Here I present: James Peterson, “Fish & Shellfish”, 1996 was a seafood cookbook by an award-winning author. The “table of contents” of James Peterson, “Fish & Shellfish”, 1996 is given below.
James Peterson, “Fish & Shellfish”, 1996 is a fishery cookbook divided into two broad sections of “finfish’ & “shellfish”. Fishes are eaten 16 pounds per capita in the USA. Of shellfish, 4 pounds of Shrimp is part of the total 16 pounds of fishes. “Finfish” in contrast, has Tuna, Salmon & Tilapia eaten at 2 pounds each per capita year (table shown below).
Red & Oily……………..TUNA group.
Pink & Oily…………….SALMON group.
White & Oily…………SEABASS group.
White & Firm………..COD group.
White & Flaky……….TILAPIA group.
Raw finfish used in “sushi” & “sashimi” is based upon meals that are a combination of all five finfish types. For example, Salmon, Halibut, Ahi-Tuna & Cod (shown below) could be used in a “sushi platter”.
eaten “raw” (Sushi) and “cooked”. The above table of “texture & fat-content” I have reduced below to a shorter listing. This reduced table of popular & common finfish helps to think of cooking method to be used by the home-cook.