          
          
                 Types and Production Areas of Salt-Water Fish
          
               One of the major categories of seafood is the 
          salt-water or deep-sea fish.  These are found in the gulfs, 
          oceans, and seas throughout the world.  Some examples of 
          fish and the waters in which they can be found are listed 
          on the chart below:
          
               TYPE  FISH               PRODUCTION AREA
          
               L    Bluefish            NE, MA, SA, G
          
               F    Butterfish          MA, SA
          
               L    Cod                 NE, MS, PC
          
               L    Croaker             MA, SA
          
               F    Drum                MA, SA
          
               L    Flounder            NE, MA
          
               L    Haddock             WE
          
               L    Hake                NE, MA
          
               L    Halibut             NE, PC
          
               F    Herring             NE, MA
          
               F    King Mackerel       SA, G, PC
          
               L    Lingcod             PC
          
               F    Mackerel            NE, MA
          
               F    Mullet              SA, G
          
               L    Ocean Perch         NE
          
               L    Pacific Sole        PC
          
               L    Pollack             NE
          
               F    Pompano             G
          
               L    Red Snapper         G
          
               L    Rockfish            PC
          
               F    Sablefish           PC
          
               F    Salmon              PC
          
               L    Scud                NE
          
               L    Sea Bass            NE, MA, SA, PC
          
               L    Sea Trout           MA, SA
          
               F    Shad                NE, MA, SA
          
               F    Spanish Mackerel    SA, G
          
               L    Spot                MA
          
               F    Striped Ball        MA
          
               L    Swordfish           NE, MA, PC
          
               F    Tuna           NE, M.A., PC
          
               L    Whiting             NE, MA
          
               KEY
          
               NE - Off the New England Coast
               MA - Off the Mid-Atlantic Coast
               SA - Coastal region ranging from North Carolina to the 
                         eastern coast of Florida
               G  - Gulf of Mexico 
               PC - Pacific Coast
               F  - Denotes fat fish 
               L  - Denotes lean fish
          
          
               While most fish are available in some form throughout 
          the year, knowledge of the major production areas of 
          species enables you to plan meals more efficiently.  
          Occasionally some varieties are unavailable in fresh form 
          in particular locales because of the distance from the 
          production areas.  Knowing the types of fish and where they 
          are abundant allows for easy substitution, usually 
          according to the fat content, which incidentally is an 
          excellent method of comparison.
          
               Fish are classified by the percentage of fat.  Pat 
          fish have more than 5% fat; lean fish contain less than 5% 
          fat.  As a general rule, fat fish may be substituted for 
          one another, while lean fish may be used interchangeably.  
          Should a lean fish be used instead of a fat fish the flavor 
          may be masked and more cooking oil must be added.  Fat and 
          lean fish are noted on the preceding chart.
          
