...this deep-water fish has unusually high oil content in its muscle tissue? This leads to its succulent and rich flavor. However, because of its buttery goodness, Escolar is best enjoyed in portions less than six ounces! Nonetheless, this fast-swimming fish is considered by many to be quite a delicacy. It can be found in temperate and tropical waters worldwide.
Escolar meat is rich in oil, and its distinctive taste holds up well to strong flavor. Properly graded Escolar can be served at a variety of cook temperatures from rare to well done. Its succulent, intensely flavored flesh can be served rare, or raw, as in Sushi. But buyer beware: the oily esters in the meat can have profound influence on one’s gastrological system. Moderation is highly recommended.
The rainbow trout is a member of the salmon family. Idaho accounts for 70 percent of the rainbow trout raised in the United States. While trout fishing is a favorite activity of anglers, all rainbow trout sold domestically are farmed, either in concrete raceways or earthen ponds. Farm-raised fish reach their market size (8 to 10 ounces) in 8 to 12 months.
Talk about convenient: most rainbow trout are just the right size for individual servings. Trout can be cooked with minimal preparation, and is often served with the head on. Its taste is very delicate, and should not be overpowered with strong sauces or heavy seasoning. A little butter, lemon and parsley will bring out the delicate flavor of this fish.
Tracing its roots to the Nile River, "Tilapia" is actually a group of species within the tilapiine cichlid genus. Tilapia has been farm raised for decades and is cultivated in warm waters across the globe. Sometimes called "St. Peter's Fish", the tilapia is, according to legend, the one fish that Jesus of Nazareth used to feed the masses. Whole tilapia normally range from one to two pounds in size.
Tilapia is a highly versatile fish with a very delicate flavor. This freshwater fish is frequently served baked, fried or grilled. Whatever cooking method you choose, stick with a subtle sauce to help avoid overpowering the fish’s subtle taste. The tilapia's attractive skin–gold, red, or black and white–should be featured but not eaten, as it can have a bitter taste.
Chinooks, also called “kings,” are the largest and most prized species of Pacific salmon. They are the most expensive of all salmon species and are often found in upscale restaurants and better supermarkets. Most Pacific salmon spend one to three years at sea; kings can stay out as long as five years before returning to where they spawn. Chinooks are harvested primarily by trawlers, but are also fished by seiners and gillnetters. They can reach upwards of 50 pounds, but the bulk of the commercial catch ranges between 11 and 18 pounds.
For the purist, the less you do to the rich and flavorful king salmon, the better. However, this fish can also stand up to hearty seasonings and flavorful sauces. For a simple yet bold treat, try broiling or grilling a piece of king salmon with pesto sauce.
To meet a rapidly growing demand, Atlantic salmon farming first emerged on a large scale in the early 1980s, with Norway leading the way. Since then, global production has increased tremendously. Today, Atlantic salmon are farmed in more than a dozen countries in Latin America, Europe and North America. The fish are typically raised in large, floating netpens, which are usually located in open bays. Farmed Atlantics start at four pounds, but can grow as large as 18 pounds.
Fillets of Atlantic salmon are pleasing to the eye, and should be used with recipes that highlight their vibrant color and texture. Since the flavor of this fish is delicate, avoid using flavors, glazes or seasonings that overpower it. For example, a light dill and yogurt or cucumber-dill sauce works well.