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Wonderful fish article in March Saveur

applehome | Feb 21, 2008 08:53 PM

There's a short but succinct fish essay by Francis Percival in this month's Saveur that makes it worth buying even if it's not your regular thing. In the essay titled A Question of Taste, Francis delves into the factors that affect the taste of various fish. Too often, when asked about the taste differences between fin fish, we think in terms of texture - flakiness, oiliness, meat density, etc., but what goes into the actual differences in taste?

There is a nice chart at the end that shows 10 fish, from salmon to swordfish, where the magazine compares where they live, what they eat, fat content, the degree of activity, how it was caught and other factors that combine to create some basic flavor profiles.

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