Nuwe resepte

6 Gewone soutwatervis en skulpvis

6 Gewone soutwatervis en skulpvis

Laat hierdie algemene soorte vis en skulpvis die sterre wees van vanaand se aandete. Lae-vet, vinnig gaar en supergesond, jy kan nie verkeerd gaan as jy jou seekos-IK opdoen nie.

Gids vir vis en skulpvis

Maak middagete of aandete met iets uit die see: Vis en skulpvis kook vinnig en is ideaal vir vinnige etes of 'n fynproewersmaal. As 'n skraal bron van proteïene bied dit allerhande voordele vir die gesondheid, insluitend hartgesonde omega-3-vetsure. Dit is algemene soorte seekos wat u op die mark kan vind. Ons Tipes Visgids kan u help om baie ander soorte vis te vind. Hier is 'n gids om hierdie 6 algemene soorte vis en skulpvis te vind en voor te berei.

Stille Oseaan -salm

Kies wilde Stille salm, veral Alaskaanse salm, as u bekommerd is oor volhoubaarheid. Die salmbevolkings en visserye in Alaska word baie goed bestuur. Die hoë vetinhoud van salm hou dit klam, selfs as dit effens gaar is - dit is dus 'n uitstekende opsie vir die intense hitte van die rooster. Probeer om op 'n sederplank te braai om 'n verskeidenheid rooster by te voeg. Dit gee salm 'n rokerige smaak, soos in hierdie resep.

Krap

Baie resepte vereis klontkrapvleis. By die koop van krapvleis moet die vleis 'n wit of romerige kleur hê; slaan vleis oor wat grys of blou lyk. Ruik die vleis, soos met enige seekos. Krabvleis van hoë gehalte moet na die see ruik, en die tekstuur moet stewig en klam voel. Maak seker dat u stukke skulp verwyder voordat u krapvleis in resepte gebruik. Probeer krapvleis in hierdie heerlike resep, wat sagte krap kombineer met gesonde mieliebrood.

Garnale

Dit is lastig om volhoubare garnale te vind: Wilde garnale word dikwels gevang met beskadigende treituig, en gekweekte garnale kan besmet word. Een standaard vir volhoubare garnale word deur die Marine Stewardship Council gestel - kyk na die raad

Kammossels

Kammossels van swak kwaliteit word dikwels met 'n soutoplossing behandel; hulle lyk uniform wit en nat. Soek eerder 'n vishandelaar met "droë verpakte" sint-jakobsschelpe. Dit is nie behandel nie en wissel in kleur van romerig tot ligoranje. Voordat u kook, moet u die klein spier van die kant van die kammossel verwyder as dit nog vasgemaak is en die kammossels droogmaak. Probeer dit in die heerlike resep hieronder.

Mossels

Mossels is relatief goedkoop en is ook omgewingsvriendelik. Omdat gekweekte mossels in water verbou word, word die seebodem nie ontbagger om dit te oes nie. Om seker te maak dat mossels lewendig is, tik daarop om te sien of hul skulpe toemaak. Gooi enige mossels wat nie toemaak nie. Mossels kook vinnig en kan gestoom, gerook, gebraai en gebak word. Gestoomde mossels is maklik en dit is lekker om met die sous te eksperimenteer. Dit is heerlik om klapper en basiliekruid te kombineer, soos in hierdie resep.

Kreef

Sukkulente kreef is die hele jaar beskikbaar en die goedkoopste gedurende die somer en vroeë herfs. 'N Lewende kreef moet sy stert onder sy lyf krul as dit opgetel word. Kook die kreef so gou as moontlik na die aankoop. U kan dit 'n paar uur in die yskas stoor in 'n kartondoos of papiersak bedek met nat koerantpapier. Die kreef behoort nog te lewe as jy dit begin kook; sommige kokke doodmaak die kreef onmiddellik voor kook. Probeer rooster en bedien met 'n heerlike doopsous, soos hierdie gemmersous in die volgende resep.


Bestuur van skulpvis- en visallergieë

Daar is geen genesing vir allergieë vir vis of skulpvis nie, dus moet mense wat allergies is vir seekos, selfs klein spore van die voedsel wat hulle laat reageer, vermy.

Dit is van kardinale belang dat mense met 'n allergie vir seekos te alle tye epinefrien saamneem. (Behalwe vir ander medisyne wat hul allergiste kan aanbeveel, soos asma -inasemers en antihistamiene).

Dit is ook belangrik om te onthou dat epinefrien as 'n noodmaatreël beskou word - nie as 'n behandeling nie - dus moet mense vermy onnodige risiko's. Maar met 'n paar eenvoudige voorsorgmaatreëls, moet mense met allergieë vir seekos 'n volwaardige, normale lewe kan lei.

Wat is veilig?

Dit is moontlik dat u allergies is vir slegs een of twee vorme van vis of skulpvis - sommige mense kan byvoorbeeld kreef eet, maar nie sint -jakobsschelpe nie, terwyl ander kabeljou kan eet, maar nie salm nie. Daar is egter gewoonlik 'n hoë vlak van kruisreaktiwiteit binne die voedselgroepe moet soveel mense vis as skulpvis in al hul vorme vermy. Werk saam met u allergoloog om u eie seekosallergie of allergieë te verstaan.

Dit is egter belangrik om daarop te let dat die belangrikste allergeen in vis en skulpvis nie heeltemal met mekaar verband hou nie, dus selfs as u allergies is vir skulpvis, kan vin net goed wees. (Daar is mense wat allergies is vir beide vis en skulpvis, maar dit is nie algemeen nie.) Bespreek weer u toestand met u allergoloog.

Aanvaarding van die allergie

Baie mense met seekosallergieë ontwikkel dit later in hul lewens, wat moeilik kan wees, omdat hulle gewoond is daaraan om sonder beperkings te eet. 'Maar ek het nog nooit 'n probleem met seekos gehad nie', is 'n algemene refrein, so soms neem mense onnodige risiko's en probeer om die kos te eet wat hulle laat reageer het. Maar sodra u 'n allergie vir seekos het, is dit baie belangrik om die allergeen heeltemal te vermy. Alhoewel u by 'n keer 'n relatief ligte reaksie kan hê (bv. Korwe of swelling), kan 'n ernstige of selfs lewensgevaarlike reaksie by latere blootstelling voorkom.

Weet wat u eet

Seekos kom in baie verskillende vorme voor. Skulpvis kan weekdiere insluit met 'n tweedelige dop, soos mossels, mossels en oesters. Skulpvis verwys ook na skaaldiere soos garnale, garnale, kreef, krappe en krewe. Ander vorme sluit in inkvis (die hoofbestanddeel in calamari), seekat, maagdier, limpets, perlemoen, kokkels, quahogs, slakke (of "escargot"), langoustines en see -egels. Die algemeenste skulpvisallergie is garnale.

Daar is baie verskillende soorte vis, insluitend ansjovis, bas, blouvis, baber, char, chub, kabeljou, paling, bot, grouper, skelvis, stokvis, heilbot, haring, makreel, mahi-mahi, marlyn, eend, baars, pik, snoek, pollock, rotsvis, salm, sardientjies, haai, ruik, snapper, tong, steur, swaardvis, forel, tuna, tarbot, witvis en meer.

Dit is baie belangrik dat u die verskillende name van die voedsel waarvoor u allergies is, verstaan, en alle voedseletikette noukeurig lees sodat u dit kan vermy.

Een ding om versigtig te wees vir seekosallergieë: ingevoerde voedsel. Nie alle lande het die streng etiketteringsvereistes van die Verenigde State, Kanada en die Europese Unie nie. Moenie kanse waag as u vermoed dat vis of skulpvis bestanddele van 'n invoer kan wees nie.

Versteekte bronne van seekos

Alhoewel vis en skulpvis volgens die etiket op verpakte voedsel gemerk moet word, is dit belangrik om die etikette te lees, aangesien seekos op onverwagte plekke kan verskyn. Voorbeelde sluit in: 'n paar handelsmerke Worcestershire -sous, slaaisouse, souse, sushi, scampi, gumbo, jambalaya, bouillabaisse, springrolletjies, chowder en 'n paar soorte pizza. Asiatiese kosse bevat gewoonlik vis en skulpvis in hul bestanddele, dus wees ekstra versigtig wanneer u etikette lees, en wees bedag daarop dat kruis kontak tydens die verwerking kan plaasvind.

Hou in gedagte dat die meeste nagemaakte seekos en seekos eintlik seekos bevat - byvoorbeeld, nagemaakte krap bevat dikwels krap - moenie aanvaar dat die produk veilig is nie, en lees alle bestanddele noukeurig deur.

Sommige van die algemeenste verborge bronne van seekos is nie in menslike voedsel nie. Dit sluit in kunsmis, visvoedsel, lipbalsem, velafskilferingsprodukte en in troeteldiervoedsel. As u nie seker is van die bestanddele nie, kontak die vervaardiger.

Omdat baie soorte skulpvis ryk is aan jodium, sommige skulpdierallergiese mense meen dat hulle jodium moet vermy-'n algemene bestanddeel in alles, van tafelsout tot X-straal kleurstowwe. Dit is verkeerd: die allergeen in skulpvis is in die vleis van die voedsel en nie in die jodium nie, dus jodium moet veilig wees om te verbruik. (Sommige mense kan nie jodium verdra nie, maar dit is 'n aparte probleem.)

Carrageenan word gemaak van mariene alge, nie vis of skulpvis nie, en word dus as veilig beskou vir mense met vis- en skulpvisallergieë.

Pasop vir aanvullings

Een van die belangrikste verborge bronne van seekos is omega-3 aanvullings, wat dikwels gemaak word van bestanddele soos lewertraan en ander visolies. Baie van hierdie produkte is veilig vir mense wat allergies is vir seekos, omdat die olies so verfyn is dat dit geen allergiese proteïene bevat nie.

Nog 'n aanvulling genoem glukosamien, wat dikwels gebruik word om artritis te behandel, word gemaak van die skulpe van skaaldiere. Onlangse studies het getoon dat omdat die skulpe geen skulpvisproteïene bevat nie, die aanvulling gewoonlik as veilig beskou word vir mense met skulpvisallergieë. Daar is egter berigte oor reaksies op glukosamien by skulpdierallergiese mense, daarom is dit beter om vegetariese vorme van glukosamien te hou, wat glad nie seekos bevat nie.

Raadpleeg u allergis en die vervaardiger van die produk voordat u aanvullings probeer.

Eet en seekos

In 'n restaurant kan dit veral moeilik wees om seekos te vermy. Vir diegene met vis- of skulpvisallergieë, moet die meeste seekosrestaurante heeltemal vermy word. Chinese, Japannese, Viëtnamese, Koreaanse en Thaise restaurante kan veral vis en skulpvis te swaar wees, daarom is dit belangrik om na die spyskaart te kyk en met iemand in die restaurant te praat voordat u besluit om daar te eet.

Sommige mense met ernstige allergieë vir vis of skulpvis kan selfs reageer op proteïene in die lug as hulle seekos kook. As u in 'n seekosrestaurant is, veral as u naby die kook- of stoombron sit, kan dit simptome veroorsaak.

Sodra u 'n restaurant kry wat nie seekos-swaar is nie, skakel vooraf en vra die bestuurder of sjef oor spyskaartitems en hoe hulle panne en die rooster hanteer om kruiskontak te vermy. As u nie vaste antwoorde kry nie, of as die onderneming u nie kan akkommodeer nie, gaan dan na 'n ander restaurant.

As u by die restaurant aankom, vertel u bediener van u allergie en bespreek spyskaartitems wat veilig is. As u nie voel dat hy of sy u vrae behoorlik kan beantwoord nie, moet u met die sjef of die bestuurder praat. As u nog nie seker is nie, gaan dan na die deur of hou 'n drankie.

Seekos kruis-kontak

Dit is belangrik om seker te maak dat die voedsel waarvoor u allergies is, nie in aanraking kom met die voedsel wat u eet nie. Kruis-kontak is 'n besondere probleem in restaurante, waar panne en eetgerei gedeel kan word. Maak seker dat u bediener en die kombuispersoneel besef dat selfs klein hoeveelhede seekos vir u 'n probleem kan wees.

In 'n kroeg wat baie diepgebraaide kosse bedien, vra of die frituurbraaier nie skulpvis is nie. (Dikwels is dit nie so nie.) As u byvoorbeeld garnale allergies het, moet u nie die gefrituurde courgette bestel as dit in dieselfde frituurolie as die springmielie garnale gaar is nie.

Bel die vervaardiger

As u nie seker is of 'n spesifieke produk seekos bevat nie, kontak die vervaardiger per e -pos of telefoon. Die meeste ondernemings is gewoond daaraan om produknavrae van die publiek te kry en help graag. As hulle u nie duidelike antwoorde kan gee nie, probeer 'n ander produk.

Skool en vis of skulpvis

Alhoewel dit meer algemeen by volwassenes voorkom, kan kinders ook seekosallergie hê. Vir 'n ouer van 'n kind met seekosallergieë, is dit belangrik om duidelik met u kind se onderwyser en die skoolhoof te kommunikeer en 'n plan vir anafilakse op te stel (ook 'n voedselallergie -aksieplan genoem) om u kind te beskerm.

Kyk na die federale 504 -planne sowel as die beleid van die plaaslike skoolraad en u voedselallergiewette (of provinsiaal in Kanada) waar dit bestaan. So 'n plan moet verseker dat die hoofonderwyser, benewens die skoolverpleegkundige, ook opgelei word in die simptome van voedselallergie en die noodprotokolle vir allergieë.

Maak seker dat u allergiese kind weet dat hy nie kos met eweknieë moet deel nie en dat hy nie kos van iemand, insluitend die onderwyser, moet neem nie, tensy u gesê het dat dit goed is.

'N Volwasse plan

Ook volwassenes benodig 'n noodplan met seekosallergieë. Hou u epinefrien-outo-inspuiters en ander medikasie byderhand, en maak seker dat u geliefdes weet hoe om die outo-inspuiter toe te dien. En moenie vergeet om 'n mediese ID -armband of -ketting te dra nie.

Maak dit u reël-geen outo-inspuiting vir epinefrien beteken geen kos nie, en as u kind allergies is, moet u seker maak dat hierdie reël ernstig is.

Stel u goeie vriende, geliefdes en kollegas in kennis van u allergie, en moenie skaam wees om te vra wat u nodig het om veilig te wees nie. Soms verstaan ​​mense nie voedselallergieë heeltemal nie - en kan hulle baie vrae hê. Maar kort voor lank kry hulle die prentjie.

Lewe goed!

Moenie toelaat dat u seekosallergie u lewe oorneem nie. Met die nodige voorsorg, waaksaamheid en 'n bietjie ekstra beplanning, kan die oorgrote meerderheid allergiese mense 'n vol, normale en gesonde lewe lei.


6 Gewone soutwatervis en skulpvis - resepte

Kuswaters in Louisiana huisves honderde verskillende vissoorte (ook bekend as vinvis deur LDWF). Ons staat is 2de in die oes van vinvis in die Verenigde State (volgens volume, insluitend menhaden). Elf miljoen pond soutwatervinvisse is in 2016 deur kommersiële vissers in Louisiana geland, met 'n dokwaarde van $ 26,5 miljoen (nie menhaden ingesluit nie).

Vis is baie bederfbaar en moet in die yskas gehou word totdat dit gereed is om te eet.

Hoe om jou vis te stoor

Verkoeling: Voordat 'n vis in die yskas gestoor word, was dit in koue water en droog dit met 'n skoon lap of papierhanddoek. Draai dit toe met aluminiumfoelie of plastiekwrap om lug blootstelling verder te voorkom en plaas dit op ys of in die yskas. Gewoonlik kan dit tot 2 dae gestoor word.

Bevriesing: Gevriesde vis kan tot 12 maande duur, afhangende van hoe dit voorberei is. Sodra die vis skoongemaak is, kan dit in 'n plastieksak geplaas word met soveel as moontlik lug verwyder. U kan die vis ook in 'n ysblok vries met net genoeg water om die vis te bedek. Die ysblok voorkom dat lug die vleis van die vis bereik.

Kom meer te wete oor die belangrikste vissoorte wat ons graag eet, nie net hier in Louisiana nie, maar regoor die land, klik op 'n oortjie hieronder.

Swart trommel

Swart trommel, Pogonias cromis, is 'n kommersiële spesie wat algemeen gevang word in Louisiana. Hierdie visse, wat oral in die Golf voorkom, is swart of rooigrys van kleur. Jeugdiges het vertikale tralies langs die kante van hul liggame wat vervaag namate hulle groei. Die volwassenes kom algemeen op oesterriwwe voor as gevolg van die kragtige aard van hul kake en afgeronde tande. Dit is die grootste spesie in die dromfamilie, wat moontlik tot meer as 100 pond groei.

Swart drom kuit tussen Januarie en April en word die hele jaar deur kommersieel gevang.

Eet en koop swart drom

Ooit beskou as 'n ‘ asblik ’ vis, maak swart drom terug in restaurante in die suide van Louisiana. Terwyl baie ander soorte vis verkies, is kleiner swart dromme 'n uitstekende keuse as dit behoorlik voorberei en skoongemaak word. Gedurende die kouer maande is vis gevang geneig om vetter en in 'n beter toestand te wees as wanneer dit in warmer maande gevang word (na paai).

Skil jou trom, moenie dit net skaal nie. Dit is die vel wat hierdie vis sy 'visagtige smaak' gee. Hoe groter die drom, hoe growwer is die vleis meer vergelykbaar met hoender.

Rooi snapper

Rooi snapper, Lutjanus campechanus, is 'n baie algemene vis in die Golf van Mexiko. Hulle is roosrooi, van donkerrooi tot ligterrooi van bo na onder. Hulle het ook 'n rooi oog.

Kleiner rooi snapper migreer geneig na enige vorm van onderste verligting of obstruksie. Namate hulle groter word, begin hulle meer tyd spandeer aan meer oop bodemhabitats. Hulle eet meestal kleiner visse, waaronder pypvis, slangpaling en ansjovis, met 'n sekondêre dieet van koningsgarnale en seeluise.

Die paai vind plaas van laat Mei tot begin Oktober, met 'n hoogtepunt van Junie tot Augustus. Die meeste paaie kom gewoonlik vroeg in die aand voor. NOAA Fisheries, 'n gewaardeerde vis van vissers aan die hele kus, het aansienlike beperkings geplaas op die hoeveelheid vis wat elke jaar gevang kan word weens kommer oor oorbevissing. Kommersieel mag rooivleis slegs gevang word deur vissers wat 'n IFQ (individuele visvangkwota) van NOAA Fisheries het. Hulle kry 'n sekere aantal pond vis en mag slegs die hoeveelheid vang. Ontspannend werk die staat aan die staatsbestuur van die hulpbron-in 2018 het Louisiana 'n sekere aantal pond toegeken wat ontspannings- en huurvissers gedurende die somer kon vang.

Eet en koop Red Snapper

Lewer uitstekende tafelgeld en word waardeer deur sowel kommersiële as ontspanningsvissers. Dit het 'n skraal, ferm tekstuur met 'n ligte soet smaak en 'n effense pienk tint. Snapper kan op verskillende maniere gekook word: gebak, gebraai, gebraai, gestroop of gebraai. Die beste geurmiddels is gewoonlik eenvoudig: suurlemoen, botter en chilipeper.

Gevlekte seeforel

Gevlekte sitruswortel (gespikkelde forel), Cynoscion nebulosus, is 'n donker, silwerige vis bo -op wat tot wit vaal na die ventrale kant toe. Daar is kolle op die boonste helfte van die vis wat wissel in getal, met jonger vis wat meer kolle het. Die rug- en stertvin word altyd raakgesien. Hierdie visse het baie keer geel pigment op die rande en binne hul bekke. Die kleiner forel eet klein skaaldiere, terwyl die groter volwassenes voed op klein vissies soos pogies en kwekers.

Gevlekte forel kom voor in die westelike Atlantiese Oseaan en die Golf van Mexiko, wat wissel van Massachusetts tot die Yucatan -skiereiland. Gedurende die lente en somer word hierdie visse aangetref naby seegrasbeddings van vlak baaie en riviermondings wat op soek is na iets om te eet. Namate die herfs en koeler temperature nader kom, beweeg hulle dieper na baaiwaters en die Golf van Mexiko. Gevlekte forel word ook in baggerboothawens en kanale aangetref.

Gevlekte forel kuit van Maart tot November en beweeg daarna in dieper, stil waters terwyl die temperature daal. Dit is 'n gunsteling by strand- en chartervissers, en mag nie kommersieel gebruik word nie.

Eet en koop gespikkelde forel

Gevlekte forel is 'n baie heerlike vis met 'n goeie smaak. Dit is egter baie belangrik om die vis onmiddellik nadat dit skoongemaak is, op ys te sit. Die delikate forelvleiskwaliteit verswak vinnig as dit nie afgekoel word nie as gevolg van natuurlike ensieme wat dit versleg. Hierdie vis is die beste as dit vars geëet word en nie nadat dit gevries is nie. Die meeste resepte stel voor dat bak die voorkeur -kookmetode is.

Atlantiese blouvin, Thunnus thynnus, is een van die grootste en vinnigste swemvisse ter wêreld. Met 'n Torpedo -vorm, is dit gebou vir spoed en uithouvermoë. Atlantiese blouvintonyn het 'n metaalblou kleur aan die bokant en 'n silwer onderkant wat help om in die water te kam. Die velle is geel van kleur. Hierdie spesie kan van ander tuna -lede onderskei word deur die kort lengte van hul borsvinne.

Warmbloedig. Gevind in koue noordelike waters sowel as in die tropiese Golf van Mexiko en die Middellandse See. Hulle migreer ver en wyd die algemeenste van die Golf -waters na die NE -Amerikaanse rak en die Sargasso -see. Hierdie migrasies kan verskeie kere per jaar plaasvind.

Atlantiese blouvintonyn eet baie. Hulle voed op kleiner visse, skaaldiere, inkvis en palings. Hulle kan ook voer filter.

Paai kom op twee plekke voor, die Golf van Mexiko en die Middellandse See. In die Golf vind paaie plaas vanaf middel April en middel Junie. In die Middellandse See kom paai van Junie tot Augustus voor.

Blouvintonyn het die donkerste en vetste vleis van al die tunas. Die geur daarvan word beskryf as medium vol en baie destruktief. Dit kan die beste as sushi bedien word, of skaars tot medium-skaars.

Atlantic Bigeye, Thunnus obesus, is 'n belangrike voedselvis en gewaardeerde ontspanningsvis. Hulle kan groei tot byna 6 voet lank en 400 pond. Hulle liggame is vaartbelyn vir vinnig swem met groot kop en oë. Bigeye is teenskadu, wat beteken dat hul liggame donker bo -op en silwer oor die liggaam is, met die eerste rugkant geel, donker geel en die tweede rug- en anale vinne meer liggeel. Hierdie spesie lyk baie soos geelvintuna en is moeilik om te onderskei sonder ervaring.

Hulle voed naby die bokant van die voedselketting en eet baie epipelagiese en mesopelagiese visse, skaaldiere en koppotiges.

Gevind in die oop oseaan van alle tropiese en gematigde seewater, met die uitsondering van die Middellandse See.

Hulle kuit die hele jaar deur, maar die meeste paai vind plaas gedurende die warmer somermaande. Paai vind plaas in oop water naby die oppervlak en is baie temperatuurafhanklik.

Groot tuna word waardeer vir sashimi. Hulle is geneig om 'n ryker geur te hê as geelvin met 'n hoë vetinhoud. Die vleistekstuur is stewig en vleisagtig, kan die beste middel-skaars of as sushi bedien word. Ongekookte tuna is taai en smaakloos.

Atlantiese geelvin, Thunnus albacares, is 'n torpedovormige spesie met donkerblou rug, geel sye en 'n silwer pens. Hulle vinne en velle is heldergeel. Hulle is aansienlik kleiner as blouvintunas, maar kan steeds tot 7 voet lank wees.

Geelvin is epipelagies, wat beteken dat hulle hul tyd reg bo die termoklyn in die boonste 100 m deurbring. Hulle eet soortgelyke diëte as ander tunas, waaronder myctohpids, ansjovis, sardientjies, pelagiese skaaldiere en inkvisse.

Yellowfin word dikwels as ahi bemark. Dit word hoofsaaklik gebruik in rou geregte, insluitend sushi en sashimi, maar is ook uitstekend as dit skaars gebraai/gebraai word. Geelvintonyn word 'n algemene plaasvervanger vir die suidelike blouvintonyn weens uiterste uitputting.

Atlantiese Pompano

Die Atlantiese pompano of meer algemeen bekend as die Florida pomano, Trachinotus carlolinus, is 'n silweragtige, plat liggaam vis, met 'n groen-grys kleur dorsaal en 'n geel kleur ventraal.

Hierdie visse kom algemeen voor langs die Golfstrande en het 'n groot omvang noord van Massachusetts suid na Brasilië, insluitend die Golf van Mexiko en Sentraal -Amerika. Hulle is in diep waters aangetref, maar is gewoonlik 'n kusvis wat aan die kus en naby die see inasem. Hulle hou veral van donker, troebel water. Die voorkeur watertemperature wissel van 82-90 grade en die voorkeur soutgehalte wissel van 28-37 ppt. Kommersiële landings word van Virginia na Texas gedoen, maar die meeste vangste is in Florida -waters. Die hele jaar gevang, maar groot vissery vind plaas van Maart tot Mei.

Hulle voed op weekdiere, skaaldiere en ander ongewerweldes en klein vissies.

Daar word gereeld na hierdie vis verwys as "die wêreld se mees eetbare vis. ” Sy silwer vel is ook eetbaar. Die vleis is stewig en fyn gevlok met 'n soet, sagte geur. Aangesien hierdie vis so maklik van die been af ​​is, is mense geneig om dit heeltemal voor te berei. Die vis kan ook in die lengte gehalveer word deur twee filette te maak. Die beste was om pompano te kook, deur dit met suurlemoen en botter te braai.

Gag Grouper

Gag grouper, Mycteroperca microlepis, is 'n bruingrys grys vis met bruin wurmagtige merke op die lyf. Daar is donker lyne wat uit die oog straal en vinne is ook donker van kleur. Die onderkant van die wang het 'n getande spoor wat hierdie spesie onderskei van die swartwortel. Hierdie vis kan tot 36 sentimeter lank word en gemiddeld ongeveer 20 pond.

Gag -groepeerders kan gevind word tussen die kuswaters. In die see op rotsagtige en grasagtige bodems sowel as in die buiteland. Hulle kom algemeen voor langs die rotsrande langs die oostelike Golf.

Die groter gaggrouer voed hoofsaaklik op kleiner visse, krappe, garnale en koppotiges. Die jeugdiges voed op klein skaaldiere wat in die vlak grasbeddings voorkom.

Groepe begin almal as wyfies en verander dan na 'n sekere grootte of ouderdom in mannetjies nadat hulle 'n paar paai seisoene voltooi het. Hulle kuit van Desember tot Mei met 'n hoogtepunt tussen Februarie en begin April met die volle mane.

Grouper is 'n baie lekker vis. Dit het 'n sagte maar duidelike geur, iewers tussen bas en heilbot. Sommige mense dink gag grouper is die beste keuse as gevolg van stewiger vleis en hoër opbrengs, al word gag grouper op die mark nog steeds swart grouper genoem. Die gewildste manier om 'n braaier in die suide te kook, is swart, maar dit is baie veelsydig en kan op verskillende maniere voorberei word.


Salm Tartaar

Kammossel Ceviche

As gevolg van die natuurlike sagte eienskappe van vis en seekos, word baie variëteite bedien in rou voorbereidings, insluitend sashimi, sushi, en tartaar. Ceviche is 'n gewilde rou gereg wat sitroensure gebruik om te marinade en "Koue kok" die vis. Gesoute, geneesde of ingelegde vis is ander internasionale gunstelinge. Rou mossels en oesters op die halwe dop is ook gewild. Al hierdie benodig die varsste vis van die hoogste gehalte en noukeurige hantering, wat streng temperatuurbeheer en hoë sanitasiestandaarde insluit.

Die Amerikaanse Food and Drug Administration (FDA) vereis dat vis wat bedoel is vir rou verbruik, gevries moet word om parasiete, insluitend wurms, vir ten minste 24 uur onder 'n temperatuur van -4˚F/-20˚C dood te maak en ten minste onder verkoeling te ontdooi. 12 uur. Dit is belangrik om daarop te wys dat bevriesing nie alle skadelike mikroörganismes doodmaak nie, aangesien sommige slegs doodgemaak word wanneer dit heeltemal gaar is. Alhoewel die FDA -reël nie van toepassing is op skulpvis nie, is weekdiere ook vatbaar vir verskillende soorte virusse en parasiete en moet dit versigtig behandel word voor bereiding en verbruik. Sommige skulpvisse word nou gepasteuriseer of bestraal om sommige van hierdie gesondheidsprobleme te verminder.


Hoe om 'n oester voor te berei


Geslote oesters moet 'gesny' word, wat alle visverkopers vir u kan doen, maar as u dit self wil neem, is dit die beste om 'n spesialis oestermes te gebruik, wat kort en stomp is met 'n vingerbeskerming.

1. Hou die oester baie stewig vas in 'n dik lap om u hande te beskerm, steek dan die mes in die skarnier of puntige punt van die oester.

2. Draai die punt van die mes in die skarnier 'n baie stewige vastrapplek te kry. Sodra u voel dat die mes stewig op sy plek is, moet u die druk van die mes loslaat en die mes liggies draai of draai om die spier van die oester te breek - u kan gewoonlik die 'skuddende' geluid hoor terwyl die twee halwe skulpe skei.

3. Maak die oop oester los from die dop om dit maklik te eet.

Hoe om oesters voor te sit


Die gebruiklike benadering om oesters te eet, is om dit te bedien rou. Gewoonlik word rou oesters op die halwe dop bedien met baie suurlemoen om uit te druk, Tabasco -sous en sjalotvinaigrette (mignonette). Die pekelrige, natriumryke geur van oesters beteken dat hulle goed saamwerk met pittige dressing in Asiatiese styl, soos hierdie pittige sous

Wat is Clam:-

Clam is 'n algemene naam vir verskillende soorte tweekleppige weekdiere. Mossels het twee skulpe van gelyke grootte wat verbind is deur twee adduktorspiere en het 'n kragtige groeiende voet. Mossels word meer geëet in die kusstreke van Indië, veral in die Konkan-, Kerala-, Bengale- en kusstreke van die Karnataka -streke. In Kerala word mossels gebruik om kerrie te maak en gebraai met klapper.

Die stoommetode om mossels te kook, is uitstekend vir die bereiding van klein tot mediumgrootte variëteite mossels. Kenmerkende mosselgeregte sluit in New England -mosselkoekies en Manhattan -mosselkossies. Gebraaide mosselbroodjies (ook bekend as fannie daddies en bootstuurders) en mossels casino met aanloklike bestanddele soos spek, botter en rooi soetrissie is nog twee Amerikaanse gunstelinge. lamsvleis kan in die meeste oester-, kammossel- en mosselresepte vervang word, en omgekeerd.

Wat is kammossel?

Kammossels is 'n tweekleppige weekdier van die Pectinidae -familie en hou verband met mossels, mossels en oesters. Daar is baie soorte kammossels, maar die algemeenste is die kammossel wat in die baai en riviermondings van die ooskus voorkom, en die groter seeskulp wat in die diep koue waters op die seebodem voorkom. Baai -sint -jakobsschelpe is meestal goedkoper as seekos, veral as die seilossies baie groot is. Ongeag die tipe, die kammossel moet 'n ligte pienk of ligte beige kleur hê met 'n sagte tekstuur.

Binne -in die dop het kammossels 'n wit adduktorspier (die deel wat ons moet eet) wat die dop oop- en toemaak, asook 'n helder oranje gedeelte wat die koraal genoem word. Die spier is rond en sag wanneer dit gaar is, met 'n tikkie soetheid en souterige sout.

Daar is twee soorte sint -jakobsschelpe: baai -sint -jakobsschelpe en seekossies. Die baai -variëteit is kleiner (ongeveer die grootte van 'n sent) en sagter, terwyl seekossies groter is en tot twee sentimeter groot word.

Wat is Mossels-

A Mossel is 'n tipe van tweekleppig weekdier wat voorkom in varswatermere, strome en spruite, tesame met die soutige getygebied waar oseane die kus ontmoet. Soos baie ander skulpvis, word hulle verbou en in die natuur gevang om as voedsel vir mense te dien, en hulle het ook 'n aantal roofdiere in die natuurlike omgewing. Hierdie weekdier is ook baie meer gewild in Europa en dele van Asië as Noord -Amerika, waar slegs 'n klein deel van die bevolking belangstel in mossels as voedselbron.

Hoe om die beste kwaliteit mossels te kies-

Probeer om nie mossels te kies wat afgebreekte, gebreekte of beskadigde doppe het nie. Vars mossels is geneig om dig toe te wees. Laat ongeveer 500 g per persoon toe vir 'n hoofmaaltyd, en die helfte van die hoeveelheid vir 'n voorgereg, of as dit by pasta of sop gevoeg moet word. Mossels is hoogs bederfbaar en moet op die dag van aankoop geëet word.


6 Gewone soutwatervis en skulpvis - resepte

Atlantiese kabeljou:
Hierdie visse is die diepwaterskatte van die kus van Massachusetts ('n kerf van 'n kabeljou hang in die motto van die Massachusetts State House, Land of the Sacred Cod). Dit is die nommer een vis wat gesog word deur huurbote noord van Cape Cod. Hulle word regdeur die Golf van Maine aangetref, in diepwater en aan die kus terwyl die water koud is.
Seisoen: Die hele jaar deur
Aas en lokaas: Seewurms, mossels, makriel, repies van alle vis, krappe, jigs.
Metodes en aanpak: Aasvisvang vanaf wal en bote, visvang vanaf bote met medium tot stywe bootstaaf, konvensionele katrol en ten minste 50 lb toetslyn.
Massa Saltwater Fishing Derby Minimum gewig: 30 lbs
Staatrekord: 92 lbs

Swart Seebaars:
Alhoewel dit hoofsaaklik suid van Cape Cod voorkom, kan daar soms 'n swart seebaars in Cape Cod Bay voorkom. Hierdie trekvisse kom in die laat lente aan. Die meerderheid van hierdie visse begin hul lewe as wyfies en verander dan na mannetjies op ongeveer driejarige ouderdom. Hulle verkies habitatte met 'n onderste struktuur, soos klipriwwe, rotsagtige uitlopers en wrakke.
Seisoen: Mei - September
Aas en lokaas: Sny inkvis, mossels, groen krappe.
Metodes en aanpak: bodemvis uit 'n boot.
Massa Saltwater Fishing Derby Minimum gewig: 4 lbs
Staatrekord: 8 lbs

Blouhaai:
Blouhaaie kom algemeen in ons buitelandse waters voor en is gesog by hengelaars. Dit is bekend dat blouhaaie mense byt, so waag met 'n ervare haai -hengelaar om onverwagte verrassings te voorkom en maak seker dat jy dadelik bloei en ys op die haaivleis. Hengelaars word aangemoedig om haaie wat nie bedoel is vir verbruik nie, vry te laat.
Seisoen: Junie-Oktober
Baits and Lures: Chumming and baited hooks (preferably oily fish)
Methods and Tackle: Trolling, drifting medium to heavy tackle,
Mass. Saltwater Fishing Derby Minimum Weights: 150 lbs
State Records: 454 lbs

Bluefin Tuna:
All the tunas are very swift swimmers, provide a thrilling and sometimes backbreaking fight and are literally hot blooded. The giant bluefin tuna is the biggest and most lucrative of the tunas and thus creates much competition amongst fishermen. Stellwagen bank is known for the largest bluefin tuna in the world. Ernest hemingway fished in Mass Bay for giant tuna.
Seisoen: Late June-October
Baits and Lures: Bait fish used with chum slick plastic squids, multi-
chains, jigs, artificial lures
Methods and Tackle: Trolling, chunk baits with chum medium to heavy
State Record: 1,228

Bluefish:
Bluefish are usually ravenous and will strike at just about anything you give them. Watch out for those teeth! They average around 3-15 lbs along the coast and tend to be larger just offshore in the rips. The juveniles, referred to as &ldquosnappers,&rdquo can be found in the estuaries and are fun to catch with light tackle. In all cases, they put up an excellent fight all the way to your boat or shore.
Season: June-mid October
Baits and Lures: All small bait fish, jigs, spoons, plugs, spinners, flies.
Methods and Tackle: Casting from shore or boat (you may want to use a wire leader) with spin and fly fishing gear, trolling.
Mass. Saltwater Fishing Derby Minimum Weight: 12 lbs
State Record: 27 lbs- 4 oz

Cusk:
Like the cod, the cusk is a cool water fish and is found on hard, rough bottom habitat. Look for the continuous dorsal fin to assist with identification. very good eating although they are dificult to filet.
Season: Year round
Baits and Lures: Same as cod.
Methods and Tackle: Same as cod.
Mass. Saltwater Fishing Derby Minimum Weight: 20lbs
State Record: 34 lbs - 4 oz.

The Fluke is one of the best eating fish nice white meet with a sweet taste. They are very accessible and provide the angler with thick fillets to take home.
Season: June to Sept
Baits and Lures: Sand worms, bloodworms, clams, strips of squid.
Methods and Tackle: Chum pot (crushed clams), still-fishing from boats, piers, jetties, bridges, breakwaters light tackle
Mass. Saltwater Fishing Derby Minimum Weight:
State Record: 21 pounds 8 ounces

Haddock:
Haddock is a member of the cod family and is a delicious fish for the dinner table. The black spot and lateral line distinguishes it from the Cod and Pollock.
Season: May-November
Baits and Lures: Same as Cod Sea worms, clams
Methods and Tackle: Drift or Still-fishing from a boat, medium action rod
Mass. Saltwater Fishing Derby Minimum Weights: 8 lbs
State Record: 20 lbs

Halibut:
This is the largest of the Atlantic flatfishes, which if you do happen to hook one, can be very challenging to reel up from deep water.
Season: Year round
Baits and Lures: Sea worms, clams, strips of fish, sand lance, jigs.
Methods and Tackle:Drift Bottom Fishing from a boat with medium to stiff rod.
Mass. Saltwater Fishing Derby Minimum Weight: 50 lbs
State Record: 321 lbs

Mackerel:
Mackerel are fast swimmers and voracious feeders, which offers the angler many options for catching them. They are also an important food fish for many other species of fish and marine mammals.
Season: May-September
Baits and Lures: Sabiki Rigs, Small bait fish, crab, clams, sea worms, squid strips, jigs, spoons, flies.
Methods and Tackle: Trolling, jigging, casting from shore or boat: light tackle.
Mass. Saltwater Fishing Derby Minimum Weight: 2 lbs
State Record: 3 lbs - 8 oz.

Mako's are the more aggressive of the shark fish and will put up an exciting fight. considered to be the Marlin of the shark species. Mako's are know to be a man eater so Venture with an experienced shark angler to prevent unexpected surprises and make sure you bleed and ice the shark flesh immediately. Anglers are encouraged to release sharks not intended for consumption.
Season: June-October
Baits and Lures: Chumming and Chunking baited hooks (preferably oily fish)
Methods and Tackle: Trolling, drifting medium to heavy tackle, wire leader.
Mass. Saltwater Fishing Derby Minimum Weights: 150 lbs
State Records: 1,324 lbs

Porbeagle's look allot like a great white but have a prominent white patch at the bottom of the dorsal fin. Porbeagle sharks are very agresive and will eat live bait as big as tuna. They are a fairly rare fish and should be released. Porbeagles bite so Venture with an experienced shark angler to prevent unexpected surprises and make sure you bleed and ice the shark flesh immediately. Anglers are encouraged to release sharks not intended for consumption.
Season: June-October
Baits and Lures: Chumming and Chunking baited hooks (preferably oily fish)
Methods and Tackle: Drifting Trolling
Mass. Saltwater Fishing Derby Minimum Weights:
State Records: 455 pounds caught by Capt. Mike Evens of Mass Bay Guides 2007

The Pollock is more available to the angler than its Cod fish relative. These aggressive fighters offer the thrills of a bluefish and the flesh of a cod.
Season: May-October with the best runs in May
Baits and Lures: In deeper water use the same as for cod (jigs, clams. ). Inshore waters try small plugs, mackerel jigs, metal lures with a strip of squid.
Methods and Tackle: Drift or Still-fishing, casting, trolling. For deep water use same set up as for cod. Lighter spinning gear can be used for inshore fishing.
Mass. Saltwater Fishing Derby Minimum Weights: 20 lbs
State Record: 48 lbs - 2 oz.

Striped Bass:
Striped Bass is the number one sport fish in the Massachusetts area. Easily caught from shore and aggressive fights make stripers a favorite amongst fisherman. These fish are easy to identify with black stripes running along the length of their body
Season: May to October
Baits and Lures: Sea worms, clams, mackerel, strips of all fish, crabs, Lures and jigs. Live Bait is a favorite use circle hooks to prevent gut hooking small fish
Methods and Tackle: Bait-fishing from shore and boats, fishing from boats using medium to light rod, spinning or conventional reel and at least 30 lb test leaders.
Mass. Saltwater Fishing Derby Minimum Weight: 35 lbs
State Record: 73 lbs

Winter Flounder:
The winter flounder (black back) provides good fishing during the cold weather months. They are very accessible and provide the angler with thick fillets to take home.
Season: May - February
Baits and Lures: Sand worms, bloodworms, clams, strips of squid.
Methods and Tackle: Chum pot (crushed clams), still-fishing from boats, piers, jetties, bridges, breakwaters light tackle
Mass. Saltwater Fishing Derby Minimum Weight: 3 lbs
State Record: 8 lbs -2 oz.

The Thresher Shark is probably the most exciting shark to catch these extremely strong animals are able to leap 20 feet in the air one of the most prized of the shark species Threshers are probably the most dangerous shark to capture the tail can knock a man overboard or cut you bad so venture with an experienced shark fisherman to avoid surprise .
Season: July through Sept.
Baits and Lures: chum Oily fish Live Bait
Methods and Tackle: Chumming and chunking, Drifting and Trolling
Mass. Saltwater Fishing Derby Minimum Weight:
State Record: 548 pounds

Wolfish:
Wolfish are distinguished by their large size, pronounced molar and canine teeth, and the lack of ventral fins. They do not school and prefer hard bottom, not mud, in deep waters.
Season: Year Round
Baits and Lures: sea worms, shellfish, crustaceans, jigs
Methods and Tackle: Drift- or still-fishing from a boat
Mass. Saltwater Fishing Derby Minimum Weight: 20 lbs
State Record: 55 lbs - 8 oz.

See Our MBG Fishing Reports on Facebook

Website built by Fishermen for Fishermen
All Rights Reserved ™ and ® Mass Bay Guides This Content Protected ©


Fish & Shellfish : The Definitive Cook's Companion

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry aromatic Littleneck Clams in Black BeanScented Broth a simple and comforting Linguine with Clam Sauce elegant Hot Oysters with Leeks and White Wine Sauce rich and savory Braised Scallops with Tomatoes and Fresh Basil Steamed Lobster with Coconut Milk and Thai Spices Shrimp with Tomato Sauce, Saffron Aioli, and Pesto hit-the-spot Sautéed Crab Cakes and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.


Top 10 Ugly Fish

Some of the top 10 ugliest fish include:

10. White Sturgeon

The white sturgeon weighs close to a ton and is considered to be one of the largest fish in North America. Their skeletons have cartilage rather than bone and use their suction cup-like mouths to feed on small invertebrates and mollusks.

What makes them have a prehistoric appearance is the bony plates that cover their skin called scutes. When you look closely, you’ll realize that this fish resembles a shark, especially its tail. That combined with their weight and length, makes the white sturgeon a highly sought after gamefish.

The sturgeon has a huge mouth without any tongue. It also uses its four barbells to sense food.

9. Frilled Shark

The frilled shark also called the living fossil is one of the scariest and ugliest fish species. It has 300 triangular shaped needle-sharp teeth divided into 25 rows. Its mouth continues to the rear of its head, giving it an appearance of a gaping mouth. The throat also has six frilled gills.

The frilled shark closely resembles an eel, the only difference is that the former has fins. It also resembles a snake-like appearance with its elongated body. Scientists also believe that these fish species hunt in a similar way as snakes. Although a few people have spotted this shark, scientists claim that the frilled shark uses caves and crevices to hunt for its prey.

You can spot the frilled shark in the Caribbean, Australia, Chile, New Zealand, and Southeast Asia. Although this shark can be scary, it doesn’t feed on humans. It feeds on other sea animals like the octopus, squid, cuttlefish, mollusks, and other sharks.

8. Northern Stargazer

The northern stargazer can reach 18 inches, but there are some reports of one that is 22 inches in length. This fish gets its name from how it has its eyes positioned on top of the head. This fish species lives at the bottom of deep and open waters, waiting for its prey. They attack any fish within reach by shocking them with an electrical charge and poisoning them with venom. The poison is found in the spine near the pectoral fins.

Northern stargazers are popular in the lower Chesapeake Bay, although sometimes you can spot them along the Atlantic coast.

The strange-looking fish has a flattened body and a huge head. Its blackish-brown body has white spots that get bigger from the head to its tail. The northern stargazer also has its eyes and mouth on top of its head, facing upward. On its tail are three dark horizontal lines.

Despite their strange appearance, the Northern stargazers do not prey on humans, but instead prefer to feed on crustaceans, crabs, and small fish.

7. Wolffish

The wolffish is also known as the devil fish or the sea wolf weighs close to 50 pounds and is about five feet in length. This species is easy to recognize due to its unique and distinct features. You’ll notice its protruded canine-like teeth, absent pelvic fins, and continuous dorsal fin.

The fish got its name from its canine-like teeth as they resemble that of a wolf. Their powerful jaws and strong teeth make it simple for them to eat crabs, sea urchins, shrimp, brittlestars, and other marine organisms.

Wolffish are blue to grey in color, and their underside is lighter compared to the top part. Adults have dark vertical patches along the length of their bodies.

Commonly found in the North Atlantic and Arctic, the wolf fish prefer cold water temperatures. You’ll find them in different bottom types, with the most common being large rocks, stony areas, and where boulders are present.

Although the wolffish have a scary appearance, they are shy. Still, their feeding habit helps maintain the marine ecosystem balance. Wolffish are hunted for their skin as it’s used as leather to make certain items.

6. Catfish

Catfish belong to a group of ray-finned fish. You can find over 3000 species of catfish all around the world apart from Antarctica. Catfish differ in behavior and size. The catfish’s average size is 1.6 meters. They got their name from the protruded barbs that look that a cat’s whiskers. It’s these whiskers and an elongated mouth that give them a scary appearance.

Most catfish species have spines in front of the dorsal and pectoral fins. The spines are thought to contain venom glands that could cause injuries. No catfish has scales, as they have armored bony plates.

Unlike other fish species, the catfish can live in freshwater, saltwater, and brackish water. The catfish eat fish, fish eggs, snails, and insects. Some eat algae and wood. The main predators of catfish are reptiles, large fish, mammals, and humans. Catfish have a lifespan of 20 years, but this depends on the species.
(You might be interested in reading about the other Largest Freshwater Fish)

5. Monkfish

Monkfish are not your ordinary-looking fish. They have their mouths facing upward, eyes on top of the head, and a wide head. They are also called the American anglers or goosefish. This species looks like a cross between a rug and a stingray.

Monkfish have extensive pectoral fins and large triangular fins. They have two dorsal fins before the tail fin.

Adult monkfish are around 50 pounds and measure up to five feet long. Most of them are muddy brown with dark or light brown speckles. Their underbelly is white. While monkfish are not as tall, they have a large width, something that makes them appear fat. They also lack scales, something that makes them slippery and challenging to grab.

Monkfish eat anything they come across, including lobsters, squid, zooplankton, shrimp, small fish, crabs, seabirds, octopus, and other monkfish.

These fish are common in the western North Atlantic, although there have been sightings of them in the Gulf of Mexico. You’ll spot them on shallow waters and close to the shore. Common predators include thorny skates, swordfish, and sharks.

Female monkfish have a lifespan of 13 years, while the male monkfish can survive for only seven years.
(Please visit Fish with Longest Lifespan if you are interested in knowing their age numbers)

4. Stingray

Stingrays do not look like a fish due to their wide and flat bodies. This fish species lack a bony skeleton and instead has a body made of cartilage. Like sharks, stingrays have sensors around their mouths that allow them to detect the electrical signals released by their prey.

Another thing that makes them scary is their poorly-placed eyes. Stingrays are common in warm ocean waters and you can spot them around the tropical and subtropical coastal areas.

Although stingrays appear harmless, they can be dangerous. Their spine or barb has a sharp point and serrated edges. The spine is dangerous to humans, and the underside produces the venom that is also fatal.
(You might be interested in reading about the other Most Dangerous Fish in the Ocean)

The fish uses camouflage to protect itself from bigger rays and predatory sharks. They mimic the seafloor as they hide from predators and as they lie in wait for their prey. A stingray’s diet includes mussels, clams, crabs, shrimp, and oysters.

Stingrays’ natural predators include other large fish, sea lions, seals, and sharks. Their lifespan varies between 15-25 years.

3. Goblin Shark

Some people refer to the goblin shark as one of the creepiest fish in the world. Apart from being the ugliest fish, the goblin shark is the only living species of its kind left. It measures close to 13 feet in length and has an oddly-shaped jaw. Its shark teeth are soft and delicate.

The shark lives deep in the sea and can be found at depths of 1300 meters. Despite being scary, this fish species don’t pose any real threat to humans. It lives in deep water, has poor eyesight, and it’s not a good swimmer.

Its color acts as a good camouflage as it allows the shark to blend in with the surrounding when hunting for prey. The shark has an elongated snout that resembles a giant blade and acts as a prey detector. Goblin sharks feed on shrimps, crabs, lobsters, prawns, rattail fish, squid, and octopus.

2. Anglerfish

The deep-sea anglerfish is angry-looking and ranked as one of the ugliest sea creatures. It lives at the bottom of the sea. Most of them are found in the Antarctic and Atlantic oceans, while a few prefer more tropical, shallow environments.

Anglerfish have a dark brown to dark gray color. They have huge crescent-shaped mouths with sharp teeth. The teeth are designed for maximum bite. Their huge heads are oddly-shaped. Most range between 8-40 inches in size and weigh about 100 pounds.

Anglerfish do not pose a threat to humans as it’s impossible for humans to reach the depths of the sea. They feed on shrimp, snails, squid, small fish, and other marine creatures.

1. Blobfish

The blobfish has a reputation of being the ugliest marine creature on the planet. Its regular habitat is 4000 feet underwater. However, when brought up to the surface, it loses its shape. This is because blobfish do not have muscle mass or bones.

Blobfish feed on shellfish, sea urchins, and crabs. Their lack of muscle mass makes movement a challenge, and they have to conserve this energy to survive. Since they are found at great depths, not much is known about their lifespan or preferred habitat.


6 Common Saltwater Fish and Shellfish - Recipes

Bralow's School of Fish - Shellfish Education

Where we teach you everything you need to know about the world's best Shellfish found only at Bralow's Fresh Fish & Seafood.

Premium Pink Shrimp - There are a vast number of different kinds of shrimp throughout the world, all divided into four basic categories tiger shrimp, brown shrimp, white shrimp and premium pink shrimp. Tiger shrimp (usually found in supermarkets) are mostly farmed in Asia and treated with sulfites and other chemicals to prevent deterioration. Brown shrimp have a high iodine content that leaves a lasting chemical taste and are therefore inexpensive. White shrimp are found in the Gulf of Mexico and considered to be a high-end shrimp second only to Pink Shrimp. Premium Pink Shrimp are relatively scarce, inhabit cold waters and are the best-tasting shrimp in the world.

We ONLY carry Premium Pink Shrimp in the following sizes:

Medium - 41 to 50 per pound.

Large - 26 to 30 per pound.

Extra Large - 16 to 20 per pound.

Jumbo - under 15 per pound.


Little Neck Clams - Clams are bivalve mollusks with two shells (valves). Hard-shell Clams have a thick grayish shell and can live for more than 150 years. Clams do not have a head or eyes, but do have kidneys, a heart and mouth. Little Neck Clams, named after Little Neck Bay on Long Island, once a center of the clam trade, are the smallest hard clam. A live hard-shell Clam will have a tightly closed shell or will close if tapped. Make sure that Clams are alive before cooking.

Mussels - Mussels are bivalve mollusks with two shells (valves). Mussels are sweet, tender, delicate, plump and juicy. They vary from creamy colors in males and apricot for females. Cultivated mussels are grown on ropes suspended above the sea floor. Their beards are removed and they are cleaner than wild mussels. Live mussels should have tightly closed shells full of juice. Take care that Mussels are alive before cooking.

The aquaculture industry most prized for culture grown mussels is located on Prince Edward Island, Canada. Shellfish aquaculture activities in PEI are conducted in nineteen bay systems around the island. Because PEI aquaculture occurs in a natural environment, the industry has a requirement for pollution-free waters. Over the years, PEI mussels have gained international reputation as superior quality shellfish.

We ONLY carry Prince Edward Island cultured Mussels.

Sea Scallops - The Scallop is possibly best known for its beautiful and distinctive shell. Botticellii and many others have captured them in works of art. Scallops are bivalve mollusks with two shells (valves). Scallops are said to have eyes, but in reality they have sensory tentacles and can actively swim by propelling water. The most common Sea Scallop in North American markets are found in deep waters from Newfoundland to North Carolina.

Because Scallops cannot survive outside of water like Clams, Mussels and Oysters they are shucked quickly after being caught. However, since they are found in deep waters, many ships go out for multiple days. This means longer voyages that force fisherman to catch and shuck scallops up to a week before returning to shore. Only Day-boat Scallops are caught within a 24-hour period and brought to market immediately.

Additionally, because of the need for ships to travel far from the coast to catch Scallops there is a tendency to treat early caught Scallops with chemical phosphates that will help to retain moisture and soak up additional water.

We only carry "Day-Boat" Scallops that are "Chemical-Free."

Oysters - Oysters are saltwater bivalve mollusks. Because they filter so much saltwater they are high in minerals. The Native American or Eastern Oyster thrives from New Brunswick to the Gulf of Mexico and includes Bluepoints from Long Island and Wellfleets from Cape Cod. Oysters are at their best in winter months, with the main season lasting from late September through April. Oysters spawn in summer months though edible, they tend to be flabby and insipid. This is the reason they are traditionally only eaten in months with names containing an R.


Blue Claw Crabs

Blue Claw Crabs - These hard-shell crabs have an olive-green top shell with a white underbelly with blue tipped claws for males and red tipped claws for females. Immature female crabs are know as "Sally" or "She-crab." Mature female crabs are know as "Sook." The larger, meatier males, called Jimmies," are the most desired.

Blue Claw Crab meat has a rich, sweet, succulent , and buttery flavor. The body meat is white, tender, and delicately flavored, while the claw meat is brownish with a nuttier flavor. Crabs should be kept alive prior to cooking by keeping them cool and dry. Crabs should never be placed in a container of water as they will quickly die from lack of oxygen. Crabs that have been chilled may appear dead, but will begin showing movement as they warm.

Picked Blue Crab meat is packed in 1 pound containers and sold in retail markets. Colossal or Jumbo lump is the largest and most expensive Super Lump is a bit smaller, followed by Lump and finally backfin the smallest bits from the body. The darker, stringier Claw meat is also packaged and relatively inexpensive.

Soft-shell Crabs - Blue Claw Crabs that have shed their shell are known as Soft-shell Crabs. Over its two-to-three year life span, a Blue Crab out grows and sheds its shell about 20 times. The actual molting process lasts for only a few minutes as the crab pushes out the rear of the old shell. Once the crab has molted, it can increase in size up to 35% of its prior state and the new shell takes about 4 days to harden.

Soft-shell Crabs are separated by size, not sex, with the largest called Whales, then smaller Jumbos, then Primes, and the smallest are called Hotels. They are almost entirely edible, with a salty, sweet taste.

Alaskan Snow Crab Clusters

Brazilian Rock Lobster Tails

Brazilian Rock Lobster Tails - A Lobster's body is divided into two main parts: the head and thorax (midsection) and the abdomen (called the tail) with its small, scissor-like feelers. Female Lobsters are plumper than males. The first set of feelers below the thorax are soft on a female and hard on males. Females have shorter, wider tails. Lobster meat is mild and sweet in flavor, with and incomparable meaty texture and satisfying flavor.

Brazilian Rock Lobster are warm water Lobster. Many different warm water Lobster Tails inhabit the waters of the world, and each are named for their specific country of origin. By far, the best and most sought after warm water Lobster Tails come from Brazil.


List of fish that are (probably) okay to eat in the Arab Gulf:

The Sordid Sweetlips, of Yanam in Arabic, comes from the Haemulida family that are found in fresh, brackish, and salt water. Their coloring changes throughout their lives, and are so-called because of their large fleshy lips.

The Pink Eared Emperor is known in Arabic as the Shaari Eshkeli. They favor reef/rocky and sandy places and typically eat crustaceans and other small fish.

The Angel Fish. If you are anything like me, this Angel fish might just be too cute to eat, but EWS-WWF does have it on their list of sustainable options for the Gulf. Called Anfooz in Arabic and also known as the Red Sea Angelfish, the largest of its species grows up to about 8 inches. They lose their bright colors when they are dead and on ice. In the photo below the fish eyes are not clear at all or are sunken indicating that this fish is not fresh.

The Black Streaked Monocle Bream of Ebzimi in the Emirates is an incredible fish. Though this small image might not be a great indicator, the male can reach up to 10 pounds in size, while the female grows even larger. The female Bream can also live up to 17 years, making it a wonderful, resilient option for fish-eaters in the Emirates and beyond.

The Two Bar Seabream is another great option. Called Faskar in Arabic, this fish also likes to huddle around the reef at depths between 2 and 20 meters. Consider that when you see it in the market or buy it frozen, the fish may have lost its bright colors.

The Ehrenberg’s Snapper (Lutjanus ehrenbergii) is also known as the Blackspot Snapper and Ehrenberg’s Seaperch. They are common inhabitants of rubble areas.

The last fish on our list of seven is The Orange Spotted Trevally of Jesh umalhala. Another English name for this fish is the Gold Spotted Trevally, which can grow to be as large as 2 feet. This fish is a powerful predator that feeds on a variety of small fish and crustaceans.

Even if you aren’t a lover of the taste of fish, it’s a healthier alternative to red meat. There are always spicy Middle East and North African recipes that will make any fish taste like heaven, even to fussy eaters.

Try Moroccan fish stew or our Persian fish stew recipe. These recipes work also well for tasteless farmed fish like the gilt-head bream, known in placs like Israel as Denise.


Kyk die video: Vis TV Tip: Aassorten voor zeevissen van Ed (Januarie 2022).