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.

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Items found: 8

Mackerel, Atlantic

Mackerel is a handsome but underrated fish, probably because it doesn’t have the mild-whitefish profile American consumers are most comfortable with. The mackerel looks a lot like its cousin, the tuna, but smaller — usually 1 1/2 to 2 1/2 pounds.

Mahimahi

Mahimahi is the Hawaiian name for dolphinfish. The Hawaiian moniker came into common use to prevent consumers from confusing this fish with the marine mammal, to which it is unrelated.

Marlin, Blue

A giant blue marlin was the Cuban fisherman’s quarry in Ernest Hemingway’s classic novella The Old Man and the Sea. The carcass of Santiago’s marlin measured 18 feet in length.

Moi

Historically, in Hawaii moi was a delicacy reserved for male royalty; commoners caught eating the fish faced severe punishment. Hence moi’s unofficial title as “the fish of kings.”

Monkfish

By all accounts, monkfish is one of the ugliest fish in the deep, having a huge head, tiny eyes and an enormous mouth filled with needle-like teeth. On top of that, to lure other fish into its grotesque mouth, it is equipped with a peculiar apparatus that looks like a spike with a bit of meat on it, which it waves back and forth to entice its prey.