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Blackfish

Latin name : Tautoga onitis

Synonyms : Chinese steelhead, black trout, black ruff, tautog, black porgy, oysterfish, chowderfish

Origin : Atlantic coast from Nova Scotia to South Carolina ; Pacific Ocean

Description : Colour ranges from dull to dark grey or green with darker blotches on the sides of its plump body. It also has thick, puffy lips, and can grow to weigh up to 10 kg.

Edible parts : The mottled, off-white flesh is meaty yet lean, firm-textured, and mildly flavourful.
Be aware: A network of tiny fine bones runs through the meat.

Sold as : Whole fish, fillets, steaks

Best cooking : Blackfish grills and bakes well and is excellent in soups, stews, and chowders, as the meat does not flake or fall apart easily. Always remove the tough skin, which is not edible.

Buying tips : Try to buy skinless fillets or steaks, as removing the inedible skin yourself can be difficult. Look for pure white meat that shines reflectively; check for browning and signs of dryness.

Nutritional value (based on the US nutrition database):

No data available.

Sources:

•  http://www.foodsubs.com/Shelfish.html

•  http://www.gortons.com/cookbook/gl_ab_bu.php

•  http://www.nal.usda.gov/fnic/foodcomp/search/