Seafood Handbook Finfish Page
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!
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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Chilean sea bass are not really bass but Patagonian toothfish, a large, slow-growing species first harvested in the early 1980s by Chilean longliners working the continental shelf in depths of 5,000 to 6,000 feet. Chilean sea bass is a member of the Nototheniidae family. In Chile, the fish is also… Read More
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. However, Canada is the only commercial source of walleye, as commercial fishing and sales are banned in… Read More
Hailed by many as “the ultimate pan fish,” yellow perch is rivaled only by walleye as the most popular freshwater fish on restaurant menus. The perch are typically 6 to 10 inches long and weigh 1/2 to 1 pound. The species was one of the most important Great Lakes fisheries until the 1990s, when… Read More
Of the nine smelt species that inhabit North American waters, the most common is the ubiquitous rainbow smelt, found in the western Atlantic and Pacific oceans and in the Arctic Sea. It is mainly an inshore, anadromous fish that spends most of its life in saltwater but migrates to freshwater lakes… Read More
You’d be hard pressed to find a group of fish with more harvest methods, real names and aliases than the Sebastes genus. The 70 or so fish in this family range from the Bering Sea to Baja California. Many take their common names and nicknames from their skin color: green, brown, dusky, blue,… Read More
Size is the most distinguishing characteristic of the Pacific halibut. The largest of all flatfish, halibut can stretch up to 8 feet long and 4 feet across and weigh over 600 pounds. While such sizes are exceptional, it’s easy to see why fishermen refer to these fish as “whales” or “barn… Read More
Although the Pacific Ocean claims over 50 species in the Sebastes genus, the Atlantic has only one ocean perch, a slow-growing, deepwater fish with bright-red or orange-red coloring. Atlantic ocean perch are not actually perch. They’re rockfish that travel in large schools. They are called… Read More
Bluefish are voracious feeders and fierce fighters, earning them the name “chopper” among fishermen. Blues can weigh up to 30 pounds; fish bigger than 10 pounds are called “horses,” while youngsters of 1 to 2 pounds are known as “snappers.” Average market size is 3 to 5 pounds. Bluefish… Read More
More than 100 species of mullet are found worldwide in estuaries and the open ocean. In the United States, particularly in Southeast regional cuisine, the striped mullet is the species of choice, prized as much for its roe as for its flesh. The red roe is a valuable export product for markets in… Read More
Years ago, opah was thought to bring good luck, and Hawaiian fishermen gave the fish away as a goodwill gesture. But there was also a time when seafood suppliers could find no takers for the moonfish, likely named for its round profile. Opah’s popularity finally blossomed in the late ’80s when… Read More
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