Fiji Fish – The Caucasians’ Fish

Fiji fish are a very popular fish in America and Europe. The reason for that popularity is not only because it is cheap but also because it is a good tasting fish.

This particular fish is from the sturgeon family and are found in many of the world’s oceans. About 3 hundred years ago they were so popular for their taste that they were sometimes known as hariscuous fish. They are in the boneyard of the family of cod and have an olive green to black color on the back with small dark spots and average 2 feet in length but have been known to reach 30 feet. The flesh of this fish is golden yellow but when it is cooked it turns to a reddish color and remains very moist. Most people believe that because it cooks so quickly that the flavor is very mild. Its very tender fish and can be very expensive because of its mild flavor. It is a good fish to eat in moderation but is not to be eaten daily.

This fish is very popular with the aquatic animals because of its easy digestion. It’s often used for breeding. Commercial fishing for this species is very important and it is considered a commercial priority. During the summer months, the sturgeon is not in abundance so it is important to harvest them to satisfy human appetite for the flounder. They are also available year round. The fish that is harvested should be at least 6 inches long, 1 inch and 1 ½ inches wide and weigh between 18 and 30 pounds. They are commonly called stingrays because of their sharp hooked fin upon the back. The rays from the kelp rafts are ceremonial favors and are very important as natural herbal medicine. The traditional way of eating sturgeon is to eat them whole only twice a year during the fishing season.

horned Rinconia have been recognized since colonial times as being an important source of food and medicine. The fast growing, leaky ears of the Rinconia make them a valuable commodity for export. They are available in colors from brown to blue to red with dull purplish backgrounds. They are composed of the entire roe including the iodine, and a dense flesh. The Rinconia has a comparatively large head and extensive eating tentacles. Theruit grows on a vine at the stem end. It bears year round. At the fruiting stage of the plant, the fruit is immature and usually ready for harvesting around March. The fruit is also marketed with different bottling names such as, Diamond White Emperor, Peaches and Pink Sea Emperor among others. The flesh of the fruit is less firm and significantly less juicy than the one of the Sea Urchin. The Sea Urchin has a pearl shaped white sac which is enclosed in a thick rust colored husk. The fruit is also known for its premium quality. The fruit is often served raw and is often grilled and is much sought for in its several other savory uses.

Rinse the fish and then cut it into four pieces. Make sure that the skin is completely off also so that you can remove the scales from it. It must be completely white in color. Next cut it into about three inch chunks. Slice it with the grain of your hand then cut it into thin wedges. You can also cut it into wedges that are thick enough to almost see through.

Pour cold water in a glass or plastic cup and then fill it with ice. Add salt to the water. This will Prevent the fish from discoloring for a longer period of time. Put the fish in the cup with the ice and leave it in the refrigerator for a while. finishes to easy and hygienic method of keeping fish fresh. Wrap it in foil or plastic wrap and place it in the freezer for a few hours. If you are going to grill the fish, set it on a large baking pan or broiler pan. It is important to keep it in the freezer for a few hours just to get the fish really cold.

As you can see, it is not hard to wrap and cook fish. It is important to keep it simple and clean. Using these methods will not only save you time but at the same time it is very delicious and fresh. It is especially good for those who want to serve their families the tastiest pieces of fish.