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Common in Australian tropical waters, this species of fish is a member of the perch family. Aclaimed as both a sport fish and an enjoyable tasting food, the Barramundi is most often found living in the streams and rivers around Australia but is also in ocean waters from the Persian Gulf to Asia.

A firm textured fish that has both white and dark meat which provides a somewhat nutty flavor. One of the most popular species for food dishes are the striped or silver mullets.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered to be fresh and of a quality that can be sold to consumers.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers.

A type of fish with a flavor that is much like that of albacore tuna except that it is slightly sweeter.

A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

The largest member of the herring family, it has a slight oiliness to it and a mildly sweet flavor that resembles pompano and salmon.

A freshwater fish with a firm textured flesh that has medium to high fat content. It is one of the most popular varieties of trout throughout the world.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A fish found in the colder waters of northern oceans that is very similar to a cod, except they have a flattened head.

A type of scaleless, freshwater river fish distinguished by the whisker-like barbels that extend from its mouth.

A food, commonly served in Hispanic kitchens that is similar to a burrito. A corn tortilla is used as a food wrap to hold contents such as shredded beef, poultry, pork, fish, vegetables, or other ingredients seasoned with spices, and then baked, broiled, or deep fried into a crispy texture.

A traditional round clay pot from Spain that is used to cook or bake a variety of Spanish foods. The pots vary in size from 4 inches up to 20 inches in diameter.

A seasoned mixture of ingredients such as bread, eggs, meat, vegetables, and spices that are combined and typically placed in the cavity of poultry, game birds, fish, meat, or vegetables to be baked together.

A very small and slender fish found mainly in the ocean waters of the Artic, Iceland, Northwestern U.S., and Scandinavia.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

The oil obtained from pressing hazelnuts. The brown colored oil has a slightly sweet, nutty taste and is generally used as a flavoring for baked goods and for some sauces.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.