Fish, poultry, & meat

Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Industry: Culinary arts

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Fish, poultry, & meat

pickerel

Culinary arts; Fish, poultry, & meat

A small (between two and three pound) variety of the freshwater pike. Pickerel are know for their lean, firm flesh.

A widely distributed bird that is normally eaten only when young. Squabs are young pigeons that have never flown are therefore very tender. Squabs are normally under a pound and about 4 weeks old. ...

pig's feet

Culinary arts; Fish, poultry, & meat

The feet and ankles of a pig. Available fresh, pickled, and smoked. Fresh and smoked pig's feet are used in sauces, soups, and stews. Pig's feet are called "trotters" in England.

pink salmon

Culinary arts; Fish, poultry, & meat

A lower fat variety of salmon. Also called the "humpback salmon."

polish sausage

Culinary arts; Fish, poultry, & meat

Also called "kielbasa," this is a highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef. It is flavored with garlic an other spices. It can be served cold or hot.

pork

Culinary arts; Fish, poultry, & meat

The flesh of domestic swine. Today's pork is leaner (1/3 fewer calories) and higher in protein than a decade ago. And with improved feeding techniques, trichinosis has become extremely rare. Most ...