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bony fishes click to hear : bony fishes

Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
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See bony fishes in : french | spanish
sea bass monkfish bluefish pike perch tuna

sea bass click to hear : sea bass

Its firm lean flesh has few bones and withstands cooking well; it is best cooked simply, to avoid overpowering the delicate taste.

monkfish click to hear : monkfish

Also called "e&angler fish"e&, only its tail is eaten and the taste is said to be similar to lobster; it is delicious cold, served with a dressing.

bluefish click to hear : bluefish

Very popular in the U.S., this lean fish is often grilled, braised or poached; it is prepared like mackerel.

pike perch click to hear : pike perch

Freshwater fish with a lean firm delicate flesh that can be cooked in many ways; whole and filleted, it is prepared like perch or pike.

tuna click to hear : tuna

Often canned in oil or water, it is one of the main ingredients in the Italian dish vitello tonnato; it is also used to make salads, sushi and sashimi.