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piquante,

A ridged shell pasta that has been rolled to form a long oval shape. It was orginally named Paguri after a tiny crab found along the coast of Italy that had a shape resembling the pasta.

A type of fish that is distinguished from other fish by their shell. The shell is a type of external skeleton that gives protection and structural support to the shellfish.

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

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat.

A utensil that is used to remove meat from the small cavities and areas that are difficult to reach within a whole lobster.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

Many different types of food items are placed into this category that may be provided by being taken directly from a growing plant or may be a processed as a food item specifically for the purpose of being wrapped around food.

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 seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

Also known as "goose-neck or goose barnacles", pecrebes are a shellfish that have the appearance of a goose with a long neck that extends out from a soft body.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

A Chinese food consisting of small dumplings filled with various ingredients that may include meats, seafood, vegetables, cheeses, and seasonings.

Pieces of food, such as apple pieces, that are dipped into batter and deep-fried. Fritters are prepared by first making a batter to which the ingredients are added.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

The small roe (eggs) harvested from flying fish. Orange in color which is the natural color of this caviar, Tobiko is slightly sweet in flavor with a mild salty overtone.

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