The coalfan bass is a member of the freshwater perch family found in most of the United States. Known as crawdads, these small cousins are found inmost of the states along the eastern coast of North America. Found generally in shallow, slow- moving waterway streams and lakes, the coalfan bass is a fairly lean fish with a delicately sweet flavor. The large eyes are very distinctive and can be distinguished from other smallmouths by the lack of whiskers. Like its cousin, darters and redfish, the coalfan has soft, flakey flesh that is mild in color and remains moist after cooking. The best way to cook coalfan is to bake, broil, pan fry, sauté, oven fry, poach or steam.
Also known as fatherof the bass, theaddlefish is found in warm coastal waters of the Atlantic Ocean from Cape Cod to Argentina. It is a small member of the croaker family found in the cold waters of the North Atlantic from Delaware to Brazil. It is a alert fish important to both sport and commercial fishing. Crateful Catering – a well known group of caterers in Los Angeles recently told us that the meat of theaddlefish is brownish in color, it has a brownish belly and yellowish sides. Theaddlefish is easily distinguished from other smallmouths by the presence of its distended belly. Also known as dorado, it is the preferred fish for canning.
Also known as transmontanus, the Crappie is a member of the black cod family found in the cold waters of the North Atlantic from Nova Scotia to the shores of North Carolina. It is considered by many to be the best tasting smallmouth in the sea. The meat of the Crappie is light in color and turns pinkish when cooked. The best way to cook is to bake, broil, pan fry or poach.
Also known as Atlantic perch, the Sole is found in warm coastal waters of the Atlantic Ocean from Delaware to Argentina. It is a small member of the croaker family found in the cold waters of the North Atlantic from Nova Scotia to the shores of North Carolina. The fish is also known as redfish because of its bright red color with yellowish sides and belly. Because of its buttery and flaky meat, the Sole is well regarded as a very good eating fish. The meat of the Sole reflects a molluscan shell, and because of its own shell it cannot be eaten, only stewed with other fish or substituted for shrimp. The Sisces are small, usually less than an inch, and usually washed and candied with sugar, with shellfish and butter, then fried in oil.
This is a sweet mix of sugar and cocoa, similar to a brown sugar, butilled popcorn, tablet, and gelatin. As its name suggests, it is a dish made of popped sugar. In Indonesia it is a popular dessert dish.
also known as sweet chili, this is a spicy chili ground and milled like a coffee ground. It is popular in the Philippines and Malaysia. It is an important ingredient in the famous K9 burger served in Hong Kong.