CAROLINA HERBS!!!

 

FISH AND SHELLFISH INFO

COD Atlantic cod and Pacific cod have lean, firm white flesh.

FISH THAT MAY BE SUBSTITUTED: haddock, whiting (silver hake), pollock

halibut; scrod

HALIBUT INTERCHANGEABLE WITH petrale sole; pompano; swordfish; cod

FLATFISH flounders and halibuts. Some flatfish are called sole.

Flatfish have lean, delicately flavored white flesh.

FISH THAT MAY BE SUBSTITUTED: summer flounder (fluke); yellowtail flounder;

petrale, lemon, gray and rex soles; halibut; turbot

MACKEREL a/k/a BONITO, WAHOO. Mackerel has both dark and light fatty

flesh. King mackerel is stronger flavored and fattier than Spanish mackerel.

FISH THAT MAY BE SUBSTITUTED: wahoo; bullet, chub, king, spanish macerels;

tunas; mullet

GOOSEFISH a/k/a MONKFISH OR ANGLER FISH. Has firm, white flesh that

tastes like lobster. With goosefish only the tail section is edible.

FISH THAT MAY BE SUBSTITUTED: cusk

RED SNAPPER Flavorful, lean, juicy white flesh.

FISH THAT MAY BE SUBSTITUTED: other varieties of snapper on the Pacific

Coast, or rock fishes

SALMON A/K/A PINK, CHUM, SOCKEYE AND ATLANTIC SALMONS have fatty, distinctive-flavored firm flesh that ranges in color from white to deep coral.

THERE IS NO SUBSTITUTE FOR SALMON.

SEA BASS Lean, firm, white flesh.

FISH THAT MAY BE SUBSTITUTED: black sea bass; sand perch; groupers; scamp;

sand bass; striped bass. INTERCHANGEABLE WITH: tuna; halibut; salmon;

haddock ; sea trout

SHARK a/k/a MAKO It has texture, color and taste similar to those of

swordfish. INTERCHANGEABLE W/ bluefin tuna, albacore, swordfish, catfish

FISH THAT MAY BE SUBSTITUTED: porbeagle; blue sharks

SWORDFISH Coarse-textured, rich, delicately flavored.

FISH THAT MAY BE SUBSTITUTED: mako; shark

TROUT A/K/A BROOK, RAINBOW; HATCHERY-BRED. Light meat, firm flesh, moderately fatty. INTERCHANGEABLE WITH red snapper; bluefish; perch

FISH THAT MAY BE SUBSTIUTED OR INTERCHANGED: brook, rainbow, hatchery bred

TUNA Several varieties. All have fatty, full flavored, light or dark flesh.

FISH THAT MAY BE SUBSTITUTED: bonito; mackerels

SHELLFISH

CRAB A/K/A HARD SHELL CRABS; BLUE, ROCK, DUNGENESS. Meat is delicate and moderately sweet.

Available live, fresh, frozen or cooked

LOBSTER Firm, rich tasting, non fatty succulent flesh

Available whole, live, cooked or frozen

SHRIMP AND PRAWNS (JUMBO SHRIMP) Delicate, firm flesh

Available fresh, cooked, frozen, whole, in shell or shelled

CLAMS HARD SHELL; LITTLENECK; CHERRYSTONE, CHOWDER CLAMS. Tender, sweet flesh

AVAILABLE whole or shucked, fresh or frozen

MUSSELS Mollusks Tender, sweet flesh

Available live

OYSTERS tender flesh, with delicate flavor.

Available year round, whole or shucked, fresh or frozen

SCALLOPS Bay and Sea. Both are tender, with delicately flavored ivory flesh.

AVAILABLE shucked, fresh or frozen

SQUID delicately flavored, firm (almost chewy) white flesh

Available whole or cut into pieces fresh or frozen

OTHER INTERESTING INFO

With a delicate texture fish when grilling with a perforated grill rack,

use disposable aluminum pans, the Nordic ware fish boat or heavy aluminum

foil so that the delicate fish dose not flake and fall between the grill

grates onto the fire.

FRESH WATER FISH PRESERVATIVE

This is a good way to preserve your fish if you cannot eat the fish right away. Even if you have to freeze them.

1/4 cup lemon juice

1 3/4 cup water

one 1 oz pkg unflavored gelatin

whole trout, gutted and cleaned

in small saucepan, combine lemon juice & water. Remove 1/2 cup

of the mixture and set aside. Bring the remaining lemon juice

mixture in the saucepan to boil. Sprinkle gelatin over the reserved

1/2 cup of lemon water til it softens. When gelatin has softened,

whisk it into the boiling lemon juice mixture & remove from heat.

Whisk til gelatin has dissolved & set saucepan aside to cool.

Dip each cleaned fish into lemon juice/gelatin mixture, then wrap

individually in plastic wrap & place in resealable plastic bags and freeze.

Whole trout treated in this way can be frozen for up to a year

REGARDING FISH

SPECIAL NOTE: To test doneness ; carefully slide a sharp paring knife between the layers of the fish meat, then turn it slightly to get a good look inside. If the meat still looks translucent in the middle, give it another minute or two. You DON'T want the fish to flake, it will be tough, dry and chewy. When you do the knife test, press on it w/your finger & make a mental note of how firm it is. That's the firmness you want next

time. Use a timer, and then you won't ever have to do it w/the knife again!