On food and cooking the science and lore of the kitchen ( PDFDrive ) 383
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enzymesthatcansoftentheirfleshand
generatestrongflavorssoonafterthey’re
harvested.Theirhighfatcontent,upwardsof
20%astheyapproachspawning,alsomakes
themvulnerabletotheoff-flavorsofeasily
oxidizedpolyunsaturatedfats.Thankstothis
fragilitymostofthesefisharepreservedby
smoking,salting,orcanning.
NamesandFamilyRelationsof
CommonlyEatenFishes
Closelyrelatedfamiliesaregrouped
together,andneighboringgroupsinthe
chartaremorecloselyrelatedthanwidely
separatedgroups.Saltwaterfamiliesare
listedwithoutspecialindication;“f”means
afreshwaterfamilyand“f&s”afamily
thatincludesbothfreshwaterandsaltwater
species.
Family NumberofSpecies Examples
Blue(Prionace),thresher
(Alopias),hammerhead
Shark
350 (Sphyrna),black-tipped
(several)
(Carcharinchus),dogfish
(Squalus),porbeagle(Lamna),
smoothhound(Mustelus)
Skate 200 Skates(Raja)
Ray 50 Rays(Dasyatis,Myliobatis)
Beluga,kaluga(Huso);osetra,
Sturgeon 24 sevruga,Atlantic,lake,green,
white(allAcipenser)
Paddlefish American,Chinesepaddlefish
2
(f)
(Polyodon,Psephurus)
Gar 7 Gar(Lepisosteus)
Tarpon 2 Tarpon(Tarpon)
Bonefish 2 Bonefish(Albula)
Eel,
European,NorthAmerican,
Common 15
Japaneseeel(allAnguilla)
(f&s)
Eel,Moray 200 Morayeel(Muraena)
Eel,
Congereel(Conger),pike
