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On food and cooking the science and lore of the kitchen ( PDFDrive ) 392

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60–90ºF/20–35ºCinbothfreshandbrackish
water.Anumberofdifferentspeciesand
hybridsaresoldunderthenametilapia,and
havedifferentqualities.Oreochromisnilotica
issaidtohavebeenculturedthelongestand
tohavethebestflesh.TheNileperchand
tilapiaareamongthefewfreshwaterfishto
produceTMAO,whichbreaksdowninto
fishy-smellingTMA(p.193).
Basses

ThefreshwaterbassesandsunfishofNorth
Americaaremostlysportfish,butonehas
becomeanimportantproductofaquaculture:
thehybridstripedbass,acrossbetweenthe
freshwaterwhitebassoftheeasternUnited
Statesandtheseagoingstripedbass.The
hybridgrowsfasterthaneitherparent,ismore
robust,andyieldsmoremeat,whichcan
remainedibleforuptotwoweeks.Compared
tothewildstripedbass,thehybridhasamore


fragiletextureandblandflavor.Occasionally
muddyaromacanbereducedbyremovingthe
skin.
Theoceanbasses—theAmericanstriped
bassandEuropeanseabass(Frenchloupde
mer,Italianbranzino)areprizedfortheir
firm,fine-flavoredfleshandsimpleskeletons;
theseabassisnowfarmedinthe


MediterraneanandScandinavia.
BassFamilyRelations
SeaBass
Europeanseabass Dicentrarchuslabrax
Blackseabass Centropristisstriatus
Stripedbass Moronesaxtalis
NorthAmericanFreshwaterBass
Whitebass Moronechrysops
Yellowbass Moronemississippiensis



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