Mackerel: A long, slender saltwater fish. The flesh is firm and
fatty, with a distinctive savory flavor. The most popular mackerel is
the king mackerel, also known as the "kingfish".
Mackerel, King: Also called the
"kingfish", this is the most popular variety of mackerel. This fish has
a firm, high-fat flesh with a savory flavor.
Mackerel, Pacific: Also called the
"chub," this species of Pacific mackerel is also found in the
Mediterranean. Like other mackerels, this fish is fatty and has a strong
flavor.
Mahi Mahi: Also called "dolphin
fish" and "dorado" Although this fish is a dolphin, it is not a mammal. To avoid
this confusion, the Hawaiian name "Mahi Mahi" is becoming prevalent.
This fish is moderately fat with firm, flavorful flesh. The meat is high
in Omega 3 oil.
Marinated - Indicates that the
seafood has been cured in an acidic solution, such as vinegar.
Market Steak - Small steak cut
from roasts, usually weighing less than 5 ounces apiece. Also called
"round."
Market Price - Price as dictated
by the fish market. Usually fresh seafood's daily price when sold at a
restaurant. This is because prices can fluctuate depending on catch and
availability.
Melanosis: Blackening of the
shell in crustacea, especially shrimp and some crabs. Melanosis will
always appear in time, but it happens much more quickly if product has
not been properly handled before freezing.
Milkfish: An important food fish
of the Indo-Pacific region that offers a tender, white flesh. Hawaiians
use milkfish for making fish cakes and sashimi. Also called "awa."
Milt - This is male
fish sperm.
Mince - Fish pieces left over from
filleting and trimming, sieved to remove any bones; used for making
minced blocks.
Mollusks: (or Mollusc): a soft
bodied animal usually with a shell: either one shell (known as. uni-valve)
or two shells (known as gastropods or bi-valve) or no shell (known as
cephalopods) See Shellfish.
Also known as shellfish. (eg. Oyster, abalone and Mussel)
Molting: The shedding of the
exoskeleton of crustaceans in order to grow.
Monkfish: This large low-fat,
firm-textured salt-water fish has a mild, sweet flavor similar to
lobster. Sometimes referred to as "poor man's lobster." Also called
"Angler," "Lotte," "Belly-Fish," "frogfish," "Sea Devil," and
"Goosefish."
Moochim: A Korean-style dried fish
with soy sauce.
Moreton Bay Bug - A crustacean
found in the Northern Half of Australia. They are a species of
Slipper Lobster and their scientific name is Thenus orientalis.
Moreton Bay Bugs are generally caught commercially as a by-catch of
local prawn fisheries by demersal otter trawls and with dredge nets.
More info on Moreton Bay Bugs
Morwong
- (Nemadactylus macropterus). Average length 30-40 cm, average weight
1.8 kg, but can grow to 60 cm. Found around New Zealand, southern
Australia and southern South America. Deep bodies and laterally
compressed with one pectoral fin ray elongated. Colour varies with
locality from silvery with a blue-green sheen, to silvery black.
Distinctive black shoulder band. Small protractile mouth with thick
lips. Moderate scales. Known as Tarakihi in New Zealand: most abundant
in the cooler waters south of East Cape and around the South Island.
Demersal, main depth range 100-250 m. Caught mainly by trawling. Flesh
white, medium-firm texture. Suitable for all methods of cooking.
Mullet: This term is used to
describe several families of important food fish. In general, they are
saltwater fish with a moderate to high fat content and flesh that is
tender, white, and firm textured. They have a sweet, nut-like flavor.
Muscle Line - A line of fat
running laterally down the center of a fillet.
Muskellunge: A freshwater pike
that averages between 10 and 30 pounds. Some specimens, however have
reached 60 pounds and up to six feet in length. Muskellunge offers a
lean, firm, low-fat flesh.
Mussel: A popular bivalve mollusc
with worldwide distribution. There are salt and freshwater varieties.
The thin shell means there is more meat compared to the same weight of
clams or oysters. The yellow meat has a sweet and delicate flavor.
Muttonfish: A marine fish of the
eelpout family found mainly in the Pacific. The flesh is sweet and white
and contains very few bones. Also called "ocean pout."
