We made a little "Cheat Sheet" to explain the difference types of fishes (that is grammatically correct according to my 8th grade teacher) we sell. Please feel free to post your own comments about your experiences, tastes etc... Shem Creek Seafood and Catering’s Guide to Fish TILEFISH: Tilefish is a deep water fish found on the east coast of the United States from North Carolina to Florida. It is a firm, flaky, extra lean fish with a mild flavor. Some people think it tastes like lobster. Tilefish can be cooked just about anyway, but don’t overcook it. It is fully cooked when it turns opaque. WAHOO: Wahoo is a fish found throughout the world in subtropical and tropical areas of the ocean. It is a mild, flaky white fish that is used in most fish taco recipes. It can be pan seared or broiled. Its flaky nature makes it an unsuitable grilling option unless put in aluminum foil and grilled, but most people prefer this fish blackened just add blackening spices and sear on each side. SNAPPER: Snapper is found worldwide and the most popular white fish in the world! It is lean, moist, mild flavored and its firm steak like texture makes it perfect for grilling! SWORDFISH: Swordfish is found worldwide. It is firm, moist and has a sweet flavor. Swordfish has a meaty texture and is a great grilling option, but can be pan seared or broiled. Take care to not overcook this fish as it will lose its signature moisture it is done when it flakes easily. BLACK GROUPER: Grouper is found in warm waters worldwide. It is a white meat fish with a distinct, sweet flavor. Most people think is has a taste like halibut. This fish is popular in recipes that call for browning or crusting. To crust this fish, use a heavy cast iron pan or thick stainless steel pan to ensure proper browning. FLOUNDER: Flounder is a fish that can be cooked in almost any way. It is a mild, lean, boneless, flaky white fish with a mild flavor. Flounder is a very popular fish to be pan fried after a dusting of salt/pepper and flour. The thin, boneless filets make this an ideal fish to deep fry! MAHIMAHI: MahiMahi, or dolphin fish, is a firm, but not steak like, white fish. It has a sweet and mild flavor and can be pan seared, sauteed or broiled. A popular way to cook this fish is in a pan with olive oil after seasoning the filet with salt and pepper the flavor of the fish is the star.
Posted on: Tue, 30 Jul 2013 03:24:04 +0000