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Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

This type of basket is made to hold the fish securely as it cooks on a grill, preventing it from falling apart and making it easy to flip.

Aioli,

A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length.

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.

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

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

A white fish found in the colder waters of northern oceans that is very much like cod, but is smaller.

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.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

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 round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.