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Fish, poultry, & meat
Cooking with seafood, poultry and meat.
Industry: Culinary arts
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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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