Types of poultry
Broilers, fryers, roasters, capons, and Rock Cornish game hens are young chickens with tender meat. Stewing chickens, hens, and fowl are mature chickens with less tender meat. Turkeys labeled fryer-roaster or young turkey are young birds with tender meat. Most ducks are marketed young as ducklings—broilers, fryers, and roasters. Most geese and guineas are marketed as young geese and young guineas.
Ready-to-cook chickens are sold chilled or frozen—whole or cut into parts. Most ready-to-cook turkeys are marketed frozen whole, in a wide range of sizes; some are available chilled. Frozen turkey halves, quarters, or parts are sometimes available. Ducks, geese, and guineas—like turkeys—are generally marketed frozen whole. Ducklings are also available as cut-up parts.
Frozen poultry, stuffed and ready for the oven, is available in many markets. Boneless poultry roasts and rolls—so convenient—are also on the market.
Fish
Today there are about 240 commercial species of fish and shellfish marketed in the United States. They may be fresh, frozen, or canned.
Fresh fish are generally available by the pound in these forms—whole, dressed, and in steaks, fillets, and chunks. Most fish dealers will clean, dress, or fillet your fish for you. They can also tell you what fish are in season and what fish are a good buy.
Frozen fish are usually packed during the season when they are plentiful and are held in freezer storage until distributed. This means that you can buy most fish throughout the year. Frozen fish come whole, dressed, and in steaks, fillets, chunks, portions, and sticks.
Canned fish and specialty items containing fish are ready to serve or use as bought. Canned tuna, salmon, mackerel, and Maine sardines are widely available.