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bony fishes ![click to hear : bony fishes click to hear : bony fishes](../../images/speaker-vert.gif)
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
swordfish ![click to hear : swordfish click to hear : swordfish](../../images/speaker-vert.gif)
The highly prized flesh becomes easier to digest if it is poached before being prepared; the tail and fins are also edible.
gurnard ![click to hear : gurnard click to hear : gurnard](../../images/speaker-vert.gif)
Somewhat lean, it is often used in soups such as bouillabaisse and in fish stews; it is also excellent baked, poached, fried or smoked.
mackerel ![click to hear : mackerel click to hear : mackerel](../../images/speaker-vert.gif)
Traditionally served with gooseberry chutney, its somewhat oily flesh spoils rapidly if not eaten promptly.
lamprey ![click to hear : lamprey click to hear : lamprey](../../images/speaker-vert.gif)
The flavor of its oily boneless flesh is more delicate than the eel’s; lamproie à la bordelaise is a famous French gourmet recipe.
eel ![click to hear : eel click to hear : eel](../../images/speaker-vert.gif)
Prized in Europe and Asia for its delicate firm oily flesh; its excess fat is removed when it is skinned.