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Aioli,

Raised in the cold waters of northern oceans, this species of fish is a member of the Salmonidae family, which salmon and trout are also.

A small freshwater fish that is similar to a brown trout. It has an excellent flavor, but they are hard to find in most food stores and fish markets.

talapia, tolapia, tilopia,

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat.

Reddish brown to dark purple in color, sumac berries grow from a wild decorative bush, which is found in Middle Eastern countries and parts of Italy.

Harvested from the waters around the Mediterranean, this species of fish has a shiny silver skin that is consistent in color throughout its body.

A type of fish with a flavor that is much like that of albacore tuna except that it is slightly sweeter.

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

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.

A firm textured fish that has both white and dark meat which provides a somewhat nutty flavor. One of the most popular species for food dishes are the striped or silver mullets.

A type of fish related to the salmon that is found in bodies of fresh water in North America. The flesh has a mild flavor, but it has a high fat content.

A fish with delicious, mildly flavored meat that is native to Europe. The excellent flavor and texture of the John Dory are in direct opposition to its appearance.

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.

A freshwater fish with a firm textured flesh that has medium to high fat content. It is one of the most popular varieties of trout throughout the world.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A saltwater flatfish, found in European waters, which has a firm, white flesh that is lean and delicately flavored.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

sate, sateh,

Confused at times with another Moroccan sauce known as Charmoula, the North African sauce referred to as Chermoula is typically prepared as a marinade for use on fish or shellfish, but it can also be used on grilled vegetables.