Seafood - Read More

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.

A term used to describe very large shrimp. It is also the name for crustaceans resembling small lobsters and fresh water shrimp.

Soft-boiled and often hard-shelled animals, including snails, clams, oysters, mussels, scallops, octopus and squid.

Back to TOP