On food and cooking the science and lore of the kitchen ( PDFDrive ) 387
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Lefteye
115 (Scophthalmus)
Halibuts(Hippoglossus,
Reinhardtius),plaice
Flounder,
90 (Pleuronectes),flounders
Righteye
(Platichthys,
Pseudopleuronectes)
Sole 120 Truesoles(Solea,Pegusa)
Pufferfish,fugu(Fugu);blowfish
Puffer 120
(Sphoeroides,Tetraodon)
Sunfish 3 Mola(Mola)
Adapted from J. S. Nelson,Fishes of the
World,3ded.(NewYork:Wiley,1994).
CarpandCatfish
Thefreshwatercarpfamilyaroseineast
EuropeandwestAsia,andisnowthelargest
familyoffishontheplanet.Someofthesame
characteristicsthathavemadethemso
successful—theabilitytotoleratestagnant
water,lowoxygenlevels,andtemperatures
fromjustabovefreezingto100ºF/38°C—
havealsomadethemidealcandidatesfor
aquaculture,whichChinapioneeredthree
millenniaago.Carpthemselvescanreach60
lb/30kgormore,butaregenerallyharvested
betweenoneandthreeyearswhentheyweigh
afewpounds.They’rerelativelybonyfish,
withacoarsetextureandalowtomoderate
fatcontent.
Themostlyfreshwatercatfishfamilyis
alsowelladaptedtoanomnivorouslifein
stagnantwaters,andthereforetothefish
farm.ItsmostfamiliarmemberistheNorth
Americanchannelcatfish(Ictalurus),whichis
harvestedwhenabout1ft/30cmlongand1
lb/450gm,butcanreach4ft/1.2minthe
wild.Catfishhavetheadvantageoverthe
carpsofasimplerskeletonthatmakesiteasy
toproducebonelessfillets;theykeepwell,as
muchasthreeweekswhenvacuum-packedon
ice.Bothcarpandcatfishcansufferfroma
