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: 27

Sablefish

Sablefish, thus known because of its black, almost furry skin, is also commonly called black cod, though it is not in the cod family. It is also called butterfish in reference to its melt-in-your-mouth, oil-rich meat.

Salmon, Atlantic

One of the great success stories of modern aquaculture, Atlantic salmon farming first emerged on a commercial scale in the early 1980s, with Norway leading the way. Since that time, global production has increased tremendously, and Atlantic salmon are farmed in more than a dozen countries around the world — most notably, Latin America, Europe and North America.

Salmon, Chinook

Chinooks are the largest and top-of-the-line among the Pacific salmon species. Unlike other Pacific salmon, which spend anywhere from one to three years at sea, kings can stay out as long as five years before returning to their natal streams.

Salmon, Chum

One of the most wide-ranging of the five Pacific salmon species, chums are landed in commercial quantities in the eastern North Pacific from Del Mar, California, to the Arctic Ocean’s Mackenzie River and south to Honshu, Japan. Commercially caught chums run from 6 to 12 pounds.

Salmon, Coho

Of all the Pacific salmon, the coho looks most like the Atlantic salmon. A sure way to tell the difference is by counting the anal fin’s rays (the hard, bone-like parts).

Salmon, Pink

The “can-friendly” pink is the smallest and most plentiful of the wild salmon, accounting for the lion’s share of the canned pack. That pink salmon mostly winds up in cans is due partly to its habit of showing up in huge schools during short periods of time and requiring rapid, high-volume processing.

Salmon, Sockeye

Sockeye salmon is the most valuable U.S. salmon species and the premium canned salmon, known as red salmon to canners. Sockeye are also known as kokanees (a landlocked species) and quinaults.

Scallop, Bay

A small cousin of sea scallops, bay scallops average 70 to 100 meats per pound. They are dredged, raked or tonged from bays, harbors and salt ponds along the East Coast from Atlantic Canada to North Carolina and processed ashore.

Scallop, Sea

This species supports the largest scallop fishery in the world. Sea scallops are dredged year-round from Labrador to New Jersey.

Sea Urchin

There are about 500 species of sea urchins worldwide, but the major commercially valuable species in the United States are the red, green and purple sea urchins. The spherical echinoderms have a hard, spiny shell called a “test,” which contains a star-shaped mass comprising five skeins of gonads (in males) or roe (females); both are marketed as roe.

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