Q3W2 - Fish Flashcards
These are found both in salt water and fresh water and both have distinctive tastes and varieties. Based on its internal skeleton structure, they are divided into two types: the round fish and the flat fish.
Fishes
These have round or oval bodies. It usually has eyes on both sides of its head, and it swims in a vertical position.
Round Fish
It is a fresh water fish and has no scales. They are now mostly aqua farmed and are available around the year. This fish weighs from 2 to 5 pounds. The flesh is white with a small amount of fat in it and tastes mildly sweet. This fish can be cooked in almost any style but is best suited for frying.
Catfish (Hito)
It has a texture somewhat like Salmon and is extremely tasty. The flesh is pale white, firm and sweet. It is perfect for western dishes where the natural flavor requires very little enhancements. It is best baked, fried or cooked in curries.
King fish (Bariles/Surmai)
Their flesh is off white or light pink in color. It is sweet in flavor and has a firm texture. It can be broiled, baked or grilled.
Mahi-mahi
They have a lean pink flesh that becomes white in cooking. They are sweet in taste and firm and flaky in texture. The most commonly found are usually 5 to 6 pounds in weight. They are usually baked whole due to their pretty color.
Red snapper
They come from both northern Atlantic and Pacific Oceans. It is a popularly consumed fish. It is considered to be healthy fish as it is said to have high protein and Omega 3 fatty acids and vitamin D. It is generally orange to red in color. They get their color from fat-soluble carotenoids found in the crustaceans on which they feed. This can be made in many different ways. Steaks of this are commonly fried and served as a special entrée dish in the restaurants. Smoked is another popular preparation method, and can serve either hot or cold.
Salmon
The kind of this fish we usually find is aqua farmed and weighs from 1 to 5 pounds. It has a rich, sweet flavor and has a firm texture. Hence, it is good for steaming, broiling, baking or even poaching.
Striped bass
This is typically a name given to freshwater, aqua farm-raised fish. They are usually 3 to 5 pounds in weight. The flesh is lean, white and sweet with firm texture. They are good for frying, baking, and broiling.
Tilapia
It has a flat body structure and swims deep down in the sea in a horizontal position. They have eyes on top of the head.
Flat Fish
This fish has no scales and has a smooth skin. The skin is light gray in color and the flesh is white, firm and has a sweet flavor. This is very delicate and is best fried whole.
Butter fish/ Pomfret/ Pompano
This is the largest flat fish and can weigh up to 300 pounds. They have lean, firm flesh that is white with a sweet, mild flavor. You might find steaks of this in the market. This can be poached, baked or broiled. The flesh tends to dry out while cooking, so it is recommended to cook some sauce that will go with it.
Halibut
This interferes with a great number of cell enzymes and triggers chronic brain inflammation and excitotoxicity. It is connected to autism and other neurodevelopmental brain problems. It also plays havoc with the immune system causing an impaired immune response and a higher rate of autoimmune diseases (e.g. lupus, rheumatoid arthritis, and juvenile diabetes).
Mercury
Patients with high mercury levels experience the following signs/symptoms:
memory loss, mental fog, confusion, hair loss, inability to focus
The following kinds of fish are known to have high levels of mercury:
swordfish, bluefin tuna, sturgeon, Atlantic (farmed) salmon, marlins
