ROUND FISH
BASS
(FR.BAR) commonly refers to a number of unrelated spiny-finned fish. The better-known freshwater bass varieties (largemouth, smallmouth, redeye and black) are actually members of the sunfish family. They are lean and delicate but, as game, not commercially available in the United States. The salt water bass varieties (black sea bass and striped bass) are popular commercial items.
Sea Bass
are sometimes referred to as rock sea bass. They have a lean, firm white flesh with a mild flavor and flaky texture. They usually weigh from 1 ½ to 3 pounds (680-1360 grams) and are most prevalent in the Atlantic ocean between New York and North Carolina. Black sea bass can be prepared by almost any cooking method and are often served whole in Chinese and Italian cuisines.
Striped bass
often erroneously referred to as rockfish, are anadromous, true striped bass cannot be marketed because pollution and over fishing have damaged the supply. A hybrid of striped bass and either white bass or white bass perch is being aquafarmed for commercial use, however. It is this hybrid that food service operations receive as striped bass. Whole fish weigh from 1 to 5 pounds (450 grams to 2.2 kilograms). Striped bass have a rich, sweet flavor and firm texture. They can be steamed, baked, poached or broiled.
Catfish
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
(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.
Atlantic cod
are the best-selling fish in America. They are available fresh, whole or drawn, or cut into fillets or steaks. They are also available frozen and are often used for precooked or
prebreaded sticks or portions. Smoked cod and salt cod are also available. Although cod may reach 200 pounds (90 kilograms), most market cod weight 10 pounds (4.4 kilograms) or less. Scrod is a marketing term for cod weighting less than 2 ½ pounds (1.1 kilograms)
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.
Pacific cod
also know as gray cod, are found in the northern Pacific Ocean and are not as abundant as their Atlantic cousins. Pacific cod are most often available frozen: they should be labeled "true cod" to distinguish hem from rock cod and black cod, which are unrelated.
Pollock
also known as Boston bluefish or blue cod, are plentiful in the northern Atlantic and Pacific Oceans. Their flesh is
gray-pink when raw, turning white when cooked. Pollock are often frozen at sea, then reprocessed into surimi. They can also be salted or smoked.

Eels
(Fr. Anguille) are long, snakelike freshwater fish with dorsal and anal fins running the length of their bodies. (The conger eel is from a different family and has little culinary significance.) American and European eels are available live, whole, gutted or as fillets.

Eels have a high fat content and firm flesh; they are sweet and mildly flavored. Their tough skin should be removed before cooking. Eels may be steamed, baked, fried or used in stews. Baby eels are a springtime delicacy, especially in Spain, where they are pan friend in olive oil and garlic with hot red peppers. Smoked eels are also available.

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.

Herring
(Fr. Hareng) are long, silvery-blue fish found in both the northern Atlantic and Pacific Oceans. Their strongly flavored flesh has a moderate to high fat content. Whole
herring weigh up to 8 ounces (225 grams). Fresh herring may be butterflied or filleted and roasted, broiled or grilled. But because herring are very soft and tend to spoil quickly, they are rarely available fresh. More often, they are smoked (and known as kippers) or cured in brine.

Sardines
(Fr. Sardine) are young, small herring with a fatty, oily flesh that has a flaky texture. Sardines are usually sold canned,
whole or as skinned and boned fillets, or fried or smoked and packed in oil or sauce. Sardines are used primarily for sandwiches and salads.

John Dory
also known as St. Peter's fish, have a distinctive round, black spot with a yellow halo on each side of the body their flesh is white, firm and finely flaked. They may be filleted and prepared like flounder and are a classic bouillabaisse ingredient.

Mackerel
(Fr. Maguereau) of culinary importance include king and Spanish mackerel as well as tuna and Wahoo, which are discussed separately later. The species known as Atlantic and pacific mackerel are not generally used for food because of
their small size and high fat content. Mackerel flesh has a high fat content, gray to pink coloring, a mild flavor and flaky texture. The flesh becomes firm and off-white when cooked. Mackerel are best broiled, grilled, smoked or baked.

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.
Monkfish
are also known as angler fish, goosefish, rape and lotte. These extraordinary ugly fish are rarely seen whole, for the large head is usually discarded before reaching market. Only the tail is edible; it is available in fillets, fresh or frozen. The scaleless skin must be removed. The flesh is lean, pearly white and very firm.
Its texture and flavor have earned monkfish the nickname of "poor man's lobster." Monkfish absorb flavors easily and are baked, steamed, fried, grilled or broiled. They are also used for stews and soups.
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.

Red snapper
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.

Salmon
(Fr.saumon) 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.

Atlantic salmon
is the most important commercially, accounting for one quarter of all salmon produced worldwide. Extensive aquafarms in Norway, Canada and Scotland produce a steady supply of Atlantic salmon.
For marketing purposes, the fish's point of origin is often added to the name (for example, Norwegian, Scottish or Shetland salmon Atlantic). Atlantic salmon have a rich pink color and moist flesh. Their average weight is from 4 to 12 pounds (1.8 to 5.4 kilograms). Wild Atlantic salmon are almost never available.

Chinook
or King salmon from the Pacific are also highly desirably. They average from 5 to 30 pounds (2.2 to 13.2 kilograms) and have red-orange flesh with a high fat content and rich flavor. Like other salmon, their flesh separates into large flakes when cooked.
Chinooks are often marketed by the name of the river from which they are harvested (for example, Columbia, Yukon or Copper Chinook salmon). They are distinguished by the black interior of their mouth.
Coho
or silver salmon have a pinkish flesh and are available fresh or frozen, wild or from aquafarms. Wild Coho average from 3 to 12 pounds (1.3 to 5.4 kilograms), while aquafarmed coho are much smaller, usually less than 1 pound (450 grams).

Other varieties, such as chum, sockeye, red, blueback and pink salmon, are usually canned but may be available fresh or frozen.

Salmon can be prepared by many cooking methods: broiling, grilling, poaching, steaming or baking. Frying is not recommended, however, because of their high fat content. Salmon fillets are often cured or smoked. Gravlax is salmon that has been cured for one to thee days with salt, sugar and dill. Lox is salmon that has been cured in a salted brine and then, typically, cold-smoked. Nova is used in the eastern United States to refer to a less-salty, cold-smoked salmon.
Sharks
provide delicious eating, despite their less-than-appealing appearance and vicious reputation. Mako and blue sharks are the most desirable, with mako often being sold as swordfish. Sand shark sharpnose, blacktip, angel and thresher are also available commercially.

Most sharks have lean flesh with a milk flavor and firm texture. The flesh is white with tinges of pink or red when raw, turning off-white when cooked. Makes weigh from 330 to 250 pounds (13.5 to 112.5 kilograms); other species may reach as much as 1000 pounds (450 kilograms). All sharks have cartilaginous skeletons and no bones; therefore, they are not actually fish, but rather marine invertebrates.

Sharks are usually cut into loins or wheels then into steaks or cubes. They can be broiled, grilled, baked or fried. An ammonia smell indicates that the shark was not properly treated when caught. Do not buy or eat it.
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.
Tilapia
is the name given to several species of freshwater, aquafarm-raised fish bred worldwide. 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.
Trout
(Fr. Truite) 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.
Tuna
(Fr. thon) 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.

Wahoo
also known as ono, are found throughout tropical and subtropical waters, but are particularly associated with Hawaii
(ono even means "good to eat" in Hawaiian). They are actually a type of mackerel and are cooked like any other mackerel.
Whitefish
species inhabit the freshwater lakes and streams of North America. Lake whitefish, the most important commercially are related to salmon. They are marketed at up to 7 pounds
(3.2 kilograms) and are available whole or filleted. The flesh is firm and white, with a moderate amount of fat and a sweet flavor. Whitefish may be baked, broiled, grilled or smoked and are often used in processed fish products.
FLATFISH

Flounder
(Fr. Flet) have lean, firm flesh that is pearly or pinkish-white with a sweet, mild flavor. Although they are easily boned, most are beheaded and gutted at sea and sold as fresh or frozen fillets. These fillets are very thin and can dry out or spoil easily, so extra care should be taken in handling, preparing and storing them. Recipes that preserve moisture work best with flounder; poaching, steaming or frying are recommended. Many types of founder are marketed as sole, perhaps in an attempt to cash in on the popularity of true sole. The FDA permits this practice.

English Sole
are actually flounder caught off the West Coast of the United States. They are usually marketed simply as "fillet of sole." They are a plentiful species of fair to average quality.

Petrale sole
another West Coast flounder, are generally considered the finest of the domestic "soles". They are most often available as fillets, which tend to be thicker and firmer than other sole fillets.

Domestic Dover sole
are also Pacific flounder. They are not as delicate or flavorful as other species of sole or flounder. Moreover, they are often afflicted with a parasite that causes their flesh to have a slimy, gelatinous texture. Domestic Dover sole are not recommended if other sole or flounder are available.

Lemon sole
are the most abundant and popular East Coast flounder. They are also known as blackback or winter flounder (during the winter, they migrate close to shore from the deeper, colder waters). They average 2 pounds (900 grams) in weight.

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
(Fr. 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.

True Dover sole
a staple of classic cuisine, are lean fish with pearly-white flesh and a delicate flavor that can stand up to a variety of sauces and seasonings. They are a member of the Soleidae family and
come only from the waters off the coasts of England, Africa and Europe. They are imported into this country as fresh whole fish or fresh or frozen fillets.

Turbot
are a Pacific flatfish of no great culinary distinction. In Europe, however, the species known as turbot (Fr. Turbot) are large diamond-shaped fish highly prized for their delicate flavor and firm, white flesh. They are also marketed as brill.

UNIVALVES
Univalves are mollusks with a single shell in which the soft-bodied animal resides. They are actually marine snails with a single foot, used to attaché the creature to fixed objects such as rocks.


SHELLFISH
Abalone
have brownish-gray, ear-shaped shells. They are harvested in California, but California law does not permit canning abalone or shipping it out of state. Some frozen abalone is available from Mexico; canned abalone is imported from Japan. Abalone are lean with a sweet, delicate flavor similar to that of clams. They are too tough to eat unless tenderized with a mallet or
rolling pin. They may then be eaten raw or prepared seviche-style. Great care must be taken when grilling or sautéing abalone as the meat becomes very tough when overcooked.
Conch
are found in warm waters off the Florida Keys and in the Caribbean. The beautiful eachy-pink shell of the queen conch is prized by beachcombers. Conch meat is lean, smooth and very firm with a sweet-smoky flavor and chewy texture. It can be sliced and ponded to tenderize it, eaten raw with lime juice or slow-cooked whole.

BIVALVES
Bivalves are mollusks with two bilateral shells attached by a central hinge.
Clams
Clams (Fr. Clovisses) are harvested along both the East and West Coasts, with Atlantic clams being more significant commercially. Atlantic Coast clams include hard-shell, soft-shell and surf clams. Clams are available all year, either live in the shell or fresh-shucked (meat removed from the shell). Canned clams, whether minced, chopped or whole, are also available.
Atlantic hard-shell clams
or quahogs have hard, blue-gray shells. Their chewy meat is not as sweet as other clam meat. Quahogs have different names, depending upon their size. Littlenecks are generally under 2 inches (5 centimeters) across the shell and usually are served on the half shell or steamed.

They are the most expensive clams. Cherrystones are generally under 3 inches (7.5 centimeters) across the shell and are sometimes eaten raw but more often cooked. Topnecks are usually cooked and are often served as stuffed clams, Chowders, the largest quahogs, are always eaten cooked, especially minced for chowder or soup.

Soft-shell clams
also known as Ipswich, steamer and long-necked clams, have thin, brittle shells that do not completely close because of the clam's protruding black-tipped siphon. Their meat is tender and sweet. They are sometimes fried but are more often served steamed.
Surf clams
are deep-water clams that reach sizes of 8 inches (20 centimeters) across. They are most often cut into strips for frying or are minced. Chopped, processed and canned.
Pacific clams
are generally too tough to eat raw. The most common is the Manila clam, which was introduced along the Pacific coast during the l930's. Resembling a quahog with a ridged shell, it can be served steamed or on the half shell. Geoducks are the largest Pacific clam, sometimes weighing up to 10 pounds (4.5 kilograms) each. They look like huge soft-shell clams with a large, protruding siphon. Their tender, rich bodies and briny flavor are popular in Asian cuisines.

Cockles
are small bivalves, about 1 inch (2.5 centimeters) long, with ridged shells. They are more popular in Europe than the United States and are sometimes used in dishes such as paella and fish soups or stews.
Mussels
(Fr. Moule) are found in waters worldwide. They are excellent steamed in wine or seasoned broth and can be fried or used in soups or pasta dishes.
Blue Mussels
are the most common edible mussels. They are found in the wild along the Atlantic Coast and are aquafarmed on both coasts. Their meat is plump and sweet with a firm, muscular texture. The orangish-yellow meat of cultivated mussels tends to be much larger than that of wild mussels and therefore worth the added cost. Blue mussels are sold live in the shell and average from 10 to 20 per pound. Although available all year, the best-quality blue mussels are harvested during the winter months.

Greenshell
(or greenslip) mussels from New Zealand and Thailand are much larger than blue mussels, averaging 8 o 12 mussels per pound. Their shells are paler gray, with a distinctive bright-green edge.
Oysters
Oysters (Fr. huitre) have a rough gray shell. Their soft, gray, briny flesh can be eaten raw directly from the shell. They can also be steamed or baked in the shell or shucked and fried, sautéed or added to stews or chowders. Most oysters available in this country are commercially grown and sold either live in the shell or shucked. There are four main domestic species.
Atlantic oysters
also called American or Eastern oysters, have darker, flatter shells than other oysters.
European flat oysters
are often incorrectly called Belon (true Belong oysters live only in the Belon river of France); they are very round and flat and look like giant brownish-green Olympias.
Olympias
are the only oysters native to the Pacific Coast; they are tiny (about the size of a 50-cent coin).
Pacific oysters
also called Japanese oysters, are aquafarmed along the Pacific Coast; they have curly, thick striated shells and silvery-gray to gold to almost-white meat.

Although it may seem as though there are hundreds of oyster species on the market, only two are commercially significant; the Atlantic oyster and the Pacific oyster. These two species yield dozens of different varieties, however, depending on their origin. For example, Atlantic oysters may be referred to as bluepoints, Chesapeake Bay,
Florida Gulf, Long Island and so on, while Pacific oysters include Penn Cove Select, Westcott Bay, Hamma-hamma, kumamoto and Portuguese, among others. An oyster's flavor reflects the minerals, nutrients and salts in its water and mud bed, so a Bristol from Maine and an Apalachicola from Florida will taste very different, even though they are the same Atlantic species.
Scallops
contain an edible white adductor muscle that holds together the fan-shaped shells. Because they die quickly, they are almost always shucked and cleaned on-board ship. The sea scallop and the bay scallop, both cold-water varieties, and the calico scallop, a warm-water variety, are the most important commercially. Sea scallops are the largest, with an average count of 20-30 per pound.

Larger sea scallops are also available. Bay scallops average 70-110

per pound. Fresh or frozen shucked, cleaned scallops are the most common market form, but live scallops in the shell and shucked scallops with roe attached (very popular in Europe) are also available.

Scallops are sweet, with a tender texture, Raw scallops should be a translucent ivory color, nonsymmetrical round and should feel springy. They can be steamed, broiled, grilled, fried, sautéed or baked. When overcooked, however, scallops quickly become chewy and dry. Only extremely fresh scallops should be eaten raw.


CEPHALOPODS
Cephalopods are marine mollusks with distinct heads, well-developed eyes, a number of arms that attach to the head near the mouth and a saclike fin-bearing mantle. They do not have an outer shell; instead, there is a thin internal shell called a pen or cuttlebone.

Octopus
is generally quite tough and requires mechanical tenderization or long, moist-heat cooking to make it palatable. Most octopuses are imported from Portugal, though fresh ones are available on the East Coast during the winter. Octopus is sold by the pound, fresh or frozen, usually whole. Octopus skin is gray when raw, turning purple when cooked. The interior flesh is white, lean, firm and flavorful.


Squid
Also known as "calamari" - a name derived from the Latin word "calamarius", which means "writing", ( because of the use of their edible ink in writing and sometimes painting), are becoming increasingly popular in this country. Similar to octopuses but much smaller, they are harvested along both American coasts and elsewhere around the world (the finest are the East Coast loligo or winter squid).

The squid is a cephaloped mollusk with a soft body that is supported by an internal shell. Many of the 350 species of squid inhabit shallow coastal waters or live near the surface on the open sea, while others thrive in the depths of the ocean.

They range in size from an average of 8-10 pound to the giant South American squid, which is sold as tenderized steaks. The squid's tentacles, mantle (body tube) and fins are edible. Squid meat is white to ivory in color, turning darker with age. It is moderately lean, slightly sweet, firm and tender, but it toughens quickly if overcooked. Squid are available either fresh or frozen and packed in blocks.

Commercially sold squids are usually between 12 and 16 inches long. Their very flavorful flesh has been enjoed since ancient times. Particularly popular in Europe and Japan, squid represents an important part of the North American commercial fishery.
CRUSTACEANS
Crustaceans are found in both fresh and salt water. They have a hard outer shell and jointed appendages, and they breathe through gills.
Crayfish
(Fr. ecrevisse), generally called crayfish in the North and crawfish or crawdad in the South, are freshwater creatures that look like miniature lobsters. They are harvested from the wild or aquafarmed in Louisiana and the Pacific Northwest. They are from 3 ½ to 7 inches (8 to 17.5 centimeters) in length when marketed and may be purchased live or pre-cooked and frozen.

The lean meat, found mostly in the tail, is sweet and tender. Crayfish can be boiled whole and served hot or cold. The tail meat can be deep-fried or used in soups, bisque or sauces. Crayfish are a staple of Cajun cuisine, often used in gumbo, etouffee and jambalaya. Whole crayfish become brilliant red when cooked and may be used as a garnish.
Crabs
Crabs (Fr. crabe) are found along the North American coast in great numbers and are shipped throughout the world in fresh, frozen and canned forms. Crab meat varies in flavor and texture and can be used in a range of prepared dishes, from chowders to curries to casseroles. Crabs purchased live should last up to five day; dead crabs should not be used.
King crabs
are very large crabs (usually around 10 pounds or 4.4 kilograms) caught in the very cold waters of the northern Pacific. Their meat is very sweet and snow-white. King crabs are always sold frozen, usually in the shell. In-shell forms include sections or clusters, legs and claws or split legs. The meat is also available in "fancy" packs of whole leg and body meat, or shredded and minced pieces.

Dungeness
crabs are found along the West Coast. They weigh 1 ½ to 4 pounds (680 grams to 1.8 kilograms), and have delicate, sweet meat. They are sold live, precooked and frozen, or as picked meat, usually in 5-pound (2.2-kilogram) vacuum-packed cans.

Blue crabs
are found along the entire eastern seaboard and account for approximately 50% of the total weight of all crab species harvested in the United States. Their meat is rich and sweet. Blue crabs are available as hard-shell or soft-shell. Hard-shell crabs are sold live, precooked and frozen, or as picked meat.

Soft-shell crabs are those harvested within six hours after molting and are available live (generally only from May 15 to September 15) or frozen. They are often steamed and served whole. Soft -shells can be sautéed, fried, broiled or added to soups or stews. Blue crabs are sold by size, with an average diameter of 4-7 inches (10-18 centimeters).

Snow crabs
or spider crabs are an abundant species, most often used as a substitute for the scarcer and more expensive king crab. They are harvested from Alaskan waters and along the eastern coast of Canada. Snow crab is sold precooked, usually frozen. The meat can be used in soups, salads, omelets or other prepared dishes. Legs are often served cold as an appetizer.

Stone crabs
are generally available only as cooked claws, either fresh or frozen (the claws cannot be frozen raw because the meat sticks to the shell). In stone-crab fishery, only the claw is harvested.

After the claw is removed, the crab is returned to the water where, in approximately 18 months, it regenerates a new claw. Claws average 2 ½ to 5 ½ ounces (75 to 155 grams) each. The meat is firm, with a sweet flavor similar to lobster. Cracked claws are served hot or cold, usually with cocktail sauce, lemon butter or other accompaniments.
Lobsters
Lobsters have brown to blue-black outer shells land firm, white meat with a rich, sweet flavor. Lobster shells turn red when cooked. They are usually poached, steamed, simmered, baked or grilled, and can be served hot or cold. Picked meat can be used in prepared dishes, soups or sautés. Lobsters must be kept alive until just before cooking. Dead lobsters should not be eaten. The Maine, also known as American or clawed lobster, and the spiny lobster are the most commonly marketed species.
Maine lobsters
have edible meat in both their tails and claws; they are considered superior in flavor to all other lobsters. They come from the cold waters along the Northeast Coast and are most often sold live.

Maine lobsters may be purchased by weight (for example, 1 ¼ pounds {525 grams}, 1 ½ pounds {650 grams} or 2 pounds

{900 grams} each) , or as chix (that is, a lobster weighing less that one pound {450 grams}).Maine lobsters may also be purchased as culls (lobsters with only one claw) or bullets (lobsters with no claws). They are available frozen or as cooked, picked meat.
Spiny Lobsters
have very small claws and are valuable only for their meaty tails, which are notched with short spines. Nearly all spiny lobsters marketed in this country are sold as frozen tails, often identified as rock lobster.

Harvested in many parts of the world, those found off Florida, Brazil and in the Caribbean are marketed as warm-water tails; those found off south Africa, Australia and new Zealand are called cold-water tails. Cold-water spiny tails are considered superior to their warm-water cousins.
Slipper lobster
lobsterette and squat lobster are all clawless species found in tropical, subtropical and temperate waters worldwide. Although popular in some countries, their flavor is inferior to both Maine and spiny lobsters. Langoustines are small North Atlantic lobsters.


Shrimp
(Fr.crevette) are found worldwide and are popular. Gulf whites, pinks, browns and black tigers are just a few of the dozens of shrimp varieties used in food service operations.

Although fresh, head-on shrimp are available, the most common form is raw, head-off (also called green headless) shrimp with the shell on. Most shrimp are deheaded and frozen at sea to preserve freshness. Shrimp are available in many forms; raw, peeled and deveined; individually quick frozen; as well as in a variety of processed, breaded or canned products.

Shrimp are graded by size, which can range from 400 per pound (titi) to 8 per pound (extra-colossal), and are sold in counts per pound. For example, shrimp marketd as "21-26 count" means that there is an average of 21 to 26 shrimp per pound; shrimp marketed us "U-10" means that there are fewer than 10 shrimp per pound.
Prawn
is often used interchangeably with the word shrimp in English speaking countries. Although it is perhaps more accurate to refer to freshwater species as prawns and saltwater species as shrimp, in commercial practice, prawn refers to any large shrimp. Equally confusing, scampi is the Italian name for the Dublin Bay prawn (which is actually a species of miniature lobster), but in this country scampi refers to shrimp sautéed in garlic butter.


PURCHASING AND STORING FISH AND SHELLFISH
 
Determining freshness
Because fish and shellfish are highly perishable, an inspection stamp does not necessarily ensure top quality. A few hours at the wrong temperature or a couple of days in he refrigerator can turn high-quality fish or shellfish into garbage. It is important that you be able to determine for yourself the freshness and quality of the fish and shellfish you purchase and again just before cooking.

  1. Smell- This is by far the easiest way to determine freshness. Fresh fish should have a slight sea smell or no odor at all. Any off-odors or ammonia odors are a sure sign of aged or improperly handled fish.
  2. Eyes- The eyes should be clear and full. Sunken eyes mean that the fish is drying out and is probably not fresh.
  3. Gills- The gills should be intact and bright red. Brown gills are a sign of age.
  4. Texture- Generally, the flesh of fresh fish should be firm. Mushy flesh or flesh that does not spring back when pressed with a finger is a sign of poor quality or age.
  5. Fins and scales - Fins and scales should be moist and full without excessive drying on the outer edges. Dry fins or scales are a sign of age; damaged fins or scales may be a sign of mishandling.
  6. Appearance - Fish cuts should be moist and glistening, without bruises of dark spots. Edges should not be brown or dry.
  7. Movement- Shellfish should be purchased live and should show movement. Lobsters and other crustaceans should be active. clams, mussels and oysters that are partially opened should snap shut when tapped with a finger (Exceptions are geoduck, razor and steamer clams whose siphons protrude, preventing the shell from closing completely.) Ones that do not close are dead and should not be used avoid mollusks with broken shells or heavy shells that might be filled with mud or sand.
Fish are available from wholesalers in a variety or market forms:

  • Whole or round - as caught , intact.
  • Drawn - viscera (internal organs) is removed; most whole fish are purchased this way.
  • Dressed- VISSSCERA, GILLS, FINS AND SCALES ARE REMOVED.
  • Pan-dressed - viscera and gills are removed; fish is scaled and fins and tail are trimmed. The head is usually removed, although small fish, such as trout, may be pan-dressed with the head still attached. Pan-dressed fish are then pan-fried.
  • Butterflied- a pan-dressed fish, boned and opened flat like a book. The two sides remain attached by the back or belly skin.
  • Fillet - the side of a fish removed intact, boneless or semi-boneless, with or without skin.
  • Steak - cross-section slice, with a small section of backbone attached; usually prepared from large round fish.
  • Wheel or center-cut- used for swordfish and sharks, which are cut into large boneless pieces from which steaks are then cut.


You should purchase fish in the market forms most practical for your operation. Although fish fabrication is a relatively simple chore requiring little specialized equipment, before you decide to cut your own fish, you should consider:

  1. The food service operation's ability to utilize the bones and trim that cutting whole fish produces.
  2. The employees' ability to fabricate fillets, steaks or portions as needed.
  3. The storage facilities.
  4. The product's intended use.


Most shellfish can be purchased live in the shell, shucked (the meat removed from the shell) or processed. Both live and shucked shellfish are usually purchased by counts (that is, the number per volume). For example, standard live Eastern oysters are packed 200-250 (the count) per bushel (the unit of volume); standard Eastern oyster meats are packed 350 per gallon.

Crustaceans are sometimes packed by size based on the number of pieces per pound; for example, crab legs or shrimp are often sold in counts per pound. Or they are sold either by grades based on size (whole crabs) or by weight (lobsters).
Storing Fish and Shellfish
The most important concern when storing fish and shellfish is temperature. All fresh fish should be stored at temperatures between 30°F and 34°F (-1°C to 1°C). Fish stored in a refrigerator at 40°F (4°C) will have approximately half the shelf life of fish stored at 32°F (0°C).

Most fish are shipped on ice and should be stored on ice in the refrigerator as soon as possible after receipt. Whole fish should be layered directly in crushed or shaved ice in a perforated pan so that the melted ice water drains away.

If crushed or shaved ice is not available, cubed ice may be used provided it is put in plastic bags and gently placed on top of the fish to prevent bruising and denting. Fabricated and portioned fish may be wrapped in moisture-proof packaging before icing to prevent the ice and water from damaging the exposed flesh. Fish stored on ice should be drained and re-iced daily.

Fresh scallops, fish fillets that are purchased in plastic trays, and oyster and clam meats should be set on or packed in ice. Do not let the scallops, fillets or meats come in direct contact with the ice.

Clams, mussels and oysters should be stored at 40°F (4°C), at high humidity and left in boxes or net bags in which they were shipped. Under ideal conditions, shellfish can be kept alive for up to one week. Never store live shellfish in plastic bags and do not ice them.

If a saltwater tank is not available, live lobsters, crabs and other crustaceans should be kept in boxes with seaweed or damp newspaper to keep them moist. Most crustaceans circulate salt water over their gills; icing them or placing them in fresh water will kill them. Lobsters and crabs will live for several days under ideal conditions.

Like most frozen foods, frozen fish should be kept at temperatures of 0°F (-18°C) or colder. Colder temperatures greatly increase shelf life. Frozen fish should be thawed in the refrigerator; once thawed, they should be treated like fresh fish.



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