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A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

The eggs (roe) produced from the trout species of fish. Smaller in size than salmon eggs, this orange colored egg provides a mildly sweet flavor to various food dishes and appetizers.

Eggs of the salmon species fish. Salmon caviar is a very common form of caviar. Larger in size than other caviar, the salmon eggs are bright red in color and are often used for enhancing the appearance and texture of food dishes as well as making a tasty appetizer.

A delicacy produced from the eggs of the whitefish species of fish. The eggs can range in color from a golden-yellow to black and provide a slightly, fresh fruity flavor.

The eggs produced from the various species of the sturgeon fish. Largest of the sturgeon species, the Beluga provides a roe that is larger in size, consistent with the Beluga being the largest of the sturgeon species.

The eggs of the paddlefish. Paddlefish is a variety of fish that is also known as a spoonbill and is a relative of the sturgeon.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

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.

An Italian word used to describe "small bundles" of food stuffed into a rolled food wrap. Foods such as veal, dry sausage, fruits, vegetables, and fish are all foods that can be thinly sliced to serve as a wrap that is placed around stuffings of various ingredients and referred to as involtini, such as veal involtini or eggplant involtini.

A very small and slender fish found mainly in the ocean waters of the Artic, Iceland, Northwestern U.S., and Scandinavia.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

A diet based on the consumption of plenty of fruits and vegetables, grains, beans, nuts, olive oil, fish, and poultry.

A thick, well-seasoned stew made from meat, poultry, game or fish that is cooked in a thick liquid. It has a rich flavor and can be made with or without vegetables.

An Italian seasoning that is made from dried fish roe taken from the roe sacs of tuna or gray mullet.

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

A term used to describe a piece of fish or cut of meat that has been cut open with the sides spread apart resembling butterfly wings, such as butterfly pork chops.

A thin, flattened piece of meat or fish that has had a filling spread on top and is then rolled up and secured with a wooden toothpick or a string.

A deep-fried fritter made with a batter usually consisting of cornmeal, milk, eggs, onions, and seasonings.

A battered, deep-fried food, generally fish and vegetables, which is popular in Japan. The food has a light puffy coating and can be served as an appetizer or entree.