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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.

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

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.

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.

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.

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

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.

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 variety of fish that is common to the Pacific Ocean, most notably the Hawaiian Islands. Opakapaka, also referred to as opaka-paka, pink snapper or crimson snapper, is a fish with a light brown outer skin and a light pink colored flesh that is firm in texture.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

A type of freshwater crustacean that looks like a small lobster. Typically, a crayfish will be 3 to 4 inches in length, but at times they may reach sizes as large as 8 inches in length.

Pronounced shah-blee. White wine produced in the Chablis district of the Burgundy region of France. 100% Chardonnay grape varietal based.