Novi recepti

6 Uobičajene morske ribe i školjke

6 Uobičajene morske ribe i školjke

Neka ove uobičajene vrste riba i školjki budu zvijezde večerašnje večere. S niskim udjelom masti, brzo kuhanje i super zdravo, ne možete pogriješiti kada nadopunite svoj IQ plodova mora.

Vodič za ribe i školjke

Napravite ručak ili večeru s nečim iz mora: Ribe i školjke brzo se kuhaju i savršene su za brze obroke tijekom noći ili gurmansku gozbu. Kao mršavi izvor proteina, oni pružaju sve vrste zdravstvenih koristi, uključujući omega-3 masne kiseline zdrave za srce. Ovo su uobičajene vrste morskih plodova koje možete pronaći na tržištu. Naš Vodič za vrste riba može vam pomoći u pronalaženju mnogih drugih vrsta ribe. Evo vodiča za pronalaženje i pripremu ovih 6 uobičajenih vrsta riba i školjki.

Pacifički losos

Odaberite divlji pacifički losos, posebno aljaski losos, ako ste zabrinuti za održivost. Populacijom i ribarstvom aljaškog lososa upravlja se vrlo dobro. Visok sadržaj masti lososa održava ga vlažnim čak i kad je malo prepečen - pa je to savršena opcija za intenzivnu toplinu roštilja. Da biste dodali raznolikost svom uobičajenom režimu roštilja, pokušajte roštiljati na dasci od kedra. Lososu daje dimljeni okus, kao u ovom receptu.

Crab

Mnogi recepti pozivaju na grudvasto rakovo meso. Prilikom kupovine rakovog mesa, meso bi trebalo imati bijelu ili kremastu boju; preskočite meso koje izgleda sivo ili plavo. Omiriši meso, kao i bilo koja morska hrana. Kvalitetno rakovo meso trebalo bi mirisati poput oceana, a tekstura bi trebala biti čvrsta i vlažna. Prije upotrebe rakovog mesa u receptima, obavezno uklonite komade ljuske. Isprobajte meso od rakova u ovom ukusnom receptu, koji kombinira nježnu rakovicu s korisnim kukuruznim kruhom.

Škampi

Pronalaženje održivih škampi je teško: divlji se škampi često hvataju s štetnom opremom za uvlačenje, a uzgojeni škampi se mogu zaraziti. Jedan standard za održive škampe postavlja Vijeće za pomorsko upravljanje - potražite Vijeće

Kapice

Kapice loše kvalitete često se tretiraju slanom otopinom; izgledat će jednolično bijelo i mokro. Umjesto toga, potražite prodavača riba koji nudi „suho pakirane“ kapice. Oni nisu tretirani i bit će različite boje od kremaste do svijetlo narančaste. Prije kuhanja, uklonite mali mišić sa strane kapice ako je još pričvršćen i osušite ga. Isprobajte ih u slasnom receptu ispod.

Dagnje

Dagnje su relativno jeftine, a i ekološki su prihvatljive. Budući da se uzgajane dagnje uzgajaju suspendirane u vodi, ne postoji bagerovanje dna oceana za njihovu berbu. Da biste bili sigurni da su dagnje žive, dodirnite ih da vidite da li im se ljuske zatvaraju. Bacite sve dagnje koje se ne zatvaraju. Dagnje se brzo kuhaju i mogu se kuhati na pari, dimiti, peći na žaru i peći. Dagnje na pari su jednostavne i zabavno je eksperimentirati s juhom. Kombinacija kokosa i bosiljka je ukusna, kao u ovom receptu.

Jastog

Sočni jastog dostupan je tokom cijele godine, a najmanje je skup tokom ljeta i rane jeseni. Živi jastog bi trebao uviti rep ispod tijela kada ga podigne. Jastoga skuhajte što je prije moguće nakon kupovine. Možete ga čuvati nekoliko sati u hladnjaku u kartonskoj kutiji ili papirnoj vrećici prekrivenoj mokrim novinama. Jastog bi trebao biti živ kad ga počnete kuhati; neki kuhari ubijaju jastoga neposredno prije kuhanja. Probajte pečenje i posluživanje s ukusnim umakom za umakanje, poput ovog umaka od đumbira u sljedećem receptu.


Upravljanje alergijama na školjke i ribe

Ne postoji lijek za alergije na ribu ili školjke, pa ljudi koji razviju alergiju na plodove mora moraju izbjegavati čak i male tragove hrane koji izazivaju njihovu reakciju.

Ključno je da ljudi koji su alergični na morske plodove uvijek nose epinefrin sa sobom. (Kao i druge lijekove koje njihovi alergičari mogu preporučiti, poput inhalatora za astmu i antihistaminika).

Također je važno zapamtiti da se epinefrin smatra hitnom mjerom - a ne liječenjem - pa ljudi trebaju izbjegavati nepotrebne rizike. No, uz nekoliko jednostavnih mjera opreza, ljudi s alergijama na plodove mora trebali bi moći voditi normalan život.

Šta ’s je sigurno?

Moguće je biti alergičan na samo jedan ili dva oblika ribe ili školjki - na primjer, neki ljudi mogu jesti jastoga, ali ne i kapice, dok drugi mogu jesti bakalar, ali ne i losos. Međutim, obično postoji visok nivo unakrsna reaktivnost unutar grupa namirnica, stoga mnogi ljudi trebaju izbjegavati ribu ili školjke u svim njihovim oblicima. Surađujte sa svojim alergologom kako biste razumjeli svoju alergiju ili alergije na plodove mora.

Važno je napomenuti, međutim, da su ključni alergeni u ribama i školjkama potpuno nepovezani, pa čak i ako ste alergični na školjke, peraja bi mogla biti sasvim u redu. (Postoje ljudi koji su alergični i na ribu i na školjke, ali to nije uobičajeno.) Opet, razgovarajte o svom stanju sa svojim alergologom.

Prihvatanje alergije

Mnogi ljudi s alergijama na morske plodove razvijaju ih kasnije u životu, što može biti teško, jer su navikli jesti bez ograničenja. "Ali nikad nisam imao problema s plodovima mora", uobičajen je refren, pa ponekad ljudi preuzimaju nepotrebne rizike i pokušavaju pojesti hranu koja ih je navela na reakciju. Ali kad ste alergični na morsku hranu, vrlo je važno potpuno izbjeći alergen. Iako ste jednom mogli imati relativno blagu reakciju (npr. Osip ili oticanje), pri naknadnom izlaganju može doći do ozbiljne ili čak opasne po život.

Znajte šta jedete

Morski plodovi dolaze u mnogo različitih oblika. Školjke mogu uključivati ​​mekušce sa dvodijelnom školjkom, poput školjki, školjki i kamenica. Školjke se također odnose na rakove poput škampi, kozica, jastoga, rakova i rakova. Ostali oblici uključuju lignje (glavni sastojak kalamara), hobotnicu, zimzelen, šepavke, uši, školjke, kvahoge, puževe (ili "escargot"), čvarke i ježeve. Najčešća alergija na školjke je škamp.

Postoji mnogo različitih vrste ribe, uključujući inćune, bas, plavu ribu, soma, čar, klen, bakalar, jegulju, ivericu, škarpinu, vahnju, oslića, morsku pločunku, haringu, skušu, mahi-mahi, marlin, grdobinu, grgeča, ščuku, štuku, polona, ​​morsku ribu, losos, srdele, morski pas, smrvica, škrgut, potplat, jesetra, sabljarka, pastrmka, tuna, romb, bijela riba i drugo.

Vrlo je važno da razumijete različite nazive hrane na koju ste alergični i da pažljivo pročitate sve oznake hrane kako biste ih izbjegli.

Treba biti oprezan s alergijama na plodove mora: uvoznu hranu. Nemaju sve zemlje stroge zahtjeve za označavanje Sjedinjenih Država, Kanade i Europske unije. Ne riskirajte ako sumnjate da bi riba ili školjke mogli biti sastojci uvoza.

Skriveni izvori morskih plodova

Iako se prema zakonu riba i školjke moraju označavati na zapakiranoj hrani, važno je pročitati te oznake, jer se plodovi mora mogu pojaviti na neočekivanim mjestima. Primjeri uključuju: neke marke Worcestershire umaka, preljevi za salate, umaci, sushi, škampi, gumbo, jambalaya, bouillabaisse, proljetne rolice, čorba i neke vrste pizza. Azijska hrana obično sadrži ribu i školjke u svojim sastojcima, stoga budite posebno oprezni pri čitanju etiketa i imajte na umu da u obradi može doći do unakrsnog kontakta.

Imajte na umu da većina “ oponašanja morskih plodova ” zapravo sadrži plodove mora - na primjer, imitacija rakova često sadrži rakove - stoga nemojte pretpostavljati da je proizvod siguran i pažljivo pročitajte sve sastojke.

Neki od najčešćih skrivenih izvora morskih plodova nisu u ljudskoj hrani. To uključuje biljna gnojiva, hranu za ribe, balzam za usne, proizvode za piling kože i hranu za kućne ljubimce. Ako niste sigurni u sastojke, obratite se proizvođaču.

Budući da su mnoge vrste školjki bogate jod, neki ljudi alergični na školjke vjeruju da moraju izbjegavati jod-uobičajen sastojak svega, od kuhinjske soli do rendgenskih boja. To nije točno: alergen u školjkama nalazi se u mesu hrane, a ne u jodu, pa bi jod trebao biti siguran za konzumiranje. (Neki ljudi ne mogu tolerirati jod, ali to je zasebno pitanje.)

Karagenan se proizvodi od morskih algi, a ne od ribe ili školjki, pa se stoga smatra sigurnim za osobe s alergijama na ribe i školjke.

Pazite na dodatke

Jedan od glavnih skrivenih izvora morskih plodova je omega-3 suplementi, koji su često napravljeni od sastojaka poput ulja jetre bakalara i drugih ribljih ulja. Mnogi od ovih proizvoda su sigurni za konzumiranje osoba alergičnih na morske plodove, jer su ulja toliko visoko rafinirana da u njima nema alergijskih proteina.

Još jedan dodatak tzv glukozamin, koji se često koristi za liječenje artritisa, napravljen je od ljuski rakova. Nedavna istraživanja pokazala su da, budući da ljuske ne sadrže proteine ​​školjki, dodatak se obično smatra sigurnim za osobe s alergijama na školjke. Međutim, bilo je izvješća o reakcijama na glukozamin kod osoba alergičnih na školjke, pa biste se mogli držati vegetarijanskih oblika glukozamina koji uopće ne sadrže plodove mora.

Prije nego što isprobate bilo koji dodatak, svakako provjerite sa svojim alergologom i proizvođačem proizvoda.

Blagovaonica i plodovi mora

Morske plodove može biti posebno teško izbjeći u restoranskom okruženju. Za one s alergijama na ribu ili školjke, većinu restorana s plodovima mora treba izbjegavati. Kineski, japanski, vijetnamski, korejski i tajlandski restorani mogu biti posebno teški za ribu i školjke, pa je važno pogledati jelovnik i razgovarati s nekim u restoranu prije nego što odlučite tamo jesti.

Neki ljudi s teškom alergijom na ribu ili školjke mogu čak reagirati na proteine ​​u zraku pri kuhanju morskih plodova. Stoga boravak u restoranu s plodovima mora, posebno ako sjedite u neposrednoj blizini izvora kuhanja ili kuhanja na pari, može dovesti do simptoma.

Kada pronađete restoran koji nije bogat morskim plodovima, nazovite unaprijed i pitajte upravitelja ili kuhara o stavkama na jelovniku i o tome kako postupaju s tavama i roštiljem kako biste izbjegli unakrsni kontakt. Ako ne dobijete čvrste odgovore ili vam ustanova ne može smjestiti, prijeđite u drugi restoran.

Kad stignete u restoran, recite svom serveru o svojoj alergiji i razgovarajte o stavkama menija koje će biti sigurne. Ako smatrate da nije sposoban pravilno odgovoriti na vaša pitanja, zamolite da razgovarate sa šefom kuhinje ili menadžerom. Ako i dalje niste sigurni, krenite prema vratima ili se držite pića.

Cross-Contact morskih plodova

Važno je paziti da hrana na koju ste alergični ne dođe u dodir s hranom koju jedete. Ukršteni kontakt poseban je problem u restoranima, gdje se mogu dijeliti posude i pribor. Pobrinite se da vaš poslužitelj i kuhinjsko osoblje shvate da vam čak i male količine morskih plodova mogu predstavljati problem.

U pabu koji poslužuje mnogo pržene hrane pitajte je li friteza bez školjki. (Često nije ’t.) Na primjer, ako imate alergiju na škampe, nemojte naručiti te pržene štapiće tikvica ako su kuhani u istom ulju za prženje kao i škampi s kokicama.

Pozovite proizvođača

Ako niste sigurni sadrži li određeni proizvod plodove mora, obratite se proizvođaču putem e -pošte ili telefona. Većina kompanija navikla je dobivati ​​upite od javnosti o proizvodima i rado im pomažu. Ako vam ne mogu dati jasne odgovore, pokušajte s drugim proizvodom.

Škola i ribe ili školjke

Iako su češća kod odraslih, djeca mogu imati i alergiju na plodove mora. Za roditelje djeteta s alergijama na morske plodove važno je jasno komunicirati s učiteljem i ravnateljem vašeg djeteta te izraditi plan hitne pomoći za anafilaksu (koji se naziva i akcijski plan alergije na hranu) kako bi zaštitili svoje dijete.

Pogledajte savezne 504 planove, kao i politiku lokalnih školskih odbora i vaše državne (ili pokrajinske u Kanadi) zakone o alergijama na hranu tamo gdje postoje. Takav plan trebao bi osigurati da, osim školske sestre, glavni učitelj bude obučen o simptomima alergije na hranu i protokolima za hitne slučajeve alergije.

Budite sigurni da vaše alergično dijete zna da ne dijeli hranu s vršnjacima i da ne uzima hranu nikome, uključujući ni učitelja, osim ako niste rekli da je to u redu.

Plan za odrasle

I odrasli zahtijevaju hitni plan s alergijama na morske plodove. Imajte pri ruci svoje auto-injektore za epinefrin i druge lijekove i pobrinite se da vaši najmiliji znaju kako primijeniti auto-injektor. I ne zaboravite nositi medicinsku ličnu narukvicu ili ogrlicu.

Neka vam to bude pravilo-nijedan injektor za epinefrin ne znači da nema hrane, a ako je vaše dijete alergično, pobrinite se da ovo pravilo shvati ozbiljno.

Obavijestite svoje bliske prijatelje, voljene osobe i kolege o svojoj alergiji i nemojte se sramiti tražiti ono što vam je potrebno kako biste bili sigurni. Ponekad ljudi ne razumiju u potpunosti alergije na hranu - i mogu imati mnogo pitanja. Ali uskoro će dobiti sliku.

Živi dobro!

Ne dozvolite da vam alergije na morske plodove preuzmu život. Uz potrebne mjere opreza, budnost i malo dodatnog planiranja, velika većina alergičnih ljudi može živjeti punim, normalnim i zdravim životom.


6 uobičajenih slanih riba i školjaka - recepti

Priobalne vode Louisiane#8217s dom su stotinama različitih vrsta riba (koje LDWF naziva i peraja). Naša država zauzima 2. mjesto u berbi peraja u Sjedinjenim Državama (po volumenu, uključujući i manhaden). Komercijalni ribari u Luizijani su 2016. godine iskrcali jedanaest miliona funti morske peraje, sa vrijednošću pristaništa 26,5 miliona dolara (bez uračunatih manhadena).

Riba je vrlo kvarljiva i treba je držati u hladnjaku do spremnosti za jelo.

Kako čuvati svoju ribu

Hlađenje: Prije hlađenja ribe, operite je u hladnoj vodi i osušite čistom krpom ili papirnim ubrusom. Zamotajte ga aluminijskom folijom ili plastičnom folijom kako biste dodatno spriječili izlaganje zraku i stavite na led ili u hladnjak. Obično se može čuvati do 2 dana.

Zamrzavanje: Smrznuta riba može trajati više od 12 mjeseci, ovisno o načinu pripreme. Nakon što se riba očisti, može se staviti u plastičnu vrećicu za zamrzavanje sa uklonjenim što je moguće više zraka. Takođe možete zamrznuti ribu u blok leda sa samo toliko vode da prekrije ribu. Ledeni blok spriječit će zrak da dođe do mesa ribe.

Saznajte više o glavnim vrstama ribe koje volimo jesti, ne samo ovdje u Louisiani, već diljem zemlje kliknite na donju karticu.

Black Drum

Crni bubanj, Pogonias cromis, je uobičajeno lovljena komercijalna vrsta u Louisiani. Nalaze se u cijelom Zaljevu. Ove su ribe crne ili crvenkasto-sive boje. Maloljetnici imaju okomite šipke duž strana tijela koje blijede dok rastu. Odrasli se obično nalaze na kamenicama zbog snažne prirode čeljusti i zaobljenih zuba. Ovo je najveća vrsta u porodici bubnjeva, koja potencijalno naraste do 100 kg.

Crni bubanj se mrijesti između januara i aprila i komercijalno se hvata tokom cijele godine.

Jelo i kupovina crnog bubnja

Nekada smatran "ribom za smeće"#8217, crni bubanj se vraća u restorane širom južne Louisiane. Iako mnogi preferiraju druge vrste ribe, manji crni bubanj, ako se pravilno pripremi i očisti, izvrstan je izbor. U hladnijim mjesecima ulovljena riba ima tendenciju da bude masnija i u boljem stanju nego u toplijim mjesecima (nakon mrijesta).

Skinite bubanj, nemojte ga samo skalirati. Koža je ono što ovoj ribi daje "riblji okus". Što je bubanj veći, meso je grublje uporedivo sa piletinom.

Red Snapper

Crveni snapper, Lutjanus campechanus, je vrlo česta riba u Meksičkom zaljevu. Ružičasto-crvene su boje, blijede od tamnije crvene do svjetlije crvene od vrha do dna. Takođe imaju crvene oči.

Manji crveni ugrizi imaju tendenciju migriranja prema bilo kakvom dnu reljefa ili prepreci. Kako se povećavaju, počinju sve više vremena provoditi na otvorenijim staništima na dnu. Uglavnom jedu manju ribu, uključujući lupine, zmijske jegulje i inćune sa sekundarnom ishranom kraljevskih škampa i morskih uši.

Mrest se javlja od kraja maja do početka oktobra, a vrhunac dostiže od juna do avgusta. Obično se većina mrijesta dogodi rano navečer. Ribari cijele obale, NOAA Fisheries, koju riba cijeni, postavila je značajna ograničenja na količinu ribe koja se može uloviti svake godine zbog zabrinutosti zbog prekomjernog ribolova. Komercijalno, crvenog snapera mogu uloviti samo ribari koji imaju IFQ (individualnu ribolovnu kvotu) iz NOAA Fisheries. Dodijeljen im je određeni broj kilograma ribe i mogu uloviti samo tu količinu. Rekreativno, država radi na državnom upravljanju resursima-Luizijani je 2018. dodijeljen određeni broj funti koje bi rekreativni i čarter ribolovci mogli unajmiti tokom ljeta.

Jelo i kupovina Red Snapper

Odlična je hrana za stolove, a cijene ga i komercijalni i rekreativni ribari. Ima mršavu, čvrstu teksturu s blago slatkim okusom blago ružičaste nijanse. Snapper se može kuhati na različite načine: pečen, pržen, pečen na žaru, poširan ili na žaru. Najbolji začini obično su jednostavni, limun, maslac i čili paprika.

Pjegava morska pastrmka

Pjegava pastrmka (pjegava pastrmka), Cynoscion nebulosus, je tamna, srebrnasta riba na vrhu koja blijedi do bijele strane prema trbušnoj strani. Na gornjoj polovici ribe postoje mrlje koje se razlikuju po broju, a mlađe ribe imaju više pjega. Leđna i repna peraja uvijek su uočene. Mnogo puta ove ribe imaju žuti pigment na rubovima i unutar usta. Manje pastrve jedu male rakove, dok se veće odrasle hrane sitnom ribom kao što su pepeljci i krokodilci.

Pegava pastrmka javlja se u zapadnom Atlantiku i Meksičkom zaljevu, u rasponu od Massachusettsa do poluotoka Yucatan. Tijekom proljeća i ljeta ove se ribe nalaze u blizini korita morske trave u plitkim uvalama i ušća u potrazi za jelom. Kako se približavaju padajuće i hladnije temperature, oni se kreću dublje u vode zaljeva i Meksički zaljev. Pegava pastrmka također se nalazi u bagerima i kanalima.

Šarena pastrmka mrijesti se od ožujka do studenog, a nakon toga se s padom temperature premješta u dublje, mirne vode. Omiljeni među priobalnim rekreativcima i čarter ribolovcima, ne smiju se uzimati u komercijalne svrhe.

Jelo i kupovina šarene pastrve

Šarena pastrmka vrlo je ukusna riba dobrog ukusa. Međutim, vrlo je važno staviti ribu na led odmah nakon čišćenja. Osetljiva kvaliteta pastrmke brzo se pogoršava ako se ne ohladi zbog prirodnih enzima koji je pogoršavaju. Ova riba je najbolja kada se jede svježa, a ne nakon smrzavanja. Većina recepata preporučuje pečenje kao preferirani način kuhanja.

Atlantska plava peraja, Thunnus thynnus, jedna je od najvećih i najbržih plivačkih riba u cijelom svijetu. U obliku torpeda, napravljeni su za brzinu i izdržljivost. Atlantska plavoperajna tuna ima metalik plavu boju na vrhu i srebrnasto dno koja pomaže pri kamufliranju u vodi. Zrna su žute boje. Ova se vrsta može razlikovati od ostalih pripadnika tune po kratkoj dužini prsnih peraja.

Toplokrvan. Nalazi se u hladnim sjevernim vodama, kao i u tropskom Meksičkom zaljevu i mediteranskim vodama. Migriraju nadaleko i široko, najčešće iz zaljevskih voda na šalter SI SAD -a i more Sargasso. Ove se migracije mogu dogoditi više puta godišnje.

Atlantska plavoperajna tuna jede mnogo. Hrane se manjom ribom, rakovima, lignjama i jeguljama. Takođe mogu filtrirati hranu za životinje.

Mrijest se javlja na dvije lokacije, u Meksičkom zaljevu i Sredozemnom moru. U Zaljevu se mrijest javlja od sredine travnja i sredine lipnja. U Sredozemnom moru mrijest se javlja od lipnja do kolovoza.

Plavoperajna tuna ima najtamnije i najdeblje meso od svih tuna. Njegov okus opisan je kao srednje pun i vrlo destinktivan. Najbolje se poslužuje kao suši ili se kuha rijetko do srednje rijetko.

Atlantic Bigeye, Thunnus obesus, važna je hrana i cijenjena rekreativna riba. Mogu narasti do 6 stopa i 400 kilograma. Tijelo im je moderno za brzo plivanje s velikom glavom i očima. Veliko oko je zasjenjeno, što znači da su im tijela tamna na vrhu i srebrnasta po cijelom tijelu, pri čemu je prva leđa žuta, tamnije žuta, a druga leđna i analna peraja više blijedo žuta. Ova vrsta izgleda vrlo slično tunjevini i teško ju je razlikovati bez iskustva.

Hrane se pri vrhu hranidbenog lanca, jedući mnogo epipelagičnih i mezopelagičnih riba, rakova i glavonožaca.

Nalazi se u otvorenom okeanu svih tropskih i umjerenih okeanskih voda, s izuzetkom Mediteranskog mora.

Mrijeste se tijekom cijele godine, ali većina se mrijesta događa u toplijim ljetnim mjesecima. Mrijest se javlja u otvorenoj vodi blizu površine i vrlo ovisi o temperaturi.

Tunjevina velikih očiju cijenjena je zbog sashimija. Obično imaju bogatiji okus od žutoperke s visokim udjelom masti. Tekstura mesa je čvrsta i mesnata, najbolje se služi srednje rijetko ili kao suši. Prekuvana tuna je žilava i bez ukusa.

Atlantska žutoperka, Thunnus albacares, su vrste u obliku torpeda sa tamnoplavim leđima, žutim stranama i srebrnim trbuhom. Peraje i peraje su im svijetložute. Znatno su manji od tuna, ali i dalje mogu doseći blizu 7 stopa.

Žuta peraja je epipelagična, što znači da vrijeme provode točno iznad termokline, na 100 metara. Oni jedu sličnu prehranu kao i druge tune, uključujući mikrohide, inćune, srdele, pelagične rakove i lignje.

Žuta peraja se često prodaje kao ahi. Koristi se uglavnom u sirovim jelima, uključujući sushi i sashimi, ali je također odličan kada se rijetko peče na žaru/peče. Žuta peraja postaje uobičajena zamjena za južnu tunu zbog ekstremnog iscrpljivanja.

Atlantic Pompano

Atlantski pompano ili poznatiji kao Florida pomano, Trachinotus carlolinus, je srebrnasta riba ravnog tijela, leđno zelenkasto-sive boje i ventralno žućkaste boje.

Uobičajene duž plaža u Zaljevu, ove ribe imaju veliki raspon sjeverno od Massachusettsa na jugu do Brazila, uključujući Meksički zaljev i Srednju Ameriku. Pronađene su u dubokim vodama, ali su obično obalna riba koja mrzi u priobalnim i priobalnim vodama. Posebno vole tamnu, mutnu vodu. Poželjne temperature vode u rasponu od 82-90 stepeni, a poželjni raspon saliniteta od 28-37 ppt. Komercijalno iskrcavanje se vrši od Virdžinije do Teksasa, ali većina ulova živi u vodama Floride. Lovi se cijele godine, ali veliki ribolov se javlja od ožujka do svibnja.

Hrane se mekušcima, rakovima i drugim beskičmenjacima i malim ribama.

Ovu ribu često nazivaju „najjestivijom ribom na svijetu.“##8221 I njena srebrnasta koža je jestiva. Meso je čvrsto i fino ljuskano sa slatkim, blagim ukusom. S obzirom na to da se ova riba tako lako jede s kosti, ljudi je obično pripremaju cijelu. Riba se takođe može prepoloviti po dužini čineći dve filete. Najbolje je bilo skuhati pompano tako da ga prepečete s limunom i maslacem.

Gag Grouper

Grupa za gagove, Mycteroperca microlepis, je smeđe-siva riba sa smeđim crvoličastim oznakama na tijelu. Postoje tamne linije koje zrače iz oka, a peraje su također tamne boje. Dno obraza ima nazubljenu ostrugu koja ovu vrstu razlikuje od crne kirnje. Ove ribe mogu doseći do 36 inča u dužinu i prosječno oko 20 kilograma.

Grupne kirnje mogu se naći u bočatim do morskim obalnim vodama. Na kopnu na kamenitom i travnatom dnu, kao i na moru. Uobičajeni su uz stjenovite izbočine duž istočnog zaljeva.

Veća škrpina se štiti uglavnom manjom ribom, rakovima, škampima i glavonošcima. Mladunci se hrane malim rakovima koji se nalaze unutar plitkih travnatih korita.

Škarpine počinju kao ženke, a zatim će se nakon nekoliko sezona mrijesta promijeniti u mužjake određene veličine ili starosti. Mrijeste se od decembra do maja sa vrhuncem između februara i početka aprila sa punim mjesecom.

Škarpina je vrlo ukusna riba. Ima blag, ali izrazit okus, negdje između basa i morske plodove. Neki ljudi misle da je kirnja po izboru najbolja kirnja zbog čvršćeg mesa i većeg prinosa, iako se kirnje na tržištu još uvijek nazivaju crne kirnje. Najpopularniji način kuhanja kirnje na jugu je pocrnjen, ali je prilično svestran i može se pripremiti na različite načine.


Tartar od lososa

Scallop Ceviche

Zbog prirodno nježnih karakteristika ribe i plodova mora, mnoge se sorte poslužuju u sirovim pripravcima, uključujući sashimi, sushi, i tartare. Ceviche je popularno sirovo jelo koje koristi limunske kiseline za marinadu i “Hladni kuvar” riba. Slana, sušena ili ukiseljena riba drugi su međunarodni favoriti. Sirovi školjke i kamenice na pola ljuske su također popularni. Sve ovo zahtijeva najsvježiju ribu najvišeg kvaliteta i pažljivo rukovanje koje uključuje strogu kontrolu temperature i visoke sanitarne standarde.

Američka agencija za hranu i lijekove (FDA) zahtijeva da se riba namijenjena sirovoj konzumaciji zamrzne kako bi se ubili svi paraziti, uključujući crve, najmanje 24 sata ispod temperature od -4˚F/-20˚C, i odmrznula u hladnjaku najmanje 12 sati. Važno je napomenuti da zamrzavanjem ne ubijaju sve štetne mikroorganizme, jer neki ubijaju tek kad su potpuno skuhani. Iako se pravilo FDA ne odnosi na školjke, mekušci su također osjetljivi na različite vrste virusa i parazita te ih treba pažljivo tretirati prije pripreme i konzumacije. Neke školjke se sada pasteriziraju ili zrače kako bi se smanjile neke od ovih zdravstvenih briga.


Kako pripremiti kamenicu


Zatvorene kamenice potrebno je ‘usitniti’, što svi trgovci ribom mogu učiniti za vas, ali ako želite uzeti ih na sebe, najbolje je koristiti specijalizirani nož za kamenice, koji je kratak i tup sa štitnikom za prste.

1. Držite kamenicu vrlo čvrsto u debelu krpu za zaštitu ruku, a zatim umetnite nož u šarku ili šiljati kraj kamenice.

2. Vrh noža uvijte u šarku da se jako učvrsti. Nakon što osjetite da je nož čvrsto na svom mjestu, otpustite pritisak noža i lagano ga podignite ili okrenite kako biste slomili mišić kamenice - obično se može čuti zvuk "potiskivanja" dok se dvije polovine ljuski razdvajaju.

3. Otpustite otvorenu kamenicu fiz ljuske radi lakšeg konzumiranja.

Kako poslužiti kamenice


Uobičajen pristup konzumiranju kamenica je njihovo posluživanje sirovo. Obično se sirove kamenice poslužuju na pola ljuske s dosta limuna za cijeđenje, Tabasco sosom i vinaigretom od šalotke (mignjeta). Slana aroma kamenica bogata natrijumom znači da dobro sarađuju sa ljutim prelivima u azijskom stilu, poput ovog začinskog sosa

Šta je Clam:-

Clam je uobičajen naziv za nekoliko vrsta školjkaša. Školjke imaju dvije ljuske jednake veličine povezane s dva mišića aduktora i imaju snažno udubljeno stopalo. Školjke se nalaze u slatkoj vodi i ponekad se jedu i sirove, ali su i odlični kandidati za prženje i pohanje. Školjke se više jedu u obalnim regijama Indije, posebno u regijama Konkan, Kerala, Bengal i priobalna područja Karnataka. U Kerali se školjke koriste za pravljenje karija i pržene s kokosom.

Metoda kuhanja školjki na pari odlična je za kuhanje malih i srednjih vrsta školjki. Potpisna jela od školjki uključuju žitarice od školjki iz Nove Engleske i čokolade od školjki s Manhattana. Pržene uštipke od školjki (poznate i kao fannie daddies i čamci) i casino sa školjkama sa primamljivim sastojcima poput slanine, maslaca i crvene paprike još su dva američka favorita. lamovi se mogu zamijeniti u većini recepata za kamenice, kapice i dagnje, i obrnuto.

Šta je Scallop?

Kapice su školjkaši iz porodice Pectinidae i srodni su školjkama, školjkama i kamenicama. Postoji mnogo vrsta pokrovača, ali najčešći je sitni zaljev, koji se nalazi u uvalama i ušćama istočne obale, te veći morski pokrov, koji postoji u dubokim hladnim vodama na dnu oceana. Zaljevske kapice najčešće su jeftinije od morskih, posebno ako su jako velike. Bez obzira na vrstu, kapica bi trebala biti blijedo ružičasta ili svijetlo bež boje s mekom teksturom.

Unutar ljuske, kapice imaju bijeli aduktorni dio (dio koji jedemo) koji otvara i zatvara ljusku, kao i svijetlo narančasti dio koji se naziva koral. Mišići su okrugli i nježni pri kuhanju, s dozom slatkoće i slane soli.

Postoje dvije vrste pokrovača: morske i morske. Sorte zaljeva su manje (otprilike veličine centi) i nježnije, dok su morske kapice veće, narastu i do 2 centimetra.

Šta su dagnje-

A dagnje je vrsta bivalve mekušac koji se može naći u slatkovodnim jezerima, potocima i potocima, zajedno sa slanom međuplimnom zonom gdje se okeani susreću s obalom. Kao i mnoge druge školjke, uzgajaju se i hvataju u divljini kako bi poslužile kao hrana ljudima, a u prirodnom okruženju imaju i brojne grabežljivce. Ovaj mekušac je također mnogo popularniji u Evropi i dijelovima Azije nego u Sjevernoj Americi, gdje je samo mali dio populacije zainteresiran za dagnje kao izvor hrane.

Kako odabrati najbolje dagnje-

Pokušajte ne birati dagnje sa usitnjenim, slomljenim ili oštećenim ljuskama. Svježe dagnje obično su čvrsto zatvorene. Dozvolite oko 500 g po osobi za glavni obrok, a polovinu te količine za predjelo, ili ako ih treba dodati tjestenini ili supi. Dagnje su vrlo kvarljive i treba ih jesti na dan kupovine.


6 uobičajenih slanih riba i školjaka - recepti

Atlantski bakalar:
Ove su ribe dubokovodno blago obalnog Massachusettsa (rezbarija bakalara visi u geslu Državne kuće Massachusetts je Zemlja svetog bakalara). One su riba broj jedan koju traže čarter brodovi sjeverno od Cape Coda. Nalaze se u cijelom zaljevu Maine, u dubokim vodama i na kopnu dok je voda hladna.
Sezona: Cijele godine
Mamci i mamci: Morski crvi, školjke, skuša, trakovi svih riba, rakovi, šablone.
Metode i pribor: Ribolov mamaca s obale i brodova, ribolov s brodova srednjom do tvrdom štapom za čamce, konvencionalnim kolutom i ispitnom linijom od najmanje 50 lb.
Masovni ribarski derbi u slanoj vodi Minimalna težina: 30 lbs
Državni rekord: 92 lbs

Crni brancin:
Iako se uglavnom nalazi južno od Cape Coda, povremeni brancin može se naći u Cape Cod Bayu. Ove migratorne ribe stižu u kasno proljeće. Većina ovih riba započinje život kao ženke, a zatim se pretvaraju u mužjake u dobi od oko tri godine. Preferiraju staništa sa strukturom dna, poput kamenih grebena, stjenovitih izdanaka i olupina.
Sezona: maj - septembar
Mamci i mamci: Rezati lignje, školjke, zelene rakove.
Metode i pribor: ribe sa dna iz čamca.
Masovni ribarski derbi u slanoj vodi Minimalna težina: 4 lbs
Državni rekord: 8 lbs

Plava ajkula:
Plavi morski psi uobičajeni su u našim morskim vodama i traže ih rekreativni ribolovci. Poznato je da plavi morski psi ujedaju ljude pa se upustite u to sa iskusnim ribolovcem morskih pasa kako biste spriječili neočekivana iznenađenja i pobrinite se da odmah iskrvarite i ledete meso morskog psa. Ribolovci se potiču da puste morske pse koji nisu namijenjeni za konzumaciju.
Sezona: jun-oktobar
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.
Sezona: 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, ili 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 ili 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 ili 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.


Pogledajte video: Где и как ловить креветку в Черном море (Oktobar 2021).