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42 Cards in this Set

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  • Back
Flounder
Saltwater, flatfish, lean, white flesh, mild sweet flavor, dover sole-grey sole
Halibut
Saltwater, flatfish, lean, thick flesh, steaks and filets
Turbot
Saltwater, flatfish, lean, white firm delicate flesh
Artic Char
Saltwater, roundfish, anadromous, similar to salmon with a little less fat
Black Seabass
Saltwater, roundfish, lean, small with firm bluish delicate sweet flesh
Bluefish
Saltwater, roundfish, fat, flavorful oily flesh, gray flesh when cooked, inexpensive
Chilean Seabass
Saltwater, roundfish, fat, real name patagonian toothfish, white oily flesh with large flakes mild flavor
Cod
Saltwater, roundfish, lean, young cod is called scrod, delicate flavor and flesh
Escolar
Saltwater, roundfish, fat, firm white oily flesh with fat not metabolized by body can make some ill,
Grouper
Saltwater, roundfish, lean, many varieties, tough skin, flavor similar to red snapper
Haddock
Saltwater, roundfish, lean, similar to cod but generally smaller
Herring
Saltwater, roundfish, fat, full-flavored, usually purchased to smoke
Jack
Saltwater, roundfish, fat, includes kingfish, blue runner yellow-tail
John Dory
Saltwater, roundfish, lean, characteristic black spot, firm sweet flesh thin filets
Mackerel
Saltwater, roundfish, fat, Spanish and Boston varieties most common, rich flavor, slightly dark color
Mahi-Mahi
Saltwater, roundfish, also called dorado and dolphinfish, fine texture, pink flesh with rich sweet taste, moist heat
Monkfish
Saltwater, roundfish, lean, large ugle fish, only tail is used, rich flavor a bit like lobster, fine textured, needs to be cooked with fat, good for soups/stews
Ocean Perch
Saltwater, roundfish, lean, many redskinned varieties, mild somewhat bony
Orange Roughy
Saltwater, roundfish, lean, texture and flavor similar to red snapper, aka slimehead
Pompano
Saltwater, roundfish, fat, small with rich flavor, expensive related to Jack
Porgy
Saltwater, roundfish, sweet and mild, but bony
Red Mullet
Saltwater, roundfish, lean, goatfish family, rich taste with hint of shrimp and lobster, always cook with skin on
Red Snapper
Saltwater, roundfish, lean, firm, delicate, sweet, large flakes
Salmon
Saltwater, roundfish, fat, anadromous, rich red/pink flesh
Shad
Saltwater, roundfish, fat, anadromous, oily rich flavor, fresh Shad Feb-June, lots of bones
Shark
Saltwater, roundfish, fat, usually use Mako, firm texture like swordfish but moister
Skate
Saltwater, roundfish, lean, aka ray, usually sold as wings, sweet, white, gelatinous flesh
Striped Bass
Saltwater, roundfish, wild is highly prized but difficult to get, firm, white, delicate flesh
Swordfish
Saltwater, roundfish, fat, very large, dense meat, not flaky, steaks
Tilefish
Saltwater, roundfish, lean, firm, sweet mild flesh, pink colored when raw
Triggerfish
Saltwater, roundfish, lean, tough skin, firm flesh, low yield large head
Tuna
Saltwater, roundfishm fat, yellowfin and bluefin have red flesh, Albacore has pink flesh, many textures, belly cut the fattiest
Wahoo/Ono
Saltwater, roundfish, fat, similar to Mackeral and Tuna, not much known about it
Weakfish
Saltwater, roundfish, cakked sea trout but unrelated to the trout, lean, mild, grey flesh
Whiting
Saltwater, roundfish, fragile white flesh, mild flavor
Catfish
Freshwater, somewhat fatty, firm flesh, lots of flavor, no scales, usually skinned prior to cooking
Eel
Freshwater, fat, mild, oily flesh, skinned before cooking, must be alive before cooking
Perch
Freshwater, lean, Yellow perch is the most common, Walleyed pike is actually a perch, fine grained, mild flavor
Pike
Freshwater, lean, Northern pike most common, similar to Perch
Tilapia
Freshwater, lean, usually from aquafarms bc wild tilapia tastes muddy
Trout
Freshwater, fat, soft, fine textured, rich, delicate flavor, white pink red flesh
Whitefish
Freshwater, fat, flaky, somewhat sweet flavor