Seafood Handbook

The Seafood Handbook is the most comprehensive seafood directory available online. Featuring more than 100 of the most common seafood species in the U.S. market, the Seafood Handbook is the ultimate guide to seafood sourcing and preparation, brought to you by the editors of SeaFood Business magazine. And it’s free!

Search by finfish or shellfish, or by geographic region. For each type of seafood species, there is a comprehensive overview of the item, its origin, history, availability, product attributes, nutritional value and cooking tips, along with an original hand-drawn depiction.

Items found: 4

Langostino Pic

Langostino

There are several species of langostino, but the one most commonly marketed is Pleuroncodes monodon, a small, lobster-like crustacean found in the cold, deep waters off the coast of Chile, where it is known as langostino colorado. A related  langostino, P. planipes, also called tuna crab, ranges from Baja, California to Peru.
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Lingcod pic

Lingcod

If ever there were a fish with an identity crisis, it’s the lingcod, for despite its name, this species is neither a cod nor a ling. Rather, it’s a Pacific greenling, from the family Hexagrammidae. The lingcod likely got the name ling from early settlers who related it to European lings but acknowledged its white flaky flesh by adding cod.
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Lobster, American pic

Lobster, American

American lobsters have two powerful claws — a crusher and a ripper — which should be kept banded to prevent injury to other lobsters or the cook. The meatiest part of the animal is the tail, though claws, knuckles, body and small walking legs offer meat, too.
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Lobster, spiny

Lobster, Spiny

Spiny lobsters lack the large front claws of the American lobster and are prized instead for their tail meat, which accounts for 33 percent of the body weight. Some 30 species of spiny lobster are found in tropical and subtropical waters around the world.
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