Ocean
Perch: This important commercial fish is not a true perch,
but is rather a member of the rockfish group. Also known as "sea
perch."
Ocean Pout: A marine fish
of the eelpout family found mainly in the Pacific. The flesh is
sweet and white and contains very few bones. Sometimes called a
"muttonfish."
Ocean Run:
Industry term
for a pack of random weight and size products.
Oceanic Bonito: This small
tuna (6 to 8 pounds) has a light-colored meat similar to
yellowfin. The Japanese call this fish "katsuo" and the
Hawaiians call it "aku."
Octopus: This cephalopod, related to the squid and the
cuttlefish, can reach 50 feet in length. It features a highly
flavorful meat that tends to be a bit on the rubbery side.
Octopus is eaten raw, boiled, pickled, sautéed, and fried.
Off Cuts
- Pieces of
fillets, often used for fish sticks.
Omega 3: fish oil is an
important source of Omega 3 fatty acids; eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA). Omega 3 fatty
acids found in fish oil have numerous clinically proven health
benefits.
Omnivorous -
Eating all foods, both plant and flesh.
Ono: The Hawaiian name for
"Wahoo," a marine fish whose flesh compares favorably with
Albacore. It provides a moderate to high-fat flesh that is white
and slightly sweet. In Hawaii, "Ono" means "sweet."
Operculum -
This is the hard gill cover or the gill plates.
Orange Roughy: A New
Zealand and Australian area fish with lean, white flesh that is
firm and mild. Also called "Slimeheads" (by fishermen--not by
fish vendors). Pearly white flesh, medium texture holds together
well on cooking with coarse flakes. Delicate shellfish flavour.
Suitable for most cooking methods. This popular fish can be poached, baked, broiled,
or fried.
Otholiths - A
pair of bones in the inner ear of fish which exhibit growth
rings. Also called the "jewel"
Oyster: A bivalve mollusc
with a rough gray shell. The flesh varies from creamy beige to
pale gray; the flavor from salty to bland; the texture from
tender to firm. The Atlantic oysters otherwise known as
"Natives" and Eastern or American varieties are considered
superior to Pacific or Rock (Portuguese) Oyster varieties,
though a lot depends on how the oyster was cultivated in an
estuary, open sea or hatchery. Each location with give a
particular flavor. The age and feeding of the oyster will
determine size and texture.
