Yellowfin tuna has a mild, meaty flavor - similar, some say, to
swordfish. It's more flavorful than albacore, but leaner than
bluefin. The meat is bright red in it's raw state but, when
cooked, turns brown to grayish-tan, firm and moist, with large
flakes. Yellowfin is also served raw as sashimi and in sushi.
YYellowfin is excellent raw, but for grilling and broiling, cut
steaks 1 1/2 inches thick. The tuna needs little flavor
enhancement; just brush with olive oil and sprinkle with
seasoning. Tuna can also marinate for several hours without
becoming "cooked". Try a marinade of white wine, a little oil
and some brown sugar for an hour or two before grilling.
Primary product forms: Whole round; Fillets
Swordfish (Xiphias Gladius)
Swordfish is moist and flavorful with a slightly sweet taste.
Steaks have a moderately high oil content and a firm, meaty
texture. The flesh color can vary from white and ivory to pink
Any recipe that works for tuna will work for swordfish. While
traditionally swordfish is served baked with a slice of lemon,
more chefs are preparing it in ways that stretch it, like
swordfish kebabs with dipping sauces. It can also be easily
cooked from a frozen state. For moist grilled swordfish, select
steaks that are at least 1 1/4 inches thick. Baste with olive
oil and lemon juice before and during cooking.
Primary product forms: Whole round; Fillets
Alaska Pollock (Theragra Chalcogramma)
This specie, once dismissed as cod’s poorer cousin, now has come
into its own as a valuable resource, global commodity
and a popular item. Alaska Pollock is among the most ubiquitous
of North Pacific groundfish, ranging from California
to Alaska and across the Aleutians to the waters of Russia,
China and Japan. The bulk of the catch comes from the Bering
Sea, the Gulf of Alaska and Russia’s Sea of Okhotsk.
More than a dozen hake and whiting species inhabit temperate and
cold waters of the Northern and
Southern Hemispheres. Most hakes are identified by geographic
origin outside the
United States, which imports large amounts of Argentine whiting
(M. Hubbsi) and Chilean hake (M. Gayi).
Cod considered the “default setting from which all other fish
species vary”, belongs to the
Gadidae family, also comprising haddock, pollock, hake and hoki.
Atlantic cod is smaller, paler
counterpart, Pacific cod, averages 5 to 10 pounds. It is taken
by trawls, longlines and pots. The
Bering and Barents seas and Gulf of Alaska are major fishing
grounds. The two cod species
are often not separately distinguished in the marketplace, but
offered simply as “cod”.
Distribution of this fish ranges from Bering Sea to Baja
California. The most important commercial specie of the
family is Pacific ocean perch.
It is caught by trolling, trawling, longlining, jigging,
trapping and gillnetting – either targeted or as bycatch.
Tracing its origin to the Nile River, tilapia has been farm
raised for decades and
is cultivated in warm waters the world over. It is the
second-most cultured group
of fish in the world, exceeded only by carp. Costa Rica and
major suppliers of fresh product and China is leading supplier
of frozen fish.
Cambodian and Vietnamese fish farmers have raised basa in cages
along the Mekong River for decades. Pangasius has become fairly
common in Europe under the name "Vietnamese river cobbler" or
just "river cobbler". It is mainly being sold through the large
supermarkets in both fresh and frozen forms. It is marketed as a
cheaper alternative to traditionally popular white fish,
such as cod or haddock.
By all accounts, monkfish is one of the ugliest fish in the deep,
having a huge head, tiny eyes and an enormous
mouth filled with needle-like teeth. Obviously not intended for
the display case, the whole fish rarely makes it
ashore, since fishermen generally remove the tail and liver at
sea and throw the rest back. Monkfish are found worldwide,
but the primary harvesting
areas are in the North Atlantic from coastal Norway to the
Mediterranean and from Grand Banks to North Carolina
Arrowtooth flounder can be caught from the Bering Sea to Santa
Rosa Island, California. Spawning occurs from December
through February. This species of flounder can live up to 25
years. If not properly handled, the flesh of arrowtooth flounder
can soften, lowering its value and marketability. To make it
arrowtooth is usually sold on the West Coast as turbot, although
it is not related to the true turbot.
Primary product forms: Headed & Gutted; Fillets Skin-on
Channel Catfish (Ictalurus Punctatus)
This specie is possibly the fastest-growing catfish species in
the world. And it’s one of the best protein converters: 1
pound of catfish for every 2 pounds of feed. Because it’s a
grain-fed, farmed fish, catfish has a consistently sweet,
mild taste.It absorbs other flavors readily. The moist, dense
meat is firm and has less flake than the typical whitefish.
Mahi mahi is the Hawaiian name for dolphinfish. It is one of the
most beautiful fish in the ocean because of its rich,
iridescent colors. The back is an electric greenish blue, the
lower body is gold or sparkling silver, and the sides have
a mixture of dark and light spots. Although most people
associate mahi mahi with Hawaii,
it is found in tropical and subtropical waters around the globe.
Gourmands describe the Golden Pompano as “the world’s most edible
fish”. The flat-bodied, pan-sized pompano is easy to
eat whole, a form that shows off the beautiful skin. Though
technically a round fish, the narrow-bodied pompano is
structured much like a flatfish and generally weighs less than 3
The attractive, silvery-golden skin is edible and does not
Feeding on some of the world’s fastest tunas and billfish, the
blue shark is at the very apex of the marine food chain.
It’s also among the best-tasting. Blue shark is moist and
slightly sweet, with a full-bodied, meaty taste.
Both flavor and texture are similar to swordfish, but the flesh
of blue shark is mister, and the meat is not as sweet.
Primary product forms: Headed and gutted; Dressed without
tail; Loins; Fillets; Steaks
Barramundi (Lates calcarifer)
Australia’s Aborigines dubbed this species barramundi, meaning
river fish with large scales; it spends most of its life
in the rivers, migrating to estuaries to breed and then
returning to its original river system. A member of the sea bass
family, barramundi is native to Australia’s
northern tropical waters and parts of Southeast Asia. Farms and
wild fisheries supply the growing global market.