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Saltwater Fish. FLAT Flounder Sole Halibut Turbot. Transparency 14-2. ROUND Black sea bass Bluefish Cod Grouper Haddock Jack John dory Mackerel Mahi-mahi. Monkfish Ocean perch Orange rouhy Pompano Porgy Red mullet Red snapper Salmon Shad. Saltwater Fish. Shark Skate

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Saltwater fish
Saltwater Fish


  • Flounder

  • Sole

  • Halibut

  • Turbot

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Saltwater fish1


Black sea bass






John dory




Ocean perch

Orange rouhy



Red mullet

Red snapper



Saltwater Fish

  • Shark

  • Skate

  • Striped bass

  • Swordfish

  • Tilefish

  • Triggerfish

  • Tuna

  • Weakfish

  • Whiting

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Freshwater fish
Freshwater Fish

  • Catfish

  • Perch

  • Pike

  • Tilapia

  • Trout

  • Whitefish

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How to tell when fish is done
How to Tell When Fish Is Done

  • Fish separates into flakes.

  • Flesh separates from the bone (if present).

  • Bone is no longer pink.

  • Flesh is opaque.

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General rule for baking fish
General Rule for Baking Fish

  • Bake at 350°F to 400°F (175ºC to 200ºC) for 10 minutes per inch of thickness.

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General rules for broiling fish
General Rules for Broiling Fish

  • Do not overcook!

  • Use small slices and fat fish for best results.

  • Broil thick cuts on both sides; broil thin pieces on one side only.

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General rules for saut ing and pan frying fish
General Rules for Sautéing and Pan-Frying Fish

  • Lean fish is best.

  • Coat fish with breading or flour.

  • Cook in clarified butter or oil.

  • Cook small items over high heat, larger items over lower heat.

  • Brown the most attractive side first.

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En papillote
En Papillote

  • In paper; method in which fish is cooked tightly wrapped in paper with its flavoring ingredients and sauce.

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General guidelines for handling and storing fish


Store at 0ºF (–18ºC) or colder.

Keep well wrapped.

Use fat fish within 2 months, lean within 6 months.

Rotate stock.

Thaw in refrigerator, and do not refreeze.


Store on crushed ice or refrigerate at 30ºF to 34ºF (–1ºC to 1ºC).

Wrap fish or leave in original moisture-proof wrap.

Use fish within 48 hours of receiving.

General Guidelines for Handling and Storing Fish

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Types of mollusks
Types of Mollusks

  • Oysters

  • Clams

  • Mussels

  • Scallops

  • Squid

  • Octopus

Mollusks should have tightly closed shells,

which indicates they’re alive.

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Types of crustaceans
Types of Crustaceans

  • Lobsters

  • Rock lobsters

  • Shrimp

  • Crabs

  • Crayfish

Crustaceans' legs and claws should move

slightly. Shrimp should be solidly frozen and

smell sweet, not fishy.

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