- Industry: Restaurants
- Number of terms: 1633
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A warm-water fish from the western Atlantic. It has a flaky, firm texture and a sweet, mild taste. Depending on availability and season, it can sometimes be found on our fresh fish menu
Industry:Seafood
Simmering food in liquid. A perfect preparation method for seafood since it adds moisture but doesn’t overpower the flavor of the fish. For a quick and easy poached fish dish, use vegetable or chicken stock in a pan large enough for each piece of fish to lie flat. Pour enough liquid to cover the fish and bring to a simmer (165–180 degrees). Fish 1” thick will take 15–20 minutes.
Industry:Seafood
Any fish with a firm, dense texture that satisfies those who enjoy beef. Varieties include salmon, tuna and halibut.
Industry:Seafood
The common name for the American lobster, as 90 percent of U.S. landings come from Maine.
Industry:Seafood
Also known as Dorado, this warm-water fish has a firm texture that cooks up well. Its flavorful taste is best enjoyed broiled, grilled or sautéed.
Industry:Seafood
A fish found in all tropical and temperate seas with a fine, rich texture.
Industry:Seafood
Crustaceans highly prized for their rich and flavorful meat. The meat has less saturated fat and calories than many cuts of beef and pork, making it one of the leanest proteins available. It’s widely been associated with luxury and romance.
Industry:Seafood
A favorite of our guests, this delicious treat lets you crack and eat the sweet, firm meat. They’re as fun as they are delicious.
Industry:Seafood
