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bony fishes [6]

Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
bony fishes [6] Native to Canada, it resembles the trout and is greatly prized for its delicate flesh, which is best when simply prepared. Freshwater fish with medium-oily delicate and fragrant flesh that is delicious smoked; rainbow trout is the species most often raised in captivity. King salmon (or chinook) has the oiliest flesh and is greatly prized; the leaner and less oily varieties are often canned. Usually prepared like sole or turbot, its medium-firm flesh contains gelatinous bones that make an excellent fish stock. The only species of salmon inhabiting the Atlantic; it is prized for its pink, somewhat oily and fragrant flesh and is sold fresh, frozen and smoked.

See Also


morphology of a perch

fish knife

fish fork

fish platter

fish poacher

anatomy of a perch

brook trout

Native to Canada, it resembles the trout and is greatly prized for its delicate flesh, which is best when simply prepared.

trout

Freshwater fish with medium-oily delicate and fragrant flesh that is delicious smoked; rainbow trout is the species most often raised in captivity.

Pacific salmon

King salmon (or chinook) has the oiliest flesh and is greatly prized; the leaner and less oily varieties are often canned.

John dory

Usually prepared like sole or turbot, its medium-firm flesh contains gelatinous bones that make an excellent fish stock.

Atlantic salmon

The only species of salmon inhabiting the Atlantic; it is prized for its pink, somewhat oily and fragrant flesh and is sold fresh, frozen and smoked.