Seafood
Chef's Resources Fresh Seafood Information
Chefs can be darn right anal about the quality of their fresh seafood, and rightfully so. There is so much to know about seafood... where is it from (not simply which ocean, but what river, outlet or bay), is it sustainable, what alternate names does it go by, what is the butchering yield percentage, what are it's nutritional numbers, and more.
Check the menu on the left to see our complete seafood index. Each major category has multiple sub-categories which are not visible until you click on them (for instance, clicking "Finfish" in the left menu opens the list of fish on this site.)
Our goal at Chef's Resources is to create a Culinary Profile for each Finfish and Shellfish to answer these basic questions which Chefs need to know. Check-out our extensive Oyster list with over 130 oyster descriptions and flavor profiles. We are also working on a master yield sheet on the Seafood Butchering Yield Factors page.
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Queen King by Julie Bourbeau jbadalaska.com |
A few additional resources for seafood information can be found at:
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Did you notice something which is missing on this page? If you have additional information about Seafood please add a comment and include detailed specifics. Our goal is to have detailed information which is relevant to professional chefs and foodies.
