![]() Porgies can have tough, hard-to-scale-skin. Porgies contain lots of small bones, which makes them difficult to fillet. It has been compared to snapper in taste and texture. Red Porgy has white, tender meat with a large flake and mild, sweet flavor. Butterfish has a delicate flesh, juicy and a high iodine content, suited to most cooking methods. The body carries vertical bars that fade near the belly. It has a steeply formed head, with a snout that protrudes more with age. The coloring of a Butterfish is generally silver, the lips are black edged and the head and cheeks are tinged a greenish yellow. John Dory is a delicious fish which has firm textured white flesh with moist, fine flakes and a mild, sweet flavor with a low fat content. The texture is similar to that of a fish fillet and quite tender if cooked properly. Uncleaned, they have a thin, purplish membrane on their bodies, which should be removed. Cleaned cuttlefish are bright white, with their tentacles usually intact. Smelts can be fried whole, broiled, or pickled.įresh cuttlefish are light brown, with zebra-like stripes across their mantels. Smelt has a bright, pale silvery green color and a scent reminiscent of cucumber or watermelon. They have the classic tender, fine-flaked white flesh which you expect from smaller Flounders called Sole. Pollock is also commonly used to make Surimi.įlounder has a mild, sweet flavor but is milder than Rock Sole. Due to its mild flavor and inexpensive price, Pollock is a very versatile option for restaurants. They have a similar but somewhat milder flavor as haddock or cod. Bluefish (Atlantic Pollock) have a mild, delicate taste with white flesh, large flakes, a firm texture and a low oil content. The skin is edible (if descaled) and it presents well.īluefish (Atlantic Pollock) are members of the Cod family and although similar to Pacific Pollock, they are distinctly different in that they are larger, have a slightly higher oil content and slightly darker flesh than their Pacific cousins. Due to its lean nature, do not overcook sea bass because it will become dry. Because of its small size, it is often prepared whole. Both are less firm and less sweet tasting compared to Haddock.īlack Sea Bass have lean, white flesh with a moderately firm texture, small flakes and a delicate flavor. Atlantic Cod are a little sweeter than Pacific Cod, with translucent white to pink-tinged flesh when raw which turns white when cooked. Their flesh is an opaque white color when raw and remains white after cooking. Pacific Cod tend to have thicker fillets with a higher moisture content and are therefore less firm and a little harder to bread/batter. Cod have a lean, mild flavor profile with large flakes and a tender-firm texture. ![]()
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