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A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A combination of a ground, mashed, or pureed ingredient and some type of liquid. Some types of ingredients produce their own liquid to make the paste, while others require some type of liquid be added.

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 soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock.

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

A type of saltwater fish found in the colder waters of the North Atlantic. There are many varieties of herring and most of them grow to no more than a foot in length.

The eggs of a female fish, referred to as hard roe, and the male's milt or sperm, known as soft roe....

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

A North American freshwater fish, which consists of many varieties that are noted for their unique shapes and brilliant colors.

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.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

A common food in the Philippines made with anchovies, shrimp and other species of fish that are salt-cured and fermented to be served as a condiment or a seasoning in a variety of food dishes.

A variety of the mackerel fish family, which are members of the tuna family, that is most often found in warmer ocean waters, such as from the Carolina coast in the U.S.

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

A type of broth that is often used as a braising or poaching liquid, such as for poaching fish. It is prepared with various vegetables including onions, carrots, and celery and a bauquet garni (herbs bundled together) such as parsley, bay leaves, and thyme.

A type of flatfish that is a member of the flounder family. The skin on the top side is grayish brown to black with the underside white, typical of flatfish which lay on their underside and have two eyes on their top side or left side when considered in a vertical, rather than flat position.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

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

A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.