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White fish (Atlantic cod) White fish fillet (halibut – on top) contrasted with an oily fish fillet (salmon – at bottom)Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), and pollock (Pollachius), among others.
Caspian kutum, also called "White Fish" or "Caspian White Fish" The chimaerae species: Australian ghost shark; Ogilby's ghostshark; Freshwater whitefish, members of the subfamily Coregoninae in the family Salmonidae, including: Atlantic whitefish, Coregonus huntsmani in the genus Coregonus; Common whitefish, Coregonus lavaretus in the genus ...
In their ecosystems, whitefish tend to be some of the largest fish and occupy niches as benthic predators. [11] The recent invasion of several invasive species, [12] including the sea lamprey and zebra mussels, [11] has begun to pose a threat to the whitefish population by disrupting historic ecological relationships and prey distribution. [13]
The lake whitefish is sometimes referred to as a "humpback" fish due to the small size of the head in relation to the length of the body. [3] [a] It is a valuable commercial fish, and also occasionally taken by sport fishermen. Smoked, refrigerated, vacuum-packed lake whitefish fillets are available in North American grocery stores.
Coregonus is a diverse genus of fish in the salmon family . The Coregonus species are known as whitefishes. The genus contains at least 68 described extant taxa, but the true number of species is a matter of debate. The type species of the genus is Coregonus lavaretus.
Five of nine restaurants serving fish labeled "white tuna", "white tuna (albacore)" or "super white tuna" were actually serving escolar. [9] From 2010 to 2013, a study by Oceana, an ocean preservation organization, tested over 114 samples of tuna, and found that 84% of the white tuna samples were actually escolar. [10]
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The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...