Seafood

Also known as fluke, it is a flat-fish found mostly in shallow waters which transforms from a normal fish to flat fish in adulthood. It is commonly found in the coastal areas of southern Gulf of Maine to Florida. There are many species of the flounder like sole or halibut which have their own distinct flavors. Usage The light-flavore...

Flavored strained liquid made from fresh fish parts, water and seasoning is often termed as fish stock. The kind of animal meat used determines the variety of stock. The principal ingredients used while preparing stock are meat, bones, seasonings, herbs and spices. White fish varieties, cod, flounder or red snapper are commonly used for prep...

A limbless cold-blooded vertebrate with gills and fins and living wholly in water, it is a very popular seafood consumed with great interest all over the world. Fish should be stored in the coldest part of the refrigerator. Ideally, it should be consumed the same day but can be stored the freezer for not more than 2-3 days. Types Saltwate...

A boneless, flat piece of meat or fish. It is a type of cut or slice of meat. Unlike steak, it is cut parallel to the spine and comprises of skeletal muscle and fat. They do not contain the backbone of the fish and are therefore easier to eat. A knife with a flexible blade is used to fillet a fish. The process involves cutting of the fish just b...