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Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Contributors in Fish, poultry, & meat

Fish, poultry, & meat

squab

Culinary arts; Fish, poultry, & meat

A young domesticated pigeon that has never flown and is therefore very tender. Squabs are normally under a pound and about 4 weeks old. May be prepared in any manner suitable for chicken.

squirrel

Culinary arts; Fish, poultry, & meat

An abundant, largely arboreal rodent. Red and gray squirrels are commonly eaten in the U.S. The gray squirrel is fatter and has a flavor considered by many as superior to the red squirrel. Squirrels ...

striped bass

Culinary arts; Fish, poultry, & meat

This true bass is found along the Atlantic coast. It features six to eight horizontal stripes and provides a moderately fat, firm flesh with a mild, sweet flavor.

abalone

Culinary arts; Fish, poultry, & meat

This gastropod can be found along the coasts of California, Mexico and Japan. The edible portion is the "adductor muscle" (false foot) by which it clings to rocks. Its iridescent ear-shaped shell is ...

ahi

Culinary arts; Fish, poultry, & meat

These tuna reach about 300 pounds in weight. They feature a pale pink flesh that is relatively mild.

yellowfin tuna

Culinary arts; Fish, poultry, & meat

These tuna reach about 300 pounds in weight. They feature a pale pink flesh that is relatively mild.

aku

Culinary arts; Fish, poultry, & meat

This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish "Katsuo."

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