Flying Fish
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An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet. Small in size (12 to 15 inches generally), the Flying Fish has large oversized pectoral fins and a split tail with a larger surface area on the lower tail section than on the upper tail section. Some species have both large pectoral fins and smaller pelvic fins that serve to enable longer gliding distances. The meat of the Flying Fish is firm, tender and white in color, providing a good tasting meat that can be baked, fried, grilled, steamed, or served in stews. It is best to eat Flying Fish soon after they have been caught, since they do not keep well for shipping long distances.
The small roe of the Flying Fish is readily available and served as a form of caviar, which is referred to as Tobiko in Japan. Small in size and crunchy in texture Flying Fish eggs are enjoyed as a delicacy. The eggs are commonly served as a topping for cheese and crackers, as a garnish for sushi, crab cakes, or other appetizer selections. The natural color of the roe is orange in however, Flying Fish eggs (Tobiko) are colored for presentation and to denote various flavors. The natural orange and the squid colored black roe are slightly sweet in flavor with a mild salty overtone while the yellow colored eggs typically have a ginger flavor. Green eggs are flavored with Wasabi, providing a mildly spicy flavor and the red eggs are often flavored with chili pepper seasoning to add a spiciness in flavor. The Flying Fish eggs or caviar as it is also referred to, are semi-hard (crunchy) in texture and will not soften like other varieties of caviar when added to liquids or sauces.
Red Caviar
Black Caviar
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Grilling Methods | Grilling Times | Checking Doneness | Grilling Tips
The grilling process cooks foods over a heat source, either directly, indirectly, or a combination of both.
Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety
When working with fish it is essential that proper handling and storage are used to reduce the risk of food-borne illness and ensure a quality product.
Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it in our daily diet.
Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips
Fish can be prepared using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow cooking.
Thawing Fish | Salmon Preparation | Tips
Thawing Fish
Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If the fish is going to be breaded, stuffed, broiled, fried or cooked in the microwave, it should be thawed completely first.
Fish Cuts
When shopping for fish, it is beneficial to know what the different types of cuts of fish are so that you know exactly what you are purchasing. The basic cuts are described below.
When preparing fish you want to be sure that the fish is handled properly to ensure it is safe to eat. There are several cooking methods that include baking, frying, and grilling, which all result in a little different taste for the fish when it is done cooking.
This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.
Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.
A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.
Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.
This type of basket is made to hold the fish securely as it cooks on a grill, preventing it from falling apart and making it easy to flip.
Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.
A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.
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