A round saltwater fish that is moderately lean and has a moist, flaky-textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried. Weakfish is also known as sea trout and can be substituted by cod, haddock or bluefish if necessary. To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist.

Like the conch, to which it is related, this gastropod is a large marine snail. Whelks are what the Italians refer to as scungilli. Like the conch, it has a spiraled shell and an edible, muscular foot. Although it has never gained wide popularity in the United States, it is common in Italian and Chinese cuisines. Fresh whelks are generally available in the spring and fall, and canned or preserved in vinegar year-round. In the U.S., they tend to only be found in specialty food stores. Whelk is naturally tough and should be tenderized then cooked briefly, or cooked for a very long time. Other than smooth (conch) versus knobbed (whelk) shells, the important difference is that conchs inhabit tropical waters and are vegetarian, while whelks live in cooler waters and are carnivorous.

There are more then 30 different species of whitefish worldwide. While most are freshwater, some live in saltwater only.

WHITING