Eebster the Great wrote:Quercus wrote:Pfhorrest wrote:Fish is a kind of meat.
Biologically yes, in a culinary sense, not particularly, except tuna and possibly swordfish. Actually in a culinary sense I'd split up the broad category of "meat" into meat - mammals; fowl - birds; fish - well, fish; and seafood - molluscs and crustaceans.
Sharks also qualify as "meat" in the above classification system, just like swordfish and tuna. Clearly this has to do with the mass of the individual, not the genetic taxonomical classification.
How do you account for lobsters, octopus, quail and ostrich then?
More seriously, I was really trying to base it on taste and cooking methods. I've had skate, and it was treated like fish and didn't taste particularly "meaty" to me, whereas both tuna and swordfish can both taste meaty, and are often cooked in ways normally associated with meat. I'm not sure about other cartilaginous fish such as shark. I guess this classification would probably look different in food cultures other than my own though.