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: 7

Tilapia pic

Tilapia

Tracing its origin to the Nile River, tilapia has been farm raised for decades and is cultivated in warm waters the world over. It is the second-most cultured group of fish in the world, exceeded only by carp.
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Tilefish pic

Tilefish

The colorful tilefish, known as the “clown of the sea,” may look like a tropical species, but it is found from Florida to as far north as Nova Scotia. Tilefish inhabit a narrow stretch of ocean floor in a band of warm water along the upper reaches of the continental slope.
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Trout, rainbow pic

Trout, Rainbow

Trout represents the oldest aquaculture industry in North America, dating back to the first trout hatchery in the 1880s. Today, Idaho accounts for 70 percent of the rainbow trout raised in the United States.
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Tuna, Albacore pic

Tuna, Albacore

Albacore is best known as America’s highest-grade, “white meat” canned tuna. In fact, it’s the only tuna meat allowed to be labeled “white meat.”
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Tuna, Albacore pic

Tuna, Bluefin

Fishermen call them giants for a good reason: The bluefin tuna is the largest of the commercially harvested tuna species, with a record weight of just over 2,000 pounds and a length of over 12 feet. This fast-swimming migratory species occupies temperate and tropical waters worldwide.
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Tuna, yellowfin pic

Tuna, Yellowfin

Yellowfin, as its name implies, is distinguished from other tunas by a long, bright-yellow dorsal fin and a yellow strip down its side. It’s also more slender than bluefin.
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Turbot pic

Turbot

Found on menus in the whitest of white-tablecloth restaurants, turbot (pronounced tur-bet) is a favored flatfish for discerning chefs. A member of the Bothidae, or left-eyed, family of flounders, turbot (previously known as Psetta maxima) is found in shallow inshore waters throughout the Mediterranean and north to the Norwegian Sea.
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