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

Wahoo pic

Wahoo

Wahoo, a member of the Scombridae family of mackerels and tunas, is closely related to the king mackerel. Hawaiian lore has it that the name wahoo comes from European explorers’ misspelling of “Oahu” on early maps, since the fish was abundant around that island.
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Walleye pic

Walleye

Walleye is widely regarded as the best-tasting freshwater fish. The largest member of the perch family, it is native to lakes and streams throughout Canada and the north-central United States.
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Whitefish pic

Whitefish

The name “whitefish” can be confusing, because it is often used as a generic marketing term for many saltwater species of mild-flavored, white-fleshed fish.
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Wolffish

Wolffish

The ferocious-looking wolffish gets its name from the sharp, protruding teeth it uses to feast on lobsters, clams and other shellfish. Found from southern New England to Greenland and the Barents Sea, the bottom-dwelling coldwater creature is primarily a bycatch of trawl fisheries targeting cod, haddock and other groundfish.
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