SeafoodSource
WEBSeptember 6, 2024. View More News. SeafoodSource is the leading international online business tool offering seafood industry professionals an interactive package of resources including industry news, editorial commentary, market reports, product reviews, classifieds, and a comprehensiv.
Seafood FAQ: Langostino vs. Lobster: What's the difference?
WEBApr 1, 2006 · Langostinos are in the same order, Decapoda, and suborder, Pleocyemata, as American and spiny lobsters but different infraorders. American lobsters are in the Astacidea infraorder, while spiny lobsters are in the Palinura infraorder. Langostinos are in the Anomura infraorder, with and hermit and porcelain crabs, and in the Galatheidae family.
Swordfish - SeafoodSource
WEBJan 23, 2014 · Pesce spada. Japanese Name: Mekajiki. Spanish Name: Pez espada. Introduction: There is only one species of swordfish, Xiphias gladius. This nonschooling fish roams temperate and tropical seas worldwide and is hunted by more than 30 nations. Swordfish harvesting is governed by the International Commission for the …
Pollock, Alaska - SeafoodSource
WEBJan 23, 2014 · Alaska pollock weigh 1/2 to 2 pounds and average 12 to 20 inches in length. Fillets average 2 to 3 ounces. Larger fillets of 4 to 6 ounces are available in the fall. Alaska pollock is a member of the cod family, reflected by some of its other names: bigeye cod, snow cod and tomcod. Once dismissed as cod’s poorer cousin, the pollock has come ...
The Top 25 North American Seafood Suppliers | SeafoodSource
WEBJun 4, 2015 · Appearing for the first time solely on SeafoodSource.com is the Top 25 North American Seafood Suppliers list. A ranking that SeaFood Business magazine produced annually, the list has always intended to be an informative tool for those wanting to know the major industry players on the continent.. To present the clearest picture possible, here are some facts about the list and the way it is ...
Cod | SeafoodSource
WEBJan 23, 2014 · Japanese Name: Tara. Spanish Name: Bacalao. Introduction: Cod, considered the “default setting from which all other fish species vary,” belongs to the Gadidae family, also comprising haddock, pollock, hake and hoki. Cod sports a distinctive barbel beneath its chin; at its other end is a broom …
Walleye - SeafoodSource
WEBJanuary 23, 2014. Walleye is widely regarded as the best-tasting freshwater fish. The largest member of the perch family, it is native to lakes and streams throughout Canada and the north-central United States. However, Canada is the only commercial source of walleye, as commercial fishing and sales are banned in the United States to protect ...
Dogfish - SeafoodSource
WEBJan 23, 2014 · Spiny dogfish meat has a sweet, mild flavor and a higher oil content than mako or other sharks. It has a flaky yet firm texture. The raw meat is white. The outer flesh can have a reddish color. If not cut away, the reddish portion turns brown when cooked. The rest of the meat cooks up white.
Abalone - SeafoodSource
WEBJan 23, 2014 · The average size of wild-caught abalone is 12 inches, with meat weight averaging 1 pound per animal. Farmed abalone average about 4 inches in length. Grown either in onshore saltwater pens or in suspended cages, farmed abalone take three to four years to reach marketable size of four to six live animals per pound.
Mullet - SeafoodSource
WEBJan 23, 2014 · A dark, lateral line of fatty flesh runs through the meat and can impart a stronger flavor. To prevent this, skin the fish and remove the line.Because mullet is oily, careful handling and fast turnover are necessary; even frozen, the shelf life is just 90 days. Nutrition Facts: Nutrition Facts: Calories: 117.