- Industry: Restaurants
- Number of terms: 1633
- Number of blossaries: 0
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A large family of fish typically found in clear, cool lakes and streams. Its delicate flesh is best poached, sautéed or fried.
Industry:Seafood
A fish found in fresh and brackish water around the world, also known as sunshine snapper, Cherry Snapper, Nile Snapper and St. Peter’s Fish (since it is thought to be the fish St. Peter caught in the Sea of Galilee). It has a sweet, mild flavor and a firm, flaky texture. Its mild flavor allows it to take on the essence of the sauces and seasonings used in preparation, making it a chef’s favorite.
Industry:Seafood
Cooking over the hot vapors of water, wine or other liquid. Season the fish with your favorite spices, then place it in a steamer basket with enough room for each piece to lie flat. Check the fish for doneness after 10 minutes.
Industry:Seafood
A small, meaty crustacean found in both fresh and salt water. Most varieties are high in protein and relatively low in calories and fat. Their firm texture and adaptable flavor make it a guest favorite.
Industry:Seafood
A meaty fish with firm, flavorful flesh. High in protein, the meat is an excellent source of Omega-3 fatty acids. It can often be found on our fresh fish menu, depending on season and availability.
Industry:Seafood
Any fish with a firm, dense texture that satisfies those who enjoy beef. Varieties include salmon, tuna and halibut.
Industry:Seafood
The common name for the American lobster, as 90 percent of U.S. landings come from Maine.
Industry:Seafood
Crustaceans highly prized for their rich and flavorful meat. The meat has less saturated fat and calories than many cuts of beef and pork, making it one of the leanest proteins available. It’s widely been associated with luxury and romance.
Industry:Seafood
