We made fish, Arctic charcoal and Greenling


Arctic red dot is a member of the carp family, found in cold arctic waters and in some deep mountain lakes in Canada and Europe. They have many similarities with cousins ​​of squid and squid. Like squid, they were born in fresh water and then moved to the sea. They return to freshwater aquaculture at maturity. Unlike salmon, they do not die after breeding, but they return to the sea. Others are inland and spend their entire lives in fresh water. The market for Arctic charcoal is usually between 2 and 4 pounds, but they can reach 30 pounds. They are harvested commercially and by athletes, but most of the US market is farmed in fish farms in Canada and Iceland. Its flesh is solid, from pink to deep red, with a rich flavor and high fat content. It tastes like salmon and trout, but many people think it is not as rich as salmon. The best way to cook Arctic charcoal is to bake, roast, grill, fry or cook.


A fish from the Pacific Ocean, sometimes referred to as rock carp or Tommy squid, is commercially known as sea bream. They have an average size of 2 to 4 pounds and a length of about 21 inches, but the spirit squid, a member of the green family, can grow to 5 feet and more than 80 pounds. The squid and kelp squid are the two most popular on the market. They exist in the shallow coastal waters of the Pacific coast from Alaska to Baja California, with colors ranging from brown to blue or green, with a lighter abdomen and the ability to change color depending on the surrounding environment. Men's colors are usually brighter than women's. Greening is a very tasty fish that is important to the fishing industry. Kelp greening is important for sport fishing, but not so important for commercial fishing. They are delicate in taste and low in fat. They are very flaky, the solid flesh tastes very mild and remains moist after cooking. The best way to prepare green vegetables is to fry, fry, roast, fry, oven, boil or steam.