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Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
Excellent hot or cold, it is well suited to all cooking methods; its eggs are used to make boutargue provençale and the Greek taramosalata (a creamy spread).
Acidic ingredients such as sorrel and rhubarb are often used to prepare its somewhat oily, tender flesh; the bones of the female are more easily removed.
Rarely found for sale, this sport fishing species has lean flaky flesh that is well suited to all cooking methods.
Soaking in vinegar water will make the sometimes muddy taste of the wild varieties disappear; it is especially prized for its tongue and lips.
Related to the pike perch, it is often poached, steamed or floured and fried in butter; its bony flesh has a delicate flavor.
The flesh sometimes has a slightly muddy taste that disappears with soaking; because it has many bones, it is often made into pâtés or quenelles.