2. Saltwater Fish FLAT Flounder Sole Halibut Turbot Transparency 14-2

3. Saltwater Fish ROUND Black sea bass Bluefish Cod Grouper Haddock Jack John dory Mackerel Mahi-mahi Monkfish Ocean perch Orange rouhy Pompano Porgy Red mullet Red snapper Salmon Shad Transparency 14-2 (cont.) Shark Skate Striped bass Swordfish Tilefish Triggerfish Tuna Weakfish Whiting

4. Freshwater Fish Catfish Perch Pike Tilapia Trout Whitefish Transparency 14-3

5. How to Tell When Fish Is Done Fish separates into flakes. Flesh separates from the bone (if present). Bone is no longer pink. Flesh is opaque. Transparency 14-1

10. General Rule for Baking Fish Bake at 350°F to 400°F (175ºC to 200ºC) for 10 minutes per inch of thickness. Transparency 15-1

11. General Rules for Broiling Fish Do not overcook! Use small slices and fat fish for best results. Broil thick cuts on both sides; broil thin pieces on one side only. Transparency 15-2

12. General Rules for Sautéing and Pan-Frying Fish Lean fish is best. Coat fish with breading or flour. Cook in clarified butter or oil. Cook small items over high heat, larger items over lower heat. Brown the most attractive side first. Transparency 15-3

13. En Papillote In paper; method in which fish is cooked tightly wrapped in paper with its flavoring ingredients and sauce. Transparency 15-4

16. General Guidelines for Handling and Storing Fish FROZEN FISH Store at 0ºF (–18ºC) or colder. Keep well wrapped. Use fat fish within 2 months, lean within 6 months. Rotate stock. Thaw in refrigerator, and do not refreeze. FRESH FISH Store on crushed ice or refrigerate at 30ºF to 34ºF (–1ºC to 1ºC). Wrap fish or leave in original moisture- proof wrap. Use fish within 48 hours of receiving. Transparency 14-4

17. Types of Mollusks Oysters Clams Mussels Scallops Squid Octopus Transparency 14-5 Mollusks should have tightly closed shells, which indicates they’re alive.

20. Types of Crustaceans Lobsters Rock lobsters Shrimp Crabs Crayfish Transparency 14-6 Crustaceans' legs and claws should move slightly. Shrimp should be solidly frozen and smell sweet, not fishy.