|
Salmon
|
Salmon
live in the Pacific and Atlantic Oceans, the great
lakes, and parts of the Russian Far East. Typically, salmon
are anadromous: they are born in fresh water, migrate to the
ocean, then return to fresh water to
reproduce. It is thought
that most Salmon return
to the river of their birth to spawn.
Although most Salmon is commercially fished or farmed,
they are
also a popular sport fish. The flesh of the salmon
is usually a pinkish-red color, mostly due to its diet of krill
and other shellfish. Grilled or Pan seared, Salmon is easy to
cook and has excellent flavor.
|
![]() |
|
| Mahi Mahi
|
Mahi Mahi , otherwise known as dolphin, dolphinfish, or
dorado, are a surface dwelling fish, found in offshore tropical and
subtropical waters. The name "Mahi Mahi" is
hawaiian for strong-strong, and has been widely adapted, especially
by restaraunts who want to distinguish it from Flipper
! The firm meat and mild flavor of the Mahi make
it a prized catch, not to mention the fight they put up when
hooked. Mahi Mahi are carnivourous fish,
feeding on flying fish, crab, squid, mackeral and other
fish. If you happen to get out in a boat fishing for
Mahi, keep your eyes open for floating weedlines or debris, thats
where you will have your best chance of catching
them. |
|
|
|
Tuna
|
There are 9 different
species of Tuna, including blackfin, bluefin,
albacore, bigeye and Karasick. These fast swimmers
reach hundreds of pounds in weight, and are highly sought after by
commercial fisheries. Some species of tuna such as
the bluefin and bigeye are threatened by
overfishing. |
|
|
|
Swordfish
|
Swordfish
are large, highly migratory fish, with a long flat
bill. The bill is used for hunting and spearing
prey, as well as for self-defense against predators like the Mako
Shark. Swordfish can grow to over
300lbs. These fish are considered to be endangered
by some environmental groups and marine biologists, however it
is still legally caught and sold. Swordfish steaks
are firm and meaty with a really nice
flavor.
|
|
|
|
Mackerel
|
Mackerel are
are found in most temperate and tropical parts of the worlds
oceans. The most common types of Mackerel are the
King Mackerel, and the Spanish Mackerel. King
Mackerel are generally caught offshore, but Spanish can be
caught inshore and around bridges and jetties
at certain times of the year. Mackerel are
highly prized for their meat. The meat will spoil
quickly and needs to be frozen or cured very quickly after
catching.
|
|
|
|
|
