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6 Common Saltwater Fish and Shellfish

6 Common Saltwater Fish and Shellfish

Let these common types of fish and shellfish be the stars of tonight's dinner. Low-fat, fast-cooking, and super healthy, you can’t go wrong once you brush up on your seafood IQ.

Guide to Fish and Shellfish

Make lunch or dinner with something from the sea: Fish and shellfish cook quickly and are perfect for quick weeknight meals or a gourmet feast. As a lean source of protein, they provide all sorts of health benefits, including heart-healthy omega-3 fatty acids. These are common types of seafood you may find in the market. Our Types of Fish Guide can help with finding many other varieties of fish. Here’s a guide to finding and preparing these 6 common types of fish and shellfish.

Pacific Salmon

Choose wild Pacific salmon, especially Alaskan salmon, if you are concerned about sustainability. Alaskan salmon populations and fisheries are very well managed. Salmon’s high fat content keeps it moist even when slightly overcooked—so it’s a perfect option for the intense heat of the grill. To add variety to your normal grill regimen, try grilling on a cedar plank. This gives salmon a smoky taste, like in this recipe.

Crab

Many recipes call for lump crabmeat. When buying crabmeat, the meat should have a white or creamy color; skip meat that looks gray or blue. Smell the meat, as you would any seafood. Quality crabmeat should smell like the ocean, and the texture should feel firm and moist. Be sure to remove pieces of shell before using crabmeat in recipes. Try working crabmeat into this delicious recipe, which combines tender crab with wholesome cornbread.

Shrimp

Finding sustainable shrimp is tricky: Wild shrimp are often caught with damaging trawling gear, and farmed shrimp can be tainted. One standard for sustainable shrimp is set by the Marine Stewardship Council— look for the Council’s

Scallops

Poor-quality scallops are often treated with a saline solution; they’ll look uniformly white and wet. Instead, look for a fishmonger offering “dry-packed” scallops. These haven’t been treated and will vary in color from creamy to light orange. Before cooking, be sure to remove the small muscle from the side of the scallop if it’s still attached, and pat the scallops dry. Try them in the delicious recipe below.

Mussels

Mussels are relatively inexpensive, and they’re also environmentally friendly. Because farmed mussels are grown suspended in water, there is no dredging the ocean floor to harvest them. To make sure mussels are alive, tap them to see if their shells close. Toss any mussels that do not close. Mussels cook quickly and can be steamed, smoked, grilled, and baked. Steamed mussels are easy and it's fun to experiment with the broth. Combining coconut and basil is delicious, like in this recipe.

Lobster

Succulent lobster is available year-round and is least expensive during summer and early autumn. A live lobster should curl its tail under its body when picked up. Cook the lobster as soon as possible after purchasing. You may store it in the refrigerator for a few hours in a cardboard box or paper bag covered with wet newspaper. The lobster should still be alive when you begin to cook it; some cooks kill the lobster immediately before cooking. Try roasting and serving with a delicious dipping sauce, like this ginger sauce in the following recipe.


Managing Shellfish and Fish Allergies

There is no cure for allergies to fish or shellfish, so people who develop allergies to seafood must avoid even small traces of the foods that cause them to react.

It’s crucial that people with an allergy to seafood carry epinephrine with them at all times. (As well as other medications their allergists may recommend, such as asthma inhalers and antihistamines).

It’s also important to remember that epinephrine is considered an emergency measure – not a treatment – so people should avoid taking unnecessary risks. But with a few simple precautions, people with allergies to seafood should be able to lead full, normal lives.

What’s Safe?

It’s possible to be allergic to just one or two forms of fish or shellfish – for example, some people can eat lobster but not scallops, while others can eat cod but not salmon. However, there commonly a high level of cross-reactivity within the food groups, so many people need to avoid either fish or shellfish in all their forms. Work with your allergist to understand your own seafood allergy or allergies.

It is important to note, however, that the key allergens in fish and shellfish are completely unrelated, so even if you are allergic to shellfish, finned fish might be just fine. (There are people who are allergic to both fish and shellfish, but this is not common.) Again, do discuss your condition with your allergist.

Accepting the Allergy

Many people with seafood allergies develop them later in life, which can be tricky, because they may be accustomed to eating without restrictions. “But I’ve never had a problem with seafood,” is a common refrain, so sometimes people take unnecessary risks and try to eat the food that has caused them to react. But once you have a seafood allergy, it’s very important to avoid the allergen altogether. Although you might have a relatively mild reaction (e.g. hives or swelling) on one occasion, a severe or even life-threatening reaction can occur on subsequent exposure.

Know What You’re Eating

Seafood comes in many different forms. Shellfish can include mollusks, with a two-part shell, such as clams, mussels, and oysters. Shellfish also refers to crustaceans such as shrimp, prawns, lobster, crabs and crayfish. Other forms include squid (the main ingredient in calamari), octopus, periwinkle, limpets, abalone, cockles, quahogs, snails (or “escargot”), langoustines and sea urchins. The most common shellfish allergy is to shrimp.

There are many different types of fish, including anchovies, bass, bluefish, catfish, char, chub, cod, eel, flounder, grouper, haddock, hake, halibut, herring, mackerel, mahi-mahi, marlin, monkfish, perch, pickerel, pike, pollock, rockfish, salmon, sardines, shark, smelt, snapper, sole, sturgeon, swordfish, trout, tuna, turbot, whitefish and more.

It is very important that you understand the different names of the food you are allergic to, and carefully read all food labels so you can avoid them.

One thing to be cautious of with seafood allergies: imported foods. Not all countries have the stringent labeling requirements of the United States, Canada and the European Union. Don’t take chances if you suspect fish or shellfish could be ingredients of an import.

Hidden Sources of Seafood

While by law fish and shellfish must be labeled on packaged foods, it is important to read those labels, since seafood can turn up in unexpected places. Examples include: some brands of Worcestershire sauce, salad dressings, sauces, sushi, scampi, gumbo, jambalaya, bouillabaisse, spring rolls, chowder and some types of pizza. Asian foods commonly have fish and shellfish in their ingredients, so make sure to be extra careful when reading labels, and be mindful that cross-contact can occur in processing.

Be aware that most “imitation seafood” actually contains seafood – for example, imitation crab often contains crab – so don’t assume the product is safe, and carefully read all ingredients.

Some of the most common hidden sources of seafood are not in human food. These include plant fertilizers, fish food, lip balm, skin exfoliating products, and in pet foods. If you’re not sure of the ingredients, contact the manufacturer.

Because many types of shellfish are rich in iodine, some shellfish-allergic people believe that they must avoid iodine – a common ingredient in everything from table salt to X-ray dyes. This is incorrect: the allergen in shellfish is in the flesh of the food, and not in the iodine, so iodine should be safe to consume. (Some people cannot tolerate iodine, but this is a separate issue.)

Carrageenan is made from a marine algae, not fish or shellfish, and so is considered safe for people with fish and shellfish allergies.

Watch Out for Supplements

One of the main hidden sources of seafood is omega-3 supplements, which are often made from ingredients such as cod liver oil and other fish oils. Many of these products are safe for seafood-allergic people to consume, because the oils are so highly refined that they have no allergic proteins left in them.

Another supplement called glucosamine, which is often used to treat arthritis, is made from the shells of crustaceans. Recent studies have shown that because the shells contain no shellfish proteins, the supplement are usually considered safe for people with shellfish allergies. However, there have been reports of reactions to glucosamine in shellfish-allergic people, so you may want to stick with the vegetarian forms of glucosamine, which contain no seafood at all.

Just make sure to check with your allergist, and with the manufacturer of the product, before trying any supplements.

Dining and Seafood

Seafood can be especially difficult to avoid in a restaurant setting. For those with fish or shellfish allergies, most seafood restaurants should be avoided altogether. Chinese, Japanese, Vietnamese, Korean and Thai restaurants can be especially heavy on fish and shellfish, so it’s important to look at the menu and speak to someone at the restaurant before choosing to eat there.

Some people with severe allergies to fish or shellfish may even react to proteins in the air from cooking seafood. So being in a seafood restaurant, especially if you are seated in close proximity to the source of cooking or steaming, can lead to symptoms.

Once you find a restaurant that isn’t seafood-heavy, call ahead and ask the manager or chef about menu items and how they handle pans and the grill to avoid cross-contact. If you don’t get solid answers, or the establishment can’t accommodate you, move on to a different restaurant.

When you arrive at the restaurant, tell your server about your allergy and discuss menu items that will be safe. If you don’t feel he or she is able to answer your questions properly, ask to speak to the chef or the manager. If you’re still unsure, head for the door, or stick with a beverage.

Seafood Cross-Contact

It’s important to make sure the food you’re allergic to doesn’t come in contact with the food you are eating. Cross-contact is a particular problem in restaurants, where pans and utensils may be shared. Make sure your server and the kitchen staff understand that even trace amounts of seafood may be a problem for you.

At a pub serving many deep-fried foods, ask if the deep fryer is shellfish-free. (Often it isn’t.) For example, if you have a shrimp allergy, don’t order those deep-fried zucchini sticks if they’re cooked in the same deep fryer oil as the popcorn shrimp.

Call the Manufacturer

If you’re unsure about whether a particular product contains seafood, contact the manufacturer by email or phone. Most companies are accustomed to getting product inquiries from the public and are happy to help. If they can’t give you clear answers, try a different product instead.

School and Fish or Shellfish

Although more common in adults, children can have seafood allergy as well. For a parent of a child with seafood allergies, it’s important to communicate clearly with your child’s teacher and the principal, and to create an anaphylaxis emergency care plan (also called a food allergy action plan) to protect your child.

Look into federal 504 Plans as well as local school board policy and your state (or provincial in Canada) food allergy laws where they exist. Such a plan should ensure that, in addition to the school nurse, the main teacher is trained on the food allergy symptoms, and the allergy emergency protocols.

Be sure your allergic child knows not to share food with peers and not to take food from anyone, including the teacher, unless you’ve said it’s OK.

An Adult Plan

Adults too require an emergency plan with seafood allergies. Have your epinephrine auto-injectors and other medication on hand, and make sure that your loved ones know how to administer the auto-injector. And don’t forget to wear a medical ID bracelet or necklace.

Make it your rule – no epinephrine auto-injector means no food and if your child is allergic, make sure this rule is one he or she takes seriously.

Inform your close friends, loved ones and colleagues about your allergy, and don’t be shy about asking for what you need in order to be safe. Sometimes people don’t fully understand food allergies – and they may have a lot of questions. But before long, they’ll get the picture.

Live Well!

Don’t let your seafood allergies take over your life. With the necessary precaution, vigilance and a little extra planning, the vast majority of allergic people can live full, normal, healthy lives.


6 Common Saltwater Fish and Shellfish - Recipes

Louisiana’s coastal waters are home to hundreds of different species of fish (also known as finfish by LDWF). Our state ranks 2nd in the harvest of finfish in the United States (by volume, including menhaden). Eleven million pounds of saltwater finfish were landed by commercial fishermen in Louisiana in 2016, with a dockside value of $26.5 million (not including menhaden).

Fish is very perishable, and should be kept under refrigeration until ready to eat.

How to Store your Fish

Refrigeration: Before refrigerating a fish, wash it in cold water and dry it with a clean cloth or paper towel. Wrap it with aluminum foil or plastic wrap to further prevent air exposure and place on ice or in the refrigerator. Can usually be stored for up to 2 days.

Freezing: Fish that is frozen can last upwards of 12 months depending on how it was prepared. Once the fish is cleaned it can be placed in a plastic freezer bag with as much air as possible removed. You can also freeze the fish into a block of ice with only enough water to cover the fish. The ice block will prevent air from reaching the flesh of the fish.

Learn more about the main species of fish that we love to eat, not just here in Louisiana but across the country click on a tab below.

Black Drum

Black drum, Pogonias cromis, is a commonly fished commercial species in Louisiana. Found throughout the Gulf, these fish are black or reddish-gray in color. Juveniles have vertical bars along the sides of their bodies that fade as they grow. The adults are commonly found on oyster reefs due to the powerful nature of their jaws and rounded teeth. This is the largest species within the drum family, potentially growing to over 100 lbs.

Black drum spawn between January and April, and are caught commercially year round.

Eating and Buying Black Drum

Once considered a ‘trash’ fish, black drum is making a comeback in restaurants across south Louisiana. While many prefer other types of fish, smaller black drum, when properly prepared and cleaned are an excellent choice. During the colder months, fish caught tend to be fattier and in better condition than when caught in warmer months (post-spawning).

Skin your drum, don’t just scale it. The skin is what gives this fish its “fishy taste”. The larger the drum, the coarser the flesh more comparable with chicken.

Red Snapper

Red Snapper, Lutjanus campechanus, is a very common fish within the Gulf of Mexico. They are rosy-red in color, fading from darker red to lighter red from top to bottom. They also have a red eye.

Smaller red snapper tend to migrate towards any sort of bottom relief or obstruction. As they get larger, they start to spend more time on more open bottom habitats. They mostly eat smaller fish including pipefish, snake eels, and anchovies with a secondary diet of king shrimp and sea lice.

Spawning occurs from late May to early October, peaking from June to August. Typically the most spawning occurs early in the evening. A prized fish by fishermen across the coast, NOAA Fisheries has placed significant constraints on the amount of fish that may be caught each year due to concerns of overfishing. Commercially, red snapper may only be caught by fishermen who have an IFQ (individual fishing quota) from NOAA Fisheries. They are allotted a certain number of pounds of fish, and may only catch that amount. Recreationally, the state is working toward state management of the resource—in 2018 Louisiana was allocated a certain number of pounds that recreational and charter for-hire fishermen could catch during the summer.

Eating and Buying Red Snapper

Makes excellent table fare and is prized by both commercial and recreational fishermen. It has a lean, firm texture with a mildly sweet flavor a slight pink tint. Snapper can be cooked a variety of different ways: baked, fried, broiled, poached, or grilled. The best seasonings tend to be simple, lemon, butter, and chili pepper.

Spotted Sea Trout

Spotted seatrout (speckled trout), Cynoscion nebulosus, is a dark, silvery fish on top that fades to white towards the ventral side. There are spots on the top half of the fish that vary in number, with younger fish having more spots. The dorsal and tail fin are always spotted. Many times these fish have yellow pigment on the edges and within their mouths. The smaller trout eat small crustaceans, while the larger adults feed on small fish such as pogies and croakers.

Speckled trout occur in the western Atlantic and Gulf of Mexico, ranging from Massachusetts to the Yucatan peninsula. During the spring and summer, these fish are found near seagrass beds of shallow bays and estuaries looking for something to eat. As the fall and cooler temperatures approach, they move deeper into bay waters and the Gulf of Mexico. Speckled trout are also found in dredged boat harbors and channels.

Speckled trout spawn from March through November and afterwards move into deeper, still waters as the temperatures drop. A favorite of inshore recreational and charter fishermen, they may not be taken commercially.

Eating and Buying Speckled Trout

Speckled trout are a very delectable, well flavored fish. However, it is very important to put the fish on ice immediately after being cleaned. The delicate trout meat quality degrades quickly if left un-chilled due to naturally occurring enzymes that deteriorate it. This fish is best when eaten fresh and not after being frozen. Most recipes suggest baking as the preferred cooking method.

Atlantic bluefin, Thunnus thynnus, is one of the largest and fastest swimming fishes in all of the world. Torpedo shaped, they are built for speed and endurance. Atlantic bluefin tuna have a metallic blue coloration on top and silvery bottom that helps with camoflauging within the water. The finlets are yellow in color. This species can be distinguished from other tuna members by the short length of their pectoral fins.

Warm-blooded. Found in cold northern waters as well as tropical Gulf of Mexico and Mediterranean waters. They migrate far and wide most commonly from Gulf waters to the NE US shelf and the Sargasso sea. These migrations can occur mulitple times a year.

Atlantic bluefin tuna eat a lot. They feed on smaller fish, crustaceans, squid, and eels. They can also filter feed.

Spawning occurs in two locations, the Gulf of Mexico and the Mediterranean Sea. In the Gulf, spawning occurs from mid-April and mid-June. In the Mediterranean sea, spawning occurs from June to August.

Bluefin tuna have the darkest and fattiest flesh of all the tunas. Its flavor is described as medium-full and very destinctive. Best served as sushi or cooked rare to medium-rare.

Atlantic Bigeye, Thunnus obesus, is an important food fish and prized recreational game fish. They can grow to be nearly 6 feet long and 400 lbs. Their bodies are streamlined for fast swimming with large head and eyes. Bigeye are countershaded which means their bodies are dark on top and silvery across the body with the first dorsal being yellow a darker yellow and the second dorsal and anal fins are more of a pale yellow. This species looks very similar to yellowfin tuna and is hard to distinguish without experience.

They feed near the top of the food chain, eating a lot of epipelagic and mesopelagic fish, crustaceans, and cephalopods.

Found in the open ocean of all tropical and temperate ocean waters with the exception of the Mediteraean Sea.

They spawn throughout the year, but most spawning occurs during the warmer summer months. Spawning occurs in open water close to the surface and is very temperature dependent.

Bigeye tuna are prized for sashimi. They tend to have a richer flavor than yellowfin with a high fat content. The meat texture is firm and meaty, best served medium-rare or as sushi. Over cooked tuna is tough and tasteless.

Atlantic yellowfin, Thunnus albacares, are a torpedo-shaped species with dark blue backs, yellow sides, and a silver belly. Their fins and finlets are bright yellow. They are considerably smaller than bluefin tunas, but can still reach close to 7 feet in length.

Yellowfin are epipelagic, meaning they spend their time right above the thermocline, in the top 100 m. They eat similar diets to other tunas including myctohpids, anchovies, sardines, pelagic crustacteans, and squid.

Yellowfin is often marketed as ahi. It is used mainly in raw dishes including sushi and sashimi, but is also excellent when grilled/seared rare. Yellowfin tuna is becoming a common replacement for the southern bluefin tuna due to extreme depletion.

Atlantic Pompano

The Atlantic pompano or more commonly known as the Florida pomano, Trachinotus carlolinus, is a silvery, flat-bodied fish, with a greenish-gray coloration dorsally and a yellowish coloration ventrally.

Common along Gulf beaches, these fish have a large range north from Massachusetts south to Brazil, inlcuding the Gulf of Mexico and Central America. They have been found in deep waters, but are commonly a coastal fish inhating inshore and nearshore waters. They are particularly fond of dark, turbid water. Preferred waters temps ranging from 82-90 degrees and preferred salinity range from 28-37 ppt. Commerical landings are made from Virginia to Texas, but most of the catch resides in Florida waters. Caught all year, but major fishery occurs March through May.

They feed on mollusks, crustaceans, and other invertebrates and small fish.

This fish is often times referred to as “the world’s most edible fish.” Its silvery skin is edible as well. The meat is firm and finely flaked with a sweet, mild flavor. With this fish being so easy to eat off the bone, people tend to prepare it whole. The fish can also be halved lengthwise making two filets. The best was to cook pompano is to broil it with lemon and butter.

Gag Grouper

Gag grouper, Mycteroperca microlepis, is a brownish-gray fish with brown worm like markings on the body. There are dark lines that radiate from the eye and fins are dark in coloration as well. The bottom of the cheek has a serrated spur which differentiates this species from the Black grouper. These fish can reach up to 36 inches in length and average around 20 pounds.

Gag groupers can be found in brackish to marine coastal waters. Inshore on rocky and grassy bottoms as well as offshore. They are common along the rocky ledges along the eastern Gulf.

The larger gag grouper feed primarily on smaller fish, crabs, shrimp, and cephalopods. The juveniles feed on small crustaceans found within the shallow grass beds.

Groupers all start as females and then will change into males at a certain size or age after having completed a few spawning seasons. They spawn from December to May peaking between February and early April with the full moons.

Grouper is a very tasty fish. It has a mild but distinct flavor, somewhere in between bass and halibut. Some people think gag grouper is the grouper of choice due to firmer meat and higher yield, even though gag grouper on the market is still called black grouper. The most popular way to cook grouper in the south is blackened, but it is quite versatile and can be prepared in a variety of ways.


Salmon Tartare

Scallop Ceviche

Because of the naturally tender characteristics of fish and seafood, many varieties are served in raw preparations including sashimi, sushi, and tartare. Ceviche is a popular raw dish that uses citric acids to marinade and “cold cook” the fish. Salted, cured or pickled fish are other international favorites. Raw clams and oysters on the half shell are popular too. All of these require the freshest fish of the highest quality and careful handling that include strict temperature control and high sanitation standards.

The US Food and Drug Administration (FDA) requires that fish intended for raw consumption be frozen to kill any parasites including worms for at least 24 hours below a temperature of -4˚F/-20˚C, and thawed under refrigeration for at least 12 hours. It is important to point out that that freezing doesn't kill all harmful microorganisms as some are killed only when fully cooked. Although the FDA rule does not apply to shellfish, mollusks also are susceptible to various types of viruses and parasites and should be treated carefully before preparation and consumption. Some shellfish are now being pasteurized or irradiated to reduce some of these health concerns.


How to prepare an oyster


Closed oysters need to be ‘shucked’, which is something all fishmongers can do for you, but if you fancy taking it on yourself, it’s best to use a specialist oyster knife, which is short and blunt with a finger guard.

1. Hold the oyster very firmly in a thick cloth to protect your hands, then insert the knife into the hinge, or pointed end, of the oyster.

2. Twist the tip of the knife into the hinge to get a very firm foothold. Once you feel the knife is securely in place, release the pressure from the knife and gently lever or twist the knife to break the muscle of the oyster – you can usually hear the ‘shucking’ noise as the two half shells part.

3. Loosen the opened oyster from the shell to make it easy to eat.

How to serve oysters


The customary approach to eating oysters is to serve them raw. Typically, raw oysters are served on the half shell with plenty of lemon for squeezing, Tabasco sauce and shallot vinaigrette (mignonette). The briney, sodium-rich flavour of oysters means they partner well with tangy Asian-style dressings, such as this spicy sauce

What is Clam:-

Clam is a common name for several kinds of bivalve molluscs Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot Clams are found in freshwater and are also sometimes eaten raw, but are also great candidates for frying and breading. Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal and coastal regions of Karnataka regions. In Kerala clams are used to make curries and fried with coconut.

The steam-method for cooking clams is excellent for cooking small to medium-sized varieties of clam. Signature clam dishes include New England clam chowder and Manhattan clam chowder. Fried clam fritters (also known as fannie daddies and boat-steerers) and clams casino with tempting ingredients like bacon, butter, and red bell pepper are two more American favorites. lams may be substituted in most oyster, scallop, and mussel recipes, and vice versa.

What is Scallop?

Scallops are a bivalve mollusk of the Pectinidae family and are related to clams, mussels, and oysters. There are many varieties of scallop, but the most common is the tiny bay scallop, found in East Coast bays and estuaries, and the larger sea scallop, which exists in the deep cold waters on the ocean floor. Bay scallops are most often less expensive than sea scallops, especially when the sea scallops are very large. No matter the type, the scallop should be a pale pink or light beige color with a soft texture.

Inside the shell, scallops have a white adductor muscle (the part we to eat) that opens and closes the shell, as well as a bright orange section called the coral. The muscle is round and tender when cooked, with both a touch of sweetness and briny saltiness.

There are two types of scallops: Bay scallops and sea scallops. The bay variety are smaller (about the size of a dime) and more tender, while sea scallops are larger, growing as big as two inches.

What is Mussels-

A mussel is a type of bivalve mollusk that can be found in fresh water lakes, streams, and creeks, along with the salty inter-tidal zone where oceans meet the shore. Like many other shellfish, they are cultivated and caught in the wild to serve as food for humans, and they also have a number of predators in the natural environment. This mollusk is also much more popular in Europe and parts of the Asia than North America, where only a small portion of the population is interested in mussels as a food source.

How to Choose the best quality of mussels-

Try not to choose mussels that have chipped, broken or damaged shells. Fresh mussels tend to be tightly closed. Allow about 500g per person for a main meal, and half that amount for a starter, or if they are to be added to pasta or soup. Mussels are highly perishable and should be eaten on the day of purchase.


6 Common Saltwater Fish and Shellfish - Recipes

Atlantic Cod:
These fish are the deepwater treasures of coastal Massachusetts (a carving of a cod hangs in the Massachusetts State House motto is Land of the Sacred Cod). They are the number one fish sought after by charter boats North of Cape Cod. They are found throughout the Gulf of Maine, in deepwater and inshore while the water is cold.
Season: Year round
Baits and Lures: Sea worms, clams, mackerel, strips of all fish, crabs, jigs.
Methods and Tackle: Bait-fishing from shore and boats, fishing from boats using medium to stiff boat rod, conventional reel and at least 50 lb test line.
Mass. Saltwater Fishing Derby Minimum Weight: 30 lbs
State Record: 92 lbs

Black Sea Bass:
Although found primarily south of Cape Cod, an occasional black sea bass can be found in Cape Cod Bay. These migratory fish arrive in late spring. The majority of these fish begin life as females and then change to males at around three years of age. They prefer habitats with bottom structure, such as boulder reefs, rocky outcrops and wrecks.
Season: May - September
Baits and Lures: Cut squid, clams, green crabs.
Methods and Tackle: bottom fish from a boat.
Mass. Saltwater Fishing Derby Minimum Weight: 4 lbs
State Record: 8 lbs

Blue Shark:
Blue sharks are common to our offshore waters and are sought after by recreational anglers. Blue sharks have been known to bite humans so Venture with an experienced shark angler to prevent unexpected surprises and make sure you bleed and ice the shark flesh immediately. Anglers are encouraged to release sharks not intended for consumption.
Season: June-October
Baits and Lures: Chumming and baited hooks (preferably oily fish)
Methods and Tackle: Trolling, drifting medium to heavy tackle,
Mass. Saltwater Fishing Derby Minimum Weights: 150 lbs
State Records: 454 lbs

Bluefin Tuna:
All the tunas are very swift swimmers, provide a thrilling and sometimes backbreaking fight and are literally hot blooded. The giant bluefin tuna is the biggest and most lucrative of the tunas and thus creates much competition amongst fishermen. Stellwagen bank is known for the largest bluefin tuna in the world. Ernest hemingway fished in Mass Bay for giant tuna.
Season: Late June-October
Baits and Lures: Bait fish used with chum slick plastic squids, multi-
chains, jigs, artificial lures
Methods and Tackle: Trolling, chunk baits with chum medium to heavy
State Record: 1,228

Bluefish:
Bluefish are usually ravenous and will strike at just about anything you give them. Watch out for those teeth! They average around 3-15 lbs along the coast and tend to be larger just offshore in the rips. The juveniles, referred to as &ldquosnappers,&rdquo can be found in the estuaries and are fun to catch with light tackle. In all cases, they put up an excellent fight all the way to your boat or shore.
Season: June-mid October
Baits and Lures: All small bait fish, jigs, spoons, plugs, spinners, flies.
Methods and Tackle: Casting from shore or boat (you may want to use a wire leader) with spin and fly fishing gear, trolling.
Mass. Saltwater Fishing Derby Minimum Weight: 12 lbs
State Record: 27 lbs- 4 oz

Cusk:
Like the cod, the cusk is a cool water fish and is found on hard, rough bottom habitat. Look for the continuous dorsal fin to assist with identification. very good eating although they are dificult to filet.
Season: Year round
Baits and Lures: Same as cod.
Methods and Tackle: Same as cod.
Mass. Saltwater Fishing Derby Minimum Weight: 20lbs
State Record: 34 lbs - 4 oz.

The Fluke is one of the best eating fish nice white meet with a sweet taste. They are very accessible and provide the angler with thick fillets to take home.
Season: June to Sept
Baits and Lures: Sand worms, bloodworms, clams, strips of squid.
Methods and Tackle: Chum pot (crushed clams), still-fishing from boats, piers, jetties, bridges, breakwaters light tackle
Mass. Saltwater Fishing Derby Minimum Weight:
State Record: 21 pounds 8 ounces

Haddock:
Haddock is a member of the cod family and is a delicious fish for the dinner table. The black spot and lateral line distinguishes it from the Cod and Pollock.
Season: May-November
Baits and Lures: Same as Cod Sea worms, clams
Methods and Tackle: Drift or Still-fishing from a boat, medium action rod
Mass. Saltwater Fishing Derby Minimum Weights: 8 lbs
State Record: 20 lbs

Halibut:
This is the largest of the Atlantic flatfishes, which if you do happen to hook one, can be very challenging to reel up from deep water.
Season: Year round
Baits and Lures: Sea worms, clams, strips of fish, sand lance, jigs.
Methods and Tackle:Drift Bottom Fishing from a boat with medium to stiff rod.
Mass. Saltwater Fishing Derby Minimum Weight: 50 lbs
State Record: 321 lbs

Mackerel:
Mackerel are fast swimmers and voracious feeders, which offers the angler many options for catching them. They are also an important food fish for many other species of fish and marine mammals.
Season: May-September
Baits and Lures: Sabiki Rigs, Small bait fish, crab, clams, sea worms, squid strips, jigs, spoons, flies.
Methods and Tackle: Trolling, jigging, casting from shore or boat: light tackle.
Mass. Saltwater Fishing Derby Minimum Weight: 2 lbs
State Record: 3 lbs - 8 oz.

Mako's are the more aggressive of the shark fish and will put up an exciting fight. considered to be the Marlin of the shark species. Mako's are know to be a man eater so Venture with an experienced shark angler to prevent unexpected surprises and make sure you bleed and ice the shark flesh immediately. Anglers are encouraged to release sharks not intended for consumption.
Season: June-October
Baits and Lures: Chumming and Chunking baited hooks (preferably oily fish)
Methods and Tackle: Trolling, drifting medium to heavy tackle, wire leader.
Mass. Saltwater Fishing Derby Minimum Weights: 150 lbs
State Records: 1,324 lbs

Porbeagle's look allot like a great white but have a prominent white patch at the bottom of the dorsal fin. Porbeagle sharks are very agresive and will eat live bait as big as tuna. They are a fairly rare fish and should be released. Porbeagles bite so Venture with an experienced shark angler to prevent unexpected surprises and make sure you bleed and ice the shark flesh immediately. Anglers are encouraged to release sharks not intended for consumption.
Season: June-October
Baits and Lures: Chumming and Chunking baited hooks (preferably oily fish)
Methods and Tackle: Drifting Trolling
Mass. Saltwater Fishing Derby Minimum Weights:
State Records: 455 pounds caught by Capt. Mike Evens of Mass Bay Guides 2007

The Pollock is more available to the angler than its Cod fish relative. These aggressive fighters offer the thrills of a bluefish and the flesh of a cod.
Season: May-October with the best runs in May
Baits and Lures: In deeper water use the same as for cod (jigs, clams. ). Inshore waters try small plugs, mackerel jigs, metal lures with a strip of squid.
Methods and Tackle: Drift or Still-fishing, casting, trolling. For deep water use same set up as for cod. Lighter spinning gear can be used for inshore fishing.
Mass. Saltwater Fishing Derby Minimum Weights: 20 lbs
State Record: 48 lbs - 2 oz.

Striped Bass:
Striped Bass is the number one sport fish in the Massachusetts area. Easily caught from shore and aggressive fights make stripers a favorite amongst fisherman. These fish are easy to identify with black stripes running along the length of their body
Season: May to October
Baits and Lures: Sea worms, clams, mackerel, strips of all fish, crabs, Lures and jigs. Live Bait is a favorite use circle hooks to prevent gut hooking small fish
Methods and Tackle: Bait-fishing from shore and boats, fishing from boats using medium to light rod, spinning or conventional reel and at least 30 lb test leaders.
Mass. Saltwater Fishing Derby Minimum Weight: 35 lbs
State Record: 73 lbs

Winter Flounder:
The winter flounder (black back) provides good fishing during the cold weather months. They are very accessible and provide the angler with thick fillets to take home.
Season: May - February
Baits and Lures: Sand worms, bloodworms, clams, strips of squid.
Methods and Tackle: Chum pot (crushed clams), still-fishing from boats, piers, jetties, bridges, breakwaters light tackle
Mass. Saltwater Fishing Derby Minimum Weight: 3 lbs
State Record: 8 lbs -2 oz.

The Thresher Shark is probably the most exciting shark to catch these extremely strong animals are able to leap 20 feet in the air one of the most prized of the shark species Threshers are probably the most dangerous shark to capture the tail can knock a man overboard or cut you bad so venture with an experienced shark fisherman to avoid surprise .
Season: July through Sept.
Baits and Lures: chum Oily fish Live Bait
Methods and Tackle: Chumming and chunking, Drifting and Trolling
Mass. Saltwater Fishing Derby Minimum Weight:
State Record: 548 pounds

Wolfish:
Wolfish are distinguished by their large size, pronounced molar and canine teeth, and the lack of ventral fins. They do not school and prefer hard bottom, not mud, in deep waters.
Season: Year Round
Baits and Lures: sea worms, shellfish, crustaceans, jigs
Methods and Tackle: Drift- or still-fishing from a boat
Mass. Saltwater Fishing Derby Minimum Weight: 20 lbs
State Record: 55 lbs - 8 oz.

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Fish & Shellfish : The Definitive Cook's Companion

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry aromatic Littleneck Clams in Black BeanScented Broth a simple and comforting Linguine with Clam Sauce elegant Hot Oysters with Leeks and White Wine Sauce rich and savory Braised Scallops with Tomatoes and Fresh Basil Steamed Lobster with Coconut Milk and Thai Spices Shrimp with Tomato Sauce, Saffron Aioli, and Pesto hit-the-spot Sautéed Crab Cakes and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.


Top 10 Ugly Fish

Some of the top 10 ugliest fish include:

10. White Sturgeon

The white sturgeon weighs close to a ton and is considered to be one of the largest fish in North America. Their skeletons have cartilage rather than bone and use their suction cup-like mouths to feed on small invertebrates and mollusks.

What makes them have a prehistoric appearance is the bony plates that cover their skin called scutes. When you look closely, you’ll realize that this fish resembles a shark, especially its tail. That combined with their weight and length, makes the white sturgeon a highly sought after gamefish.

The sturgeon has a huge mouth without any tongue. It also uses its four barbells to sense food.

9. Frilled Shark

The frilled shark also called the living fossil is one of the scariest and ugliest fish species. It has 300 triangular shaped needle-sharp teeth divided into 25 rows. Its mouth continues to the rear of its head, giving it an appearance of a gaping mouth. The throat also has six frilled gills.

The frilled shark closely resembles an eel, the only difference is that the former has fins. It also resembles a snake-like appearance with its elongated body. Scientists also believe that these fish species hunt in a similar way as snakes. Although a few people have spotted this shark, scientists claim that the frilled shark uses caves and crevices to hunt for its prey.

You can spot the frilled shark in the Caribbean, Australia, Chile, New Zealand, and Southeast Asia. Although this shark can be scary, it doesn’t feed on humans. It feeds on other sea animals like the octopus, squid, cuttlefish, mollusks, and other sharks.

8. Northern Stargazer

The northern stargazer can reach 18 inches, but there are some reports of one that is 22 inches in length. This fish gets its name from how it has its eyes positioned on top of the head. This fish species lives at the bottom of deep and open waters, waiting for its prey. They attack any fish within reach by shocking them with an electrical charge and poisoning them with venom. The poison is found in the spine near the pectoral fins.

Northern stargazers are popular in the lower Chesapeake Bay, although sometimes you can spot them along the Atlantic coast.

The strange-looking fish has a flattened body and a huge head. Its blackish-brown body has white spots that get bigger from the head to its tail. The northern stargazer also has its eyes and mouth on top of its head, facing upward. On its tail are three dark horizontal lines.

Despite their strange appearance, the Northern stargazers do not prey on humans, but instead prefer to feed on crustaceans, crabs, and small fish.

7. Wolffish

The wolffish is also known as the devil fish or the sea wolf weighs close to 50 pounds and is about five feet in length. This species is easy to recognize due to its unique and distinct features. You’ll notice its protruded canine-like teeth, absent pelvic fins, and continuous dorsal fin.

The fish got its name from its canine-like teeth as they resemble that of a wolf. Their powerful jaws and strong teeth make it simple for them to eat crabs, sea urchins, shrimp, brittlestars, and other marine organisms.

Wolffish are blue to grey in color, and their underside is lighter compared to the top part. Adults have dark vertical patches along the length of their bodies.

Commonly found in the North Atlantic and Arctic, the wolf fish prefer cold water temperatures. You’ll find them in different bottom types, with the most common being large rocks, stony areas, and where boulders are present.

Although the wolffish have a scary appearance, they are shy. Still, their feeding habit helps maintain the marine ecosystem balance. Wolffish are hunted for their skin as it’s used as leather to make certain items.

6. Catfish

Catfish belong to a group of ray-finned fish. You can find over 3000 species of catfish all around the world apart from Antarctica. Catfish differ in behavior and size. The catfish’s average size is 1.6 meters. They got their name from the protruded barbs that look that a cat’s whiskers. It’s these whiskers and an elongated mouth that give them a scary appearance.

Most catfish species have spines in front of the dorsal and pectoral fins. The spines are thought to contain venom glands that could cause injuries. No catfish has scales, as they have armored bony plates.

Unlike other fish species, the catfish can live in freshwater, saltwater, and brackish water. The catfish eat fish, fish eggs, snails, and insects. Some eat algae and wood. The main predators of catfish are reptiles, large fish, mammals, and humans. Catfish have a lifespan of 20 years, but this depends on the species.
(You might be interested in reading about the other Largest Freshwater Fish)

5. Monkfish

Monkfish are not your ordinary-looking fish. They have their mouths facing upward, eyes on top of the head, and a wide head. They are also called the American anglers or goosefish. This species looks like a cross between a rug and a stingray.

Monkfish have extensive pectoral fins and large triangular fins. They have two dorsal fins before the tail fin.

Adult monkfish are around 50 pounds and measure up to five feet long. Most of them are muddy brown with dark or light brown speckles. Their underbelly is white. While monkfish are not as tall, they have a large width, something that makes them appear fat. They also lack scales, something that makes them slippery and challenging to grab.

Monkfish eat anything they come across, including lobsters, squid, zooplankton, shrimp, small fish, crabs, seabirds, octopus, and other monkfish.

These fish are common in the western North Atlantic, although there have been sightings of them in the Gulf of Mexico. You’ll spot them on shallow waters and close to the shore. Common predators include thorny skates, swordfish, and sharks.

Female monkfish have a lifespan of 13 years, while the male monkfish can survive for only seven years.
(Please visit Fish with Longest Lifespan if you are interested in knowing their age numbers)

4. Stingray

Stingrays do not look like a fish due to their wide and flat bodies. This fish species lack a bony skeleton and instead has a body made of cartilage. Like sharks, stingrays have sensors around their mouths that allow them to detect the electrical signals released by their prey.

Another thing that makes them scary is their poorly-placed eyes. Stingrays are common in warm ocean waters and you can spot them around the tropical and subtropical coastal areas.

Although stingrays appear harmless, they can be dangerous. Their spine or barb has a sharp point and serrated edges. The spine is dangerous to humans, and the underside produces the venom that is also fatal.
(You might be interested in reading about the other Most Dangerous Fish in the Ocean)

The fish uses camouflage to protect itself from bigger rays and predatory sharks. They mimic the seafloor as they hide from predators and as they lie in wait for their prey. A stingray’s diet includes mussels, clams, crabs, shrimp, and oysters.

Stingrays’ natural predators include other large fish, sea lions, seals, and sharks. Their lifespan varies between 15-25 years.

3. Goblin Shark

Some people refer to the goblin shark as one of the creepiest fish in the world. Apart from being the ugliest fish, the goblin shark is the only living species of its kind left. It measures close to 13 feet in length and has an oddly-shaped jaw. Its shark teeth are soft and delicate.

The shark lives deep in the sea and can be found at depths of 1300 meters. Despite being scary, this fish species don’t pose any real threat to humans. It lives in deep water, has poor eyesight, and it’s not a good swimmer.

Its color acts as a good camouflage as it allows the shark to blend in with the surrounding when hunting for prey. The shark has an elongated snout that resembles a giant blade and acts as a prey detector. Goblin sharks feed on shrimps, crabs, lobsters, prawns, rattail fish, squid, and octopus.

2. Anglerfish

The deep-sea anglerfish is angry-looking and ranked as one of the ugliest sea creatures. It lives at the bottom of the sea. Most of them are found in the Antarctic and Atlantic oceans, while a few prefer more tropical, shallow environments.

Anglerfish have a dark brown to dark gray color. They have huge crescent-shaped mouths with sharp teeth. The teeth are designed for maximum bite. Their huge heads are oddly-shaped. Most range between 8-40 inches in size and weigh about 100 pounds.

Anglerfish do not pose a threat to humans as it’s impossible for humans to reach the depths of the sea. They feed on shrimp, snails, squid, small fish, and other marine creatures.

1. Blobfish

The blobfish has a reputation of being the ugliest marine creature on the planet. Its regular habitat is 4000 feet underwater. However, when brought up to the surface, it loses its shape. This is because blobfish do not have muscle mass or bones.

Blobfish feed on shellfish, sea urchins, and crabs. Their lack of muscle mass makes movement a challenge, and they have to conserve this energy to survive. Since they are found at great depths, not much is known about their lifespan or preferred habitat.


6 Common Saltwater Fish and Shellfish - Recipes

Bralow's School of Fish - Shellfish Education

Where we teach you everything you need to know about the world's best Shellfish found only at Bralow's Fresh Fish & Seafood.

Premium Pink Shrimp - There are a vast number of different kinds of shrimp throughout the world, all divided into four basic categories tiger shrimp, brown shrimp, white shrimp and premium pink shrimp. Tiger shrimp (usually found in supermarkets) are mostly farmed in Asia and treated with sulfites and other chemicals to prevent deterioration. Brown shrimp have a high iodine content that leaves a lasting chemical taste and are therefore inexpensive. White shrimp are found in the Gulf of Mexico and considered to be a high-end shrimp second only to Pink Shrimp. Premium Pink Shrimp are relatively scarce, inhabit cold waters and are the best-tasting shrimp in the world.

We ONLY carry Premium Pink Shrimp in the following sizes:

Medium - 41 to 50 per pound.

Large - 26 to 30 per pound.

Extra Large - 16 to 20 per pound.

Jumbo - under 15 per pound.


Little Neck Clams - Clams are bivalve mollusks with two shells (valves). Hard-shell Clams have a thick grayish shell and can live for more than 150 years. Clams do not have a head or eyes, but do have kidneys, a heart and mouth. Little Neck Clams, named after Little Neck Bay on Long Island, once a center of the clam trade, are the smallest hard clam. A live hard-shell Clam will have a tightly closed shell or will close if tapped. Make sure that Clams are alive before cooking.

Mussels - Mussels are bivalve mollusks with two shells (valves). Mussels are sweet, tender, delicate, plump and juicy. They vary from creamy colors in males and apricot for females. Cultivated mussels are grown on ropes suspended above the sea floor. Their beards are removed and they are cleaner than wild mussels. Live mussels should have tightly closed shells full of juice. Take care that Mussels are alive before cooking.

The aquaculture industry most prized for culture grown mussels is located on Prince Edward Island, Canada. Shellfish aquaculture activities in PEI are conducted in nineteen bay systems around the island. Because PEI aquaculture occurs in a natural environment, the industry has a requirement for pollution-free waters. Over the years, PEI mussels have gained international reputation as superior quality shellfish.

We ONLY carry Prince Edward Island cultured Mussels.

Sea Scallops - The Scallop is possibly best known for its beautiful and distinctive shell. Botticellii and many others have captured them in works of art. Scallops are bivalve mollusks with two shells (valves). Scallops are said to have eyes, but in reality they have sensory tentacles and can actively swim by propelling water. The most common Sea Scallop in North American markets are found in deep waters from Newfoundland to North Carolina.

Because Scallops cannot survive outside of water like Clams, Mussels and Oysters they are shucked quickly after being caught. However, since they are found in deep waters, many ships go out for multiple days. This means longer voyages that force fisherman to catch and shuck scallops up to a week before returning to shore. Only Day-boat Scallops are caught within a 24-hour period and brought to market immediately.

Additionally, because of the need for ships to travel far from the coast to catch Scallops there is a tendency to treat early caught Scallops with chemical phosphates that will help to retain moisture and soak up additional water.

We only carry "Day-Boat" Scallops that are "Chemical-Free."

Oysters - Oysters are saltwater bivalve mollusks. Because they filter so much saltwater they are high in minerals. The Native American or Eastern Oyster thrives from New Brunswick to the Gulf of Mexico and includes Bluepoints from Long Island and Wellfleets from Cape Cod. Oysters are at their best in winter months, with the main season lasting from late September through April. Oysters spawn in summer months though edible, they tend to be flabby and insipid. This is the reason they are traditionally only eaten in months with names containing an R.


Blue Claw Crabs

Blue Claw Crabs - These hard-shell crabs have an olive-green top shell with a white underbelly with blue tipped claws for males and red tipped claws for females. Immature female crabs are know as "Sally" or "She-crab." Mature female crabs are know as "Sook." The larger, meatier males, called Jimmies," are the most desired.

Blue Claw Crab meat has a rich, sweet, succulent , and buttery flavor. The body meat is white, tender, and delicately flavored, while the claw meat is brownish with a nuttier flavor. Crabs should be kept alive prior to cooking by keeping them cool and dry. Crabs should never be placed in a container of water as they will quickly die from lack of oxygen. Crabs that have been chilled may appear dead, but will begin showing movement as they warm.

Picked Blue Crab meat is packed in 1 pound containers and sold in retail markets. Colossal or Jumbo lump is the largest and most expensive Super Lump is a bit smaller, followed by Lump and finally backfin the smallest bits from the body. The darker, stringier Claw meat is also packaged and relatively inexpensive.

Soft-shell Crabs - Blue Claw Crabs that have shed their shell are known as Soft-shell Crabs. Over its two-to-three year life span, a Blue Crab out grows and sheds its shell about 20 times. The actual molting process lasts for only a few minutes as the crab pushes out the rear of the old shell. Once the crab has molted, it can increase in size up to 35% of its prior state and the new shell takes about 4 days to harden.

Soft-shell Crabs are separated by size, not sex, with the largest called Whales, then smaller Jumbos, then Primes, and the smallest are called Hotels. They are almost entirely edible, with a salty, sweet taste.

Alaskan Snow Crab Clusters

Brazilian Rock Lobster Tails

Brazilian Rock Lobster Tails - A Lobster's body is divided into two main parts: the head and thorax (midsection) and the abdomen (called the tail) with its small, scissor-like feelers. Female Lobsters are plumper than males. The first set of feelers below the thorax are soft on a female and hard on males. Females have shorter, wider tails. Lobster meat is mild and sweet in flavor, with and incomparable meaty texture and satisfying flavor.

Brazilian Rock Lobster are warm water Lobster. Many different warm water Lobster Tails inhabit the waters of the world, and each are named for their specific country of origin. By far, the best and most sought after warm water Lobster Tails come from Brazil.


List of fish that are (probably) okay to eat in the Arab Gulf:

The Sordid Sweetlips, or Yanam in Arabic, comes from the Haemulida family that are found in fresh, brackish, and salt water. Their coloring changes throughout their lives, and are so-called because of their large fleshy lips.

The Pink Eared Emperor is known in Arabic as the Shaari Eshkeli. They favor reef/rocky and sandy places and typically eat crustaceans and other small fish.

The Angel Fish. If you are anything like me, this Angel fish might just be too cute to eat, but EWS-WWF does have it on their list of sustainable options for the Gulf. Called Anfooz in Arabic and also known as the Red Sea Angelfish, the largest of its species grows up to about 8 inches. They lose their bright colors when they are dead and on ice. In the photo below the fish eyes are not clear at all or are sunken indicating that this fish is not fresh.

The Black Streaked Monocle Bream or Ebzimi in the Emirates is an incredible fish. Though this small image might not be a great indicator, the male can reach up to 10 pounds in size, while the female grows even larger. The female Bream can also live up to 17 years, making it a wonderful, resilient option for fish-eaters in the Emirates and beyond.

The Two Bar Seabream is another great option. Called Faskar in Arabic, this fish also likes to huddle around the reef at depths between 2 and 20 meters. Consider that when you see it in the market or buy it frozen, the fish may have lost its bright colors.

The Ehrenberg’s Snapper (Lutjanus ehrenbergii) is also known as the Blackspot Snapper and Ehrenberg’s Seaperch. They are common inhabitants of rubble areas.

The last fish on our list of seven is The Orange Spotted Trevally or Jesh umalhala. Another English name for this fish is the Gold Spotted Trevally, which can grow to be as large as 2 feet. This fish is a powerful predator that feeds on a variety of small fish and crustaceans.

Even if you aren’t a lover of the taste of fish, it’s a healthier alternative to red meat. There are always spicy Middle East and North African recipes that will make any fish taste like heaven, even to fussy eaters.

Try Moroccan fish stew or our Persian fish stew recipe. These recipes work also well for tasteless farmed fish like the gilt-head bream, known in placs like Israel as Denise.


Watch the video: Best Marine Saltwater Algae Eating Fish (January 2022).