AJAR.id – Hello Ajarian! Fish is one of the most common ingredients used in restaurants. There is so much to cover when it comes to the different types of fish species and names. It encompasses an entire ecosystem rather than a single animal.
So, what are the varieties of dark oily fish?
Yellow Fin, Big eye, Southern Blue fin, Albacore and Bonito are just some of the names that refer to tuna. Pink to red flesh with low to high-fat content; rich in flavor, and best cooked rare.
Dark flesh with a strong meaty flavor suited to smoking, baking or made into fish cakes. Salmon is different to Atlantic salmon, it has strong flavor, fishy flavor; course to medium texture.
Like their close cousins the tuna, they’re prized for their meaty, oily flesh; School Mackerel have a strong flavor with high oil content. Spanish mackerel has much less oil content and is the lighter flavored variety of the species.
Rich, strong fishy flavor which is quite distinctive depending on the species; high oil content. Mullet swim in large schools and are commonly seen jumping out of the water, hence the name jumping mullet.
- Pilchard (Sardine)
Dark oily fish; young pilchards are referred to as Sardines. Pilchards are sourced from all over the world. Pilchards are known as one of the smallest fish we eat. The fish oils in pilchards make platelets in the blood less sticky and reduce the risk of clots.
- Atlantic salmon
Atlantic salmon is pink orange in color, with medium size flakes and very high fat content. The flavor is mild distinctive. Atlantic salmon can be purchased fresh or smoked.
Saltwater fish are fish harvested from the sea. Many are now farmed due to declining fish stocks in the world. Large scale commercial fishing has been found to be harmful to stock levels. Many countries are now participating in quotas to try to sustain minimum levels in the oceans.
Read also: The Auditing of Food Safety Procedures
By Inas Nadiya