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.)
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 jbadalaska.com
A few additional resources for seafood information can be found at:
paigeharper said on Sep 13:
Please add skate to your list. This fish is so tender and sweet and is my favorite seafood. It is a member of the ray family and some varieties are overfishes, so check with your market to make sure it is not on the Greenpeace red list. Rays are livebearers and skates are egg laying as well as having a dorsal fin.
Skates can be found in most ocean waters and are not a danger to humans as they do not have stingers like rays. They were once considered trash fish; however, now they are regarded as a delicacy
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