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A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

1) The metallic, liquid substance used in thermometers to indicate degrees as the temperature levels go up and down.

This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

One of the many species of shark, it is found in the moderate and tropical waters of the Atlantic and Pacific oceans and can grow to be 1000 pounds within a period of five to six years.

A common type of saltwater fish that has flaky white meat and a mild taste. It is one of the most popular types of fish and is used in many processed fish products, such as fish sticks or fish cakes.

A lean saltwater fish with flesh that is tender, white, and mildly sweet. The Striped Bass is a saltwater fish that migrates to fresh water to spawn.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

Also referred to as a Dolphinfish (but unrelated to the well known dolphin species of fish that is a mammal), a Dorado, or a Mahimahi, this fish is found worldwide in tropical ocean waters.

A freshwater fish that catagorized as cyprinds, a fish species that range in size from only inches in length to larger varieties that may be over 48 inches in length.

A variety of the mackerel fish family, which are members of the tuna family, that is most often found in warmer ocean waters, such as from the Carolina coast in the U.S.

A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.