Check the menu on the right to see our complete seafood culinary index by species. Each link has sub-categories which are not visible until you click on them (for instance, clicking the “Fish Culinary Information” link opens a list of over 70 fish profiles on this site.)
Fresh Seafood – Culinary Information for Chefs
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.
Need to know more info about corvina? You’ll find detailed info from a chef’s perspective. 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 so you’ll know how to calculate your yield from arctic char and many other fish.
Queen King by Julie Bourbeau
Comments from before Site Migration
PAIGEHARPER [ Sep 13, 2011 ]