Click Above To Close

FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

FISH, CATFISH, TROUT, AND OTHER FISH

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
The composition of all non-fatty fish, such as cod, hake, haddock, flatfish, is similar.
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
Fish are a major food source throughout Asia, as well as being an important export commodity in many regions. Both fresh and saltwater fish are used extensively, with several types being particular favorites. Preserving fish by drying, salting and other forms of curing is also an important industry in many Asian countries. Also known as ca cum (anchovy, long jawed), trey andeg (catfish), trey lort (goby), trey pama (greenback jewfish-saltwater fish which is also found in the lakes of Cambodia as well as far upstream in the Mekong) (Cambodia); gui yu (crucian carp), hong yu (red snapper), huang yu (croaker), hung sam (golden/thread/threadfin bream), li yu (carp), ngup yu (cuttlefish), paak cheong (white pomfret), quing yu (black carp), sha lan (red emperor), shek paan (garoupa), sinn (eel); tat sha (Macao sole), tsim tau sha (shark), tsing kaau (mackerel), yu yu (squid)(China); begti (bekti), bhing (giant herring), bummaloe (Bombay duck), hilsa (Indian shad), katai (whitebait), naharm (mahaseer), pomplet (silver pomfret), rawas (Indian salmon), shingala (catfish), surai, surmai (seerfish), tambusa (red snapper; India); bawal puteh, ikan bawal putih (white pomfret), beikutak, sotong karang (cuttlefish), cumicumi, sotong (squid), ikan alu-alu, Kacang-kacang, tenok (barracuda), ikan bawal hitam (black pomfret), ikan karau (similar to salmon), ikan kembong (similar to small bonito), ikan merah, ikan merah puchat, tambak merah (snapper/bream), ikan selar kuning (yellow mackerel), ikan senangin (small threadfin), ikan tenggiri, tenggiri batang (Spanish mackerel), ikan terubok (herriing), ikan tongkol, madidahan (yellowfish tuna) (Indonesia, Malaysia); albagore, maguro (tuna), anago, unagi (eel), buri (yellowtail), hirame, karei (flounder), kamasu (saury pike), katsuo (bonito), kisu (sillago), masu (sea trout), saba, sawara (mackerel), tai (sea bream), shirano (whitebait), suzuki (sea bass)(Japan); alumahan (striped or rake-gilled mackerel), apahap (sea perch), banak (grey mullet), bangus (milkfish), bidbid (tend pounder or giant herring), burong dalag (mudfish), dilis (long-jawed anchovy), lapu lapu (spotted grouper), tamban (Indian sardine), tangigi (Spanish mackerel), tulingan (tuna, bonito)(Philippines); hoo pla chalarm (shark's fin), pla chalamet (pomfret), pla chalarm (shark), pla duk (cat fish), pla haeng (dried fish), pla i see (mackerel), pla kapong (sea bass), pla lai (eel), pla muek (squid), pla o (tuna), pla roo (fermented fish)(Thailand); ca be cam (golden trevally), ca bon (Oriental/Macao sole), ca bo uang (yellowfin tuna), ca chem (sea perch, giant), ca chim den (black pomfret), ca chim trang, ca chim mi (white pomfret), ca lap (hairin anchovy), ca muc (cuttlefish), con chom chom (sea urchin), sua (jellyfish; Vietnam).
Berzok, Lindsa Murray. 2005. American Indian Food. Food in American History. Greenwood Press, Westport, Connecticut.
For many of the coastal tribes, fish was the staple. The Northeast Indians migrated to rivers and the ocean each spring for the fishing season to catch cod, trout and bluefish, among other prey; in the Northwest, salmon, halibut, perch and flounder were abundant. Seafood in general was an excellent source of vitamins A, D and niacin. Vitamins A, B1 and B2 are concentrated in many fresh fish roe. Whole fish is a good soruce of the mineral fluorine. As with game, every part of the fish, including head, tail, eyes and guts, was consumed.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a cold-blooded vertebrate animal with gills and fins and living wholly in water. -the flesh of such animals as foods: hot crab appetizers stuffed with fish

Fugu is a Japanese puffer fish which, when attached, it inflates itself so it is difficult for other fish to swallow. It also may produce tetrodotoxin, a deadly, quick-acting poison that attacks the central nervous system. Because of its delicate taste, people risk the muscles not breathing. The first step is lips tingle, number ness through limbs and than stopping of breathing.

Descriptive Terminology of Flounder and Cod and Whiting
OdorAppearance
Flounder 		Appearance
Whiting and Cod
Little or no odor Flesh firm, totally translucent to totally opaque, color light to dark (varying shades of pink.) Fish translucent and bright with definite striations.
Slight fishy odor Flesh firm, slight darkening in color Flesh translucent with slight opaqueness, striations clear
Fishy or slight off-odor, not objectionable Flesh firm, off colors evident (yellow, green, gray) Flesh opaque with slight translucency, slight darkening of color, striations evident
Noticeable odor, strong fish or off odor Tissue deterioration evident, definite darkening of color Flesh opaque with definite darkening, loss of striations
Putrid, trash-like odor, strong musty odor Definite tissue breakdown flesh dark Definite tissue breakdown, soft appearance, flesh dark
In order of decreasing quality
Dressed fish are eviserated and scaled with tail and fins removed. Dressed fish may be baked whole or cut into individual portions before cooking.

Steaks are cross-section cuts from a large dressed fish and contain a portion of the backbone.

Fillets are the sides of fish cut lengthwise away from the backbone and are practically boneless.


IMAGES

FREQUENTLY ASKED QUESTIONS

REFERENCES/RESOURCES

Compiled for Food Resource http://food.oregonstate.edu