ALBACORE TUNA
The albacore tuna is the choicest of the four kinds of tuna. Its flesh is light in color and mild flavor is the reason it has been given the name “chicken of the sea”, and it is the only tuna that can be sold as white meat tuna in the United States. It is also known under the names of albacore fish, ahi, tombo, binnaga, tunny or long fin tuna. The albacore can be distinguished by its long pointed tail, its metallic blue back and its silvery bottom. Found in the temperate waters off the shores of southern California, the albacore averages 10 to 60 pounds but has been known to reach 93 pounds. It is a very important fish both commercially and for sport fishing. It has a rather chewy, layered meat with a mild flavor and a high fat content. After cooking it will have a light tan color and can be a little dry if over cooked. The best way to cook albacore tuna is to sauté, pan fry, oven fry, bake, broil, poach or grill.
BLUEFIN TUNA
Bluefin tuna can be found in most warm, temperate seas throughout the world and are abundant from Alaska to California on the west coast of the United States. Like other tuna they are fast, strong and have an extraordinary ability to smell their prey from a distance. They are very important commercially and are found in many canned and frozen fish products. Like the other varieties they have a dark brown color with a bluefin having normally a blue color on the back and a silver belly. Also known as pear fish, the bluefin has a somewhat chewy texture and a mild fishy flavor. The best way to cook bluefin is to bake, broil, poach or grill.
SKIPJACK TUNA
Found in most warm waters throughout the world, the skipjack tuna can be found in abundance in tropical waters of the Atlantic Ocean, Pacific Ocean and Indian Ocean. It is a very fast and strong swimmer often reaching speeds of 50 miles per hour. It’s average size is from 5 to 30 pounds and can grow to 400 pounds. It has a blue back with dull silver sides and receives its name from its yellow and blue coloring. skipjack tuna is closely related to the other small tuna such as thecondition tunaand is also known astailwater tuna.
BELLS TUNA
The beests are found in warm waters throughout the world and are abundant from Alaska to California on the west coast of the United States. They are found in abundance in the wild and are commercially important being used in fish soup and other forms of fish sticks. They are also known as swordfish in certain parts of the world. The beests are Waita, found in throughout the Pacific from Alaska to California and the Yellowfin, found in the Yellow Sea from Alaska to northern California. They spawn in the spring and can be found as early as the summer along the California coast. They are rarely found commercially and are in danger of over fishing. The best way to enjoy them is to eat them whole, without the shell.
exploited in by substitution in fish and chips recipes
The Pollock, Saithe, Cherry, Cod, Black Cod, Silver Cod, Rockfish, Halibut, Sea Bass, striped bass, white perch, weakfish, sea bream, striped bass, kelp bass and golden bass are other names for the catch.
Carpenter, flounder, spot fin, toothfish, sea bass, pilchard, crabs, shad, lobster, clam, oyster, mussels, shrimp, clams, crayfish, sea urchin, sea urchin, sea bream, spotted fin, kelp bass and jack salmon are other names for the same fish.
Every state and every native place has its own native names for seafood. And, while these might sound rather unappealing to seafood lovers, knowing these names will give you a better appreciation of just how special the fish are. This knowledge is important because otherwise, you might not be able to recognize that your favorite fish is really a particular type or not.
It’s time to go out and enjoy the world’s favorite fish. Knowing these names will give you a better idea of just how much your favorite fish can be.
