This is a cookbook about finfish; and, finfish consist of “five flesh types” of substitution. Substitution of finfish in recipes is based upon “color” and “oil-content”. Five groups of finfish substitution are listed below:
***FINFISH FLESH TYPES***
1. Dark & Oily……………salmon, herring, anchovy, sardine.
2. Medium & Oily……..tuna, yellowtail, mahimahi, mackerel.
3. White & Oily………….seabass, lingcod, swordfish, halibut.
4. White & Lean………..cod, rockcod, pollock, catfish.
5. White & Flaky……….tilapia, whiting, snapper, flounder.
Roy Yamaguchi, “Roy’s Fish and Seafood: Recipes from the Pacific Rim”, 2005 was a Hawaiian cookbook. The “substitutions” of other finfishes into Roy Yamaguchi’s recipes is my favorite thing about this cookbook.
