2009_Book_FoodChemistry

620 13 Fish, Whales, Crustaceans, Mollusks
Table 13.4. continued
Name Family Genus, sp. Comments on quality
and processing
Perciformes (percoid fishes)
Red mullet Mullidae Mullus
barbatus
Catfish,
wolffish
Anarhichadidae
Anarhichas
lupus,
A. minor
Mackerel Scombridae Scomber
scombrus
Tuna Scombridae Thunnus
thynnus
Pleuronectiformes (flat fishes)
Turbot (butt or britt) Scopthalmidae Psetta
maxima
(Rhombus
maximum)
Halibut Pleuronectidae Hippoglossus
hippoglossus
Plaice Pleuronectidae Pleuronectes
platessa
Flounder Pleuronectidae Platichthys
White fine and a piquant delicius meat, mostly
grilled
Fine white fragrant meat, poached grilled,
doughtype crust coated
Highly valued fish, tasty reddish meat, fried,
grilled, smoked or canned; its meat is not readily
digestible
Reddish meat of exceptional taste, it is fried,
roasted, smoked, or canned in oil or processed
into paste sausages or rolls
Apart from common sole, the highest valued
flat fish, meat is snow-white firm and piquant,
it is cooked, grilled or poached
Tasty meat, it is poached, fried or smoked
Tasty meat, fried or filleted and poached
Good white meat, it is poached, fried or
smoked
flesus
Common sole Soleidae Solea solea It is the finest flat fish, it is poached, fried,
grilled or roasted
Freshwater fish
Petromyzones (lampreys)
Lamprey
Petromyzonidae
Lampetra
fluviatilis
Anguilliformes (eel sp.)
Eel Angullidae Anguilla
anguilla
It is industrially processed
Tasty meat, good quality when not exceeding
1 kg in weight, the fresh fish is fried, roasted,
or it is smoked, marinated of jellied
Salmoniformes (salmons)
Salmon Salmonidae Salmo salar High quality fish (5–10 kg), it is poached,
grilled, cured or smoked, also pickled
River trout Salmonidae Salmo trutta High quality fish, no fishbone, bluish tinted
when cooked, roasted a la meuniere
Rainbow trout (lakeor
steelhead trout)
Salmonidae Salmo
gairdnerii
Brook trout Salmonidae Salvelinus
fontinalis
A worthy fish, meat is pale pinkish, processed
as trout but mostly fried
Whitefish Salmonidae Coregonus sp. Processed as trout
Coregonus, whitefish Salmonidae Coregonus sp. White tender and tasty meat, though somewhat
dry, it is fried or deep fried
Smelt Osmeridae Osmerus
eperlanus
Pike (jackfish) Esocidae Esox
lucius
A fishbone rich meat which is mostly deep fried
Young pikes (best quality 2–3 kg) are soft tender
and tasty, the meat is well rated though it is
bone rich, steam cooked, cooked or fried