 |
| |
|
|
| |
 |
|
| |
|
|
Name: |
Form: |
Firm texture, good |
| Monk Fish |
Fresh |
for stews, boiling, |
| (Anko) |
|
baking (poor |
| |
|
man's lobster) |
|
|
|
Name: |
Form: |
Sashimi or cooked |
| Salmon |
Fresh |
as a main dish |
| |
|
|
| |
|
|
|
|
|
Name: |
Form: |
Whole for center of |
| Black Back |
Fresh |
the plate, fillets for |
| Flounder |
|
sauteing or frying |
| |
|
|
|
|
|
Name: |
Form: |
Fresh for Sushi or |
| Fluke |
Fresh |
Sashimi |
| |
|
|
| |
|
|
|
|
|
Name: |
Form: |
Seasonal fish for |
| Black Sea |
Fresh |
Asian and high- |
| Bass |
|
end center of the |
| |
|
plate dishes |
| |
| |
|
|
|
