2009_Book_FoodChemistry

13.1 Fish 619
Table 13.4. Major commercial fish species – quality and utilization
Name Family Genus, sp. Comments on quality
and processing
Sea fish
Pleurotremata (sharks)
Dogfish Squalidae Squalus acanthias
(Acanthias vulgaris)
Rajiformes (skates)
Skates, e. g.,
thronback,
common skate
Rajidae
Raja clavata,
R. batis
Used are the wing shaped body widenings,
the pectoral part and breast fins as a delicacy;
it is fried, smoked or jellied
Acipenseriformes (sturgeons)
Sturgeon Acipenseridae Acipenser sturio Exceptionally delicate when smoked,
caviar is made from its roe
Clupeiformes (herrings)
Herring Clupeidae Clupea harengus Valuable fish with fine white meat, fried
and grilled; industrially processed, for example
into Bismarck herrings, rollmops
and brat-herring
Sprat Clupeidae Sprattus sprattus Mostly cold or warm smoked; anchovies
Sardine Clupeidae Sardina pilchardus Mostly steam cooked and canned in oil;
Anchovy
(Anchovis)
Engraulidae
Engraulis
encrasicolus
along sea coast grilled and fried
Pleasant, aromatic fragrant, cured in brine,
made into rings and paste
Lophiiformes (anglers)
Angler, allmouth Lophiidae Lophius
White, good and firm meat, poached
piscatorius
Gadiformes (cods)
Ling Gadidae Molva molva Tasty firm white meat
Cod Gadidae Gadus morhua Meat is prone to fracturing, used fresh, filleted,
salted and frozen, dried (stock- and
klipfish), cooked, poached; oil is produced
Haddock Gadidae Melanogrammus
aeglefinus
Coalfish pollack,
black coor or Boston
bluefish
Gadidae
Pollachius
virens,
P. pollachius
Whithing Merlangius Merlangius
merlangius
Hake Merluccidae Merluccius
merluccius
Scorpaeniformes
Red fish, ocean perch Scorpaenidae Sebastes
marinus
Gurnard, sea robin Triglidae Trigla
(gray gurnard,
gurnardus,
red gurnard)
T. lucerna
Lumpfish, sea hen Cyclopteridae Cyclopterus
lumpus
from liver
Very fine in taste, processed as fresh, pickled,
or marinated, smoked, fried, roasted,
cooked or poached, or used for fish salad
Meat is lightly tinted grayish-brown, it is
filleted, smoked, sliced as cutlets or chops
and processed in oil (used forsalmon substitute)
Good meat, easily digested, but very sensitive,
fried or deep fried roasted or smoked,
used for fish stuffings
Fresh or frozen, all processing methods are
used
Tasty meat, fattier than cod, it is filleted or
smoked
White firm meat (red sp. is of higher quality),
used fresh or smoked
Smoked, its roe is processed into caviar
substitute