3.
Flounder
Are renowned for their fine, tender and firm texture with a delicate
sweet
flavor. Mostly sold as fillets.
4.
Whitting
These fish have fragile, soft white flesh. This fish is highly
perishable and
mostly sold as frozen commodity.
5.
Red Snapper & other Snappers
The meat is soft and is pinkish white when cooked. When buying, buy
with skin
on as this helps hold together its delicate flesh.
6.
Salmon
They get their pink color from eating Krill. It retains its color
after being
cooked. It is also very meat and has mild flavor. Can be sold as steak
or fillet;
smoked Salmon is more flavorful.
7.
Tilapia
Most popular fish. This is the fish Jesus multiplied to feed the
masses at
the Sea of Galilee and has a long history of feeding Pharaohs and
Kings. It
is called fish fit for the Kings. It is mostly farm raised, has a mild
and
sweet tasting flavor. Sold as whole or fillet.
Tilapia
in the U.S.A. is usually imported from Asia and
China because
of it’s water quality and feed which are critical
to this fish.
8.
Trout
The two popular types out of the many in it’s species
are the Sea trout and the rainbow trout. Trout
flesh is quite delicate and ranges from ivory to Salmon
reddish; their diet and habitat being more important
to its
character than species. Wild caught looks exquisite
but farmed
trout has good flavor and its texture is firm.
When
cooked, trout meat is ivory with fire flake,
delicate flavor
and moderate fat.
It is also
great for smoking/grilling
and is available in boneless or boned. “Boned” does
not mean boneless, but rather the backbone has been
removed
with the head still intact. “Boneless” means
the pin bones have been removed. The tiny pin bones
can be
picked out at the table.
9.
Mackerel
Mackerel are rich in beneficial omega-3 fatty acids.
They
resemble their cousin Tuna but are much smaller
and slightly
flattened from side to side. Mackerel spoils
quickly and
fast because of their oily flesh; it should be
handled
and stored properly.
Buy vacuum packed mackerel and do not store fresh
mackerel
in the fridge more than 1 day. Other fishes can be
stored
in the fridge up to 3 days. King mackerel that are
large
are usually sold in filleted form.
10.
Shrimp
There
are three most common types of shrimp:
a)
Tiger Black Shrimp
The largest of the three. Mild flavor, soft in texture of flesh
b)
Pink Shrimp or (Honduras Shrimp)
c)
White Shrimp
In
the food industry shrimp is sold frozen as
standard. It
is sold by count or pound (lb). They are sold as
small,
medium, large or jumbo. They may also be sold as
raw or
cooked, peeled or unpeeled, tail on or tail off.
.......................................................................
FAQ
(Fish)
1.
Why is Catfish, Basa and Swai sold skinned?
Fish with skin on will cook juicier whole than that without skin such
as fillets
which will shrink and dry more quickly. Fish with soft flesh (meat)
such as
blue fish are not skinned and are sold whole because they would fall
apart.
Catfish is skinned because its skin is in-edible. Its deep fatty skin
and strong
tasking layer is removed. Same reason why catfish, basa and swai have
nearly
no fishy smell.
2.
I hate cooking fish because of it’s smell. What
option is out there?
You have the option of swai, basa or catfish fillet for reasons stated
in the
above Q&A.
3.
How should I cook fish?
Cook on very hot pan for 10 minutes on each side as fish tend to give
out its
juices.
4.
Is A.E.S. Inc. whole tilapia fish cleaned?
Yes, it’s called G&S meaning gutted and scaled. Gutting is the
removal
and cleaning of the fish stomach. All you need to do before cooking is
run
it under tap water to remove icing then prepare in your favorite way.
 .
5.
Is there an easy way to determine how long to
cook fish?
Yes. Measure the
thickest part
of the fish and cook 10 minutes for every
inch (2.54cm)
of thickness. It’s often known as the “10
minute rule.” This doesn’t pertain to
cooking fish in a microwave.
6.
How can you tell when fish is done?
USDA recommends 145°F (63°C) for doneness. Using a knife cut the
thickest
part of the fish, separate the flesh, properly done fish should flake
easily.
The center flesh should be nearly opaque.
7.
How can you tell when mollusks are done?
Clam, mussel and oyster shells will open when they are done.
Occasionally some
won’t open, discard them.
8.
Is it safe to eat raw fish?
Millions of people do, however they run the risk of bacterial
infection. Solid
portions of fish must cook to 145°F (63°C) to kill bacteria. Elderly
people, pregnant women, children and people with chronic illnesses
including
liver disease, alcoholic cirrhosis, diabetes mellitus, AIDS and cancer
should
never eat raw fish or shellfish.
9.
How can fatty fish be good for you?
So-called fatty fishes are high in omega-3 oils. These are beneficial
for heart
health. Omega-3s reduce the bad cholesterol (LDL) and increase the
good cholesterol
(HDL).
10.
Which fish have the highest amounts of omega-3
oils?
Best sources of omega-3s are anchovies, sardines, herring, mackerel,
bluefish,
tuna, salmon, butterfish and pompano. Eel is the only fatty fish with a
low
level of omega-3 oil.
11.
What is a “dressed” fish?
This is a fish that has been gutted, scaled and had the gills removed.
A dressed
fish is one that is ready to cook. It's also called G&S (gutted
& scaled).
.......................................................................
Fish
Terms
Omega
3
A special type of
poly-unsaturated
fat found in seafood that helps lower
cholesterol levels,
as well as provide other health benefits.
Prawn
A term used to describe
very
large shrimp. It is also the name for
crustaceans resembling
small lobsters
and fresh water shrimp.
Mollusks
Soft-boiled and often
hard-shelled animals, including snails,
clams, oysters, mussels, scallops, octopus and
squid.
Back to TOP
|
