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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.

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

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.

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.

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

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.

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.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

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

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.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

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.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A category of fish that are characterized by their narrow bodies that are flat and oval-shaped. Similar to other varieties of fish, the flatfish begins live swimming in the same manner and position as other types of fish but as it matures, a swimming style develops that becomes horizontal rather than vertical.

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.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.