Search

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

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

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.

Small chunks of meat or fish that have been seasoned and/or marinated, put on a skewer or into a grilling basket and then grilled or broiled.

A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum.

A method of cooking in which food is placed on a grill directly over a fuel source such as charcoal or wood so that the surface burns or chars slightly.

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

A saltwater fish that consists of many species. Some of the common species are red snapper, gray snapper, yellowtail snapper, and mutton snapper.

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

A compound butter that is made by adding lemon and parsley to soft creamed butter. It is good served with fish and grilled meats.

A species of fish living in slow flowing rivers, lakes and ponds, which is sought as both a sport and food fish.

A round freshwater fish, which is found worldwide. There are several varieties of trout, including rainbow, brook, and lake.

An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

Also referred to as a Dolphinfish (but unrelated to the well known dolphin species of fish that is a mammal), a Dorado, or a Mahimahi, this fish is found worldwide in tropical ocean waters.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A saltwater fish found in tropical or moderately temperate waters throughout the world. They feed on mollusks, crab, shrimp, and squid and can be as small as 2 pounds and as large as 50 pounds.

Made for grilling small pieces of food, a Kabob Basket keeps the food contained and offers an alternative to a barbecue or meat skewer.

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

A type of freshwater fish that is not a pike at all, but is a member of the perch family. Walleye Pike has firm, flaky flesh that is very mild in flavor and is suitable for many cooking methods including baking, frying, broiling, grilling, and poaching.