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Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Contributors 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."

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