European Stars And Stripes (Newspaper) - February 22, 1986, Darmstadt, Hesse                                Squid . Ephah Odiea Mollik. Blow fish Atlantic Cousin a japanese fugue expands body by swallowing wafer or air. Mussel any of various Bivalve Masuska with Dork Blue or blackish Sheila. One Man s fish i another Man s Poisson by Nancy Harmon Jenkins new York times w Hile halibut Haddock and sol continue to be All time favourites wit american fish eaters and shrimp a around two pounds per person per year is the most popular seafood of All Many unusual and unfamiliar species Are appearing on our markets that can add variety and interest to fish dishes. Some like rouges or red Mullet from Morocco and Green lipped mussels from new zealand Are imports available now because of increasing sophistication in packaging and shipping technologies.  Southern Catfish and mussels from Maine Are the products of aquaculture a growing Industry. And others like squid monkfish and sea Robins Are still discarded by fishermen As trash fish. While some of these fish especially the imported ones May be very expensive Many More Are excellent values. It is sometimes difficult to identify unusual fish because names change from one area to another and marketers often give fish a name they think is catchier or less offensive than its proper name. Witness the Green lipped new zealand mussels that one distributor Sells As Kiwi clams. Snapper is another designation Given to whole varieties of Saltwater fish that Are unrelated by the culture lists who Are promoting it As such in this country. To Lala is called St. Peter s fish by israeli aquaculture its who Are promoting it As such in the United states to the confusion of restaurateurs and customers familiar with the Fine Mediterranean fish called san Letro in Italy  in France and John Dory in England. Some fishmongers misnamed species to make them More alluring. A recent tour of Manhattan n.y., shops revealed Pollack marketed As Blue snapper Hake As White snapper and Mullet under the name fresh Bass. Shop for freshness and not the name of the fish advises Richard lord information director of the Fulton fish Market. Here Are some uncommon kinds of fish that May be found in local markets or restaurants or both. Unless otherwise noted they can be cooked like More usual species fillets and steaks can be sauteed deep Fried baked grilled or broiled whole fish can be baked steamed or poached. Some of these fish Are seasonal and should be sought out at the appropriate time of the year. Prices Are noted where known but the fish Market is volatile and prices fluctuate depending on the weather and the catch of the Day. Blowfish Are not often seen in markets but under the name of sea squads they appear on the menus of some of the Best known fish restaurants. The flesh is Sweet and firm similar to that of frogs legs it is usually breaded and sauteed or deep Fried. Blowfish also called puffers by fishermen Are the Atlantic cousins of japanese fugue a great delicacy that is also the primary cause of fatal food poisoning in Japan. According to the Northeast seafood Book a manual prepared for the Massachusetts division of Marine fisheries the Northern Puffer As blowfish from northeastern Waters Are called ranks Low in toxicity however Only the cleaned meat can be safely  the fish should be thoroughly skinned and stripped of All viscera. Bonito Are Small Sliver smooth skinned members of the tuna family and Are available in limited Supply in i new York metropolitan area markets from july through f the end of the year. Bonito steaks Are delicious grilled Over a charcoal fire but their Strong flavor does no Appeal to everyone. Brine soaking before cooking tones Down the taste. Buffalo fish Are Freshwater Carp like creatures from Rev the Lake districts of Canada and new York state. They it can be very Large As much As 80 pounds and Are excellent food fish where available. Catfish an old Southern favorite Are available in Ever greater quantities because thousands of acre distinguishing the rarer varieties name blowfish putters sea squads Bonito Buffalo Lish Catfish croaker Black drum weakfish eels make aha to dog fish monkfish Angler fish Lolita Musa als Oranga roughly Rouget red Mullet fish origin Atlantic North Atlantic Canadian and new York lakes Southern fish arms Atlantic and Gulf of Mexico Atlantic tidal marshes and estuaries new York Waters new York Waters mostly cultivated mostly from new England new zealand Morocco new York water Rael but increasingly from latin America and United states farms How sold skinned and gutted whole fish Heads removed whole ii Small otherwise steaks fillets or portions occasionally whole fish but fillets Are preferred smoked fish available whole Ash or fillets whole occasionally skinned and filleted smoked eel Avail Able steaks smaller Dogfish Are often in fillets tails Only skinned bulk in shells Flleta usually Frozen or thawed whole Fiah whole fish whole fish usually sold i pieces fillets preparation must be thoroughly skinned and stripped of in vie Cera bread and saute or deep Fry marinate in brine or acid lated water Grui whole fish saute or Grill Steak saute Grill or bake bread and mute or Broil with accompanying sauce saute or bake skin and Cut in steaks or fillets Grill deep Fry in Batter or Stew in sauce use As Swor Flah Grill As steaks or Kebab. Mutton bake in sauces saute Grill add to stews and chowders or poach and serve Conj in salad discard open shells clean beards steam in water. Broth or whee wine serve hot or cold saute Broil or bake in Maucea a Grill or saute larger Fiah May be oven baked or.  out. Split and remove Backbone Grill or try in breadcrumbs or Oatmeal. Remove Heads and skin than fillet bread and deep Fry or saute remove fins and Akin. If Nec Emry marinate Over stuff bodies and bake or Cut in rings and deep a Auto or Stew in sauce or poach and serve Comdr  the stars and stripes