Fatty, Firm-textured Fish
ahi See tuna.
aku See tuna.
albacore See tuna.
anago See eel.
anchovies Pronunciation: ANN-choh-veez OR ann-CHOH-veez Notes: It's best to get these salted rather than canned. Rinse the salt off before using. Unopened canned anchovies can be stored for up to a year in a dry, cool place. Once opened, they will keep for up to two days if you wrap them well and refrigerate them. Substitutes: anchovy paste (Substitute ½ teaspoon anchovy paste for each fillet.) OR smelt OR sardines
angulas See eel.
baby eels See eel.
basa = tra = Mekong catfish = pangas catfish = basa catfish = white roughy = bocourti = Pacific dory = China sole . The flesh is firm and white and milder than our catfish. Notes: This Vietnamese catfish relative has a mild flavor and firm texture. Substitutes: catfish OR sole OR Chilean sea bass
bigeye See tuna.
blackfin See tuna.
bluefin See tuna.
bonita See tuna.
carp Substitutes: buffalofish OR bluefish (flakier) OR perch OR bass
catfish Substitutes: mahi-mahi (leaner) OR grouper (leaner) OR pike OR whitefish
conger See eel.
conger eel See eel.
eel Notes: These haven't caught on much in the U.S., but they're highly prized in Europe and Japan for their rich, firm meat and terrific flavor. Freshness is crucial, so always buy live eels. Smaller eels are more tender. This category includes conger eel = conger = anago, which are tough saltwater eels that are sometimes available in fish markets in the spring and summer, elvers = angulas = baby eels, which are about an inch long and very expensive, and freshwater eel = unagi. Substitutes: lamprey (more delicate) OR monkfish OR mullet (flakier texture)
elvers See eel.
freshwater eel See eel.
lamprey Substitutes: eel (less delicate)
skipjack See tuna.
spiny eel Notes: In the United States, you're more likely to find these in an aquarium that in a supermarket, but Southeast Asians consider them a delicacy.
sturgeon Substitutes: salmon OR swordfish OR halibut OR tuna OR whitefish
tuna Notes: Varieties include albacore, bluefin, blackfin, bonito, skipjack = aku, kawakawa, and the leaner yellowfin = bigeye = ahi. Substitutes: swordfish OR sturgeon OR mako shark OR marlin OR halibut OR salmon OR mackerel Storage: Unopened canned tuna can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.
unagi See eel.
yellowfin See tuna.
Copyright © 1996-2005 Lori Alden.