Fish and Seafood Description; Best Cooking and Buying Tips;
Nutrition Facts;
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Abalone - Awabi (Japan), abulón (Spanish), muttonfish (Australia), ormer (English Channel), paua (New Zealand)... |
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Clams - Hard-shell clam, quahog, littleneck clams, cherrystone clam, chowder clam, Pacific littleneck clam, pismo, butter clams, soft-shell clam, steamer clam, razor clam, geoduck clam, cockles... |
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Crab - Dungeness crab, king crab, snow crab, blue crab, stone crab, soft-shell crab... |
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Lobster - Clawed lobster, American lobster, northern lobster, European lobster, spiny lobster, thorny lobster, South African rock lobster, homard americain (France), omar (Japan)... |
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Mussels - Pacific blue mussel, Northern bay mussel, Edible mussel, Foolish mussel, common mussels, black mussels, New Zealand or Asian green mussels, Zebra mussels, Quagga mussels, and pile mussels... |
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Oysters - Olympia, Japanese, Eastern, Atlantic, Pacific, Bluepoint, Apalachicola, Cape Cod, Chincoieague, Indian River, Kent Island, Malpeque, Wellfleet, Belon, Colchester, Helford, Whitstable, Galway... |
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Scallops - Sea scallops (American and European), Bay scallops, Calico scallops... |
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Shrimp - There are thousands of varieties of shrimp. They can be divided into four major categories: Warm Water (white shrimp, Mexican whites, brown shrimp, northern browns, Chinese whites, blue shrimp, Ecuadorian, Mexican white, white leg, black tiger), Cold Water (Northern pink, popcorn shrimp, giant spot, prawns, Alaska spot, rock shrimp), Freshwater (giant river prawn, spiny-clawed prawn, Hawaiian blue prawn), and Sand shrimp (brown shrimp, gray shrimp, bay shrimp)... |
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Snails - Escargot (French), Helix pomatia, Helix aspersa (brown snail), Helix aspersa maxima, Achatina fulica (a giant African snail), caracois (Portuguese), caracoles (Spanish), Helix punctata, Helix pisana or Helix alonensis, Roman snail and garden snail... |
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Squid/Cuttlefish - Squid: Atlantic long-finned squid, Atlantic short-finned squid, California/Pacific squid, calamari. Cuttlefish: sepia... |
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