On food and cooking the science and lore of the kitchen ( PDFDrive ) 396
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severaldaysafterharvest.
ThemostprizedflatfishisDoveror
Englishsole,theprincipalmemberofa
familyfoundmainlyinEuropeanwaters
(lesserU.S.flatfishareoftenmisleadingly
calledsole).Ithasafine-textured,succulent
fleshsaidtobebesttwoorthreedaysafter
harvest,atraitthatmakesitanidealfishfor
air-shippingtodistantmarkets.Theother
eminentflatfish,theturbot,isamoreactive
hunter.Itcanbedoublethesizeofthesole,
withafirmerfleshthatissaidtobesweetest
inafreshlykilledfish.Thankstotheirability
toabsorbsomeoxygenthroughtheskin,small
turbotarefarmedinEuropeandshippedlive
incold,moistcontainerstorestaurants
worldwide.
Thehalibutisthelargestoftheflatfishand
avoracioushunter.TheAtlanticandPacific
halibuts(bothspeciesofHippoglossus)can
reach10ft/3mand650lb/300kg,andtheir
firm,leanfleshissaidtoretaingoodquality
foraweekormore.Thedistantlyrelated
“Greenlandhalibut”issofterandfattier,and
thesmall“Californiahalibut”isactuallya
flounder.
FromtheWaters
totheKitchen
Thequalityofthefishwecookislargely
determinedbyhowitisharvestedandhandled
byfishermen,wholesalers,andretailmarkets.
TheHarvest
Aswe’veseen,fishandshellfishareamore
delicateandsensitivematerialthanmeat.
They’retheanimalequivalentofripefruit,
andideallytheywouldbehandledwith
correspondingcare.Therealityisotherwise.
Inaslaughterhouseit’spossibletokilleach
animalinacontrolledway,minimizethe
physicalstressandfearthatadverselyaffect
