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A cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A device used to remove the scales of a fish by scraping in the opposite direction of which the scales lie.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

To make shallow cuts in the surface of meat, fish, bread or cakes. The scoring has several purposes, such as decorating the food, tenderizing, to aid in the absorption of flavor when marinating, and to allow fat to drain from meat while cooking.

A French term for a cut of meat or fish that has a flattened shape or is very thinly sliced. An escalope is usually very tender and requires only a few seconds of sautéing on both sides.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

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.

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.

To cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up.

A hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.

A small piece of chicken or fish that is covered in a batter and fried.

A sauce consisting of fish stock, egg yolk, butter and heavy cream, generally served with seafood but is also serve with other foods and the ingredients may vary according to what it is served with or regional preferences.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

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

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

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

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.