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| Fish varieties – Allow us to present the fish family |
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Fundamentally we differentiate between cartilaginous fish (shark and ray type fish) and bony fish. The bony fish are also sub-divided into saltwater and freshwater fish.
The taste, consistency and nutrient content of fish vary in accordance with its type and origin. Here some of the more common classifications for the individual fish types:
- Perch type: This order is one of the most common among the bony fish with ca. 8,000 species. The majority live in the sea, some in brackish water and freshwater. Among the perch which live in saltwater is the most popular on European menus – the sea bass. This fish has delicately-flavoured, compact meat with very few bones. The tuna fish and mackerel family also belong to this order of fish. Among the largest freshwater perch type in Europe is the zander
- Eel type: These are primarily found in the sea. Before being cooked these popular fish are rubbed with salt and then skinned.
- Codfish type: Probably the most prominent representative of this group, which comprises over 650 species, is the cod. Its lean white meat is not only popular as a fresh product and as frozen fish, in Scandinavia and the Mediterranean countries it is also popular as dried fish (also known as stockfish).
- Flat fish: As these are to be found in large numbers in warm, moderately shallow water, they are easy to catch and have thus always been popular fish for everyday consumption. Members of this order such as halibut, turbot, Dover sole and lemon sole rank among some of the most delicately-flavoured of all fish.
- Herring type: Among this order are the most important fish for everyday consumption, such as herring and sardines. While herrings are usually preserved with salt, sardines tend to be marinated in oil.
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