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Aioli,

A type of fish related to the cod that is found in the waters of the North Atlantic. It has a white flesh and mild flavor and is usually available already filleted.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.

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

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

A type of fish that is related to pompano and is found in the Pacific waters off Mexico and southern California.

One of the many species of shark, it is found in the moderate and tropical waters of the Atlantic and Pacific oceans and can grow to be 1000 pounds within a period of five to six years.

A strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

A small fish native to the Atlantic waters off Europe from Spain to Iceland. They are usually about one foot in length and weigh about one pound, although they can reach a length of 18 inches and a weight of 4 pounds.

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.

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

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Black velvet-like to dark brown in appearance, this variety of roe is harvested from an ancient species of fish common in back waters of southeastern U.S.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).

sate, sateh,

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

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 reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia.