This saltwater fish has a soft-textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Called "Alaskan cod," "Black Cod," More…
An Italian sausage variety. Now any of a family of boldly seasoned sausages similar to "cervelats," except that they tend to contain more garlic and are coarser and drier. Salamis are More…
A ground beef patty seasoned with onions and seasonings before it is broiled or fried and served with gravy. Named after Dr. J. H. Salisbury who recommended eating a lot of beef for a wide More…
To many Salmon is the king of fish. A large migratory round oily fish living mainly in the sea but spawning in fresh water. It is characterised by its orangy/pink flesh. Now bred in vast More…
The name describing several varieties of weak-boned fish including the Alewife, French Sardine, Herring, and Sprat. Named after the French island of Sardina. Often salted, smoked, or canned More…
Sausage is ground meat with fat, salt, seasonings, preservatives, and sometimes fillers. They may be smoked, fresh, dry or semi-dry, uncooked, partially cooked, or fully cooked. There are More…
A bivalve mollusk with a ribbed, fan-shaped shell. In U.S. markets, only the adductor muscle, which opens and closes the shell is available. The Bay scallop is smaller, sweeter and a bit More…
The Italian name for the tail portion of any of several varieties of miniature lobsters. In the U.S., the term refers to large shrimp that are split and brushed in a garlic oil or butter, More…
Scrod is the name for young cod (and haddock) that weight less that 2.5 pounds. It is a popular fish from the Pacific and the North Atlantic with a lean, firm, white flesh. More…
A term used to describe a number of lean to moderately fat marine fish, most of which aren't actually members of the bass family. "Striped bass" and "Black Sea bass" are More…
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Also called "angler fish" "monkfish," and "goosefish." More…
Similar to Salmon in colour sea trout live off crustaceans and have the best flavor of all trout. An anadromous (spawns in fresh water) type of brown trout they spend part to their life More…
A Spanish ham air dried often with paprika and oil. Served in thin slices, it makes an excellent snack; and small amounts add a distinctive flavor to a wide variety of dishes such as soups, More…
Small, delicate saltwater fish related to the alewife, herring, and sardine. They are larger than herrings and spawn in fresh water. Some species of shad have been landlocked and live in More…
A flavorful, low-fat fish that includes varieties such as Leopard, Mako, Spiny Dogfish, Soupfin and Thresher. Shark meat tends to have an ammonia-like smell that can be eliminated by More…