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A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

sate, sateh,

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

A type of rockfish found along the North Atlantic coasts of North America and Europe. Their coloring is a bright orange-red and they can weigh up to 5 pounds but are most often 1 1/2 to 2 pounds when caught for market.

A bivalve mollusk that has been enjoyed by Europeans for thousands of years but Americans have only recently begun to appreciate them.

Raw or cooked seafood served over a bed of rice, which is often part of a meal of sushi. Nigri is often formed into rectangular cakes of rice with a layer of wasabi sauce and a thin piece of raw fish or cooked seafood.

In reference to dishes with a flavor that is both sweet and tart. The flavor generally comes from the combination of both sugar and vinegar in making a dressing or sauce that is served with meat, fish or vegetables or a combination of these foods.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.