Watermarked - Describes the darkened, dulled skin of a salmon as it
sexually matures and enters freshwater prior to spawning.
Weakfish - or Sea Trout. A round saltwater fish that is moderately
lean and has a moist, flaky textured flesh. It has a sweet, mild flavor
and can be broiled, baked or fried. Weakfish is also known as sea trout
and can be substituted by cod, haddock or bluefish if necessary. To
check the fish for doneness, use the tip of a sharp knife and cut
through the thickest part of the fillet. If the fish has been properly
cooked, the meat will appear opaque but will still be moist.
Wetlock - Wax-coated cardboard
used for shipping fish packed on ice.
Wheel - Cross-sectional center cut
from large species like sharks and swordfish from which steaks are then
cut
Whelk: A large marine snail that belongs to the mollusc family. The
flavorful foot-like muscle is rather tough and must be tenderized by
pounding. Look for whelk in Chinese or Italian markets or specialty food
stores.
Whitebait - (Galaxias spp).
Average size 4.5-5.5 cm. In many parts of the world ‘whitebait” is a
term applied to small larval and juvenile fishes caught in large
quantities. New Zealand whitebait in no way resembles the fish called
‘whitebait’ in Europe, which are young clupeidae. In New Zealand the
principal species is Galaxlas maculatus. Translucent with fine black
lines. Resemble many planktonic fishes but have dorsal and anal fins far
back on body. Caught during spring in tidal river estuaries as they move
upstream from the sea. Juvenile smelt of the unrelated species
Retropinna retropinna fished in the northern half of the North Island of
New Zealand, are often sold as “second class” whitebait or Waikato
whitebait. Fish sold and eaten whole. Flesh of delicate flavour,
requires careful handling.
Whitefish: A high-fat,
mild-flavored member of the salmon family with a firm white flesh. The
whitefish can be poached, baked, broiled, grilled, pan fried, or
stuffed. Its roe (eggs) can be cooked or made into caviar by adding
salt.
Whiting: A small gray and white
saltwater fish sometimes called the "silver hake" or Pacific
Whiting"" This low-fat fish,
which is related to both the "cod" and the "hake," has a tender white
fine-textured flesh and a flaky, delicate flavor.
Whole or Round Fish: Fish
sold just as they come from the water. They must be dressed before
cooking.
W: whole
W/R: Whole Round fish
Wild Caught - seafood that have
existed naturally and harvested from the environment.
Wolf Fish: A firm, white-fleshed
saltwater fish with a large head, strong jaws, and sharp canine teeth
and molars that can grind clams, whelks, and other mollusks. Sometimes
sold in the U.S. under the confusing name of "ocean catfish."
Wrasse: The labrus species has many varieties, many of which are
best used in soup. The name comes from the Latin for "lips". The best
varieties can be baked or steamed - for example the tautog in the US,
the raor in Majorca, and the tsing ye in China.
