SEAFOOD Reference Guide - Gordon Food Service · SEAFOOD Reference Guide ... sablefi sh, and crab...
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SEAFOOD Reference Guide Gordon Food Service ®
Transcript of SEAFOOD Reference Guide - Gordon Food Service · SEAFOOD Reference Guide ... sablefi sh, and crab...
SEAFOOD Reference GuideReference Guide
Gordon Food Service®
There’s an old adage that says fi sh is brain food. I can’t vouch for that, but I can tell you that
seafood is a very smart choice for your menu. And Gordon Food Service® is a very smart
choice for your seafood supplier.
More Predictable Costs
Adding more seafood to your menu can help lessen the impact of beef, poultry, and pork
price infl ation. Consider: beef, poultry, and pork pricing is directly related to the cost of
animal feed, primarily corn. The U.S. drought of 2012 devastated the corn crop and pushed
corn prices to record-high levels, forcing farmers, ranchers, and processors to increase their
prices. There was some drought-fueled price infl ation in 2012, but the full effect on beef,
poultry, and pork pricing will be felt in 2013.
Higher corn prices also compelled many cattle ranchers and pork farmers to thin their
herds, or even sell them off entirely. This put more beef into the market, offsetting the
infl ationary impact of the drought—but only temporarily. The 2012 sell-off means there will
be a smaller supply of beef and pork available in 2013, which will further increase prices.
Higher beef prices due to tight supply could last for some time, as it takes 3-4 years to
breed and raise cattle for the market. Another drought, which some climate-watchers say is
a distinct possibility, would make the problem even worse.
Seafood pricing is not directly related to feed costs, so there isn’t the uncertainly associated
with beef, poultry, and pork. The more seafood on your menu, the easier it is to maintain a
consistent profi t margin and hold the line on prices.
Value Combinations
You also can better control profi t margins by pairing seafood and meat selections. Let’s
say you charge $19 for a 14-oz. New York strip steak. You could charge the same $19 for
an 8-oz. steak plus a lobster tail, or an 8-oz. steak with 12-oz. King Crab legs.
The seafood won’t be subject to the same price fl uctuations as the beef, and the
smaller-size steak will not impact your food budget as much if beef prices rise.
As you’re revising your menus in the months to come, I urge you to consider adding
more seafood to the mix. It’s an increasingly popular choice for consumers, and it can
deliver a healthier bottom line for your business … especially compared to other proteins.
Your Sales Representative can help you determine the smartest solution for your operation.
Jagtar NijjarNational Merchandiser – Protein
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Let
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3 | Sustain
ability
What’s good for the ocean is good for all of us
Maintaining healthy oceans and viable marine ecosystems is important to Gordon Food Service. It’s important to our customers and our suppliers, too. Healthy oceans and abundant fi sh and shellfi sh populations are not simply the fi rst step in our seafood supply chain—they are the foundation of our entire seafood program. That’s why we support responsible, science-based management of the wild-harvest fi sheries and aquaculture operations that produce the seafood we deliver to our customers.
The key to delivering healthy, delicious seafood is developing healthy supplier relationships we can count on today and maintain into the future. Spot-market purchasing generates good value from time to time, but success in the food business is a long-term proposition that requires commitment to steady deliveries of high-quality products that continually meet the specifi cations of our customers, satisfy their menu requirements, and excite their guests. To accomplish that goal, we use suppliers we trust. We know them. They know us. And above all, they know their fi sh. They know where and how each species is caught. They understand how their fi sheries are managed, and they are committed to maintaining abundant fi sh stocks and responsible fi shing practices.
Responsible fi sheries carefully monitor their fi sh stocks and analyze information about their catch, and professional fi shery managers who have the authority will respond to scientifi c data by adjusting harvest levels quickly and effectively. Put simply, responsible fi shermen and fi shery managers pay attention and respond to what the ocean is telling them.
At Gordon Food Service we expect our seafood suppliers to be good listeners and to support proper fi shery management. In the North Pacifi c, for example, Trident Seafoods and other Alaska seafood suppliers have joined with the Alaska Seafood Marketing Institute to ensure that fi sheries for Alaska salmon, cod, halibut, sablefi sh, and crab are certifi ed to the Code of Conduct for Responsible Fisheries Management developed by the United Nations Food and Agricultural Organization. Similar programs are supported by responsible suppliers in Canada, Iceland, and elsewhere. Collectively they demonstrate the ongoing cooperative efforts of responsible industry and government to manage ocean resources sustainably.
We also understand there’s plenty of room for improvement on the ocean. And it is our sincere belief that by celebrating and rewarding the best-managed fi sheries with our business and yours, we can motivate others to take the next step toward a responsible future. The business model is simple—investing in responsible science-based fi sheries generates more fi sh over time and puts more healthy seafood on the plate year after year. It’s great for business. It’s great for the ocean. And it’s great for the planet.
Sustainability
DressedThese fi sh are sold head-on, but gutted, and sometimes the gills are removed.
FilletThis most recognizable of fi sh cuts is essentially a side of a fi sh cut away from the backbone. Removed in a single piece, fi llets run “with the grain” of a fi sh. Round fi sh, such as cod, offer two fi llets. Flatfi sh, such as fl ounder, sole, and halibut offer four, since two fi llets are taken from the top portion of the fi sh, and another two from the bottom portion.
Fillets may be called “fl etches.” In this case, fi llets are cut from a large fl atfi sh and then divided further into boneless portions. The portions typically are one-half of a fi llet, or one-eighth of the entire fl atfi sh.
Types of FilletsWhole Fillet: A whole fi llet can be skin-on or skinless. Pinbones, nape, and belly fl ap are part of the whole fi llet. This cut offers a lower-cost option for buyers in comparison to V-cut or J-cut fi llets. Whole fi llets can then be trimmed, with trimmings used for fl avourings, soup stocks, and sauces.
V-Cut: This cut removes pinbones and a strip of fl esh from the fi llet. The cut is made from the thickest front portion of the meat back to about one-third of the fi llet’s length toward the tail. By eliminating the need for further deboning, boneless, V-cut fi llets decrease risk to consumers.
J-Cut: This cut removes the pinbones and nape. The nape is a thin, fatty piece of meat on the underside of the fi llet, just forward of the belly. Additionally, a J-cut takes away the thin belly meat that is behind the nape. J-cuts are premium cuts. They
are expensive, and typically do not yield as much product as V-cut fi llets.
H&GAbbreviating head and guts removed, these fi sh have had their heads and guts—or viscera—removed. While H&G fi sh may be processed in several ways, the most common way is steaked, in which fi sh are cut crosswise to the backbone. Common varieties offered H&G-steaked are: salmon, halibut, mahi-mahi, Chilean sea bass, and tuna.
LoinReferring to a cut of uniform thickness, a loin of fi sh doesn’t taper and does not contain bones. Loins are commonly taken from large fi sh such as tuna, salmon, swordfi sh, or shark. In a large fi sh, cuts are made the length of the backbone, so that the fi sh is quartered.
Fillet
Pinbone
Nape
Tail
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Fish
Cu
ts
FISH Cuts
NuggetsThese are belly fl aps and other fi llet trim.
StripsThese cuts are from the lower part of a shank fi llet.
Portion
From a fi llet, portions are cut—with or without pinbones—to a more individual size. Portions typically are measured in ounces.
Shank FilletThis fi llet has had the belly fl ap removed.
SteakThese are cross-sections of a fi sh. Cut perpendicular to—but not necessarily through—the backbone, steaks are normally 1–2 inches thick. Steaks of some larger fi sh, such as salmon, might include a thin band of skin, a small piece of backbone, and perhaps pinbones and pieces of belly fl ap. Steaks of smaller fi sh are often bone-in, and may be quite uniform in size and shape. The steaks of larger fi sh come in several shapes, such as moons, half-moons, crescents, quarter-bone squares, wedges, and ovals.
Whole FishOften called “round fi sh” or “fi sh in the round,” this is a fi sh that hasn’t been cut at all. Fish in the round still have head, viscera, tail, etc., intact. Many fi sh are offered whole. Some are shark, tuna, swordfi sh, mackerel, striped bass, red snapper, tilapia, ocean perch, and black sea bass.
Moon Cut Crescent Cut Square Cut
5 | Fish C
uts
FISH Cuts , cont.
Seafood Handling Temperature Guide
Purchasing• Purchase from certifi ed and reliable dealers.
• Confi rm that seafood is stored properly. Fresh seafood should be iced constantly. Frozen seafood needs to be packaged correctly.
• Question the storage of cooked and raw seafoods. They should be stored in separate areas.
Storing• Fresh seafood should be put on ice or refrigerated constantly.
• All seafood must be refrigerated until ready to use.
• Seafood must be stored away from other food items.
Proper Thawing Why does thawing matter?
• Product quality can be compromised by improper thawing.
• Net weight may be affected by improper thawing.
• Lengthy thawing can dry out product and encourage bacteria growth.
• Waterlogging or fl avour loss may occur.
How to Thaw—Methods and Tips• Slow thaw – the best way to achieve quality results. Thaw
product at a temperature just above freezing, thawing slowly for 36 hours.
• Cooking – products may be cooked directly from a frozen state.
• Force thaw – using warm air or water. If using water, keep it moving by spraying. During a force thaw, natural juices may be released, and the product’s net weight or fl avour may be compromised. Use a drip pan to catch juices.
Packaging seafood note: Packaged product should not be unpackaged during force or slow thawing. Products may become waterlogged and lose fl avour when water saturates the fi sh, or may dry out from air exposure.
Handling• Hands – must be washed thoroughly, using hot, soapy
water. Hands should be washed both before and after handling raw seafood.
• Work areas – must be kept clean.
• Towels and sponges – wash constantly or replace.
• Utensils – after use with raw or cooked seafood, all utensils, containers, cutting boards, etc. must be washed with hot, soapy water.
Cooking• Guidelines recommend cooking most seafood to an
internal temperature of 60ºC (145°F ) for 15 seconds.
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Extreme Heating100°C (212°F): This high temperature kills bacteria.
Cooking Zone60°C to 74°C (140° to 165°F):Recommended cooking temperature range for all seafood. Helps prevent growth of bacteria.
Danger Zone5°C to 60°C (41° to 140°F):Bacteria grow rapidly at these temperatures. Keep food out of this range; maintain proper food safety and handling.
Fresh Storage0°C to 3°C (32° to 38°F):Refrigerated storage temperatures. Bacteria may survive, but will grow slowly. Follow recommended shelf-life.
Frozen Storage-17°C to -28°C (0° to -20°F) or colder: Temperature to keep seafood frozen until ready to use. Bacteria may survive, but will not grow at these temperatures.
Quick Frozen-28°C (-20°F) or below: Quick-freezing range.
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Food Safety & HANDLING6
| Fo
od
Saf
ety
& H
and
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Basic Tips on Handling Fresh and Frozen SeafoodThere is no magic formula for judging freshness. Some seafood can be held longer than others and there are a host of other variable factors that infl uence quality.
Emphasize product quality when talking to suppliers. If you are able to inspect product when purchasing or receiving the product, let your eyes, hands, and nose be your guide. The fl esh of high quality seafood is fi rm and resilient, and the skin is shinny. The gills of most fi nfi sh should be blood red. High quality fi sh have bright and clear eyes. The scales should adhere closely to the skin and be largely intact. Odors should be pleasant and minimal.
GOOD QUALITY POOR QUALITYFresh, Whole or Dressed Fish
Eyes Clear, bright, bulging, black pupil Dull, sunken, cloudy, gray pupil
Gills Bright-red, free of slime, clear mucus Brown to gray, thick, yellow mucus
Flesh Firm, elastic to touch, tight to bone Soft and fl abby, separating from bone
Scales Tightly adhered to skin, bright colour, no blood Dull, large number missing
Odor Ocean fresh, slight seaweed smell Strong “fi shy,” putrid, or ammonia smell
Fresh Fillets/Steaks
ColourVaries with species, but should be bright, uniform
Bruises, red spots, yellowing or browning at edges
FleshCleanly cut, free of skin (if skinless), no bones, fi rm, moist
Ragged edges, traces of bones and skin (if skinless), soft and mushy
Odor Ocean fresh, slight seaweed smell Strong “fi shy,” putrid, or ammonia smell
Shellfi sh
Live crabs and lobster
Legs move when touched; lobster tail curls under when lobster is lifted, solid weight, hard shells
No movement; lobster tail hangs limp; lightweight for size, excessively soft shell (except soft-shell blue crab)
Live clams,
mussels, oysters, scallops
Shells tightly closed or close when tapped; shells clean, unbroken and moist; beards still on mussels; fresh scent.
Gaping shells, don’t close when tapped; broken, dirty or dried-out shells; strong fi shy odor
Shucked clams,
mussels, oysters, scallops
Plump meats; clear liquid, no shell particles or grit; liquid less than 10 percent of volume; clear ocean smell; scallops hold their shape
Meats dried out, shriveled or discoloured; excessive or cloudy liquid; shell particles and grit; sour odor
Fresh shrimp
Firm meat and no vein if P&D; translucent, moist shell; fi rm to touch; mild odor
Black spots on shell; dull, dry shells; soft fl esh and traces of vein (if P&D); strong iodine odor
Surimi seafood
Snow-white or off-white meat; texture appropriate to species being imitated; fi rm, free of impurities; high proportion of natural fi sh ingredient; fresh scent
Red colouring bleeding into white meat; mushy or overtly fi rm texture; impurities in meat; excessive liquid in package; sour or fermented odor
Frozen Seafood
Flesh is solidly frozen and glossy. When thawed, should meet same criteria as fresh
Partially thawed; white or dark spots on fl esh; ice crystals or freezer burn on fl esh; dry papery edges; discolouration; tough when cooked
SEAFOOD Quality Guide7 | Q
uality
Gu
ide
Seasonality CHART8
| Se
aso
nal
ity
Ch
art
SPECIES COUNTRY OF ORIGIN JAN. FEB. MAR. APR. MAY JUNE JULY AUG. SEP. OCT. NOV. DEC.
Cod
Loins-Atlantic L H H H L L L
Loins-Pacifi c L L H H H L L L L L L L
Fillets-Alaska H H H H L
Fillets-Iceland H H H H
Haddock Canada, U.S. H H H H H
Dungeness Crab Alaska H H H
King Crab Alaska, Russia L L H H H
Snow CrabCanada H H H L
Alaska H
Canned Crab Thailand H L L L L L L L H H
Lobster
Canada, U.S. H H L H H H H
Brazil L L H H H H H L
S. Africa
W. Australia H H H H H L L
Mahi Mahi Ecuador H H L L
Ocean Perch Canada, China H H H
Orange Roughy New Zealand, Australia H H H H
Perch-Walleye Canada L H L H H L L
Whitefi sh Canada, U.S. H H L L H
PollockChina H H L L L
Alaska H H L H L
Wild Salmon Canada, U.S. H H H H H H H
Farmed Salmon Canada, U.S.
Sea Scallops U.S. L L H H H H H L L
Bay Scallops China H H
Shrimp
Tiger-Asia H H H
Whites-Gulf L L L H L L H H H H L
Whites-Farmed L H H H H
Peeled & Deveiened Gulf L L H H H H H
Peeled Undeveiened Gulf L H L L H H H L
Swai Fillets Vietnam H H H H H H H H H
Tilapia China L L H H H L L
Zander-Pike/Perch Estonia, Turkey L L L H H H H H
H = High Fishing Season L = Low-Moderate Fishing Season = Average Ongoing Fishing
Arctic CharArctic char is both a freshwater and saltwater fi sh native to cold, deep northern waters. It is a member of the trout and salmon family, and it physically resembles the salmon. The meat is moderately fi rm but has a fi ner fl ake than either a salmon or trout, with high oil content.
Flavour & Texture
Moderate fl avour similar to salmon
Moderately fi rm texture
Preparation Tips
Arctic char’s fl avour appeals to people who enjoy trout but fi nd salmon too strongly fl avoured. In general, cook char as you would trout. Fillets and steaks can be broiled or cooked on the grill, while whole fi sh can be baked or poached.
BarramundiBarramundi is fi nding a place at high-end restaurants and mid-scale retailers, where its versatility and eco-friendly reputation has earned a following. A member of the sea bass family, barramundi has been favourably compared to striped bass, red snapper, grouper and other premium white fi sh.
Flavour & Texture
Sweet, buttery taste
Firm, moist texture
Preparation Tips
Barramundi is a versatile fi sh with high oil content to keep it moist while cooking. The sweet, mild fl avour lends itself to a wide range of sauces and spices.
Fin FISH9 | Fin
Fish
BasaThese freshwater fi sh are farmed in Vietnam, using open-water ponds or cages, and are similar in character to catfi sh. The meat of basa is white to off-white with a tender fl ake, typically sold in fi llet form.
Flavour & Texture
Sweet, mild taste
Light, fl aky texture
Preparation Tips
Basa is a versatile fi sh whose fl esh is mild enough to take on other fl avours and remains moist during cooking. Bake, broil or fry.
Blue MarlinKnown as a blue-water fi sh, since it spends most of its life at sea, the blue marlin is found in temperate and tropical waters worldwide. Blue Marlin has a mildly pronounced fl avour with a very fi rm, almost steak-like texture. Raw marlin fl esh varies but is generally a light golden-orange when raw. It turns off-white when cooked, somewhat lighter than swordfi sh.
Flavour & Texture
Rich, full fl avour
Firm, meaty texture similar to swordfi sh
Preparation Tips
Marlin steaks are ideal for simple, high-heat cooking methods such as grilling or broiling. The rich taste can be savoured with plain seasonings or a squeeze of lime, and it also holds its own with more boldly fl avoured sauces.
10 |
Fin
Fis
h
Fin FISH, cont.
Catfi shEasily recognized by the whiskers around their mouth—really called barbells—catfi sh are long, round fi sh without scales. The meat of fresh catfi sh is white to off-white with pinkish hues, an iridescent sheen and noticeable translucence. Cooked catfi sh is more dense than the meat of other similar whitefi sh and will not be quite as fl aky.
Flavour & Texture
Moist, sweet mild fl avour
Firm fl esh with less fl ake than other whitefi sh
Preparation Tips
The mild fl avour and unique texture makes Catfi sh very versatile in cooking, from the traditional southern-fried method to more complex recipes, with sauces and seasonings. Catfi sh is often compared to chicken for its versatility.
CodFor the average cod eater, the differences between Atlantic and Pacifi c cod are slight. Both are fi shed in chilly, northern waters and Pacifi c cod contains a bit more moisture than Atlantic cod. This fi sh is commonly sold as skinless, boneless fi llets or portions.
Flavour & Texture
Slightly sweet fl avour
Lean and fl aky with a fi rm texture
Preparation Tips
It can be roasted, poached, steamed, sautéed, or deep-fried for fi sh and chips.
its versatility.
Cod
Atlantic Cod
Pacifi c Cod
11 | Fin Fish
Fin FISH, cont.
Flounder/SoleAlso known as fl uke, this ocean fl atfi sh has a fi ne, tender and fi rm texture with a sweet, delicate fl avour. Raw fl ounder ranges from tan to pinkish to snow white, but cooked meat of all species is pure white, lean and boneless.
Flavour & Texture
Sweet and subtle mild fl avour
Firm texture
Preparation Tips
Try to avoid sauces or herbs that might overpower the delicate taste of fl ounder. The best cooking methods require minimal handling of the fi sh to help preserve moisture, such as poaching, sautéing, and steaming.
GrouperGrouper belongs to one the largest fi sh families (over 400 species) in the sea—the sea bass family—and is found in the Gulf of Mexico and the Atlantic. Grouper is a lean, moist fi sh with a distinctive yet mild fl avour, large fl akes and a fi rm texture. Its skin has a strong fl avour and should be removed prior to cooking.
Flavour & Texture
Mild, with a distinctly sweet taste
Moist and fi rm
Preparation Tips
Grouper meat cooks up very fi rm, with big fl akes and holds its moisture better than many other fi sh. It’s best poached, sautéed, or fried.
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Fin
Fis
h
Fin FISH, cont.
HaddockHarvested from the North Atlantic, haddock belongs to the same family as cod. The meat of haddock is lean and white; it is less fi rm than cod and fl akes beautifully when cooked. Haddock is thought to be better-tasting than cod, and it’s also more scarce, making it a more expensive fi sh.
Flavour & Texture
Delicate, slightly sweet taste
Firm and tender
Preparation Tips
The same recipes that work for cod are good for haddock. Smaller haddock fi llets are easily sautéed, while all haddock is good in soups and stews.
HakeHake are abundant but less widely known members of the cod and haddock family. The fi llets are smaller than cod, but have a similar colour and texture.
Flavour & Texture
Mild tasting, even a bit sweet
Soft fl esh with less fl ake than cod
Preparation Tips
Hake can be substituted for many dishes calling for Pollock or cod and is often used for fi sh sticks or cakes. It can be baked, broiled, or fried.
13 | Fin Fish
Fin FISH, cont.
HalibutHalibut is a versatile fi sh that lends itself to many cooking applications. Alaskan or Pacifi c halibut is the largest of all fl atfi sh. Most are caught with longlines in Alaska and British Columbia.
Flavour & Texture
Subtle fl avour
Moist and meaty taste
Preparation Tips
Cooked halibut will be a snow-white meat that is fl aky and tender, but yet fi rm. Halibut is another very versatile fi sh to cook. The dense, meaty fl esh holds up well to many different cooking methods, including baking, broiling, and grilling.
Halibut
MackerelAlso known as king fi sh, mackerel has a rich, soft, and fl aky texture. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder fl avour. The raw fi sh looks grayish and oily but fi rms up and becomes off-white to beige when cooked.
Flavour & Texture
Rich, pronounced fl avour
Soft, fl aky, and moist texture
Preparation Tips
Mackerel is rich in omega-3 and its high oil content makes it ideal when grilled, broiled, or baked.
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Fin FISH, cont.
Mahi-MahiMahi-mahi may be known as dolphin fi sh or dorado. It is a lean, fairly fi rm meat with a sweet and mild to moderate fl avour, very similar to swordfi sh. The dark portions you may fi nd on a fi llet can be trimmed away to produce a much milder fl avour.
Flavour & Texture
Mild to moderate fl avour
Medium to fi rm texture
Preparation Tips
Mahi-mahi performs well on the grill. It has a thick skin that should be removed before cooking. Raw mahi-mahi fi llets will be pinkish to a grayish white, the cooked meat will be off-white with large, moist fl akes.
Monkfi shMonkfi sh has a mild, slightly sweet taste. The tail meat, the only part of the fi sh that is used, is fi rm, dense and boneless. Often compared to the texture of scallops or lobster meat, the uncooked meat is an off-white to pale gray colour that is covered with a bluish membrane. Make sure that you remove this membrane before cooking.
Flavour & Texture
Mild, sweet taste
Firm texture
Preparation Tips
Monkfi sh is highly versatile and can be served with a variety of marinades, seasonings, and sauces. Fresh monkfi sh tails have high moisture content and will shrink considerably when cooked. The fi rm texture will not fall apart on the grill or in chowders.
15 | Fin Fish
Fin FISH, cont.
Ocean PerchPerch is mild tasting yet a bit sweet, with a moderately fi rm texture. The meat is lean, moist, and fl aky. The fl esh is white, though not as light as cod, and turns opaque white when cooked.
Flavour & Texture
Mild fl avour
Firm, fl aky texture
Preparation Tips
The fi rm texture of ocean perch makes it suitable for soups, chowders, and stews, and its fl avour will hold up to a variety of sauces.
Pickerel/WalleyePickerel/walleye is widely regarded as the best-tasting freshwater fi sh. The largest member of the perch family, it is native to lakes and streams throughout Canada. Fine-fl aked walleye fi llets are prized for their thickness and succulent, sweet, mild fl avour. The fi sh has few bones, which adds to its popularity.
Flavour & Texture
Sweet, mild fl avour
Firm, fl aky texture
Preparation Tips
Walleye can be used in many applications, including baking, grilling, poaching, deep-frying, and used in chowder. Batter frying locks in the juiciness and is a popular method of preparing walleye.
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Fin FISH, cont.
Pike-PerchThe European pike-perch, or zander, is found in lakes and rivers of eastern, central, and western Europe. It is esteemed for its light, fi rm-but-tender meat with few bones and a delicate fl avour.
Flavour & Texture
Mild, delicate fl avour
Firm, tender texture
Preparation Tips
Similar in appearance and fl avour to walleye, pike-perch provides a fi rm white meat that fl akes nicely when cooked. It is often baked, fried, or grilled.
PollockAlaskan pollock is a member of the cod family and shares many of the same attributes. Some fi nd it more fl avourful than cod or haddock, perhaps because of its higher oil content. Cooked, the lean, moist meat is white and fi rm, with a nice fl ake.
Flavour & Texture
Delicate, mild fl avour
Flaky texture
Preparation Tips
While this versatile whitefi sh is commonly used in surimi and fried-fi llet sandwiches, it also can be broiled, sautéed, or steamed.
17 | Fin Fish
Fin FISH, cont.
Rose FishA bright red fi sh from North Atlantic waters, rose fi sh also is known as ocean perch. Rose fi sh is mild tasting yet a bit sweet, with a moderately fi rm texture. The meat is lean, moist and fl aky. The fl esh is white and turns opaque when cooked.
Flavour & Texture
Mild and sweet fl avour
Lean, most, moderately fi rm texture
Preparation Tips
The fi rm texture of rose fi sh makes it ideal for soups, chowders, and stews, and its fl avour will hold up to a variety of sauces.
Sablefi shSablefi sh, named for its black, almost furry skin, is also commonly called black cod, though it is not in the cod family. Due to its high fat content, Sablefi sh has a velvety texture with a mild but distinctive fl avour. The fl esh is white, with large, delicate fl akes.
Flavour & Texture
Rich, mild fl avour
Delicate, fl aky texture
Preparation Tips
Because it is so rich, sablefi sh can benefi t from marinades with ginger and soy sauce. The meat is excellent for grilling as it browns nicely and stays moist and tender. It also can be baked, broiled, or sautéed.
18 |
Fin
Fis
h
Fin FISH, cont.
Wild Salmon, SockeyeThe sockeye salmon species is wild-caught. Abundant in river systems in Alaska and British Columbia, sockeye salmon are best known for their short fi shing season, which only lasts a few weeks. Raw sockeye fl esh is dark red in colour.
Flavour & Texture
Distinctive rich fl avour
Firm texture
Preparation Tips
A light marinade and simple grilling treatment showcase the wonderful fl avour of sockeye. Perfect for grilling broiling, sautéing, steaming, and smoking.
Wild Salmon, CohoCoho salmon are found on both sides of the Pacifi c, from southern California to Alaska, and from Russia to Japan. Alaska dominates global harvests of wild coho salmon. The reddish-orange coho meat is moderately fatty and fl akes well.
Flavour & Texture
Delicate fl avour
Firm texture
Preparation Tips
Coho’s oil content makes it ideal for grilling. It’s also excellent for broiling, sautéing, poaching, and steaming.
Wild Salmon, KetaKeta salmon has lower oil content than the other wild salmon, which gives it a relatively mild fl avour. However, it’s the meatiest and fi rmest in texture of the wild species. The pinkish-orange fl esh of chum salmon is paler in colour than sockeye, coho, or Chinook, and it is fi rm and coarse.
Flavour & Texture
Mild fl avour
Firm, pink fl esh
Preparation Tips
Keta meat is good in casseroles and other dishes where colour is not a consideration. Because of its relatively low price, keta is often used in value-added items.
Wild Salmon, KingAlso known as Chinook, they are prized for their colour, high oil content, fi rm texture, and succulent fl esh.
Flavour & Texture
Succulent fl avour
Firm texture
Preparation Tips
Its high oil content makes it a prime candidate for grilling, broiling, sautéing, poaching, steaming, and smoking.
Wild Salmon, PinkA generally lean and mild-fl avoured fi sh, pink salmon meat is low in oil with small fl akes. As the name implies, this salmon’s fl esh is truly pink. The colour is paler than the meat of the other salmon species and lacks the orange tint. It also has softer meat than most salmon.
Flavour & Texture
Delicate fl avour
Tender texture, similar to trout
Preparation Tips
This fi sh is an economical choice for a variety of recipes, including chowders, sandwiches, pasta dishes, and casseroles.
19 | Fin Fish
Fin FISH, cont.
Sea BassSea bass has a high fat content, which gives it a rich, moist, tender fl avour profi le that melts in your mouth. It has white fl esh with large, tender fl akes. Sea bass are actually Patagonian toothfi sh and not a true bass.
Flavour & Texture
Medium, buttery fl avour
Moist and meaty texture
Preparation Tips
Sea bass is a wonderfully fl avoured fi sh with high oil content, which keeps it moist during cooking. It is commonly pan seared, but you can grill, poach, broil, or smoke it.
Sea BreamSea bream has fi rm white meat and is similar in taste and texture to bass. This high-valued species is prized in Mediterranean cooking. The rosy-coloured raw meat turns white when cooked.
Flavour & Texture
Rich, sweet fl avour
Firm, tender texture
Preparation Tips
These marine fi sh are generally lean, and coarse-grained. Sea bream is often grilled, poached, or deep fried.
Sea Bass
Sea Bream
Farmed Salmon, AtlanticWhile all other salmon species make their natural home in the Pacifi c, this species is the only salmon from Atlantic waters. Atlantic salmon are farmed in more than a dozen countries around the world – most notably Latin America, Europe, and North America.
Flavour & Texture
Rich, succulent fl avour
Firm texture
Preparation Tips
Salmon’s high oil content makes it perfect for grilling, broiling, sautéing, poaching, and steaming. The rich fl avour of this fi sh can be enhanced by seafood seasoning or marinade.
20 |
Fin
Fis
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Fin FISH, cont.
Red SnapperRed snapper is a lean, moist fi sh with a fi rm texture and a distinctive sweet, nutty fl avour. The semi-fi rm meat is pinkish, with yellow tones, in a raw state, turning somewhat lighter when cooked. The trademark skin is a deep red along the back, fading to a pinkish-red underside.
Flavour & Texture
A delicate fi sh with a sweet to mild taste
Firm, fl aky texture
Preparation Tips
Red snapper responds well to just about any cooking method. Steam or bake whole stuffi ng with herbs and spices.
Swordfi shThis popular saltwater fi sh is found in warm and tropical waters. Swordfi sh has a mildly sweet fl avour and a moist, meaty texture with moderately high fat content. The fl esh can range from white or ivory to pink or orange.
Flavour & Texture
Moist and fl avourful, with a slightly sweet fl avour
Firm, meaty texture
Preparation Tips
Any recipe that works for tuna will work well for swordfi sh. While swordfi sh traditionally is served baked with a slice of lemon, it also can be served as swordfi sh kebabs with dipping sauce. Swordfi sh is also good when broiled, baked, grilled, or steamed.
21 | Fin Fish
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TilapiaThe mild taste of tilapia is often compared to that of farm-raised catfi sh because of its somewhat bland taste. Raw meat is white to pinkish-white and may have a thin layer of darker muscle tissue just below the skin side of the fi llets. The cooked meat is white and lean with tender fl akes.
Flavour & Texture
Sweet, mild fl avour
Firm, fl aky texture
Preparation Tips
Tilapia’s lean, fl aky texture takes on the fl avour of its cooking method, seasonings and sauces, making it a chef’s favourite. The tilapia’s attractive skin— gold, red, or black and white—should be featured but not necessarily eaten, as it can have a bitter taste.
Trout, RainbowThis is a large family of fi sh typically found in clear, cool lakes and streams. Rainbow trout, known for the pinkish red stripe on its sides, is the most popular variety of the trout species.
Flavour & Texture
Mild, with a delicate nut-like fl avour
Tender, fl aky, and soft texture
Preparation Tips
Trout is moderately lean and can be prepared by frying, broiling, grilling, or baking. A little butter, lemon, and parsley are usually all that is needed to bring out the delicate fl avours of this fi sh.
Trout, SteelheadSteelhead trout are rainbow trout that spend part of their lives in the ocean. They look like rainbow trout but tend to be larger, averaging 8 to 9 pounds in weight. Steelhead trout meat is mild, with a delicate, nut-like fl avour. The fl esh is tender, fl aky, and soft.
Flavour & Texture
Mild fl avour, a cross between salmon and trout
Tender, fl aky texture
Preparation Tips
Steelhead trout is moderately lean and can be prepared by frying, broiling, grilling, or baking.
22 |
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Tuna, AlbacoreAlbacore tuna is the highest-grade, white meat canned tuna. In fact, it’s the only tuna meat allowed to be labeled white meat.
Flavour & Texture
Mild to medium fl avour profi le
Firm fl esh, with large fl akes
Preparation Tips
Albacore, like the other tunas, should appeal to meat lovers, especially those who like to grill. Albacore cooks quickly, and for maximum fl avour is best served rare.
Tuna, SkipjackSkipjack is most familiar as canned light, meat tuna. Good quality skipjack meat is deep red in colour. Smaller fi sh are lighter red in colour. It has the most pronounced taste of all of tunas.
Flavour & Texture
Rich fl avour
Firm texture
Preparation Tips
Skipjack tuna is used most often used in Asian recipes. Besides being eaten seared and raw in sushi and sashimi, it also is smoked and dried.
Tuna, Yellowfi nYellowfi n tuna has a mild, meaty fl avour, similar to swordfi sh. It’s more fl avourful than albacore, but leaner than bluefi n. The meat is bright red in its raw state but, when cooked, turns brown to grayish-tan, fi rm and moist, with large fl akes.
Flavour & Texture
Medium to mild fl avour
Meaty fi rm texture
Preparation Tips
Fresh yellowfi n tuna is a delicious fi sh that lends itself best to grilling or searing cooking applications.
23 | Fin Fish
Fin FISH, cont.
TurbotTurbot is a member of the fl ounder family and can be found on menus of white-tablecloth restaurants. It has a gleaming fl esh that retains its bright-white appearance when cooked. The meat has a large fl ake and an excellent mild fl avour. Like all fl atfi sh, a turbot yields four fi llets with meatier back fi llets than belly portions.
Flavour & Texture
Delicate fl avour
Firm, large fl aky texture
Preparation Tips
Turbot is good baked whole; the bones add fl avour. Fillets can be overcooked in dry heat; steaming, poaching, and pan-frying are preferable to grilling.
Whitefi shRelated to salmon and trout, whitefi sh has pure-white meat and is considered one of the best-eating freshwater fi sh. The fl avour is more like salmon than trout. Because the fi sh lives in icy northern lakes, the meat has a high fat content, making it an excellent candidate for smoking.
Flavour & Texture
Mild fl avour
Medium-fi rm texture, with a large fl ake
Preparation Tips
Because of its high oil content, whitefi sh is suitable for baking, frying, grilling, broiling, and poaching. It also can be used in seafood chowders since the meat is solid and holds together well.
Fin FISH, cont.24
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in F
ish
ClamsHard-shell clams are the connoisseur’s choice for raw, half-shell clams. They are mild-fl avoured, sweet and briny. Cooked hard-shells are soft, juicy, and mild. Raw meat should be tender-crisp and plump, ranging in colour from ivory to golden yellow, with some dark areas. Cooked meat is pale, pinkish-white.
Flavour & Texture
Mild, sweet fl avour
Soft, crisp texture
Preparation Tips
Clams can be served raw on the half-shell, fried or steamed, or in soup.
Blue CrabMeat of the blue crab has a rich, sweet, succulent, and buttery fl avour. The body meat is delicately fl avoured, while claw meat is nutty.
Flavour & Texture
Sweet, mild fl avour
Delicate texture
Blue CrabMeat of the blue crab has a rich, sweet, succulent, and buttery fl avour. The body meat is delicately fl avoured, while claw meat is nutty.
Flavour & Texture
Sweet, mild fl avour
Delicate texture
Canned Crab Meat from Blue CrabLocation Meat Type/Label Description Best Uses
Jumbo LumpFrom the two largest muscles of the swimming fi ns. Large lumps
Sautés
Crab Cocktail
Backfi nIn pieces; may be jumbo lump or special grade.
Sautés
Crab cakes
Cold salads
Stuffi ng
Crab toppings
SpecialFlakes of meat from the crab’s body; smaller
Crab cakes
Stuffed items
Salads
ClawMeat from the crab’s claws and from swimming fi ns
Crab fritters
Crab salads
Crab cakes
Claw FingersMeat taken from the ends or tips of the claws; part of shell may be removed
Hors d’oeuvres
Crab cocktail
Sautés
Shell FISH25 | Sh
ell Fish
Dungeness CrabA world standard for premium crab, they are sweet, fl avourful, and semi-nutty. Some compare the crab’s meat to that of a Maine lobster, but more tender. Live Dungeness crabs are purplish-brown in colour. When cooked, the shell turns bright orange. The cooked meat is opaque white.
Flavour & Texture
Distinctive, sweet fl avour
Tender, fl aky white meat
Preparation Tips
Great in salads, sandwiches and pastas.
King CrabUnmatched in size, quality and appearance, this is the largest and most sought-after of the Alaskan crab species.
Flavour & Texture
Sweet, rich fl avour
Tender texture
Preparation Tips
They are extremely versatile, and can be used in a variety of recipes.
Dungeness CrabA world standard for premium crab, they are sweet, fl avourful, and semi-nutty. Some compare the crab’s meat to that of a Maine lobster, but more tender. Live Dungeness crabs are purplish-brown in colour. When cooked, the shell turns bright orange. The cooked meat is opaque white.
Flavour & Texture
Distinctive, sweet fl avour
Tender, fl aky white meat
King CrabUnmatched in size, quality and appearance, this is the largest and most sought-after of the Alaskan crab species.
Flavour & Texture
Sweet, rich fl avour
Tender texture
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Soft-Shell CrabThe soft-shell crab is the blue crab in its molted state. The molting process means an abundant supply of soft crabs from late spring to early fall, with May through September ranking as the most productive months.
Flavour & Texture
Sweet, mild fl avour
Delicate texture
Preparation Tips
Soft-shell crabs are a delectable treat, whether fried, broiled, or grilled.
Snow CrabSnow crab is named for its sweet, delicate, snow-white meat. Its texture ranges from tender fi bers of the shoulder meat to fi rmer fi bers of the claw meat.
Flavour & Texture
Sweet, delicate fl avour
Snowy white meat
Preparation Tips
Snow crabs are extremely versatile for use in a variety of applications. To warm them, just steam, sauté, broil, or grill.
Snow CrabSnow crab is named for its sweet, delicate, snow-white meat. Its texture ranges from tender fi bers of the shoulder meat to fi rmer fi bers of the claw meat.
Flavour & Texture
Sweet, delicate fl avour
Snowy white meat
27 | Shell Fish
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Stone CrabStone crab claws are smooth and rounded. The shells turn bright orange when cooked; the tips remain black. Raw meat is grayish; cooked is white. The meat resembles lobster in appearance.
Flavour & Texture
Sweet, mild fl avour; a cross between crab and lobster.
Firm texture
Preparation Tip
Boiling is the best way to prepare stone crab. The rich meat needs only simple treatment. Crack the hard shells with a lobster cracker and serve cold with hot, melted butter and a squeeze of lemon.
LobsterThe meatiest part of the animal is the tail, though claws, knuckles, body, and small walking legs offer meat, too. All lobster shells turn bright red when cooked and the meat is white with red tinges.
Flavour & Texture
Sweet, delicate fl avour
Firm texture
Preparation Tips
Steaming is said to not toughen the meat, while boiling seals in the fl avour from the lobster. They can also be baked or grilled.
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l Fi
sh
OysterAll the soft parts of an oyster are edible, and oysters are often served on the half-shell—presented without their top shell to preserve the delicious juice that collects in the bottom shell.
Flavour & Texture
Sweet fl avour
Firm, meaty texture
Preparation Tips
Oysters are ideal raw, baked, fried, grilled, roasted, and steamed. With any cooking method, cook just until the meat plumps or the mantle curls.
MusselsMussels should look and smell fresh and have tightly closed shells. Mussel meats, which range from white to orange, are plump and tender, but less soft than clams.
Flavour & Texture
Mild, sweet fl avour
Tender texture
Preparation Tips
Mussels are best steamed in water, wine, or cream broth seasoned with herbs and garlic. They are also great in seafood soups or stews.
ScallopsSea scallops are dredged year-round from Labrador to New Jersey. Since sea scallops die out of water, they are always shucked at sea and kept on ice, if not frozen aboard.
Flavour & Texture
Sweet, buttery fl avour
Melt-in-your-mouth texture
Preparation Tips
Delicious when prepared in a variety of methods: grilled, sautéed, pan-seared, or roasted.
Shell FISH, cont.29 | Sh
ell Fish
Shrimp Species Comparison
Black Tiger White Coldwater–Pink Brown Freshwater Gulf
Scientifi c Name
Panaeus mondon
Penaeus vannamei, P. stylirostris, or P. occidentails
Pandalus borealis
Panaeus aztecus
Macrobrachium rosenbergii
Penaeus setiferus, Penaeus aztecus, Penaeus duorarum
Global Supply
VietnamIndiaIndonesiaThailandBangladeshMalaysia
ThailandChinaIndonesiaEcuadorMexicoVenezuelaHonduras
CanadaDenmarkEstoniaFaroe IslandsGreenlandIcelandNorwayRussiaUnited States
United StatesMexico
BangladeshChinaIndiaTaiwanThailand
United States
Farmed or Wild Farmed Farmed and Wild Wild Wild Farmed Wild
Seasonal Availability
Year-round September–February April–August July–December April–October October–April
Size range per pound
4–50/lb. 10–90/lb. 120–500/lb. 10–200/lb. 6–12/lb. 10–200/lb.
Shell Colour: Raw
Blue, brownish-green
White, bluish-gray, tan
Pink Brown, olive green
Orange, greenish-blue
White, bluish gray,tan, brown, olive green
Flesh Colour: Cooked
Deep reddish-orange
Pinkish-orange Pink Pinkish-orange Pale pink Pinkish-orange
Flavour Light Light–medium Medium Medium–full Light Full
Texture Moderately fi rm Moderately fi rm Firm Firm Moderate Moderate
Forms
HLSOEZ PeelP&D Tail-onP&D Tail-off
HLSO P&D Tail-off HLSOP&D Tail-onP&D Tail-offPUD
EZ PeelButterfl yShell-on
HLSOP&D Tail-on P&D Tail-offPUD
Pack TypesIQFBlock
Block IQF IQFBlock
IQF IQFBlock
P&D Tail-offPUD
IQFBlock
30 |
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Shrimp, Black TigerFarmed black tiger shrimp have a mild, almost bland fl avour compared to the pronounced taste of ocean-harvested Gulf shrimp. Cooked tiger shrimp meat also is softer than that of other shrimp species. Tiger shrimp have gray to black stripes on gray or bluish shells and associated stripes on the peeled meat.
Flavour & Texture
Mild fl avour
Firm texture
Preparation Tips
Shrimp is one of the easiest shellfi sh to cook; grill, broil, or sauté.
Shrimp, WhiteWhite shrimp are prized for their large size, tender texture, and mild fl avour. They are great for shrimp boils, barbecue shrimp, and other preparations, where they can soak in the fl avours of the dish, and their texture really stands out.
Flavour & Texture
Sweet, mild fl avour
Firm texture
Preparation Tips
Simmer in beer, add to scampi, or serve cold as shrimp cocktail.
Shrimp, Black Tiger
SquidEdible parts of the squid include the arms (tentacles), the mantle (tube), and the fi ns (wings). The body is covered with a thin skin that may be removed before cooking. Fresh or thawed squid should be moist, shiny and ivory coloured.
Flavour & Texture
Mild, sweet fl avour
Firm, yet tender texture
Preparation Tips
The secret to tender squid is to cook it either quickly or for around 30 minutes. Rings can be battered and fried; mantles can be stuffed and baked in a sauce.
SquidEdible parts of the squid include the arms (tentacles), the mantle (tube), and the fi ns (wings). The body is covered with a thin skin that may be removed before cooking. Fresh or thawed squid should be moist, shiny and ivory coloured.
Flavour & Texture
Mild, sweet fl avour
Firm, yet tender texture
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ell Fish
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