Seafood info

Highest quality fish
Fresh fish has Clear, bright eyes. They are shiny, and have bright skin. Flesh should feels firm and elastic.

Avoid fish with strong odor, dull, bloody, or sunken eyes.

Storing Fish always wrap fresh fish nice and loosely in clean plastic wrap, store it in the refrierator coldest part.

There are various types of freshwater and saltwater fish. these are some of the fish and thier fat containt.
 
Saltwater fish Fat Content Substituions
Salmon Moderate to high Swordfish or Tuna
Swordfish Low to moderate Sea Bass, Shark, Tuna or Salmon
Tuna Moderate to hige Salmon, Swordfish
 Sole Low Flounder or Pike
 Shark Low Salmon, Sea Bass, Swordfish, Tuna
 Rockfish Low Red Snapper, Cod, Occean Perch
 Red Snapper Low Rockfish or whitefish
 Orange Roughy Low Cod, Flounder, Sea Bass or Sole
 Cod Low Haddock, Halibut or Pike
 Halibut Low Cod, Sea Bass, Sole or Flounder
Flounder Low Sole, Whiting or Pike
Mahi Mahi Moderate Cusk
Haddock Low Halibut, Sole or Cod
Mackerel Hige Swordfish or Tuna
Fresh water fish Fat Content Substituions
Rainbow Trout Moderate and high Salmon or Pike
Catfish Low Red Snapper or Sea Trout
Pike low Cod, Orange Roughy or White fish
Whitefish High Haddock or Pike
 

ROUND FISH

 
Salmon
Salmon's rich distinctive flavor has ensured it's flavorable position with seafood lover's everywhere. This tasty moderately mild fish is rich in Omega-3 fish oils, it's one of the healthiest choices you can make. Try it broiled, baked, or grilled. 

Salmon flourish in both the northern Atlantic and Pacific Oceans, returning to the freshwater rivers and streams of their birth to spawn. Salmon flesh gets its distinctive pin-red color 
from fat-soluble carotenoids found in the crustaceans on which they feed.
 
Croaker
Croaker are an important recreational species and usually ranks within the top 10 species caught in the Chesapeke Bay.
Tuna
Tuna varieties include the bluefin, yellowfin, bonito, bigeye and blackfin. Ahi is the popular market name for either yellowfin or bigeye tune. All are members of the mackerel family and are found in tropical and sub-tropical waters around the world. 

Tuna are large fish, weighing up to several hundred pounds each. Bluefin, the finest and most desirable for sashimi, are becoming very scarce because of overfishing. Regular canned tuna is usually prepared from yellowfin or skipjack; canned white tuna is prepared from albacore, also known as longfin tuna. 

Pacific tuna that is frozen at sea to preserve its freshness is referred to as clipper fish. Any of these species may be found fresh or frozen, however. Tuna is usually cut into four boneless loins for market. The loins are then cut into steaks, cubes or chunks. The flesh has a deep red color. The dark, reddish-brown muscle that runs along the lateral line is very fatty and can be removed. 

Tuna flesh turns light gray when cooked and is very firm, with a mild flavor. Tuna work well for grilling or broiling and may be marinated or brushed with seasoned oil during cooking. Tuna are often prepared medium rare to prevent dryness.
Red Snapper
 
Red Snapper is an attractive, medium-sized fish with a firm texture and lean, white flesh that has a mild sweet taste. is also known as the American or northern red snapper. Although there are many members of the snapper family, only one is the true red snapper. Red-skinned rockfish are often mislabeled as the more popular red snapper or Pacific snapper, a practice that is currently legal only in California. 

True red snapper has lean, pink flesh that becomes white when cooked; it is sweet flavored and flaky. They are sold whole or as fillets with the skin left on for identification. Red snapper may reach 35 pounds, but most are marketed at only 4 to 6 pounds (1.8 to 2.7 kilograms) or as 1-to 3-pound (450-gram to 1.3-kilogram) fillets. Red snapper can be prepared using almost any cooking method. The head and bones are excellent for stock
 
Orange roughy
Orange roughy are caught in the South Pacific off the coasts of New Zealand and Australia. They have bright orange skin and firm, pearly-white flesh with a low fat content and extremely bland flavor. Orange roughly are almost always marketed as skinless, boneless frozen fillets, averaging 6 to 8 ounces (140 to 225 grams) each. Widely available year-round, they can be broiled steamed, grilled or prepared in the same manner as cod.
Sea trout
 
Sea trout Sea trout meat is lean, sweet and delicate. They can be grilled whole, pan fried, filleted or used in chowder. 

Trout are members of the salmon family. Most of the freshwater trout commercially available are aquafarm-raised rainbow trout, although brown trout and brook trout are also being aquafarmed. Some trout species spend part of their lives at sea, returning to fresh water to spawn. On the West Coast, these are called salmon trout or steelhead. 

Trout have a low to moderate fat content, a flaky texture and a delicate flavor that can be easily over-whelmed by strong sauces. The flesh may be white, orange or pink. Trout are usually marketed at 8 to 10 ounces (225 to 280 grams) each, just right for an individual portion. Lake trout, sometimes known as char, are not aquafarmed and have little commercial value because of their extremely high fat content. Trout can be baked, pan-fried, smoked or steamed.
Tilapia
Tilapia are a low in fat white fish with a slightly sweet, mild taste. Its firm texture allows great flexibility of preparation. Tilapia is growing in popularity and is becoming increasingly popular on menus across the country. Fresh Frozen that day. 

They grow quickly in warm water, reaching about 3 pounds (1.3 kilograms); they are available whole or filleted, fresh or frozen. The flesh is similar to catfish: 
lean, white and sweet, with a firm texture. Tilapias are sometimes marketed as cherry snapper or sunshine snapper, even though they are not members of the snapper family. 
Catfish
 
Catfish is considered the fifth most popular fish in the United States. are scaleless freshwater fish common in southern lakes and rivers and now aquafarmed extensively. Aquafarm raising eliminates the "muddy" flavor once associated with catfish and ensures a year-round supply. The flesh is pure white with a moderate fat content, a milk sweet flavor and firm texture. 
Channel catfish are the most important commercially. They usually weigh from 1 ½ to 5 pounds (650 grams to 2.2 kilograms). The smaller of these fish are known as fiddlers; they are often deep-fried and served whole. Catfish may be prepared by almost any cooking method, but are especially well suited to frying.
Cod
Cod (Fr. Cabillaud)The Cod family includes Atlantic and Pacific cod as well as Pollock, haddock, whiting and hake. Cod have a mild, delicate flavor and lean, firm white flesh that flakes apart easily. Cod can be prepared by most cooking methods, although grilling is not recommended because the flesh is too flaky
Sea Bass
Sea Bass are an important recreational species and usually ranks within the top 10 species caught in the Chesapeke Bay.
Haddock
Haddock the second most commercially important fish, look like thin, small Atlantic cod and weight about 2 to 5 pounds (900 grams to 2.3 kilograms). They have a stronger flavor and more delicate texture than Atlantic cod.
Swordfish
Swordfish take their name from the long, swordlike bill extending from their upper jaw. These popular fish average about 250 pounds (112.5 kilograms). Their flesh is lean and sweet with a very 
firm, meatlike texture; it may be gray, pink or off-white when raw, becoming white when cooked. Swordfish are most often available cut into wheels or portioned into steaks perfect for grilling or broiling.
Mahi-Mahi
Mahi Mahi is the more commonly used name for dolphin or dolphin fish; this Hawaiian name is used to distinguish them from the marine mammal of the same name. (Dolphins and porpoises are marine mammals.) 
Also known by their Spanish name, Dorado, mahi-mahi are brilliantly colored fish found in tropical seas. Mahi-mahi weighs about 15 pounds (6.6 kilograms) and are sold whole or as fillets. Their flesh is off-white to pink, lean and firm with a sweet flavor. Dolphinfish can be broiled, grilled or baked. The meat may become dry when cooked, however, so a sauce or marinade is recommended. 
 
Grouper
Grouper the grouper family includes almost four hundred varieties found in temperate waters worldwide. The more common Atlantic Ocean varieties are the yellowfin grouper, black grouper, red grouper and gag: the Pacific Ocean varieties are 
the sea bass (also known as jewfish and different from the black sea bass) and spotted cabrilla. 
Although some species can reach 800 pounds or more, most commercial varieties are sold in the 5- to-20 pound (2.2-to-8.8-kilogram) range. They have lean white flesh with a mild to sweet flavor and very firm texture. Their skin, which is tough and strongly flavored, is generally removed before cooking. Grouper fillets maybe baked, deep fried, broiled or grilled.
 
 
FLATFISH
Flounder
Flounder The creamy white moist flesh cooks quickly and makes this an excellent choice for dinner. Best baked, broiled , stuffed or sauted. Fresh Frozen 
Halibut
Halibut is a mild, firm white fish. Moist and mild, yet firm enough to grill or broil. Great baked or grilled too. Halibut are among the largest flatfish; they often weigh up to 300 pounds (135 kilograms). The FDA recognizes only two halibut species: Atlantic (eastern) and Pacific(northern, Alaskan, western) halibut. Both have lean, firm flesh that is snow-white with a sweet, mild flavor. 
California halibut, which are actually flounder, are similar in taste and texture but average only 12 pounds (5.4 kilograms) each. Halibut may be cut into boneless steaks or skewered on brochettes. The flesh, which dries out easily, can be poached, baked, grilled or broiled and is god with a variety of sauces.
Sole
Sole are probably the most flavorful and finely textured flatfish. Indeed, because of the connotations of quality associated with the name, "sole" is widely used for many species that are not members of the sole (Soleidae) family. 
Even though the FDA allows many species of flatfish to be called "sole" for marketing purposes, no true sole is commercially harvested in American waters. Any flatfish harvested in American waters and marketed, as sole is actually flounder.
 
 

 

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