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The tilefish is sometimes referred to by names such as golden bass or golden
snapper. It is olive green or dark tan above, changing to yellow or rose on
the lower sides. The back and upper sides are dotted with brilliant yellow
spots, and the belly is white. The tilefish is further characterized by a
fleshy protuberance on its back, just in from the dorsal fin, which looks
like a miniature rudder balanced on its head. Although this species can
reach 50 pounds, tilefish are usually marketed at 4-8 pounds. Crabs and
crustaceans are their favorite foods. Tilefish occur from Nova Scotia to the Gulf of Mexico and are most abundant from Nantucket to Delaware Bay. They are known to occupy a narrow band of the ocean floor on the upper part of the continental slope where a belt of warm water is found. A significant commercial fishery exists, especially off the Mid-Alantic coast. CULINARY DESCRIPTION According to the New Jersey Sea Grant Marine Advisory Service ("From Catch to Kitchen or Catching and Cooking Your Own Fish Dinner"), "If you love lobster, you'll like tilefish". This expression has been making the rounds. But those who know how tasty tilefish is and how well it sells have turned this saying around to "If you love tilefish, you'll love lobster". Tilefish has firm, pinkish white flesh that provides a lobster- or crab-like taste. Once cooked, the meat is mild-flavored and succulent. The meat remains very moist after cooking; therefore, it is ideal for baking or broiling. Tilefish is delicious in seafood stews or chowders. This fish is excellent poached or microwaved, then cooled and used in a salad. |
