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bony fishes [4]

Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
bony fishes [4] Its firm lean flesh has few bones and withstands cooking well; it is best cooked simply, to avoid overpowering the delicate taste. Also called Very popular in the U.S., this lean fish is often grilled, braised or poached; it is prepared like mackerel. Freshwater fish with a lean firm delicate flesh that can be cooked in many ways; whole and filleted, it is prepared like perch or pike. Often canned in oil or water, it is one of the main ingredients in the Italian dish vitello tonnato; it is also used to make salads, sushi and sashimi.

See Also


morphology of a perch

fish knife

fish fork

fish platter

fish poacher

anatomy of a perch

sea bass

Its firm lean flesh has few bones and withstands cooking well; it is best cooked simply, to avoid overpowering the delicate taste.

monkfish

Also called "angler fish", only its tail is eaten and the taste is said to be similar to lobster; it is delicious cold, served with a dressing.

bluefish

Very popular in the U.S., this lean fish is often grilled, braised or poached; it is prepared like mackerel.

pike perch

Freshwater fish with a lean firm delicate flesh that can be cooked in many ways; whole and filleted, it is prepared like perch or pike.

tuna

Often canned in oil or water, it is one of the main ingredients in the Italian dish vitello tonnato; it is also used to make salads, sushi and sashimi.