Fish

Fish cooks quickly, even at high heat

• True

• False

Cooked fish should be handled with care, or it will break apart.

• True

• False

Scaleless freshwater fish common in southern lakes and rivers and are now extensively aqua-farmed.

• Catfish

• Pompano

• Tilapia

• Black Sea bass

They proliferate in warm water, reaching about 3 pounds (1.3 kilograms)

• Catfish

• Pompano

• Tilapia

• Black Sea bass

  They have a lean, firm white flesh with a mild flavor and flaky texture and can be prepared by almost any cooking method and are often served whole in Chinese and Italian cuisines.

• Catfish

• Pompano

• Tilapia

• Black Sea bass

  It is often served with its distinctively shaped head attached.

• Catfish

• Pompano

• Tilapia

• Black Sea bass

These have lean, firm flesh, pearly or pinkish white with a sweet, mild flavor. Although they are easily boned, most are beheaded and gutted at sea and sold as fresh or frozen fillets.

• Flounder

• Halibut

• Dover Sole

• Turbot

These are large diamond-shaped fish highly prized for their delicate flavor and firm, white flesh.

• Flounder

• Halibut

• Dover Sole

• Turbot

These are a staple of classic cuisine; they are lean fish with pearly-white flesh and a delicate flavor that can stand up to various sauces and seasonings. They are imported into the United States as fresh whole fish or fresh or frozen fillets.

• Flounder

• Halibut

• Dover Sole

• Turbot

These have lean, firm, snow-white flesh with a sweet, mild flavor. These may be cut into boneless steaks or skewered on brochettes.

• Flounder

• Halibut

• Dover Sole

• Turbot