Home > Industry/Domain > Culinary arts > Fish, poultry, & meat
Fish, poultry, & meat
Cooking with seafood, poultry and meat.
Industry: Culinary arts
Add a new termContributors in Fish, poultry, & meat
Fish, poultry, & meat
amberjack
Culinary arts; Fish, poultry, & meat
A lean, mild fish found along the South Atlantic coast. Difficult to find in markets; usually sold whole.
anchovy
Culinary arts; Fish, poultry, & meat
There are many species of small, silvery fish known as "anchovies," but the true anchovy comes from the Mediterranean and southern European coastlines. Often filleted, salt-cured, and canned in oil. ...
angler fish
Culinary arts; Fish, poultry, & meat
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster."
monkfish, goose-fish
Culinary arts; Fish, poultry, & meat
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster."
arctic bonito
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" and the Hawaiians call it "aku."
awa
Culinary arts; Fish, poultry, & meat
An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use Awa for making fish cakes and sashimi.
milkfish
Culinary arts; Fish, poultry, & meat
An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use milkfish for making fish cakes and sashimi. Also called "awa."
Featured blossaries
Marouane937
0
Terms
58
Blossaries
3
Followers