| Species |
Form
of preparation |
Optimum
method of cooking |
Description |
Garfish
|
Whole
|
Fry, grill
|
Sweet tasting fish, boney.
Fine white flesh.
|
 Gemfish
|
Fillets,
cutlets
(available smoked)
|
Fry, bake,
grill, steam .
|
Good firm "chunky"
flesh, distinct flavor.
Very popular. Very few bones. |
 John
Dory
|
Whole, fillets
|
Fry, grill
|
Fine textured white flesh.
Mild flavor. Supreme table fish. |
Kingfish
 |
Fillets,
cutlets
|
Fry, grill,
raw (sashimi)
|
Excellent flavored fish
– soft white flesh. Occasionally subject to a condition
known as "milky"- obvious when cooked. If so,
fish should be returned to vendor. |
Leather
jacket
|
Whole (headed)
|
Fry, grill
|
Firm and chunky flesh.
Bland taste. |
Ling
|
Fillets
|
Fry, grill,
bake
|
White flesh, medium texture,
mild flavor. |
Mirror
Dory
|
Fillets
|
Fry, grill
|
"Cousin" of
John Dory. Similar to John Dory in taste and appearance
,but a fraction of the price. Excellent budget
choice. |
Mullet
|
Whole, fillets
|
BBQ, grill,
bake
|
Oily fish – strong
in flavor. Dark flesh, Great for BBQ's, cheap in season,
very popular when tried. |
 Octopus
|
Cut into
desired pieces
|
Poach, fry
|
Good "sea"
flavor. Slow, moist cooking is ideal. |
Ocean
Perch
|
Fillets
|
Grill, fry,
bake |
"Slightly fatty
– pleasant, mild tasting.
White flesh, orange skin (leave on)." |
Orange
Roughy
|
Fillets
|
Bake, grill,
fry, poach
|
White flesh, moist, boneless.
Very popular. |
|
