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Article: Fish & shellfish identification. (New Professional Chef, includes recipe)
- Article from:
- Restaurants & Institutions
- Article date:
- February 20, 1991
- Author:
CopyrightCOPYRIGHT 1991 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Fish & Shellfish Identification
Fish were once plentiful and inexpensive, but due to various factors, including nutritional concerns, pollution of fishing beds, and the search for variety, demand has begun to outstrip supply. Fish's dietary importance is gaining credibility, even among Americans who traditionally have favored red meats, and fish have become popular entrees. The chef should be familiar with a wide variety of fish, including ones that until quite recently were grouped together as "trash fish," "junk fish," or "under-utilized fish." Although not well-known, these fish can be excellent alternatives to species that are no longer available because of ...