Tag: Fish identification

According to the Food and Agriculture Organization (FAO), porgies are part of the widespread Sparidae family, which includes over 100 species of marine fish. This diverse family has led to many fish being commonly known as a porgy across different regions, most notably the scup in the United States and various sea bream species in Europe.

While often confused and used interchangeably, skipjack and bonito are not the same species of fish. Despite their close familial relationship within the mackerel and tuna family (Scombridae), they have distinct physical characteristics, habitats, and culinary applications that set them apart. This guide will clear up the confusion and help you confidently distinguish between these two popular seafood choices.

According to NOAA Fisheries, U.S. wild-caught butterfish are sustainably managed and responsibly harvested under U.S. regulations. But beyond its environmental credentials, the main question for many consumers is simple: are butterfish good to eat? This guide explores the genuine butterfish, its flavor, health benefits, and crucial safety information to help you make an informed decision.

Escolar, also known as the snake mackerel, is a deep-water fish that grows progressively darker with age until it becomes nearly black. While its external appearance is often unfamiliar to consumers, its rich, buttery white flesh has been the source of widespread seafood mislabeling, particularly in sushi restaurants.

According to the Food and Drug Administration (FDA), finfish are among the nine major food allergens, a category distinct from shellfish. This distinction is critical for dietary restrictions and allergy management, establishing that all varieties of bony or cartilaginous fish, often called finfish, are the type of fish that is not shellfish.