Successful Fish and Seafood Cookery

The vast diversity and unique characteristics of species can make seafood cookery quite confusing. Classifications help us to understand and appreciate similarities and differences. A common way to categorize fish is by skeletal structure. Roundfish, including salmon, cod, and bass, have a center spinal cord with one fillet on each side. Flounder, sole, and halibut, categorized as flatfish, have both eyes on the same side of the head and a center backbone surrounded by two upper and two lower fillets. Last, non-bony fish like monkfish, skate, swordfish, and shark have soft cartilage instead of hard bones.