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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.

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.

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 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.

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.

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 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.

A lean saltwater fish with flesh that is tender, white and mildly sweet flavored. It is a versatile fish that can be used for many purposes but when grilling, it is best to place the fish in a fish basket because rockfish does not hold together well.

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.

This type of basket is made to hold the fish securely as it cooks on a grill, preventing it from falling apart and making it easy to flip.

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

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.

A variety of caviar produced from the roe (eggs) of the lumpfish species of fish. A fish native to the ocean waters of Iceland, Denmark and Norway, the lumpfish provides a caviar that is naturally pink in color but may be colored black or red to enhance the appearance of the caviar.

A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length.

A member of the Grouper family of ocean fish, Hapuka is large fish that reaches 4 to 5 feet in length.

A fresh water fish that is a member of the pike family of fish. It is the smallest of the pike family, ranging from two to three pounds.

A thin strip of fish that has been cut from the fish fillet. Also referred to as a fish finger or baton, the goujonette is cut across the width (not length) of a raw fillet, providing a strip, generally less than 1 inch wide, that is cut from the top to the bottom of the fish fillet.