark, is found widely in temperate and tropical waters throughout the world. It is widely believed to be the fastest swimming of all shark species and can leap high out of the water when hooked. The slender shark is deep blue-gray on top and white on the bottom and capable of growing up to 12 feet in length. |
| Snapper (Lutjanus campechanus) |
Red snapper is lean and moist, with a sweet, mild but distinct flavor. The texture of snapper ranges from soft to firm —it is the firmer fish that are perfect for grilling. Found worldwide.
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Gulf Red Snapper is found in the Gulf of Mexico, the Caribbean and adjacent Atlantic waters. It is a red-colored fish growing as much as 35 pounds, although most commercial fish are much smaller, around eight to 10 pounds. The premium commercial size is between two and four pounds, giving a natural fillet of about 10 ounces. The species is distinguished from other snappers by the color pattern of rose red skin on top, becoming lighter towards the underside. It has big, bright red eyes. It also a longer pectoral fin than other snappers. The fins are red, the dorsal fin edged with orange. Small medium-sized fish tend to dwell near the bottom of the sea, typically near reefs, rocks or wrecks. When larger, they tend to migrate to open areas of the bottom. |
| Tilapia (Tilapia spp., Oreochromis spp.) |
Many compare the taste of tilapia, which is a freshwater fish, to Perch. The texture of tilapia is slightly firm and flaky and the flavor is mild and sweet. It easily acquires flavor during preparation lending itself to the use of sauces and seasonings. Tilapia meat is white, slightly firm and flaky.
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Tilapia is often referred to as "St. Peter's fish" since it's widely believed to be the fish Jesus fed to a congregation of more than five thousand years ago. Tilapia is a tropical freshwater fish that is being touted a s major aquaculture resource for the future. The fish is extremely hardy, easy to grow and, when added to fish ponds, will survive without many challenges. The fish has a deep, short body with long dorsal fins and spines similar to a sunfish: however, shapes and colorations vary widely among various species and hybrids. |
| Trout (Oncorhynchus mykiss) |
Trout has a flavor and texture similar to salmon. The meat is delicate and the flake is small. Depending on where the fish is grown, the flesh can vary; freshwater rainbows flesh can be whitish to brownish, while steelheads can be pink to almost red. |
Rainbow trout is possibly the best known of the freshwater trout species. This fish, which can be found in freshwater lakes and streams. Farmed product can now be found all over the world. Idaho is the largest grower in the US, and some of the major importers are Canada, Colombia, and Peru. Named for its multicolored skin, the rainbow trout is highly prized with anglers and is an excellent recreational fish. Rainbow trout can be either sea-going or entirely fresh water.
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