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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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