A B C D E F G H I J K L M N O P Q R S T V W

Terms in Meat, Seafood & Fish

selected terms: 227 page 1 of 12
Abalone
A univalve mollusc also known as Ormer or Sea Ear, which can be found along the coasts of California, Mexico, Japan and rarely on Europe. The edible portion is the " adductor More…
Abalone
A univalve mollusc also known as Ormer or Sea Ear, which can be found along the coasts of California, Mexico, Japan and rarely on Europe. The edible portion is the "adductor More…
Ahi
A type of tuna that can reach about 300 pounds in weight. They feature a pale pink flesh that is relatively mild. Also called " Yellowfin tuna." More…
Aida
A way of serving flatfish fillets similar to florentine but with the addition of paprika to mornay sauce and spinach.
Aku
This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish " Katsuo."
Akule
This marine fish, found near Hawaii, is normally served salted and dried. Also known as " Bigeye Scad."
Alaskan Cod
This saltwater fish, which is not a true cod, has a soft textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Also called " More…
Albacore
A highly prized, mild-flavored tuna that weighs between 10 and 60 pounds. This high-fat fish is the only tuna that can honestly be called " white." It is the most More…
Alewife
One of the most popular members of the herring family, the alewife is anadromous (it spawns in fresh water). This fish provides high-fat flesh with a fine, soft, texture. More…
Alligator
A large aquatic reptile that grows up to 19 feet in length. The meat is generally only available in its native regions--Louisiana and the Gulf States. Alligators feature meat ranging More…
Amberjack
A lean, mild fish found along the South Atlantic coast. Difficult to find in markets; usually sold whole.
Anchovy
There are many species of small, silvery fish known as " anchovies," but the true anchovy comes from the Mediterranean and southern European coastlines. Anchovy is More…
Angler Fish
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as " poor man's lobster." Also called More…
Arctic Bonito
This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish " katsuo" and the Hawaiians call it " More…
Arctic Char
The Arctic char is distributed throughout the polar regions and is the most northerly distributed of char, it is often sold smoked and is now becoming commonly found on restaurant More…
Awa
An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use Awa for making fish cakes and sashimi. Also called " Milkfish." More…
Bacalao
Most salt cod comes from Norway. When choosing look for white flesh and black skin - yellowing flesh denotes age. To use the fish needs to be soaked for 24-48 hours, frequently changing More…
Barracuda
A pike-like sea fish with long pointed jaws filled with razor-sharp teeth. It is a firm-textured fish with moderate fat content. The type most commonly found in the U.S. is the Pacific More…
Barramundi
(Lates calcarifer) Found in coastal waters, estuaries and lagoons, in clear to turbid water . A diadromous fish, inhabiting rivers before returning to the estuaries to spawn. A protandrous More…
Bass
Also known as sea perch, bass is a term that refers to numerous and often unrelated freshwater and saltwater fish. True basses include groupers, black sea bass, and the striped bass. More…
Meat, Seafood & Fish Culinary Expressionz Glossary
© 2008 Nik D FeedbackLogin | XHTML | CSS Powered by Glossword 1.8.11