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The Fish Directory
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the fish directory

arctic Char: a distinctive flavor, somewhere between that of salmon and trout. Moderately firm meat with a finer flake than salmon or trout. A high fat content keeps it moist.

atlantic salmon: milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild King salmon.  It has a large, moist flake.  It is farm-raised.

black Sea Bass: a small, plump fish related to grouper. It has a mild, fresh, somewhat delicate flavor and a tender but firm texture.

bluefish: a strong distinctive fish flavor.  The oily meat is soft with large bluish gray flakes. 

catfish: a consistently sweet, mild taste with a fresh water twang. The moist, dense meat is firm and has fewer flakes than typical whitefish.  It is farm-raised

chilean Sea Bass: has a rich, melt – in – your – mouth flavor. The moderately oily meat is tender and moist with large, thick flakes.

flounder: is pure white, lean, thin, and flaky with a sweet flavor.

grouper it has sweet and mild flavor somewhere between bass and halibut with a firm moist texture.

haddock: a delicate flake and slightly sweet taste give it a wonderful, melt – in – the – mouth appeal. The lean meat has a firm yet tender texture, and the flake is finer than cod.

halibut: a very mild, sweet – tasting, lean fish with fine – grained, and dense meat.  The snow – white meat is flaky and tender though still firm.

king Salmon: has a pronounced, buttery, rich taste.  Its oily, flaky, flesh is softer than that of other wild salmon species.

lemon Sole: the meat is pure white, lean, boneless, and flaky with a mild flavor.   

mako Shark: is moist and slightly sweet, with a full – bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of mako is moister, and the meat is not as sweet.

ocean Perch: is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky.

rainbow Trout: is mild, with a delicate, nut – like flavor. The flesh is tender, flaky and soft.  When the meat is cooked, it has a delicate flake and the color pales.  We serve it whole.  It is farm-raised 

red Snapper: is lean and moist, with a sweetly mild, distinctive flavor. The semi-firm texture is lean but moist. The American Red Snapper is second to none.

scrod (aka baby cod): the lean meat has a mild, clean flavor and large, tender flakes. It’s less firm than haddock and sweeter than Pacific cod.

swordfish: is moist and flavorful with a slightly sweet taste. Steaks have moderately high oil content, lending to a firm, meaty texture.

tilapia: The mild, sweet tasting, lean – meated tilapia has a slightly firm, flaky texture. Water quality and feed are critical to the raising of premium tilapia. It is farm-raised

yellowfin tuna: has a mild, meaty flavor similar to swordfish. It is firm but moist, with large flakes. Yellowfin is also served raw as sashimi and in sushi.