Seafood – A to Z



Abalone

Unlike most other popular molluscs, including Scallops, Oysters and Mussels which are bivalves with two shells hinged together, Abalone has just one shell. Called gastropods or univalves, such single-shelled creatures are often of less culinary interest than their two-shelled cousins, but the 100 or so species of Abalone found around the world are a notable exception.

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Abalone – Blacklip

Information on the Blacklip Abalone including buying guide, storing guide, cooking methods, substitutes and more.

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Abalone – Greenlip

Information on the Greenlip Abalone including buying guide, storing guide, cooking methods, substitutes and more.

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Albacore

Information on Albacore including buying guide, storing guide, cooking methods, substitutes and more.

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Bailer Shell

Bailer Shells (Zidoninae subfamily) are large, smooth, cream-coloured, spiral-coiled, oval shells with orange-brown zigzag markings; their name comes from their use for bailing out boats. The most common, false bailer shell with its distinctive orange foot, is harvested off the south-east coast, while a very similar, but less commonly seen, black-footed species is found along the central to north coast of NSW. The larger melon shells are also a member of this group.

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Billfish

Billfish are popular with game fishermen, but some are also increasingly popular as table fish

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Blue-Eye Trevalla

Information on the Blue-Eye Trevalla including buying guide, storing guide, cooking methods, substitutes and more.

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Caviar

Information article on caviar. The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan.

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Chūtoro

Chūtoro is usually found near the skin on the back and belly. It combines the lighter but deep, slightly bitter flavour of an akami with the sweet tenderness of an ōtoro. It is quite expensive and usually served only on special occasions.

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Coral Trout

Information on Coral Trout including buying guide, storing guide, cooking methods, substitutes and more.

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Crab

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in colour in fertile crabs.

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Gamat

Gamat, the Malay word for sea cucumber, refers to medicinal remedies derived from several species of the Holothuroidea family. The golden sea cucumber (Stichopus horrens) is commonly used. Tripang Emas is usually the dried, powdered bodies of sea cucumbers made into a lotion or other topical salve.

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Geoduck

The geoduck is native to the west coast of North America. The shell of the clam ranges from 15 centimetres to over 20 centimetres in length, but the extremely long siphons make the clam itself much longer than this – the neck or siphons alone can be 1 metre in length.

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Giant Gourami

Partly in consequence of its size, the giant gourami is a significant food fish, and in its native regions it has been harvested as a customary food source. In some parts of India, it is dried and then eaten. It is also a popular food fish in Indonesian and Malaysian cuisines.

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Grey Mackerel

Grey mackerel are a medium-flavoured fish, with a taste slightly stronger than Spanish mackerel. For a hearty winter dinner, try it baked whole with tomatoes, herbs and served with steamed, hot potatoes

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